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

Your Pork’s Internal Temp Could Be Poison—Here’s What Farmers Won’t Tell You When it comes to pork quality and safety, internal temperature is more than just a cooking guideline—it’s a critical food safety factor that你的 pork’s internal temperature above safe levels could pose real health risks. Yet, many people remain unaware of just how dangerous under-cooked pork truly is. While consumers trust their farmers and meat suppliers, farmers often won’t tell you the full story behind temperature standards and food safety protocols. ### Why Your Pork’s Internal Temp Could Be Dangerous Pork must reach an internal temperature of at least 145°F (63°C) with a 3-minute resting period to ensure all harmful bacteria—especially Salmonella and E. coli—are destroyed. If pork doesn’t hit this temperature properly, pathogenic microorganisms can survive, increasing the risk of foodborne illness. Symptoms like nausea, vomiting, diarrhea, and fever aren’t just uncomfortable—they can threaten vulnerable groups such as children, the elderly, pregnant women, and immunocompromised individuals.