The U.S. Department of Agriculture (USDA) is updating its recommendation for safely cooking pork, steaks, roasts, and chops. USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming. 

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.

photemprto.jpgI think the only thing I have wrong is the temperature for pork.  It was 160 and it is now 145.  Personally, I will stick to the higher temperatures anyway.

  • Minkpuppy

    FSIS has been accepting the 145 deg standard for trichinae control in RTE and heat-treated pork products for some time now. There’s sufficient scientific research that 145 deg will kill trichinae. Processors still have to cook to 160 deg for RTE products however. Pork is still a big source of salmonella infections so sticking to 160 is probably a good idea.

  • Carl Custer

    FSIS amended 9 CFR 318.10(c)(1) Heat treatment for trichinellae, a quarter century ago.
    There you will find a series of time and temperatures ranging from 120°F to 144°F
    The amendment was based on Tony Kotula’s research (Sorry passed that file along years ago). FYI, the former 137°F was based on a best guess by Ransom in 1908 and the assumption that it would only be used for large pieces of meat.
    Salmonellae are more heat-resistant than trichinellae. Fat and amendments such as sugar and salt make them even more heat-resistant. Something rarely (or never) addressed in HACCP plans.
    But a pink pork loin is tastier than a dry white one.
    Shoulder on the other hand needs >190°F for tenderness.

  • Yobit

    Thank you for the offer! How do I get ~ 200 of them?

  • Foodhygienistrr

    Thank you..