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Ever since I was old enough to eat solid food, and probably long before that, my mother has insisted on cooking ALL the pink out of pork steaks, chops, and roasts. She wasn't alone. For years, the USDA strongly recommended that all pork products be cooked to an internal temperature of 160 °F to avoid contracting trichinosis.
Apparently, the USDA no longer feels trichinosis is the threat it once was. As of this month, the USDA instructs cooks to, "Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.... If fresh pork has reached 145 °F throughout, even though it may still be pink in the center, it should be safe." However, they still recommend that ground pork products, such as meatloaf mix, be cooked to an internal temperature of 160 °F.
The new guideline allows for a bit more wiggle room for eaters who enjoy their meat a little bit on the rare side. Yet, 160 °F has been the rule of thumb for so long, that I wonder how many cooks will actually be able to embrace the change.
For more information, you can visit http://www.fsis.usda.gov/fact_sheets/pork_from_farm_to_table/#19 .
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I am not a professional chef, nor have I been classically trained in the field of cuisine. I AM, however, a writer and a well read food & wine enthusiast, who lives to eat and knows what he likes. In this blog, you'll read my views on cheese, wine, restaurants, cooking, food trends, and more.
embraced and enjoyed, it all depends on the quality and source of the piggies though.
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