No, you should not eat rare pork.
According to the United States Department of Agriculture (USDA), it's best not to eat or taste raw or undercooked meat, including pork, due to the potential presence of harmful bacteria. Thorough cooking is essential to kill these bacteria and ensure the pork is safe to consume.
Risks of Eating Rare Pork
Eating rare or undercooked pork can lead to foodborne illnesses. Some of the bacteria and parasites that may be found in pork include:
- Salmonella
- Trichinella
- E. coli
These pathogens can cause a range of symptoms, from mild gastrointestinal distress to more severe complications.
Safe Cooking Temperatures for Pork
To ensure the safety of the pork you're eating, it is crucial to cook it to the correct internal temperature. The USDA recommends cooking pork chops, roasts, and tenderloin to an internal temperature of 145°F (63°C), followed by a three-minute rest time. Ground pork should be cooked to an internal temperature of 160°F (71°C). Using a food thermometer is the most accurate way to check the internal temperature of the meat.
