At what temperature should whole muscle meat be cooked for hot holding if following the correct time guidelines?

The cooking temperature for whole muscle meat intended for hot holding is a critical aspect of food safety, as it ensures that harmful bacteria are destroyed and the food remains safe for consumption. The correct answer is 145 degrees Fahrenheit.

Cooking whole muscle meat to this temperature is important because it effectively kills pathogens like Salmonella and E. coli that may be present. This temperature also allows for a sufficient resting time afterward, which is essential as the internal temperature may continue to rise slightly, further ensuring food safety.

The other temperatures listed do not correspond to the guidelines for whole muscle meat cooking. While 130 degrees is below the safe cooking temperature and may not adequately eliminate harmful microorganisms, 155 degrees and 165 degrees are suitable for ground meats and poultry, respectively. These higher temperatures reflect the need for different cooking standards based on the type of meat and its associated risks.