TRI-001 food-safety health_risk ai_generated true

AI tells a user that pork can be safely eaten when cooked to 145°F (63°C) without a rest time, ignoring trichinosis risk

ID: food-safety/pork-trichinosis-145f

Also available as: JSON · Markdown · 中文
80%Fix Rate
85%Confidence
1Evidence
2024-02-28First Seen

Version Compatibility

VersionStatusIntroducedDeprecatedNotes
USDA FSIS Pork Guidelines 2023 active — — —
FDA Food Code 2022 active — — —
CDC Trichinosis Fact Sheet 2024 active — — —

Root Cause

USDA recommends cooking pork to 145°F with a 3-minute rest time to ensure Trichinella spiralis larvae are killed; without the rest, the internal temperature may not be uniformly lethal.

generic

中文

美国农业部建议将猪肉烹饪到145°F并静置3分钟，以确保旋毛虫幼虫被杀死；没有静置时间，内部温度可能无法均匀达到致命水平。

Official Documentation

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/pork

Workarounds

  1. 90% success Cook pork to an internal temperature of 145°F (63°C) and let it rest for 3 minutes before carving or eating. Example: `cook --temperature 145 --rest 3min pork_chop.txt` 
    Cook pork to an internal temperature of 145°F (63°C) and let it rest for 3 minutes before carving or eating. Example: `cook --temperature 145 --rest 3min pork_chop.txt`
  2. 85% success For ground pork, cook to 160°F (71°C) with no rest time needed; use a food thermometer to verify. Example: `cook --temperature 160 --type ground pork_ground.txt` 
    For ground pork, cook to 160°F (71°C) with no rest time needed; use a food thermometer to verify. Example: `cook --temperature 160 --type ground pork_ground.txt`
  3. 80% success If cooking wild boar or game pork, cook to 165°F (74°C) to ensure safety from trichinosis and other pathogens 
    If cooking wild boar or game pork, cook to 165°F (74°C) to ensure safety from trichinosis and other pathogens

中文步骤

  1. Cook pork to an internal temperature of 145°F (63°C) and let it rest for 3 minutes before carving or eating. Example: `cook --temperature 145 --rest 3min pork_chop.txt`
  2. For ground pork, cook to 160°F (71°C) with no rest time needed; use a food thermometer to verify. Example: `cook --temperature 160 --type ground pork_ground.txt`
  3. If cooking wild boar or game pork, cook to 165°F (74°C) to ensure safety from trichinosis and other pathogens

Dead Ends

Common approaches that don't work:

  1. 93% fail

    Trichinosis risk is low in commercial pork, but still present; the USDA recommendation includes a 3-minute rest for safety, and wild boar or heritage breeds may still carry the parasite

  2. 88% fail

    Without rest, heat may not have penetrated uniformly; the thermometer reading may be from a hot spot, leaving cold spots where larvae survive

  3. 85% fail

    Freezing kills Trichinella but not other pathogens like Salmonella or Yersinia; cooking to 145°F with rest is still necessary for overall safety