To prevent illness, at what internal temperature must pork be cooked?

Pork must be cooked to an internal temperature of 145 degrees Fahrenheit to ensure safety and prevent foodborne illness. This temperature is crucial for killing harmful bacteria and parasites that can be present in raw or undercooked pork. After reaching this temperature, it is recommended to let the meat rest for at least three minutes before carving or consuming. This resting period allows for the juices to redistribute and further raises the internal temperature, enhancing both safety and quality.

The higher temperatures listed in the other options would also cook the pork thoroughly, but the standard for pork is firmly established at 145 degrees for safe consumption. Understanding these specifics is key to safe food handling practices, particularly in preventing illnesses related to undercooked meat.