Why did the USDA change the pork temperature guidelines to 145 degrees?

These new temperature guidelines reflect advances in both food safety and the nutritional content of pork in recent years. On average, fresh pork cuts have 16 percent less total fat and 27 percent less saturated fat than two decades ago. The revised recommendation applies to pork whole cuts, such as tenderloin, chops and roasts. Ground pork, like all ground meat, should be cooked to 160° F. Pre-cooked ham can be reheated to 140° F or enjoyed cold. Pork ribs and pork shoulder should be cooked to tender.