幫你過一下心理那關 根據美國農業部(USDA)的豬肉烹飪標準 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. 絞肉, 肉排, 內臟請至少使用160度F=71度C的溫度烹飪 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. 全肉的中心溫度至少要有145度F=63度C，並且在烹飪後靜置至少三分鐘 至於烹調時間取決於你的豬肉原本的溫度，是放在冰庫，解凍中，冰箱還是在室溫 最快的方式就是拿溫度計插到肉中間量測中心溫度 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. 烹飪完的豬肉即使中心溫度已經達到145度F=63度C 仍然可能是呈現粉紅色的 但只要溫度有到就是安全的 附帶一提最令人擔心的寄生蟲=旋毛蟲 在137度F=58度C就會被殺死 當然更重要的是豬肉來源，現代台灣或是許多豬肉畜牧業發達的國家 早已不使用廚餘餵豬(當然有些情況很難說，至少口蹄疫區的豬肉你在台灣吃不到) 所以不管是感染旋毛蟲或是豬肉條蟲的機率其實都不高 表面的細菌以大多數的烹調方式(炸或烤)也不需要擔心 真的很擔心的話不用勉強 我不會歧視不敢吃粉紅豬肉的人 只會歧視牛排吃全熟的人而已 --

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