What is the minimum cooking temperature for pork to be considered safe?

The minimum cooking temperature for pork to be considered safe is indeed 70 degrees Celsius. Cooking pork to this temperature ensures that any harmful bacteria, viruses, or parasites that may be present in the meat are effectively killed, making it safe for consumption.

Pork should reach this temperature to guarantee that it is cooked thoroughly, as undercooked pork can pose a risk of foodborne illnesses, such as trichinosis or other bacterial infections. It's important to use a food thermometer to accurately measure the internal temperature of the meat. Once the pork has reached 70 degrees Celsius and has been held at that temperature for a sufficient period, it can be deemed safe to eat.

Other temperatures mentioned reflect recommendations for different kinds of meat or cooking ideas but do not apply specifically to pork in the context of ensuring food safety. Understanding and adhering to this guideline is crucial for proper food handling and serving safety.