No, pork is not OK to eat rare.
The United States Department of Agriculture (USDA) recommends cooking pork to an internal temperature that ensures the destruction of harmful bacteria and parasites. Eating rare or undercooked pork carries significant health risks.
Risks of Eating Undercooked Pork
-
Bacteria: Raw pork can harbor bacteria like Salmonella, E. coli, and Listeria, which can cause food poisoning. Thorough cooking kills these bacteria.
-
Parasites: Historically, Trichinella parasites were a major concern with pork. While modern farming practices have significantly reduced the prevalence of Trichinella in commercially raised pork in developed countries, the risk still exists, especially with wild game or pork from unregulated sources. Cooking pork to the recommended temperature eliminates this parasite.
Recommended Internal Temperature for Pork
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. This allows the temperature to equalize and further eliminate potential pathogens. Ground pork should be cooked to an internal temperature of 160°F (71°C). Use a food thermometer to ensure accurate temperature reading.
Why Not Rare Pork?
Even if the pork appears safe on the surface, harmful microorganisms can reside within the meat. Cooking to the recommended temperature is essential to eliminate these risks and ensure food safety. While some restaurants might serve pork at lower temperatures, it is generally not recommended to consume rare pork due to the inherent health risks.
In conclusion, consuming rare or undercooked pork poses a risk of foodborne illness due to the potential presence of harmful bacteria and parasites. Always cook pork to the USDA-recommended internal temperature.
