What is the minimum internal temperature that pork must reach to be considered safe for consumption?

The correct answer is 145°F, which is the minimum internal temperature that pork must reach to ensure it is safe for consumption. This temperature is crucial because it is the point at which harmful bacteria such as Trichinella spiralis are effectively killed, reducing the risk of foodborne illnesses.

Cooking pork to at least 145°F allows for a rest time of three minutes before carving or consuming, which further enhances safety by allowing the temperature to continue to kill pathogens. The safe cooking temperatures for meat are established by food safety guidelines to protect public health, ensuring that the meat is not only safe but also retains moisture and flavor at this temperature.

Higher temperatures, such as 160°F and 180°F, are typically associated with cooking ground meats and poultry, which require more thorough cooking to eliminate harmful bacteria. These temperatures, while safe, may result in drier meat. Therefore, understanding the correct minimum temperature for specific types of meat allows for both safety and optimal taste.