What is the safe cooking temperature for pork?

The safe cooking temperature for pork is 145°F, with a subsequent rest period of at least three minutes. This temperature is recommended by food safety authorities to ensure the elimination of harmful pathogens that may be present in pork, such as Trichinella spiralis and certain strains of E. coli. The rest period is critical because it allows the heat to continue to penetrate the meat, enhancing safety by ensuring a more uniform temperature throughout.

Cooking pork to the correct temperature not only maintains its quality and moisture but also significantly reduces the risk of foodborne illness. This current guideline reflects modern practices and is based on extensive research on food safety. Other cooking temperatures listed may not ensure the same safety for pork or could apply to different types of meat. This makes understanding the specific safe cooking temperature for pork paramount in food preparation and safety.