What is the required internal temperature to eliminate Trichinella Spiralis from pork?

What is the required internal temperature to eliminate Trichinella Spiralis from pork?

• A. 145°F for 5 minutes
• B. 150°F for 5 minutes
• C. 160°F for 5 minutes
• D. 165°F for 5 minutes

Answer: (B)

The required internal temperature to eliminate Trichinella spiralis from pork is indeed 145°F for at least 5 minutes. Cooking pork to this temperature ensures that any potential parasites, including Trichinella spiralis, are killed, making the meat safe to consume. This temperature setting is critical as it reflects guidelines established by food safety authorities, which aim to prevent foodborne illnesses associated with undercooked pork. The five-minute holding time at this temperature serves as an additional safety measure, allowing the heat to penetrate the meat thoroughly and ensuring any potential survivability of the parasite is significantly reduced. Higher temperatures, such as 150°F or 160°F, would also eliminate the parasite, but they are not the specified minimum for safety. Guidelines suggest that as long as the pork reaches 145°F and is held at that temperature for the recommended time, it is safe to eat. This understanding is essential for food handlers to ensure meat is prepared safely.

The required internal temperature to eliminate Trichinella spiralis from pork is indeed 145°F for at least 5 minutes. Cooking pork to this temperature ensures that any potential parasites, including Trichinella spiralis, are killed, making the meat safe to consume.

This temperature setting is critical as it reflects guidelines established by food safety authorities, which aim to prevent foodborne illnesses associated with undercooked pork. The five-minute holding time at this temperature serves as an additional safety measure, allowing the heat to penetrate the meat thoroughly and ensuring any potential survivability of the parasite is significantly reduced.

Higher temperatures, such as 150°F or 160°F, would also eliminate the parasite, but they are not the specified minimum for safety. Guidelines suggest that as long as the pork reaches 145°F and is held at that temperature for the recommended time, it is safe to eat. This understanding is essential for food handlers to ensure meat is prepared safely.