DES MOINES, Iowa — A bit of pink in pork appears to be OK after all.
The U.S. Department of Agriculture's Food Safety and Inspection Service is announcing today that it has lowered its temperature recommendation for cooking pork to 145 degrees. That's a change from the agency's longstanding guideline and means pork will be held to the same standard as beef, veal and lamb.
For chefs, it means the USDA has sanctioned what already was common practice.
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