Jeeves, forget about temps and try to remember the CONCEPT.a piece of meat kept at safe temps (between 40-140) should be VERY safe as far as bacteria go.cooking pork to 140 makes it safe for trichinosos, which is TOTALLY unrelated to bacteria and safe food handling.after 140, you are cooking pork to taste. for me, it come off at 140-145. pork today is so lean and "healthy" that it is often flavorless. cooking to 155 or beyond is doing nothing but drying it out.
