Okay, the answer is later in the article...
The virus is heat resistant and can survive cooking unless the meat is heated to above 71 C. [160 F.] for at least two minutes.
People are advised to cook bacon until it is crispy, and sausages for at least 20 minutes until they are piping hot.
IMO crispy bacon and well done sausage are the only way to eat breakfast pork. The fatty texture of underdone pork nauseates me.
Well, bacon should be crispy. Don’t know why the Brits love limp bacon.
we just got to a point where pork was safe cooked down to 145 (Yes, that is hte new FDA suggesiton- thanks to strict farming regulations which has nearly eradicated trichanosis in domestically raised pork- wild pork still carries it, so the old 165 mark is still recommended), and now this new virus with pork? Swell
Oh- and thanks so much obama for making it illegal to say where pork and other food is imported from