Final answer:
The safety of cooking a six-pound beef roast to an internal temperature of 130°F (54°C) for 112 minutes cannot be deemed accurate without specific guidelines. Safe cooking practices require meat to reach certain temperatures to kill bacteria, and cooking times may vary. A meat thermometer is essential for verifying proper internal temperatures.
Step-by-step explanation:
The question regarding the six-pound beef roast achieving a minimum internal temperature of at least 130°F (54°C) for 112 minutes pertains to safe cooking practices to reduce pathogens. Based on the information provided, maintaining the specific temperature is essential in ensuring the safe consumption of the meat, as it needs to reach a high enough temperature to kill any bacteria it may contain. However, without more context or specific USDA recommendations for the duration at specific temperatures, it is not possible to definitively state true or false with regard to the need for that exact time frame of 112 minutes.
It is known that bacteria multiply most rapidly between 4 and 60 degrees C (40 and 140 degrees F), and foods left in this range for more than two hours can become dangerous. Therefore, maintaining a temperature above this range is crucial to inhibit bacterial growth. Additionally, for certain toxins like that produced by C. botulinum, a temperature of 116 °C (240 °F) reached in a pressure canner is necessary for safe canning.
Conclusively, while the use of a meat thermometer is recommended to ensure food reaches appropriate temperatures, the specific timeframe provided in the question cannot be deemed accurate without reference to authoritative guidelines on the required internal temperature and duration to safely cook a beef roast.