What is the primary hazard associated with under-tempered roasts?

The primary hazard associated with under-tempered roasts is the health risk from bacteria. When meat is not cooked to the appropriate temperature, harmful bacteria such as Salmonella or E. coli may survive, posing a significant health risk. Proper cooking temperatures are essential not only for achieving tenderness and flavor but also for ensuring that any pathogens are eradicated. Bacterial contamination can lead to foodborne illnesses, making it critical for roasts and other meats to be adequately tempered and cooked.

Other options, while relevant to food preparation, do not represent the primary hazard linked with under-tempering. For instance, high salt content does not directly correlate with the dangers of undercooked meat, and poor flavor is more of a culinary concern rather than a direct health hazard. Extended cooking time might improve food safety if it reaches the right internal temperature, but it does not address the immediate risks associated with under-tempering. Thus, ensuring that meats are properly cooked to eliminate bacterial threats is paramount.