USDA revises guidelines on cooking pork

The USDA on Tuesday issued a modification of its guidelines for cooking meat to a safe temperature.
As luck would have it, that's the same day my colleague Carolyn Butler, who writes the AnyBody column for The Washington Post's Health & Science section, ran a column about safety in food preparation. Timing was such that the column didn't reflect the USDA's update.
Here's what Carolyn reports:

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Source: http://feeds.washingtonpost.com/click.phdo?i=05ee63009ad05bf00440ce39436cec68

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