The Memorial Day weekend marks the traditional beginning of the grilling season. To open this years outdoor cooking season the USDA has changed the recommended cooking temperature for pork, lowering the temperature for safe cooking to 145 degrees. LSU AgCenter Nutrionist Beth Reames
says the change is in response to several years of research and consultation with producers who say new production methods have reduced the risk of disease. Reames says setting the safe cooking temperature as the same mark as beef, veal and lamb will make it easier for consumers to remember. Reames says the new standard has been in place in restaurants for a couple of years because they are more likely to use a meat thermometer to make sure everything they cook reaches the safe temperature.