Peter A wrote:
>
> You can probably lighten up on the pork. Most recommended minimum temps
> are much higher than needed for safety. Trichinella infestation is very
> rare due to modern pork production methods, and in any event it is
> killed by cooking to 138 degrees for 10 min. Cooking pork to 165 as is
> often recommended is a sure way to ruin it.
>
I agree. As a matter of habit, but also because I somehow don't like
it rarer, (altho' I'm a big fan of raw and rare beef), I use 140 for
pork, but 160+ for chicken breast.