USDA cuts the safe cut cooking temperature for pork
Wednesday, August 10, 2011
Just in time for the summer barbecue season, the U.S. Department of Agriculture (USDA) dropped the recommended safe cooking temperature for whole cuts of pork to 63 C (145 F) from 71 C (160 F).
The Canadian pork industry wants our federal government to make a similar adjustment. Health Canada provides temperature guidelines for medium-rare beef, veal and lamb (63 C), but maintains that pork is only safe to eat after being cooked to 71 C. Producers argue the high temperature dries out lean pork and turns off consumers.
Trichinosis, a disease caused by a parasite, is the reason for pork's higher cooking temperature, says Pork Marketing Canada's website. The sometimes fatal disease was reportable in Canada until 2000, but cases have dwindled.
"We will be examining these new (USDA) recommendations to determine if there is a sound scientific rationale for making the temperature change," writes Leslie Meerburg, a Health Canada spokesperson in a May email. "We will advise everyone if a temperature change is warranted." BP