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Safe meat cooking temperatures lowered – fewer numbers to remember

by Janet Hackert, Regional Nutrition and Health Education Specialist

In a May, 2011, news release, the U.S. Department of Agriculture (USDA) announced that their research has shown that pork cooked to a lower temperature and held for a specified amount of time results in as safe a product as with a previously higher recommended cooking temperature. This new recommendation also means that there are fewer numbers to remember when cooking

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