When cooking whole cuts of meat such as pork, steak, roasts or chops the guidance says the meat can be cooked to 145 degrees.
This is relatively new for pork, which used to have a safe cooking temperature of 160.
Allow a three minute rest time before carving and serving all of those whole cuts of meat so they can cook a little longer.
When cooking ground meats such as beef, pork, veal or lamb the recommendations are160 degrees.
Most contaminants are found on the outside of meat so when the item is ground the contaminants can get dispersed throughout the patty.
Higher temperatures are needed to ensure that even the bacteria in the center are killed.
And all poultry should be cooked slightly hotter to a temperature of 165 and that includes ground chicken and turkey.
So to ensure that your food is safely cooked, place a meat thermometer in the thickest part of the meat.
And remember, just because something looks or feels done, doesn't mean it's safe to eat.