USDA Lowers Guideline Temperature For Cooked Pork
People have a tendency to overcook meat – especially on a grill. As we move into the summer season, the USDA has lowered the “cook-to” temperature for pork: from 160 to 145.
This new temperature target is the result of better-quality pork making it to market. Older guidelines were established to maintain health standards, making sure that pork cuts were cooked to a temperature that would assure that trichinosis wasn’t a problem. As the quality of the pork product has improved, there is less risk of such food-related illnesses.