The same applies for ground beef as well. It’s the grinding up of the meat that creates a zone for bacteria to infect it. The reason they changed pork to 145 is because they created health regulations that eliminated the risk of parasites and allow them to only cook it to 145.
It’s 145 for pork, 160 for ground pork. They changed it a while ago.
The same applies for ground beef as well. It’s the grinding up of the meat that creates a zone for bacteria to infect it. The reason they changed pork to 145 is because they created health regulations that eliminated the risk of parasites and allow them to only cook it to 145.