At what temperature should pork and food containing pork be cooked to ensure safety?

The correct temperature for cooking pork and food containing pork to ensure safety is 145°F. Cooking pork to this temperature is essential because it allows for the safe elimination of harmful pathogens, including bacteria and parasites that may be present in the meat. When pork reaches this internal temperature, it is safe for consumption and will also result in a tender and juicy product.

Cooking pork to 145°F is supported by the U.S. Department of Agriculture (USDA), which emphasizes this temperature as sufficient to ensure food safety while maintaining quality. It is recommended to use a food thermometer to accurately check the internal temperature of the pork, and it is also advised to let the meat rest for three minutes after removal from heat, as this can further increase safety and ensures the distribution of juices.

The options lower than 145°F do not meet the safety standards needed for pork cooking. For example, 120°F and 130°F are below the safe cooking threshold, which raises the risk of foodborne illnesses. While 150°F is closer to the correct temperature, it is still slightly higher than what is required for safety, potentially leading to dried-out meat if cooked to that temperature without the added rest time consideration. Hence, 145°F is the optimal temperature for ensuring