It's a great step in the right direction, but those who already understand that good pork should be served pink have been cooking and requesting that way for years. The average, everyday folk still fear trichinosis, so they will continue to hammer their pork into dry, tasteless cardboard regardless of what the USDA says. We still have a long way to go.

It's about time really! Pork should be a beautiful rosy pink - they don't even teach about Trichinosis anymore in sanitation classes.

About time! Maybe the days of dry overcooked pork are coming to an end! Personally I prefer my pig a little pink.

i personally feel that pork should be taken to 125---then rested...but that is for personal consumption. To keep pork juicy and succulent 145 is a better choice than 160...thanks USDA

It's about time. Not much tastes moist and delicious at 160 degrees

Wow, they did it! Commercial pork has been safe for over 25 years. Pastured pork is safer still. Curing and brining further ensure the foodsafety of the product and like all meats 160 is well done and not pleasing to the palate. That said, pork taretare is not likely to gain a following anytime soon.

Well hooray! it is about time. We have been cooking pork to about 135-140 for years.Most restaurants have. I haven't had a guest return a pork dish for more cooking in a year or so. Still, some request "well done" occasionally. The idea that pork contains trichinosis is antiquated. There hasn't been a documented case since the 1920's I believe. it is time to enjoy pork the way it is meant to be enjoyed: medium rare to medium.

i think it is great Chefs have been cooking pork at a lower temperature for years. I am not sure Pork can get any popular than it has the last few years but this might just keep it going a few more years.

this is acceptable. pork is best pink.

I am fine with that, 145 is pretty much cooked all the way anyway. 160 is really cooked, but I don't think it was a bad regulation, because most of the pork that the general public is eating is supermarket, dangerous pork! If you are using real pork that was raised properly and ate a proper diet, slaughtered properly, etc, than 145 or less is fine. We cook the pork here to medium. A little pink in the middle and juicy. We use good pork though.

It's about goddamn time, that is all I have to say.

The USDA will never say anything lower than 140 on Amy meat. They claim rare beef is 140. Pork is best medium and that's how it should be tricconosis is pretty mich dead and dies at a low temperature anyway.