USDA Says Pink Pork is Safe to Eat

On Tuesday (24th May, 2011) USDA (U.S. Department of Agriculture) has finally announced that Pink Pork is safe to eat if it is cooked at the temperature of 145 °F instead of the previously recommended 160 °F. They also said that the virus which caused fears of a swine flu is not spread by food and all food-borne germs are destroyed when pork is cooked at suggested temperature. They also recommend that to measure temperature of cooking every cuts of meat at 145 °F; set the food thermometer in the thickest part of the meat. Once it has been cooked, set a side for 3 minutes before consuming. This suggestion is not for ground meats like veal, beef and lamb.

USDA has lowered temperature up to 15°F than previously recommended temperature. They recommended three minutes rest after removing pork from the grill or oven. During that period, the temperature of meat will stay continuous and kill any pathogens. They suggested three numbers for safe cooking temperature for meat including 165 for all poultry, 160 for ground meats and 145 for whole meats. The suggested temperature is enough to kill any dangerous bacterial and parasites like the dreaded Trichina worm or Trichinella spiralis.