Stop Serving This Pork If It’s Warmer Than It Should Be—It’s Hidden Threat Alert

Tue, 05 May 2026 13:25:07 +0000

Stop Serving This Pork If It’s Warmer Than It Should Be — It’s a Hidden Health Threat Alert When it comes to serving pork at safe temperatures, few things are more critical than checking how warm the meat truly is. Serving pork warmer than it should be isn’t just a matter of flavor—it’s a serious food safety concern. recent reports highlight a hidden threat lurking in improperly stored and cooked pork: bacterial growth that increases the risk of foodborne illness. ### Why Temperature Matters in Pork Safety Pork must reach a minimum internal temperature of 145°F (63°C) to effectively kill harmful pathogens like Salmonella, Listeria, and Trichinella. Serving pork that’s warmer than safe levels not only risks compromising taste and texture but more alarmingly, opens the door to food poisoning. Bacteria thrive in the “danger zone,” between 40°F (4°C) and 140°F (60°C), and warm pork can quickly enter this range during storage or reheating.