Question: I purchased a new food thermometer. A cooked meat temperature guide for food safety was provided. The guide said to cook pork to 145 degrees F. Is that correct? I was always taught you have to cook pork to at least 
Question: I purchased a new food thermometer. A cooked meat temperature guide for food safety was provided. The guide said to cook pork to 145 degrees F. Is that correct? I was always taught you have to cook pork to at least 160 degrees to destroy trichinella and harmful bacteria.
Answer: The 145 degree guideline is correct for pork cuts like chops, loins, and roasts that have been cooked and allowed to rest for three minutes. The resting period allows the temperature to continue to rise a few degrees. It also allows the natural juices to be redistributed back into the meat. This prevents the them from being released when the meat is cut.
Ground pork should continue to be cooked to 160 degrees. Some specialty cuts of pork will naturally be heated to a higher temperature because of their long, slow cooking methods.
The United States Department of Agriculture released the new temperature guidelines in May 2011. Today's pork is typically very lean. Cooking it to high temperatures resulted in a tough, dry product and unhappy consumers. The lower final temperature should provide a moister product that is still safe. The meat will usually be pink with this new medium-rare guideline.
Previously, pork was cooked well to ensure any trichina, a small round worm, was killed. With government guidelines, America and European producers have implemented practices that have virtually eliminated trichinella spiralis from pigs and pork products.
You'll find many cuts of pork on the market today. It can be featured as an entrée or included as an ingredient in many recipes. In fact, as you explore the meat case you might find pork cuts with names you usually associate with beef. The pork industry is working to help consumers by using the same terms. With names like porterhouse pork chop and New York pork chop you'll find cooking techniques and tenderness will be similar to their beef counterparts.
Pork is a nutritious, lean meat. It is an excellent source of thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein. It is also a good source of zinc and potassium. These are all nutrients that contribute to good health.