According to the United States Department of Agriculture (USDA) guidelines released Tuesday it is recommended that pork be cooked to an internal temperature of 145 degrees, 15 degrees cooler than the previous standard.
Pamela Johnson, director of consumer communications for the National Pork Board said, “Our consumer research has consistently shown that Americans have a tendency to overcook common cuts of pork, resulting in a less-than-optimal eating experience. The new guidelines will help consumers enjoy pork at its most flavorful, juicy – and safe – temperature.” Chicago chefs welcomed the change.
The agency said that after pork hits the target internal temperature, it should be allowed to rest for three minutes, while its temperature rises a few more degrees. That should be enough to kill any harmful bacteria, but the meat should be juicy and may look pink. The same temperature guidelines already apply to whole cuts of beef, lamb and veal say agency experts. Other recommendations are unchanged. Ground pork, beef, lamb and veal should be cooked to 160 degrees, the agency said, and poultry should be cooked to 165 degrees.
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