Little Pink in Pork Not as Dangerous Says USDA

The U.S. Department of Agriculture, Food Safety and Inspection Service began experimenting with a little pink in pork, as far back as 2008. The USDA engaged in extensive talks with food safety experts and producers. After conducting research for a number of years, the proposed change will take place, based on the fact that improved housing and feeding methods have reduced any risk of pathogens.
The USDA has made its official announcement regarding pink in pork. The cooking recommendations advise an internal temperature for pork at 63 degrees Celsius (145 F). The longtime cooking temperature for pork was at 71 degrees Celsius (160 F). The new internal temperatures are several degrees off from the old one. But, chefs and food lovers are thrilled, because these few degrees can make a complete difference in the taste and texture of the meat.
The USDA states that once the pork has hit 63 degrees Celsius, it should be taken out of the oven or left on the grill to rest for at least three minutes. This is to allow the temperature to rise several more degrees, in order to destroy any harmful bacteria, but let the pork retain its juiciness. However, the agency advises that internal temperatures for beef, lamb and ground pork should remain at 160 degrees, while internal temperatures for poultry should remain at 165 degrees.

While the USDA has taken the stance of changing internal temperatures for cooking pork, Canadian Food Inspection Agency in Canada has continued to stand by their old cooking temperatures; advising people that pork should continued to be cooked at 71 degrees Celsius.

The USDA states that when cooking pork under new internal temperatures, a bit of pink will remain. Home cooks have long considered a little pink in pork as undercooked. However, the USDA continues to reiterate that pork with a little pink is safe to eat! The agency further adds that home cooks must focus on the thermometer, instead of the color, as the safest way to ensure the pork is done. When looking for a reliable indicator to check if the meat is done, appearance should not be one of them. Only a food thermometer can determine if the meat has been cooked enough to destroy harmful bacteria and pathogens.

This latest news was a welcoming one by the chefs and food lovers, with some stating that the USDA has finally lifted sanctions off pork. Chef Rob Weland from Washington’s Poste Moderne Brasserie were one of the first people to comment on this change, stating that chefs have always known cooking pork on lower temperatures is safe, and in fact the meat tastes juicier. Rob has always cooked pork at low internal temperatures so far without a hitch!

However, he also noted that backyard grillers will take a number of years to adjust to this news. Rob adds that home cooks for generations have been cooking meat at higher internal temperatures, and it will take a long time to remove the myth of pink in pork as unsafe.