At what minimum temperature should pork or pork products be cooked?

The minimum temperature at which pork or pork products should be cooked is 145°F. Cooking pork to this temperature ensures that any harmful bacteria, such as Trichinella spiralis, are destroyed, making the meat safe to eat. The USDA recommends allowing the pork to rest for at least three minutes after reaching this temperature, as this resting time also contributes to the destruction of pathogens while allowing juices to redistribute throughout the meat for better flavor and tenderness.

This temperature guideline applies specifically to whole cuts of pork. Ground pork, as well as other meats, has different cooking temperature requirements because grinding the meat can introduce bacteria from the surface throughout the product. Ground pork should be cooked to a minimum internal temperature of 160°F to ensure safety.

Understanding these temperature standards is vital for food safety and in preventing foodborne illnesses associated with undercooked pork.