The U.S. Department of Agriculture's Food Safety and Inspection Service has lowered its temperature recommendation for cooking pork to 145 degrees -- down from 160. (This means that pork will be held to the same standard as beef, veal, and lamb.) Moreover, it is recommended to let the pork rest for three minutes after removing it from the grill or oven; the temp will continue to rise slightly while killing any remaining pathogens.
Of course, there's an inherent irony in the fact that the USDA is lowering pork's minimum temperature ...
It's that professional chefs have been cooking pork this way FOR YEARS! Now home cooks and backyard barbecuers can finally catch up to the restaurant standard without worry. But the question is: Will they?
The USDA's longstanding 160 degrees recommendation is so ingrained in our minds, it may be difficult for some to adjust to the new temp, explains Rob Weland, a chef at an upscale restaurant in Washington:
Pink pork won't kill you according to the USDA
This post has been edited by KellsMor: Wed May 25, 2011 05:16 AM