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In Reply to: RE: According to the gov't, 145F is the safe temp for fresh pork, same as for beef posted by srdavis2000 on July 19, 2020 at 14:09:58:
Check out the document below from the USDA. See table 1 on page 19. It lists the minimum cooking time vs. temperaturs for the elimination of Trichinella.
With a sous vide setup, you can safely cook pork as low as 120F if you maintain the temp for at least 21 hours. I'm not sure I want to try that though, not because of safety but texture.
By the time you reach 144F, it's instant death for Trichinella. The minimum time at 140F is 1 minute. When I pull a tenderloin off the grill at 140, the inside hits 145 during the rest, so I'm not even pushing the limit.
You can even do thick cut bone-in pork chops medium rare reaching 135 next to the bone. The bone will hold the heat long enough during the rest to get you into the safe zone.
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- Don't worry, it's safe - Dave_K 07/19/2014:28:32 07/19/20 (0)
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