What is the recommended cooking temperature for pork?

After decades of forcing everyone to eat tough, dried out pork chops, the FDA finally lowered its recommended pork temperature from 160° F to 145° F in 2011. Why was it so high to begin with? To kill trichinella, the sometimes deadly parasite that frequently lurked within pork back in 1930s and 40s. Lucky for us porkaholics, some smarty finally realized that 137° is all it takes to annihilate the nasty worm. 

Last updated 5 years ago · 3.7K views · SOURCE