At what temperature should pork and ham be cooked to ensure safety?

The correct cooking temperature range for pork and ham to ensure safety is between 140°F and 145°F. Cooking pork to this range allows it to reach a temperature that is safe for consumption while also ensuring that the meat remains juicy and tender. The USDA recommends this temperature to effectively kill any harmful bacteria that may be present, such as Salmonella or Trichinella, while preserving the quality of the meat.

Cooking pork to a higher temperature, such as 165°F or 160°F, as some other options suggest, can lead to a dry texture and loss of flavor, making it less enjoyable to eat. The final cooking temperature is essential not only for safety but also for maintaining the quality of the meat.