What is the recommended cooking temperature for pork?

The recommended cooking temperature for pork is 72 degrees Celsius. This temperature is critical for ensuring food safety, as it effectively kills harmful bacteria and parasites that can be present in pork, such as Trichinella spiralis, which causes trichinosis. Cooking pork to this internal temperature ensures that it reaches a level of doneness that is safe to eat, while also allowing for optimal flavor and texture.

Cooking pork below this temperature increases the risk of foodborne illness. While some cuts of pork may remain juicy and tender at lower temperatures, to ensure safety, it is essential to follow the recommended guidelines. This is particularly important for ground pork and whole cuts, where pathogens may not be evenly distributed.

In culinary practice, achieving the correct internal temperature not only assures safety but also aligns with best practices for culinary professionalism, which is a key focus in training at institutions like Le Cordon Bleu.