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HOW TO COOK PORK SO IT'S SAFE TO EAT

Pork must be adequately cooked to eliminate disease-causing parasites and bacteria that may be present.

It is not necessary to wash raw pork before cooking it as any bacteria which might be present on the surface would be destroyed by cooking. 

Humans may contract trichinosis (caused by the parasite, Trichinella spiralis) by eating under-cooked pork. 

 Today's pork can be safely enjoyed when cooked to an internal temperature of 63°C (145°F) as measured with a food thermometer before removing meat from the heat source. 

For safety and quality, allow meat to rest for at least three minutes before carving or consuming.  

Food borne micro-organisms are found in pork as well as other meats and poultry, are Escherichia coli, Salmonella, Staphylococcus aureus, Yersinia enterocolitica and Listeria monocytogenes.

People can become infected with these bacteria by consuming raw or under-cooked pork, or from the cross-contamination of food contact surfaces, such as counter tops, cutting boards, utensils. 

These bacteria are all destroyed by proper handling and thorough cooking.

For safety, the USDA still recommends cooking ground pork such as burgers  to 71°C (160 °F) and all organs such as heart, kidney, liver, tongue, and chitterlings) to this higher temperature. 

Source: USDA 

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