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USA Today reports that the US Department of Agriculture (USDA) has adjusted its recommendation for when pork is safe to eat, saying that you can now serve it “pink,” or when its internal temperature is 145 degrees, and not the 160- degrees previously recommended.

Experts say that the change should allow people to serve pork that is more juicy and flavorful.

According to the story, “Trichinosis, a parasitic disease caused by eating raw or undercooked meat infected with roundworm larvae, was once common but is no longer a problem in commercially grown pork and hasn't been for years,” experts say.
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