DES MOINES, Iowa -- A bit of pink in pork appears to be OK after all.
The U.S. Department of Agriculture's Food Safety and Inspection Service will announce Tuesday that it has lowered its temperature recommendation for cooking pork to 145 degrees. That's a change from the agency's longstanding guideline and means pork will be held to the same standard as beef, veal and lamb.
For chefs, it means the USDA has sanctioned what already was common practice.
Weland said he has always cooked pork to the lower temperature because chefs knew it was safe and the meat clearly tastes better. But he said it could take years for backyard grillers to adjust to the change.
With its lower temperature recommendation, the USDA also called for letting the pork rest for 3 minutes after removing it from the grill or oven. The meat's temperature will remain constant or rise during that period, killing any pathogens.
The USDA made the change after several years of research and talks with producers and food safety experts.
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Dirk van Ulden said:
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