To what minimum temperature must pork be cooked for safe consumption?

Pork must be cooked to a minimum temperature of 145°F for safe consumption. This temperature is significant because it ensures the elimination of harmful bacteria, such as Trichinella spiralis, which can cause foodborne illnesses. Cooking pork to this temperature guarantees that it is safe for consumption while still retaining proper moisture and flavor.

Cooking pork beyond this minimum requirement, such as to 155°F or 160°F, can lead to an overcooked product that may be dry and less palatable. Understanding the appropriate cooking temperatures is crucial for food safety and should be adhered to in order to prevent health risks associated with undercooked meats.