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USDA lowers safe cooking temperature for pork

DES MOINES, Iowa (AP) - A bit of pink in pork appears to be OK
after all.
The U.S. Department of Agriculture's Food Safety and Inspection
Service will announce Tuesday that it has lowered its temperature
recommendation for cooking pork to 145 degrees. That's a change
from the agency's longstanding guideline and means pork will be
held to the same standard as beef, veal and lamb.
For chefs, it means the USDA has sanctioned what already was
common practice.
"I'm glad they have the sense to make that change," said Rob
Weland, a chef at Poste Moderne Brasserie, an upscale restaurant in
Washington.
Weland said he has always cooked pork to the lower temperature
because chefs knew it was safe and the meat clearly tastes better.
But he said it could take years for backyard grillers to adjust to
the change.
"People have been taught this for generations and it's going to
take a long time to get this removed," he said. "It will be good
for the next generation not to be so fearful so they can enjoy pork
in a way they may not have been able to in the past."
With its lower temperature recommendation, the USDA also called
for letting the pork rest for 3 minutes after removing it from the
grill or oven. The meat's temperature will remain constant or rise
during that period, killing any pathogens.
"With a single temperature for all whole cuts of meat and
uniform 3-minute stand time, we feel it will be much easier for
consumers to remember and result in safer food preparation," USDA
Under Secretary Elisabeth Hagen said in a statement.
Ceci Snyder, vice president of marking for the Des Moines,
Iowa-based National Pork Board, said restaurants are regulated by
the U.S. Food and Drug Administration, which has allowed the lower
cooking temperature for a decade.
The USDA made the change after several years of research and
talks with producers and food safety experts. Producers proposed
the change in 2008, based in part on new production methods that
reduced the risk of pathogens, Snyder said, citing improved feed
and housing methods.
Dr. James McKean, associate director of the Swine Industry
Center at Iowa State University, said 145 degrees is higher than
the kill temperature for bacteria and parasites that could make
people sick.
He said one important change has been to move hogs inside,
reducing their exposure to wildlife, including birds and rodents
that could carry disease.
"As we've moved pigs inside, put them in bird proof buildings
and applied rodent control, the incidence of (diseases) have
dramatically reduced over the past 40 years," McKean said.
"I believe, based on research, 145 degrees is a safe
temperature," he said.
Like Weland, the Washington chef, Snyder said it would take time
before people feel comfortable eating pork with a touch of pink.
"Those myths die hard," she said.
Despite the new recommendation, ground meats must still be
cooked to 160 degrees and all poultry products must be cooked to
165 degrees.
Snyder also said it's important to use a digital thermometer,
placed in the thickest part of the meat, to ensure it's properly
cooked.
Noah Rose, a chef at the Blue Water Grill in Grand Rapids,
Mich., said he welcomed the change from a practice he thought led
to ruining the meat's flavor.
"This is a step in the right direction," Rose said.

(Copyright 2011 by The Associated Press. All Rights Reserved.)


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