At what minimum temperature (in Fahrenheit) should pork and food containing pork be cooked?

The correct answer is that pork and foods containing pork should be cooked to a minimum temperature of 145°F, but it is important to note that for ground pork products, the safe minimum cooking temperature is generally recognized as 160°F. While option B suggests 150°F, which is above the minimum safe cooking temperature for whole cuts, it does not account for the specific requirement that ground pork must reach 160°F to be safe for consumption due to the potential presence of pathogens.

The rationale for the recommended temperature boils down to ensuring food safety. When pork is cooked to the appropriate minimum temperature, it helps in killing harmful bacteria such as Trichinella spiralis, which can cause trichinosis, and other pathogens that might be present in raw or undercooked pork.

In practice, using a food thermometer is the best way to ensure that pork is cooked to the safe internal temperature. Whole cuts of pork are safe to eat at temperatures as low as 145°F, followed by a three-minute rest time, allowing the temperature to rise further. However, ground pork must always reach at least 160°F, ensuring any bacteria present are effectively eliminated.