Pork internal temperature: US and UK guidance

Why it happens

FSIS names bacteria and the Trichinella parasite; the FSA names bacteria. They set the target differently.

The FSIS page Fresh Pork From Farm to Table says people can catch trichinosis from undercooked pork. The parasite Trichinella spiralis causes it. FSIS also lists E. coli, Salmonella, Staphylococcus aureus, Yersinia enterocolitica and Listeria monocytogenes among the microorganisms that can be found in pork. Its current position is that pork can be eaten safely once it reaches 145°F, followed by a rest of at least three minutes. On colour, FSIS says cooked muscle meat can be pink even at a safe internal temperature, and that the pink can come from the cooking method or added ingredients.

The FSA starts from where the bacteria are. Its Cooking your food guidance says poultry and pork can have bacteria all the way through the meat, so these meats need to be cooked all the way through. Whole cuts of other meats, such as beef steaks, only carry bacteria on the outside and can be served pink after searing. The FSA lists pork and poultry as exceptions to that rule.

What the guidance says

1. Pick the right US target for the cut. These figures are from the FSIS Safe Minimum Internal Temperature Chart:

   Pork product (USDA FSIS)	Minimum internal temperature
   Steaks, chops and roasts	145°F (62.8°C), rest at least 3 minutes
   Ground pork	160°F (71.1°C)
   Ham, fresh or smoked (uncooked)	145°F (62.8°C), rest at least 3 minutes
   Fully cooked ham, to reheat	140°F (60°C) if packaged in a USDA-inspected plant; 165°F (73.9°C) for all others
   Leftovers and casseroles	165°F (73.9°C)

   The FSIS pork page also says to cook organ and variety meats, such as heart, kidney and liver, to 160°F. The CDC's Preventing Food Poisoning page gives the same main figures: 145°F for whole cuts with a 3-minute rest, and 160°F for ground meats.

2. Or use the UK time and temperature rule. The FSA says the middle of the food should reach 70°C for 2 minutes, or one of these equivalents (all °F values are conversions):

   FSA core temperature	Hold for	°F (conversion)
   60°C	45 minutes	140°F
   65°C	10 minutes	149°F
   70°C	2 minutes	158°F
   75°C	30 seconds	167°F
   80°C	6 seconds	176°F

3. Measure in the right place. FSIS says to measure with a food thermometer before you take the meat off the heat. The FSA says to test the meat itself and avoid the bones, and to clean the probe after each use.

4. Rest US-style cuts. FSIS says to let pork steaks, chops and roasts rest for at least three minutes before carving or eating. You can choose to cook to a higher temperature if you prefer.

5. Cook mince, sausages and rolled joints all the way through. The FSA explains that mincing or skewering meat moves bacteria from the outside into the middle. Mince, burgers, sausages, kebabs, rolled joints and offal therefore all need cooking right through.

6. Do not part-cook and finish later. FSIS warns against browning or partly cooking pork, refrigerating it and finishing it later, because any bacteria present will not have been destroyed. Partly pre-cooking pork is safe only if it goes onto the hot grill immediately afterwards.

Check that it worked

With a thermometer, the check is the figure above for your cut and the guidance you follow. Without one, the FSA gives visual cues for pork. Cut into the thickest part: the juices should run clear, there should be no pink, fleshy meat, and you should see steam coming from the meat. The FSA's student guide says chicken and pork should not be served pink or rare. Under US guidance colour is not a reliable signal: pink pork at 145°F can be safe, so FSIS relies on the thermometer.

US vs UK guidance

The figures do not line up. FSIS sets a lower core temperature for whole cuts, 145°F (62.8°C), followed by a rest, and accepts pink pork. The FSA asks for pork cooked all the way through with no pink, using a time and temperature rule built around 70°C for 2 minutes. The UK rule pairs each core temperature with a holding time, while the US rule pairs one temperature with a rest. Do not mix them. Pink pork meets US guidance but not UK guidance.

For cooked pork you keep, FSIS gives home-cooked pork, soups, stews and casseroles 3 to 4 days in the fridge at 40°F and 2 to 3 months in the freezer. The UK leftover limit is shorter; see how long cooked chicken lasts, where the FSA's 48-hour rule is set out.

If you feel unwell after eating undercooked meat, the NHS food poisoning page explains the symptoms and when to speak to a pharmacist, call 111 or call 999. This page gives no medical advice.

Follow one agency's rule all the way through. Use either the FSIS temperature and rest for your cut, or the FSA's core time and temperature with no pink. Both agencies describe a clean food thermometer as a way to check, and only the FSA offers colour and juices as a fallback.