New USDA Pork safe temperature is 145 degrees

yeah, I never really listened to the USDA on that one anyway, I always left a little pink in pork

Good thing...i've been cooking my pork like steak for years...!!! if i wanted cardboard for dinner i would have kept the box that the pork came in!!!

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It's the older generations that really freak out about not burning the hell out of pork.

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The old time fear was always trichinosis.

I think I've read how there's been basically no cases of that in the US for something like 50 years now, though.

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I think I've read how there's been basically no cases of that in the US for something like 50 years now, though.

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been doing some reading on this stuff.

b/w 97 and 01 there were 8 reported cases from commercial pork. during that time the US consumed 70 billion pounds of pork. in that time there were also 64 cases from wild game. also most commercial pork is frozen, which kills the worma nyway.

and 1 minute at 142F kills trichinella. as does 30 minutes at 130F, and even 21hours at 120F (they do this for 'raw' ham preparations).

and , most cases arent even that bad and are easily treatable.