Good news for those who like their pork on the tender rarer side. The USDA has lowered the safety temperture guidelines for pork from 160 degrees to 145.
With that said, I still plan to fully cook hot dogs and sausage this holiday weekend.
The U.S. Department of Agriculture’s Food Safety and Inspection Service has lowered its temperature recommendation for cooking pork to 145 degrees — down from 160. (This means that pork will be held to the same standard as beef, veal, and lamb.) Moreover, it is recommended to let the pork rest for three minutes after removing it from the grill or oven; the temp will continue to rise slightly while killing any remaining pathogens.