Pink pork won't kill you according to the USDA

let's give it a try!

let's give it a try!

If your meat is tough when cooked well done then it simply means you cannot cook!!!! I cook my meat well done and never is it dry or tough!!!! It's all about the seasoning and the temperature you cook it at!!!! Learn to cook people and it won't matter if it's cooked well done!!!

Love a rare steak, but a rare pork chop will make me toss my cookies. Sorry, having none of it.

I've been eating slightly pink in the middle pork for years with no qualms. Won't put up with pink chicken though.

good grief do you know how pirk is even raised anymore.. they are raised indoors in facilities that are cleaner than most homes. In order for a visitor or a worker to get in they are required to put on clean room suits and booties to make sure they dont bring disease from the outside. the floors a power washed daily and you dont see flys rats or vermon around where they are raised. the thricinois worm used to come from pigs rooting in the trees and outside inthe barnyard.. it dont happen anymore

It's spelled trichinosis. Pronounced: trich i no sis. Not everyone is a good speller and I think the people that like to post comments and are not sure how to spell something, should have a dictionary next to them, so at least they sound half intelligent. I do.

If pork can carry parasites that can harm you, why would the FDA lower the recommendations? They shouldn't be listening to the chefs and lobbyists. We all know if things weren't inspected, our food source would get pretty awful. Rodents ALWAYS exist where farm animals live and I mean ALWAYS.
I have a friend who is a county nurse and she told me that "old problems" with food pathogens are surfacing again because people don't realize that the rules set in place have protected them. Like the article said," We haven't seen problems with pork since the 50's." Well that's because everyone stuck with the safety rules!!!!
There are some parasites that can do wicked things to the body and in some cases, doctors don't know what to do about it or simply misdiagnose the situation. To be safe, especially for children, cook all meat until the pink is gone. If pregnant women aren't supposed to eat ham because of pathogens why should anyone eat raw or next to raw pork?

This article is non-sense, you should not be eating pork "period" it's a disgusting animal.

i was taught that it's ONLY okay to cook pork to the pink stage IF it has been frozen for two weeks prior to being cooked, the microbes in the pork having died off during the deep freeze.

Eating pork and the list of other unclean animals is a sin. Read the chapter that follows the vision of unclean beasts and realize that the Apostle never did partake of those unclean meats and the meaning of the vision concerned the relationship between Jew and Gentile. None of the sinful nations of the Earth have it right so I guess the bride of the lamb is still some time in the future.

I love it bleu... carpaciio of pork filet is marvelous. Especially iberico... sorry guys and girls...

anybody ever heard of meat tenderizor if you're worried about tough pork or try a crock pot. I'm not eating pink pork. I got sick from eating not well cooked bacon. We know not to trust the FDA. How many times they said something was o.k. that wasn't.

Silver Angel:
God says that? REALLY?? REALLY?? LOL...God chose pork, but its ok to eat camel, rodents, reptiles, snakes. OK then!! Unbelievable..Keep listening to your preachers and ministers with their online diplomas and interpretations.
UNBELIEVABLE!!

To all of you weekend warrior chefs, who are CLUELESS about how to cook meat. First, the article does NOT force you to cook it at 140. it just says it is SAFE...HELLO!! Learn to READ people, I do understand that is difficult for most of you.
Second, what is it with the people here saying that pork is dirty, unhealthy, and God says to not eat it. LOL ROFL.. BILLIONS of people eat pork around the world except for....vegans, and muslims, and jews. Things that make you go...hhmmmmm. So we are all heathens, infidels and sinners. Whatever!!
Third, if you OVERcook meat, it is actually WORSE for you. So, you that order steaks WELL DONE..you may want to RETHINK your stance., I am not saying eat it tartar, but well done???
Go eat some road kill, would be just as good.
If you dont know what you are talking about, just shut up!

God days not to eat pork and I do what God says not the USDA.

If the USDA can continue to allow people to eat raw fish (oh, that's right, the acceptable terms are sushi, sashimi, ceviche), then what's wrong with a little pink in the pork? Have you ever seen round/tape worms in a piece of cooked fish? Now imagine NOT seeing them in a raw piece. Enjoy your dinner.

YUK! Let the USDA idiots eat the pink pork, same for pink lamb, gross! should be on the well done side but moist.

There is nothing worse than dried up well done pork like my mother used to make. With a little effort in timing u can stop the process before it gets to dry and still be less pink. Since I loves pok chops and I'm 73, I guess it's ok.

I've been cooking my pork tenderloins and center cut roasts @ 140 - 150 degrees for years now. Taste and texture is absolutely wonderful. Juicy beyond compare and melt in your mouth texture. I serve it to guests frequently. Some are concerned by the light pink center at first but once they are assured its safe, see everyone else enjoying it, they dig right in. Then I listen for the ooooh's and Ahhh's. Many remark that in the past they have never enjoyed pork because it was like dry shoe leather, but this is fantastic. And btw, no one has ever gotten ill.