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A bit of pink in pork is OK after all

post #1 of 10
Thread Starter 

USDA lowers temperature recommendation for cooking pork to 145 degrees  

 

http://www.msnbc.msn.com/id/43150921/ns/health 

post #2 of 10

Beat me to it!  Darn you, I wanted to be the informed one!

grilling_smilie.gif

post #3 of 10

That's good news, I've been doing that for a while, but now I feel good that the USDA has said it's OK. It's so much more juicy at 145. Thanks for the info.

post #4 of 10

Bout dang time. hit.gif

post #5 of 10

And Ya'll think i'm cwazy when i slam the FEDS for telling WE THE PEOPLE what we should/should not do when smoking.

post #6 of 10

Thanks AlBlancher !!! icon14.gif

 

SmokinAl-----I think they might have read some of your posts!!!!  biggrin.gif

 

 

NEPAS------LOL----I don't think they're telling anybody what to do. I think they are giving their informed view of what is safe & what is not---Something people like me need, and are glad to have. I don't think anyone is going to come into your back yard & tell you what you can't do, unless you start that still up again.  ROTF.gif

 

 

Bear

post #7 of 10

I can sleep easy now....thanks to the government

post #8 of 10
Quote:
Originally Posted by Bearcarver View Post

Thanks AlBlancher !!! icon14.gif

 

SmokinAl-----I think they might have read some of your posts!!!!  biggrin.gif

 

 

NEPAS------LOL----I don't think they're telling anybody what to do. I think they are giving their informed view of what is safe & what is not---Something people like me need, and are glad to have. I don't think anyone is going to come into your back yard & tell you what you can't do, unless you start that still up again.  ROTF.gif

 

 

Bear

If you do start the still up - call me and I will be right over to lend you a hand - with the quality control testing of course spit.gif

 

 

post #9 of 10
Thread Starter 

Appears the USFDA used the 145 temp so many restaurants used that temp   USDA needed a bit more convincing.   The USDA decided that pork producers improved the way they raised their product, greatly reducing the possibility of infection with trichinosis.  Pork has become a cleaner product when it leaves the butchering plant allowing consumers to cook at a lower temperature.   Good lesson for the rest of us.  If you keep everything within proper temperatures, keep it clean and practice a bit of personal hygiene the chances of serving infected meat goes down greatly. 

 

Remember this has nothing to do with wild game or pork raised at home or purchased from the local farmer that does not pay as much attention to the health of his animals.

 

 

post #10 of 10

Thanks for posting the info Al.  This is great news. icon_mrgreen.gif

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