What is the minimum cooking temperature for pork?

The minimum cooking temperature for pork is 145 degrees Fahrenheit. This temperature is critical because it is sufficient to kill harmful bacteria such as Trichinella spiralis, which can be present in undercooked pork. After reaching this temperature, it is also essential to allow the pork to rest for at least 3 minutes before slicing or consuming; this rest period helps ensure that the heat continues to distribute throughout the meat, further ensuring safety from pathogens.

While some other options represent temperatures necessary for different types of meat or poultry, 145 degrees is specifically designated for whole cuts of pork, including pork chops and roasts. This temperature guideline helps maintain the quality and juiciness of the pork while ensuring it is safe to eat.