WASHINGTON, Oct. 27 (UPI) -- The U.S. Department of Agriculture has revised its recommended cooking temperature for pork and other red meat.
Dr. Elisabeth Hagen, under secretary for food safety, said the department determined it is just as safe to cook pork, whole cuts of pork and other red meat to 145 degrees F with a 3-minute rest time as it is to cook them to 160 degrees with no rest time.