What is the safe temperature range for cooking pork and beef?

Cooking pork and beef to an internal temperature of 145°F (63°C) is crucial for ensuring food safety. This temperature allows the meat to reach a level where harmful pathogens, such as bacteria and viruses, are effectively killed, minimizing the risk of foodborne illnesses.

For pork, 145°F is particularly important as it ensures that trichinella, a parasite that can be present in undercooked pork, is destroyed. Similarly, cooking beef to this temperature ensures that E. coli and Salmonella are eliminated, which are common concerns associated with undercooked beef.

After cooking the meat to this safe temperature, it is also recommended to allow it to rest for at least three minutes before slicing or consuming. This rest time not only helps the meat retain its juices but also continues to kill any remaining pathogens.

The other temperatures listed do not meet the safety standards established by food safety authorities for pork and beef consumption. Cooking at lower temperatures may not effectively eliminate harmful bacteria, posing a risk to health.