USDA Changes Safe Cooking Temperature Recommendation for Pork

Serving pork medium-rare was considered against the rules set forth by USDA safe cooking temperature charts. The Food Safety authority will issue revised guidelines Tuesday. What is the new "safe?"

Status quo on pork

The Illinois Department of Public Health website lists safe cooking temperatures. It highlights the old standards. Fresh cuts of pork -- such as roasts, ribs or chops -- show with a recommended internal cooking heat of 160 degrees Fahrenheit. For the diner who likes the meat well done, 170 degrees Fahrenheit is the best bet. Cured pork products should also be cooked to internal safe food temperatures of 160 degrees Fahrenheit. These numbers are now subject to change.

Safe meat cooking temperatures makeover

The USDA issued a press release Tuesday that updates safe grilling temperatures -- and other types of meat prep -- to 145 degrees Fahrenheit. Thus far, consumers could only serve beef, veal and lamb at the medium rare temperature. Even so, there are some strings attached to this cooking method.

First and foremost, the use of a meat thermometer is a must. Second, once the meat reaches the desired internal temperature, it must rest for three minutes prior to carving and consumption. Third, this safe cooking temperature makeover only applies to whole cuts of meat, not ground meats, such as sausage.

"With a single temperature for all whole cuts of meat and uniform 3 minute stand time, we believe it will be much easier for consumers to remember," explains Under Secretary Elisabeth Hagen. She is referring to the idea that 145 degrees Fahrenheit now applies across the board to beef, veal, lamp and pork, while 160 degrees applies to ground meats and 165 degrees to all types of poultry.

It's different; but is it safe?

The USDA proclaims that pork cooked to only 145 degrees Fahrenheit is "microbiologically safe and at its best quality." The National Pork Board -- purveyor of "the other white meat" -- welcomes the change. The pink center that has thus far denoted a possibly undercooked piece of pork now alerts the consumer to a cut of meat that has been cooked to perfection and nevertheless retained its juiciness.

From a culinary point of view, the official permission to cook the meat to only a medium rare temperature opens up a new world of gastronomic possibilities.

"The new temperature recommendation reflects advances in both food safety and nutritional content for today's pork, which is much leaner than Grandma's, and even Mom's, pork," the Board opines.

By all accounts, the 15-degree difference in internal temperature truly does not make a difference when it comes to killing off microbes if the consumer also observes the three-minute resting period. USDA experts explain that in this time period the heat inside the meat remains the same or even briefly rises, which "destroys pathogens."

By the way, safe cooking temperatures for fish, game and exotic meats have not changed.

Sources

Illinois Department of Public Health: "Recommended Safe Cooking Temperatures"
USDA: "USDA Revises Recommended Cooking Temperature for All Whole Cuts of Meat, Including Pork, to 145 °F"
National Pork Board: "Great News for Pork Lovers - The Puck Stops Here!"