When cooking pork, it’s crucial to reach the appropriate internal temperature to ensure safety and optimal enjoyment. The United States Department of Agriculture (USDA) provides specific guidelines for cooking pork to minimize the risk of foodborne illnesses and maintain the meat’s quality.
USDA Guidelines for Pork Cooking Temperatures
According to the USDA, pork should be cooked to the following internal temperatures:
- Pork chops, steaks, ham, and roasts: 145°F (63°C)
- Organ meats, ground pork, and mixtures made using ground pork (e.g., sausage): 160°F (71°C)
Cooking Pork at 150 Degrees
Based on the USDA guidelines, cooking pork at 150 degrees Fahrenheit is not recommended. This temperature falls short of the minimum recommended temperature of 145°F for whole cuts of pork and 160°F for ground pork and organ meats. Cooking pork to these lower temperatures increases the risk of foodborne illnesses caused by bacteria such as Salmonella and Trichinella.
Potential Risks of Consuming Undercooked Pork
Consuming undercooked pork can lead to several health risks, including:
- Trichinellosis: A parasitic infection caused by Trichinella worms found in undercooked pork. Symptoms include muscle pain, fever, chills, and nausea.
- Salmonellosis: A bacterial infection caused by Salmonella bacteria. Symptoms include diarrhea, vomiting, fever, and abdominal cramps.
- Toxoplasmosis: A parasitic infection caused by Toxoplasma gondii. Symptoms can range from mild flu-like symptoms to severe neurological problems in some individuals.
Safe Pork Cooking Practices
To ensure the safety and quality of your pork dishes, follow these safe cooking practices:
- Use a meat thermometer to accurately measure the internal temperature of the pork.
- Cook pork to the recommended USDA temperatures: 145°F for whole cuts and 160°F for ground pork and organ meats.
- Allow the pork to rest for 3 minutes before carving or consuming. This resting period allows the juices to redistribute, resulting in more tender and flavorful meat.
- Discard any leftover pork that has been sitting at room temperature for more than 2 hours.
For safe and enjoyable pork consumption, it’s essential to adhere to the USDA’s recommended cooking temperatures. Cooking pork at 150 degrees is not advisable as it increases the risk of foodborne illnesses. By following proper cooking practices and reaching the appropriate internal temperatures, you can minimize these risks and savor delicious, well-cooked pork dishes.
See Thermometer Placement and Temperatures to learn how to position a food thermometer in various meat cuts. See the Safe Minimum Cooking Temperatures chart for additional details on the proper cooking temperatures for various food types.
Please feel free to contact us online at Ask USDA or by phone at 1-888-674-6854 toll-free if you have any questions about cooking meat.
The USDA changed their recommended meat cooking temperatures on May 24. These changes were significant. Here’s what you need to know:
The amount of time the product spends at its final temperature after being taken out of the grill, oven, or other heat source is known as its “rest time.” Meat that has been taken off of the heat source for three minutes either stays at that temperature or rises, which kills harmful bacteria.
Put the food thermometer in the area of the meal that is the thickest. It should not touch bone, fat, or gristle. As the cooking process comes to an end, but before you think it’s finished, start monitoring the temperature. Before and after each use, make sure to wash your food thermometer in hot, soapy water.
The safe internal pork cooking temperature is 145° F followed by a 3-minute rest.
Can you eat pork at 150 degrees?
FAQ
What is the lowest temp you can eat pork?
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Food
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Type
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Internal Temperature (°F/°C)
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Leftovers
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Any type
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165°F (74°C)
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Pork
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Steaks, roasts, chops
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145°F (63°C) Rest time: 3 minutes
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Ground meat and sausage
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160°F (71°C)
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Rabbit and venison
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Wild or farm-raised
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160°F (71°C)
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Is pork safe to eat at 145?
Is pork safe at 155?
Is pork safe to eat at 160 degrees?
Is it safe to cook pork at 145 degrees?
The USDA said its Food Safety and Inspection Service found that cooking pork to a temperature of 145 degrees and letting it rest for three minutes is just as safe as cooking it to a higher temperature. The change means that a cut of pork may still look pink when it reaches 145 degrees and that, says the USDA, is OK.
Can one eat pork?
A cooked, medium pork cutlet or steak provides 239 calories, 34 grams protein, 10 grams fat, 4 grams saturated fat, 697 milligrams sodium, and 0 grams carbohydrate, if you eat only the lean part of the steak. Pork contains many of the micronutrients (vitamins and minerals) found in beef and it is high in protein, but can be lower in fat than beef—depending on cut and preparation. Meat from any kind of mammal, including pork, can cause an allergic reaction (and some people who are allergic to mammalian meat also react to poultry).
What temperature should pork be cooked at?
Experts used to recommend cooking all pork to at least 160 degrees Fahrenheit, regardless of the cut. In fact, many home chefs believe this is still the safe temperature. The USDA changed those guidelines in 2011. Since then, the safe cooking temperature for pork has been reset at 145 degrees.
What temperature should a pork shoulder be cooked at?
Some other cuts like pork shoulder would also benefit from longer cooking times. Experts used to recommend cooking all pork to at least 160 degrees Fahrenheit, regardless of the cut. In fact, many home chefs believe this is still the safe temperature. The USDA changed those guidelines in 2011.