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

Roasts injected with flavoring and brined meats such as ham should be cooked to 155°F for 17 seconds. Roasts that are not flavor-injected should be cooked to 145°F for 4 minutes. These rules do not include poultry which should always be cooked to 165°F. Other foods that should be cooked to 155°F (68°C) for 17 seconds:
- Ground meat—including beef, pork, and other meat
- Injected meat—including brined ham and flavor-injected roasts
- Mechanically tenderized meat
- Ground meat from game animals commercially raised and inspected
- Ratites (mostly flightless birds with flat breastbones)—including ostrich and emu
- Ground seafood—including chopped or minced seafood
- Shell eggs that will be hot held for service