What internal cooking temperature is required for pork to be safe for consumption?

Pork must be cooked to an internal temperature of 71°C to ensure it is safe for consumption. This temperature is necessary to effectively kill harmful pathogens that may be present in the meat, such as Trichinella spiralis, which can cause trichinosis, and other bacteria like Salmonella and E. coli. Cooking pork to this temperature helps to ensure food safety while maintaining a desirable texture and flavor.

While the other temperatures listed might be safe for some types of meats or in various cooking contexts, they do not specifically reflect the safety standard for pork. For example, while 65°C may be acceptable for some cuts of pork when allowing for resting time, the standard internal temperature recommended for all pork products to be considered fully safe is 71°C. This ensures that all parts of the meat reach a temperature that effectively eliminates foodborne illnesses.