"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. He said one important change has been to move hogs inside, reducing their exposure to wildlife, including birds and rodents that could carry disease. James McKean, associate director of the Swine Industry Center at Iowa State University, said 63 C (145 F) is higher than the kill temperature for bacteria and parasites that could make people sick. 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.ĭr. The USDA made the change after several years of research and talks with producers and food safety experts. Food and Drug Administration, which has allowed the lower cooking temperature for a decade. "With a single temperature for all whole cuts of meat and uniform three-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.Ĭeci Snyder, vice-president of marking for the Des Moines, Iowa-based National Pork Board, said restaurants are regulated by the U.S. The meat's temperature will remain constant or rise during that period, killing any pathogens. With its lower temperature recommendation, the USDA also called for letting the pork rest for three minutes after removing it from the grill or oven. "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." "People have been taught this for generations and it's going to take a long time to get this removed," he said. Weland said he has always cooked pork to the lower temperature because chefs knew it was safe and the meat clearly tastes better.īut he said it could take years for backyard grillers to adjust to the change. "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. Health Canada advises consumers to use a digital food thermometer for pork pieces and whole cuts and to look for a temperature of 71 C or 160 F.
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