USDA lowers minimum safe cooking temperature for pork

Monday, June 06, 2011

The United States Department of Agriculture is dropping their baseline metric for safe pork cooking from 160°F (71.11 Celsius) to 145°F (62.77 Celsius) and adding a three-minute rest time. The safe temperature for cuts of beef, veal, and lamb remains unchanged at 145°F.

Cooking raw pork, steaks, roasts, and chops to 145°F with the addition of a three-minute rest time will result in a product that is both microbiologically safe and at its best quality.



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