Question

Why must pork be cooked to 145°F (63°C)?

1) This temperature will kill germs that may be in the meat
2) Pork contains fat that is melted when cooked to 145°F (63°C)
3) This temperature reduces nitrates that may be in the meat
4) Pork may contain food coloring that can make people sick

Answer 1

Pork must be cooked to 145°F (63°C) option (2) to kill harmful bacteria, not to melt fat, reduce nitrates, or eliminate food coloring. A meat thermometer should be used to ensure pork reaches a safe internal temperature.

Step-by-step explanation:

The reason pork must be cooked to 145°F (63°C) is that this temperature is high enough to kill germs that may be in the meat.

Ensuring that pork reaches this internal temperature mitigates the risk of foodborne illnesses caused by bacteria such as salmonella, E. coli, and other pathogens that can multiply rapidly if food is kept at temperatures between 40 and 140 degrees Fahrenheit.

It is not specifically related to melting fat, reducing nitrates, or eliminating food coloring as may be suggested by other options.

Using a meat thermometer is crucial when cooking pork, as visual cues are not reliable indicators of doneness. For safety and prevention of foodborne diseases, pork roasts, steaks, and chops should reach an internal temperature of at least 145°F (63°C), followed by a rest time, as recommended by the USDA.

Practicing proper food handling, including regular handwashing and thorough cooking to recommended temperatures, is one of the most effective ways to prevent foodborne illnesses.