This change does not apply to ground meats, including ground beef, veal, lamb, and pork, which should be cooked to 160 °F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 °F.
'With a single temperature for all whole cuts of meat and uniform 3 minute stand time, we believe it will be much easier for consumers to remember and result in safer food preparation,' said Under Secretary Elisabeth Hagen. 'Now there will only be 3 numbers to remember: 145 for whole meats, 160 for ground meats and 165 for all poultry.'
The new cooking recommendations clarify long-held perceptions about cooking pork. Historically, consumers have viewed the color pink in pork to be a sign of undercooked meat. If raw pork is cooked to 145 °F and allowed to rest for three minutes, it may still be pink but is safe to eat.
Appearance in meat is not a reliable indicator of safety or risk. Only by using a food thermometer can consumers determine if meat has reached a sufficient temperature to destroy pathogens of public health concern. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature."
For details, please read the full article from FDA.