帮你过一下心理那关 根据美国农业部(USDA)的猪肉烹饪标准 https://reurl.cc/k92Qqr Safe Cooking For safety, the USDA recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 degrees F. Cook all organ and variety meats (such as heart, kidney, liver, tongue and chitterlings) to 160 degrees F. 绞肉, 肉排, 内脏请至少使用160度F=71度C的温度烹饪 Cook all raw pork steaks, chops and roasts to a minimum internal temperature of 145 degrees F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. 全肉的中心温度至少要有145度F=63度C，并且在烹饪後静置至少三分钟 至於烹调时间取决於你的猪肉原本的温度，是放在冰库，解冻中，冰箱还是在室温 最快的方式就是拿温度计插到肉中间量测中心温度 Cooked muscle meats can be pink even when the meat has reached a safe internal temperature. If fresh pork has reached 145 degrees F throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients. 烹饪完的猪肉即使中心温度已经达到145度F=63度C 仍然可能是呈现粉红色的 但只要温度有到就是安全的 附带一提最令人担心的寄生虫=旋毛虫 在137度F=58度C就会被杀死 当然更重要的是猪肉来源，现代台湾或是许多猪肉畜牧业发达的国家 早已不使用厨余喂猪(当然有些情况很难说，至少口蹄疫区的猪肉你在台湾吃不到) 所以不管是感染旋毛虫或是猪肉条虫的机率其实都不高 表面的细菌以大多数的烹调方式(炸或烤)也不需要担心 真的很担心的话不用勉强 我不会歧视不敢吃粉红猪肉的人 只会歧视牛排吃全熟的人而已 --

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