Injected or brined meats, such as ham, should be cooked to what minimum internal temperature?

The minimum internal temperature for injected or brined meats, including products like ham, is 155°F for 17 seconds. Cooking these types of meats to this temperature ensures that pathogens that could cause foodborne illness are effectively destroyed. The specific time and temperature combination is crucial because it guarantees that the heat can penetrate the meat uniformly, ensuring it is safe to consume.

The importance of following these guidelines lies in the nature of injected or brined meats, which can have a higher risk of harboring bacteria, given the processes they undergo. Proper cooking not only affects safety but also the quality of the meat, affecting factors like texture and flavor. Therefore, adhering to the recommended minimum internal temperature is essential for food safety and ensures compliance with food safety regulations.