Download Pork Cooking Guidelines

In May 2011 the United States Department of Agriculture announced new cooking guidelines for pork and this is GREAT news for weight loss surgery patients. The old guidelines called for cooking pork to an internal temperature of 160 Degrees Fahrenheit. These high cooking temperatures were appropriate many years ago when pork contained much more fat and was also prone to carrying food borne illness. Advances in pork breeding now produce a leaner meat and improved standards in farming have decreased the chance of pork carrying illness causing bacteria. Now we may safely cook pork to an internal temperature of 145F. Cooked to this standard pork is juicier and more palatable. For those of us with weight loss surgery and following the liquid restrictions (no liquid with meals) a more succulent piece of meat is essential for our culinary enjoyment and pouch comfort.