{
  "id": "food-safety/pork-trichinosis-145f",
  "signature": "AI tells a user that pork can be safely eaten when cooked to 145°F (63°C) without a rest time, ignoring trichinosis risk",
  "signature_zh": "AI告诉用户，猪肉在烹饪到145°F（63°C）且无需静置时间时可以安全食用，忽视了旋毛虫病的风险",
  "regex": "(pork.*145|145.*pork|pork.*63C|63C.*pork).*(safe|cook|rest)",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "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.",
  "root_cause_type": "generic",
  "root_cause_zh": "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。",
  "versions": [
    {
      "version": "USDA FSIS Pork Guidelines 2023",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "FDA Food Code 2022",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "CDC Trichinosis Fact Sheet 2024",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "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",
      "fail_rate": 0.93,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Without rest, heat may not have penetrated uniformly; the thermometer reading may be from a hot spot, leaving cold spots where larvae survive",
      "fail_rate": 0.88,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Freezing kills Trichinella but not other pathogens like Salmonella or Yersinia; cooking to 145°F with rest is still necessary for overall safety",
      "fail_rate": 0.85,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "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`",
      "success_rate": 0.9,
      "how": "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`",
      "condition": "",
      "sources": []
    },
    {
      "action": "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`",
      "success_rate": 0.85,
      "how": "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`",
      "condition": "",
      "sources": []
    },
    {
      "action": "If cooking wild boar or game pork, cook to 165°F (74°C) to ensure safety from trichinosis and other pathogens",
      "success_rate": 0.8,
      "how": "If cooking wild boar or game pork, cook to 165°F (74°C) to ensure safety from trichinosis and other pathogens",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "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`",
    "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`",
    "If cooking wild boar or game pork, cook to 165°F (74°C) to ensure safety from trichinosis and other pathogens"
  ],
  "transition_graph": {
    "leads_to": [],
    "preceded_by": [],
    "frequently_confused_with": []
  },
  "official_doc_url": "https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/pork",
  "official_doc_section": null,
  "error_code": "TRI-001",
  "verification_tier": "ai_generated",
  "confidence": 0.85,
  "fix_success_rate": 0.8,
  "resolvable": "true",
  "first_seen": "2024-02-28",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}