|Don't eat your pork chops this raw...|
The new USDA recommendations, issued on Tuesday, May 24th, 2011, lower the safe cooking temperature from 160 degrees F to 145 degrees F.
I frankly think 130 degrees F is just fine. Perhaps in another 50 years the USDA will agree. In any case, for those of us who dig on swine this minor victory is appreciated.