USDA Lowers Pork Cooking Temp To 145°F

That's right, our pigs are safer. Or as some would have it (can you say Alton Brown), were safe all along. Well, safe enough to cook, when using whole pieces of meat (more on that in a moment), at only 145 degrees Fahrenheit. In other words, the United States Department of Agriculture (USDA) has lowered the recommended cooking temperature from 160 to 145 F.

But don't go hog wild just yet. The change does not apply to everything pig. Here is what the USDA has to say:

"This change does not apply to ground meats, including ground beef, veal, lamb, and pork, which should be cooked to 160 °F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 °F."

If you are a fan of the Food Network's Good Eats hosted by the ever smart Alton Brown you know that this is something he has been agitating for over the many seasons of his successful show. If I recall correctly, he claimed the modern American porker is a rather healthy and safe critter, without the risks of the trichinosis (caused by the parasite, Trichinella spiralis) associated with pigs past.

Thus, he reasoned, the high temp mandated (well, suggested for the home cook), was too high, unneeded and flavor/quality damaging. It looks like he was right all along. Kudos to you AB!

Even with these new numbers the USDA strongly urges consumers to use a "food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming." But don't forget to rest the meat for three minutes says the USDA.

"A "rest time" is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source. During the three minutes after meat is removed from the heat source, its temperature remains constant or continues to rise, which destroys pathogens."

Enjoy!