What is the proper cooking temperature for pork?

The proper cooking temperature for pork is indeed 145°F, which is significant for ensuring that the meat is safe to eat while still maintaining its quality and flavor. Cooking pork to this temperature allows harmful bacteria, such as Trichinella spiralis and other pathogens, to be effectively killed, reducing the risk of foodborne illness.

When pork reaches an internal temperature of 145°F, it should be allowed to rest for at least three minutes before carving or consuming. This resting period is crucial as it allows the temperature to stabilize and continue to kill any remaining bacteria, enhancing food safety.

Higher temperatures, such as 155°F and 165°F, are typically recommended for ground pork or dishes comprising various ingredients where there's a higher risk of contamination. However, for whole cuts of pork, such as pork chops or roasts, 145°F is the ideal temperature to achieve a balance between safety and the best taste and texture.

Therefore, understanding and adhering to this proper cooking temperature is essential for food safety and quality when preparing pork dishes.