A Little Pink Is OK: USDA Revises Cooking Temperature For Pork : The Two-Way The U.S. Department of Agriculture lowered the recommended cooking temperature of pork to 145 degrees Fahrenheit. That, it says, may leave some pork looking pink, but the meat is still safe to eat.
Is Pink Pork safe to eat?
Now, pork is safe to eat when it reaches 145°F. The lower temperature means your pork will be juicy, tender and delicious, but it may also have a hint of color. So, is pink pork safe? In short, yes! We used to be afraid of pink pork because of a parasite known as trichinosis, but the risk of contracting it is virtually nonexistent these days.
Can pork chops be a little pink?
We set out to ask leading health experts if pork chops can be a little pink! Pork chops cooked to an internal temperature of 145 oF could be safe providing it rest for 3 minutes after cooking. The freshness of the pork will determine if it is safe to eat while pink. Rare pork chops are not safe to eat.
Why is my pork so pink when cooked?
Cooked muscle meats can be pink even when the meat has reached a safe internal temperature. Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145°F (62. 8 °C) as measured with a food thermometer before removing meat from the heat source.
Is it safe to eat medium rare pork?
First, even though medium or even medium-rare pork is okay, rare pork is not. Barely cooking pork, leaving it more than a little pink on the inside, can still be dangerous since it does not kill all the harmful bacteria and parasites found in pork. Secondly, incorrect freezing or refrigeration can also be dangerous.
