Ensuring pork is cooked to a safe internal temperature is crucial to prevent foodborne illnesses caused by harmful bacteria such as Salmonella and Trichinella. The United States Department of Agriculture (USDA) recommends cooking pork to an internal temperature of 145F (63C) as measured by a food thermometer placed in the thickest part of the meat.
Cooking pork to the proper internal temperature not only enhances food safety but also helps retain its natural juices and tenderness. Undercooked pork can pose health risks, while overcooked pork can become dry and tough. Understanding and adhering to safe internal cooking temperatures is essential for preparing delicious and wholesome pork dishes.