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

Pork must be cooked to an internal temperature of at least 145°F to ensure that it is safe to eat. This temperature allows for the elimination of harmful bacteria, including trichinella spiralis, which can cause foodborne illnesses. After reaching 145°F, the pork should also be allowed to rest for at least three minutes before slicing or consuming. This resting period is crucial because it allows the temperature to continue to rise slightly and helps to further kill any remaining bacteria.

While other choices indicate higher temperatures, they are not necessary for all cuts of pork, especially well-cooked pork like pork chops, which can be safely consumed at 145°F. The USDA recommends this standard as a balance between ensuring safety and preserving the quality and succulence of the meat.