Sun, 03 May 2026 12:35:23 +0000

The Shocking Reason Pork Loin Internal Over 145°F Is a Health Hazard — What You Need to Know When preparing pork loin for your next meal, temperature matters — not just for flavor, but for your safety. The shocking truth? Pork loin internal temperatures exceeding 145°F (63°C) pose a significant health hazard by allowing dangerous pathogens to survive and thrive. In this article, we reveal why cooking pork loin thoroughly past 145°F isn’t just a recommendation — it’s a critical step in food safety. ### What Happens When Pork Loin Is Overheated? At room temperature, bacteria like Salmonella, E. coli, and Listeria commonly contaminate raw pork. Even high-quality cuts can carry these harmful microbes. When pork loin is cooked properly, temperatures above 145°F kill 99.9% of foodborne pathogens, ensuring a safe meal. However, if pork remains undercooked — specifically above 145°F internal temperature — harmful bacteria often survive, especially in thicker cuts or those with irregular texture due to age or storage.