What is the minimum internal temperature for injected meat, including brined ham and flavor-injected roasts?

The minimum internal temperature for injected meats, including brined hams and flavor-injected roasts, is set at 155ºF (68ºC) for at least 15 seconds. This temperature is crucial to ensure that harmful bacteria, which could be present in the meat from the injection process, are effectively killed. The injection process introduces additional moisture and flavor but can also increase the risk of pathogen growth if the meat is not cooked to the appropriate temperature.

Cooking injected meats to this specified temperature promotes food safety and helps in maintaining the quality and flavor of the meat. Moreover, achieving this temperature helps to ensure that all parts of the meat have reached a safe heat level, minimizing the risk of foodborne illnesses related to improper cooking.