The USDA has a new video that you can watch on You Tube that gives good instruction on cooking meat, particularly pork, to a safe temperature.
Here's the link.
The video explains the new the newly recommended two step method for cooking pork, roasts and chops. The process calls for cooking pork to an internal temperature of 145 degrees, then remove it from the heat and let sit for a 3-minute rest before carving or eating. Cooking to 145 degrees with a three-minute rest is as safe as cooking to 160 degrees, and will eliminate dangers from any pathogens such as salmonella.
After the meat is removed from heat its temperature will continue to rise or remain constant for the first three minutes. But by pulling the meat of of the heat at 145 degrees, cooks will produce tender and juicy pork, that also is safe.
The same process can be followed for beef, veal and lamb. All temperatures should be verified with a food thermometer.
However, ground meat, including beef, veal, lamb, and pork, should still be cooked to 160 degrees, and all poultry products, including ground chicken and turkey, still need to be cooked to 165 degrees for safety.