Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 24, 2011 10:11 AM

USDA lowers recommended temperature for cooked Pork - now 145*

  1. Click to Upload a photo (10 MB limit)
  1. Glad they finally caught up....They're only what... 10+ years behind?

    1. About damn time.

      Of course, I bet maybe 3 out of 4 Americans are still gonna freak out if you try to serve em pork with a little pink in it. Probably gonna take decades before the knee-jerk 'OMGWTF' response dies off completely.

      1 Reply
      1. re: cowboyardee

        I knew it was safe, and I knew I wanted to eat it, yet it still took me a while to get over the ick factor when eating pink pork. This is going to take generations to happen in terms of the general public.

        1. Good to know that I have been ahead of the!

          1 Reply
          1. re: hto44

            I have been slowly getting ahead of the curve.

          2. The flip side of this, just so it doesn't go unnoticed: the guidelines for pork are now the SAME as the guidelines for beef, lamb, and veal.

            So for all of you hounds who like a medium rare steak (heaven forbid rare or worst of all Pittsburgh steak) - the USDA says you're doin' it wrong.

            -- likewise, is cooking pork to 120 no more dangerous than cooking beef rare? I'm not sure. I know that killing trichinosis requires temp of about 138, but is also so rare in American pork as to be a non issue today. But how much of an issue is pork tapeworm (Taenia Solium)? Or other bacterial factors that may be different from beef? I don't really know --