Pork: USDA has lowered it safe cooking temperature for pork from 160 to 145 degrees. The reason: Pigs are raised and fed differently than in the past. Conditions are much more sanitary. Allow to rest for 3 minutes while its temperature rises a few more degrees killing off any harmful bacteria. This will cause the meat to be pink and juicy.
Beef, Lamb, and Veal have the same temperature guidelines but when ground, all should be cooked to 160 degrees and ground chicken cooked to 165 degrees.
For more information, see ‘All About Food Safety’ under ‘Resources’ at the bottom of this page.