On 6/1/2014 4:22 AM, T Blake wrote:
> Here in London U.K. we have recently been told that its safe to eat British
> reared Pork that is still slightly 'pink' after cooking, but 'not' chicken
> livers; that are still pink.
>
> Would anyone please be able to confirm this information as being correct?
> Since our family prefer to eat both these items slightly pink, but don't
> want to take any health risks. Thanks
>
>

Pork is good at 135, a bit pink. I'd still cook the chicken though.