How farmers ensure safe, high-quality pork for your family

Whenever I see thick-cut Iowa pork chops on sale, I grab them for grilling. They’re a quick, affordable weeknight meal, and they always turn out tender and juicy.

It’s easy to take for granted, but it’s amazing that we can grill pork chops and know they will taste great every time. Not long ago, people had to cook pork until it was dry and tough to make sure it was safe to eat.

Today’s pork is safer than ever, thanks to modern farming practices and innovations.

A recent study by the U.S. Department of Agriculture (USDA) found no trichinella in 3.2 million pork samples, according to the National Pork Producers Council.

Trichinella is a parasite that used to make people sick when they ate undercooked pork. Pigs raised outdoors are more likely to get parasites because they are exposed to wildlife.

But today, trichinosis is rare in the United States. Modern farming practices, including raising pigs indoors or under roof, have reduced the risk of infection, according to the U.S. Centers for Disease Control. 

What farmers do to ensure pork safety

Iowa farmers use strict safety measures to keep pigs healthy and prevent them from getting sick.

For example, everyone who enters a pig barn, including staff and visitors, must shower in and out and change into clean boots and coveralls. On some farms, workers even disinfect their lunches under UV light to prevent the spread of germs.

Trucks and trailers are washed, disinfected and parked in a heat chamber for several hours to kill any potential germs that might spread between barns.

U.S. pig farmers also participate in the Pork Quality Assurance (PQA) program, which provides ongoing education on safe farming practices. The program focuses on food safety, animal well-being, environmental care, workers safety, public health and community. 

Safe pork cooking temperature

Healthy pigs mean healthy pork. Because of today’s safe farming practices, the USDA has lowered the recommended cooking temperature for pork.

Now, the USDA recommends cooking whole pork cuts to 145 degrees Fahrenheit, followed by 3-minute rest time.

This change from the previous recommendation of 160 degrees ensures the pork is safe to eat while staying juicy and tender. No more cooking pork chops until they’re as dry as a hockey puck!

In addition, pork is a nutritious, lean protein. Today’s pork has about 16% less fat and 27% saturated fat as compared to 30 years ago.

Pork is also a high-quality protein that contains all the essential amino acids the body needs.

You can feel confident that the pork you buy is safe, high-quality and nutritious for your family.

To learn more about how Iowa farmers work to ensure meat quality, food safety and animal well-being, visit www.realfarmersrealfoodrealmeat.com.

Learn more about author Teresa Bjork here.