On 6/1/14, 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?

Pork with a slightly pink center is fine. I pull my pork roasts from the
oven at 140 F; after a ten-minute rest, it's 150+, pink in the center,
moist, and delicious.

-- Larry