Flavor-injected roasts should be cooked to what minimum internal temperature?

Flavor-injected roasts should be cooked to a minimum internal temperature of 155°F (68°C) for at least 17 seconds to ensure safety. This temperature is critical because flavor injection introduces potential contaminants deep into the meat, which may not be reached effectively at lower temperatures. Cooking at this recommended temperature allows for the destruction of harmful bacteria and pathogens that could be present, particularly in the areas of the meat that were injected with flavorings.

Other options suggest lower temperatures or cooking times that may not adequately mitigate the risks associated with the injection process. Lower temperatures could leave harmful organisms viable, while cooking for shorter time periods may not allow sufficient heat penetration necessary for safety. Thus, option B aligns with the health guidelines designed to ensure the thorough cooking of flavor-injected meats.