Quick Answer
It is not recommended to eat pork medium-rare. Pork should be cooked to an internal temperature of at least 145°F to kill potentially harmful bacteria like salmonella, E. coli, and parasites like trichinella. The USDA states that medium-rare pork between 130-140°F is unsafe to eat. Well-done pork cooked to 145°F or higher is the safest option.
Is It Safe to Eat Medium-Rare Pork?
Eating pork that is not fully cooked to the proper internal temperature can pose safety risks. Pork is more likely to contain harmful bacteria compared to other meats like beef and lamb.
Risk of Bacteria
Pork often contains pathogens like salmonella, E. coli, staphylococcus aureus, and listeria. Proper cooking destroys these bacteria, but temperatures below 145°F may allow them to survive. Consuming undercooked pork with live pathogens can lead to foodborne illness.
According to USDA research, about 1 in 5 raw pork samples were contaminated with salmonella. And a consumer reports analysis found that 3-5% of raw pork samples tested positive for Yersinia enterocolitica, another foodborne pathogen.
Risk of Parasites
Undercooked pork also poses a risk for transmitting parasites, mainly trichinella spirals. Trichinella is a roundworm parasite that can infect and reproduce in humans who eat infected pork.
While trichinellosis infection is now less common, CDC data shows an average of 16 cases per year in the U.S. Eating medium-rare or rare pork greatly increases the risk of ingesting live trichinella larvae. Thorough cooking at safe temperatures is necessary to kill any parasites present.
Groups at Higher Risk
While eating raw or undercooked pork can make anyone sick, certain groups are more susceptible to infection:
– Young children
– Older adults
– Pregregnant women
– People with weakened immune systems
These high-risk individuals are more likely to experience severe illness from foodborne pathogens like salmonella and E. coli. The effects of trichinella infection also tend to be more serious in high-risk groups.
USDA Minimum Internal Temperatures for Pork
The USDA Food Safety and Inspection Service (FSIS) provides recommended minimum cooking temperatures to safely consume different meats.
Here are the FSIS standards for pork:
| Pork Product | Minimum Internal Temperature |
| Fresh pork, including chops, roasts, ribs | 145°F (63°C) |
| Fresh ham (raw) | 145°F (63°C) |
| Pre-cooked ham (to reheat) | 140°F (60°C) |
| Sausage and brats (raw) | 160°F (71°C) |
At 140°F and below, pork is considered medium-rare or rare. These temperatures are unsafe as pathogens may still be alive in the meat.
A minimum internal temperature of 145°F for whole cuts of pork is necessary to kill bacteria and parasites. Reheating pre-cooked ham to 140°F is acceptable since it was previously cooked to safe temperatures.
Is Medium-Rare Pork Ever Okay to Eat?
It’s generally not recommended because of the health risks. However, there are a few instances where medium-rare pork may be considered safe for consumption:
Fresh, High-Quality Pork
If the pork comes from a trusted local farm and was processed under sanitary conditions, the risk of pathogens may be lower. The pork should be very fresh – not aged for an extended period. With very fresh pork, cooking to 140-145°F may be acceptable for some consumers.
Niche Pork
Certain types of pork may carry lower risks of harboring common pathogens. This includes heritage breed pigs raised outdoors in sanitary conditions and wild boar. Again, safely consuming pork cooked to medium-rare (130-140°F) relies heavily on the quality of the meat.
Cured Ham
Dry-cured country hams that have been through a lengthy curing process can be safely eaten without cooking. The salt and nitrites used inhibit microbial growth. Prosciutto and parma ham are examples. Wet-cured hams still need thorough cooking.
So while the USDA recommends against any pork cooked below 145°F, exceptions exist when the chance of contamination is very low. But for common store-bought pork, cooking to medium-rare is risky.
How to Cook Pork Safely
To eliminate health risks associated with undercooked pork, follow these tips:
Cook to Proper Internal Temperature
Use a food thermometer to ensure pork reaches a safe final internal temperature. Whole cuts like chops and roasts should reach at least 145°F. Ground pork should hit 160°F.
Check temperature in the thickest part of the meat, away from any bones. Don’t rely on visual cues to determine doneness.
Rest Pork Before Carving
Allow pork to rest 3-5 minutes after removing it from the heat source. The internal temperature will continue rising 5-10°F during this time, helping to kill pathogens.
Heat Leftovers to 165°F
When reheating cooked pork, heat it to 165°F or hotter to account for the temperature drop from initial cooking. This prevents bacterial growth as pork cools.
Use Separate Cutting Boards
Avoid cross-contamination by using one cutting board for raw pork and another for cooked pork and other foods. Wash all boards thoroughly after each use.
Marinate Pork in the Refrigerator
Always marinate pork in the refrigerator, not on the counter. The marinade pickling process does not kill bacteria already present.
Following safe handling and cooking guidelines reduces the risk of foodborne illness from eating pork. It provides peace of mind knowing harmful pathogens have been destroyed.
Can You Get Sick from Medium-Rare Pork?
Yes, eating undercooked pork may cause foodborne illness. The main risks are:
Salmonella
Symptoms of salmonella infection include diarrhea, abdominal cramps, and fever starting 12-72 hours after eating contaminated pork. The illness usually lasts 4-7 days. In rare cases, salmonella causes more serious, life-threatening illness.
E.Coli
A particular strain called Shiga toxin-producing E. coli (STEC) can lead to severe symptoms from undercooked pork. Symptoms include severe stomach cramps, bloody diarrhea, and vomiting. STEC infection may progress to kidney failure in some cases.
Trichinellosis
Trichinella infection can cause diarrhea, abdominal pain, fatigue, nausea, and vomiting. Severe trichinellosis may lead to neurological issues like facial swelling, heart problems, and muscle pain. Symptoms start 1-2 days after ingesting larvae and can last months.
Listeria Infection
Listeria mainly affects pregnant women, newborns, older adults and those with weakened immune systems. Symptoms include fever, muscle aches, nausea, and diarrhea. Listeria can lead to miscarriage, stillbirth, or severe illness in newborns.
So signs of food poisoning may occur after eating raw or undercooked pork contaminated with pathogens. Cooking pork thoroughly to safe internal temperatures destroys these organisms and reduces foodborne illness risk.
Should You Take Any Precautions When Eating Pork?
It’s smart to take some basic precautions when consuming pork:
– Cook pork thoroughly to USDA recommended safe minimum internal temperatures. Use a food thermometer to verify doneness.
– Avoid cross-contamination by using separate cutting boards and plates for raw versus cooked pork. Wash hands, utensils, and surfaces after contact with raw pork.
– Refrigerate pork properly. Store fresh cuts for just 3-5 days and ground pork for 1-2 days. Freeze pork if not using within these time frames.
– When thawing frozen pork, do it in the refrigerator, cold water, or the microwave. Never thaw on the counter.
– Marinate pork in the refrigerator. Don’t leave pork sitting in marinade on the counter.
– Reheat cooked pork thoroughly to 165°F or hotter before serving. Bring sauces containing pork to a boil when reheating.
– Check use-by and freeze-by dates and follow them. Don’t use pork past its use-by date.
– Purchase pork from reputable sellers and supermarkets. Source local pork from farms with high safety standards if concerned.
– Know if you are in a higher risk group for foodborne illness and take extra care.
These precautions help lower the risks when cooking and consuming pork products. They reduce the likelihood of inadequate cooking and cross-contamination that can lead to foodborne illness.
Tips for Cooking Pork Medium-Rare
While not recommended from a food safety standpoint, some people may choose to cook certain pork products to medium-rare. Here are some tips if going this route:
– Only use very fresh, high-quality pork from a trusted local source. Factory-farmed pork is riskier.
– Stick to whole muscle cuts like pork chops or loin roasts rather than ground pork. Whole cuts are less prone to contamination.
– Use a meat thermometer to monitor temperature. Cook to 135°F for medium-rare doneness. This provides a small safety margin above 130°F.
– Rest pork after cooking until it reaches 140°F internal temperature. The temperature rise during resting kills some bacteria.
– Avoid serving medium-rare pork to those in high-risk groups: young children, elderly, pregnant women, and anyone immunocompromised.
– Refrigerate leftovers quickly and reheat to 165°F before serving again. Only reheat once.
– Watch closely for any symptoms of food poisoning afterwards. Discontinue eating medium-rare pork if they occur.
Keep in mind that cooking pork below 145°F is never guaranteed to be safe. While these tips may reduce the risks somewhat, there is no foolproof way to cook pork medium-rare without the chance of foodborne illness. Well-done pork is universally recommended as the safest option.
Conclusion
Most food safety experts advise against eating pork that is cooked to medium-rare or below 145°F. The risks of salmonella, E. coli, parasites, and other pathogens are too high, especially with factory-farmed pork. Well-done pork heated to 145°F or above destroys these organisms, providing peace of mind that the meat is safe to eat.
There are limited cases where medium-rare pork may be consumed in a lower-risk manner. But this relies heavily on ultra fresh, contamination-free pork. For general everyday use, cooking pork thoroughly is still the best practice for optimal safety. Use a meat thermometer and follow USDA guidance on minimum internal temperatures.
While the tendency toward undercooked pork may be growing, it is not worth the gamble for most people. The severe symptoms of foodborne illness combined with pork’s higher pathogen risks makes eating it rare an unsafe choice. If choosing to go medium-rare, one should monitor their health closely and always take proper precautions in sourcing and handling the pork. But well-done remains the gold standard for this meat.
