What is the minimum safe cooking temperature for pork?

The minimum safe cooking temperature for pork is 145°F (63°C). This temperature ensures that harmful bacteria, such as Trichinella spiralis and Salmonella, are effectively killed, reducing the risk of foodborne illness. It’s important to note that when cooking pork, it should be allowed to rest for three minutes after reaching this temperature before carving or consuming. This resting period further contributes to food safety, as it allows the temperature to stabilize and continue killing any remaining pathogens.

The choice of 160°F is often associated with older guidelines for ground pork or pork products that require higher temperatures for safety. However, whole cuts of pork can be safely consumed at the lower temperature of 145°F, provided they are cooked properly and allowed to rest. Higher temperatures, such as 170°F or 180°F, are not necessary for pork cuts, as they can lead to a drier product without providing additional safety benefits for whole cuts.