At What Temperature Is Pork Safe To Eat

The usda recommends that pork should be cooked to an internal temperature of 145 160 f 63 71 c depending on the cut and allowed to rest for at least three minutes before eating.

Pork today is very lean making it important to not overcook and follow the recommended pork cooking temperature. The federal agency says it is lowering the recommended safe cooking temperature for whole cuts of pork. So is pink pork safe. See the list of food safe temps now pork is safe to eat when it reaches 145 f.

The lower temperature means your pork will be juicy tender and delicious but it may also have a hint of color. The usda recommends that pork be cooked to an internal temperature of 145 degrees fahrenheit. Safe minimum cooking temperatures charts follow the guidelines below for minimum cooking temperatures and rest time for meat poultry seafood and other cooked foods. Finding the correct pork cooking temperature is the final step in plating a perfectly juicy tender cut of meat.

Misconceptions about pork volume 1 chapter 3 the safe temperature for cooking pork is one of the most misunderstood and distorted aspects of food safety. We used to be afraid of pink pork because of a parasite known as trichinosis but the risk of contracting it is virtually nonexistent these days. So rest assured you can safely enjoy pork today that s cooked to an interal temperature of 145 f. While pork loins chops and steaks should be cooked to 145 f 63 c ground pork should reach at least 160 f 71 c.

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The national pork board s recommendations for cooking whole muscle cuts like pork chops pork roasts or tenderloin is an internal temperature of 145 f followed by a three minute rest. For thicker cuts make sure you re checking the internal temperature with a meat thermometer. Use this handy cheat sheet to ensure that your pork is perfectly and safely cooked no matter the cut. Now we can confidently eat pork at a safe 145 degrees.

Be sure to use a food thermometer to check whether meat has reached a safe internal temperature that is hot enough to kill harmful germs that cause food poisoning.