USDA Lowers Pork Cooking Temp to 145 Degrees F

The U.S. Department of Agriculture (USDA) lowered its cooking recommendation for pork to 145 degrees Fahrenheit from 160 degrees F, a departure from the agency's decades-old guideline that warned against consuming “pink" pork. USDA also recommended a 3-minute rest time after cooking so the temperature remains consistent and destroys any pathogens.

The new guideline puts whole cuts of pork, beef, veal and lamb on the same standards; however, it does not apply to ground meats, including ground beef, veal, lamb and pork, which should be cooked to 160 degrees F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains 165 degrees F.

"With a single temperature for all whole cuts of meat and uniform 3-minute stand time, we believe it will be much easier for consumers to remember and result in safer food preparation," said Undersecretary Elisabeth Hagen. "Now there will only be three numbers to remember—145 for whole meats, 160 for ground meats and 165 for all poultry."

The new cooking recommendations clarify long-held perception that the color pink in pork was a sign of undercooked meat. The pink color can be due to the cooking method, added ingredients or other factors; cured pork will remain pink after cooking.
Sources:

USDA's FSIS: USDA Revises Recommended Cooking Temperature for All Whole Cuts of Meat, Including Pork, to 145 °F