What minimum internal temperature should pork be cooked to?

Pork should be cooked to a minimum internal temperature of 145°F (63°C) for at least 15 seconds. This temperature ensures that harmful pathogens are effectively killed, making the pork safe to eat. Cooking pork to this temperature allows the meat to remain juicy and flavorful while still achieving food safety.

Option B mentions 150°F (65°C) for 1 minute, which is actually higher than the minimum requirement. While cooking pork to a higher temperature is also safe and may be practiced for personal preference regarding texture or taste, it is not the minimum standard set by food safety guidelines. The important takeaway is that the minimum for safety is 145°F for a brief period, which balances both safety and quality in pork preparation.