At what minimum internal temperature should pork be cooked for safety?

Pork should be cooked to a minimum internal temperature of 145°F to ensure its safety for consumption. Cooking pork to this temperature is essential because it effectively kills harmful bacteria and parasites that may be present, such as Trichinella spiralis, which can cause foodborne illness.

To ensure that the meat is safe, it is important to let it rest for at least three minutes after reaching this temperature. This rest period allows for the temperature to remain stable or even rise slightly, providing additional protection against pathogens.

Cooking pork to temperatures lower than 145°F may not adequately eliminate these risks, making it essential to adhere to this guideline. Higher temperatures, while safe, are not required for most cuts of pork, as they can lead to loss of juiciness and tenderness.