What is the minimum cooking temperature for pork?

The minimum cooking temperature for pork is 145°F. Cooking pork to this temperature ensures that harmful bacteria, such as Trichinella spiralis, are effectively destroyed, making the meat safe to eat while also preserving its juiciness and flavor. It is important to hold the pork at this temperature for at least three minutes before removing it from the heat source. This practice allows for carryover cooking, which means that the internal temperature may rise slightly even after the meat is taken off the heat.

Cooking pork to an excessively high temperature may lead to a dry or tough texture, which can negatively impact the dining experience. Therefore, 145°F strikes a balance between safety and quality, ensuring that pork dishes are both safe and enjoyable.