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The appropriate internal cooking temperature for roasted vegetables is indeed 135°F, which ensures they have been heated sufficiently to eliminate harmful pathogens and make them safe for consumption. Cooking to this temperature for at least 15 seconds ensures that the food is both safe and palatable, maintaining the quality of the vegetables.

In this scenario, other foods mentioned either lack sufficient cooking temperatures or do not meet the specific guidelines for the type of meat. For example, fish should usually be cooked to an internal temperature of at least 145°F, making the temperature of 135°F insufficient for safety. Ground turkey requires a cooking temperature of 165°F to effectively kill pathogens such as Salmonella, and the provided temperature of 155°F does not meet this requirement. Pork chops also need to be cooked to at least 145°F for safe consumption, so the temperature of 125°F is not adequate for safe food handling.