It doesn't take long to find SEO slop trying to sell you something:

When our grandmothers and grandfathers were growing up, there was a real threat to their health that we don’t face anymore. No, I’m not talking about the lack of antibiotics, nor the scarcity of nutritious food. It was trichinosis, a parasitic disease that used to be caught from undercooked pork.

The legitimate worry of trichinosis led their mothers to cook their pork until it was very well done. They learned to cook it that way and passed that cooking knowledge down to their offspring, and so on down to us. The result? We’ve all eaten a lot of too-dry, overcooked pork.

But hark! The danger is, for the most part, past, and we can all enjoy our pork as the succulent meat it was always intended to be. With proper temperature control, we can have better pork than our ancestors ever dreamed of. Here, we’ll look at a more nuanced way of thinking about pork temperatures than you’ve likely encountered before."

Sorry, what temperature was it again?

Luckily there's the National Pork Board which has bought its way to the top, just below the AI overview. So this time around I won't die from undercooked pork at least.

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pasc1878 2 days ago | parent [-]

The link quoted does not have that text so what are you on about?

However that site gives the temperature for Pork as 71C which is not what USDA says but is correct. So using the USDA recommendation does have a risk according to at least Canada and UK

	▲	zahlman 2 days ago \| parent [-]
		> but is correct That's the thing, though — there isn't an objective standard here; it's mediated both by the local context (how good are the local trich inspections, etc.) and risk tolerance vs. cultural expectations for how the meat should taste. The Canadian and US governments currently disagree; so it goes. Everything "has a risk". Taste and smell are not reliable indicators of bacterial contamination, and properly cooking meat won't eliminate dangerous toxins left behind by prior contamination if the meat was improperly stored before cooking.