A Little Pink Is Alright: USDA Lowers Pork’s Minimum Cooking Temperature by Sarah De Heer in News, May 24th, 2011
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According to MSNBC and the AP: “The U.S. Department of Agriculture’s Food Safety and Inspection Service will announce today that it has lowered its temperature recommendation for cooking pork to 145 degrees. That’s a change from the agency’s longstanding guideline and means pork will be held to the same standard as beef, veal and lamb.”
Previously, the USDA recommended pork be cooked until an internal temperature of 160 degrees Fahrenheit had been reached.
“With its lower temperature recommendation, the USDA also called for letting the pork rest for 3 minutes after removing it from the grill or oven. The meat’s temperature will remain constant or rise during that period, killing any pathogens,” says the AP.
Read more on MSNBC.