Assuring Pork Safety: New cooking temperature, product testing confirm the safety of pork products

摘要

Almost without question, during this decade, pork's sterling record of food safety from farm to fork is virtually unmatched. Perhaps the biggest form of recognition recently came from USDA's Food Safety and Inspection Service (FSIS), which after threeyears of deliberations approved a lower cooking temperature. The agency lowered the cooking temperature for whole muscle cuts of pork by 15deg , from 160deg F to 145deg F, with a three-minute rest period. However, the cooking recommendation remains the same for ground product at 160deg F. Using a digital meat thermometer is recommended to confirm that pork has been cooked to the proper temperature.