USDA Lowers Pork Temp to 145

[bakechef]

Now tell that to my partner's mother. She cooks a pork loin no salt no seasonings, until it is as dry as cardboard. Then takes it out of the oven and lets it set until it is lukewarm, then serves it along with a bunch of lukewarm sides. She does the same at thanksgiving, with turkey. I hate eating there!

[pacanis]

Originally Posted by Andy M.

It really isn't. The number of pork related cases reported is practically nil and has been for some time. But the fear of it is the reason the older generation got into the habit of overcooking pork.

That's what I thought. They weren't cooking it to high temps for surface bacteria... their methods (which worked) for thawing frozen turkeys was testament to that, they were cooking it to kill the worm larvae, or cyst, in the meat.

[pacanis]

Originally Posted by bakechef

Now tell that to my partner's mother. She cooks a pork loin no salt no seasonings, until it is as dry as cardboard. Then takes it out of the oven and lets it set until it is lukewarm, then serves it along with a bunch of lukewarm sides. She does the same at thanksgiving, with turkey. I hate eating there!

My sister eats everything well done. It's just the way it is, I don't fault her for it. She tends to like casseroles and such, rather than the bare piece of chicken or whatever.
I don't imagine her methods of cooking pork will change and neither will mine