- A roast at 125°F(52°C)
- Hamburgers at 165°F(74°C)
- Pork chops at 170°F(77°C)
- A steak at 180°F(82°C)
Answer: The correct answer is:
A roast at 125°F (52°C) ✅
Explanation:
Bacteria grow rapidly between 40°F (4°C) and 135°F (57°C), which is known as the “Danger Zone” for food safety. Within this range, bacteria can multiply quickly, increasing the risk of foodborne illness.
- A roast at 125°F (52°C) ✅ Unsafe – This is within the Danger Zone, allowing bacteria to thrive. Roasts should be cooked to a safe internal temperature (145°F/63°C for beef, with a 3-minute rest time).
- Hamburgers at 165°F (74°C) ❌ Safe – This temperature is above the Danger Zone. Ground beef should be cooked to at least 160°F (71°C) for safety.
- Pork chops at 170°F (77°C) ❌ Safe – Pork is considered safe at 145°F (63°C) with a rest time, but 170°F is well above the Danger Zone.
- A steak at 180°F (82°C) ❌ Safe – Well above the Danger Zone, making it safe to eat.
Conclusion:
A roast at 125°F (52°C) is at a temperature that allows bacteria to grow well, so it is not safe to eat unless properly cooked to at least 145°F (63°C) and allowed to rest.