A 1.5-pound sirloin is roasted at 325F for 45 minutes. When the sirloin is removed from the oven, the temperature of the meat reads 130F. The sirloin is schedules to be carved and served in 30 minutes. Should it be served, and why or why not?
A. Yes, because it has reached the safe minimum internal temperature in the oven
B. No, because it may be contaminated with E.coli
C. Yes, because carry-over cooking will bring it to the safe minimum internal temperature
D. No, because carry-over will not assure it reaches the safe minimum internal temperature
