What is the safe cooking temperature for pork?

The safe cooking temperature for pork is indeed 145 degrees Fahrenheit, and this temperature must be maintained for at least 15 seconds. This guideline is based on food safety standards established to ensure that harmful pathogens are effectively killed during the cooking process.

Cooking pork to this temperature is crucial because it allows the meat to retain moisture, flavor, and texture while also ensuring that it is safe to eat. This temperature is sufficient to eliminate the risk of trichinosis, a parasitic infection associated with undercooked pork, as well as other bacteria that can be present.

The recommendation for a 15-second hold at this temperature is meant to account for the possibility of uneven cooking and allows for a margin of safety. It's important to use a reliable food thermometer to accurately gauge internal meat temperatures, and to allow the meat to rest for at least three minutes after cooking, which can help in killing any remaining pathogens as the temperature may continue to rise during this resting period.

Understanding safe cooking temperatures is essential for food safety management and helps prevent potential foodborne illnesses associated with undercooked pork.