# 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`
- **Domain:** food-safety
- **Category:** health_risk
- **Error Code:** `TRI-001`
- **Verification:** ai_generated
- **Fix Rate:** 80%

## 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.

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| USDA FSIS Pork Guidelines 2023 | active | — | — |
| FDA Food Code 2022 | active | — | — |
| CDC Trichinosis Fact Sheet 2024 | active | — | — |

## Workarounds

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`** (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`
   ```
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`** (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`
   ```
3. **If cooking wild boar or game pork, cook to 165°F (74°C) to ensure safety from trichinosis and other pathogens** (80% success)
   ```
   If cooking wild boar or game pork, cook to 165°F (74°C) to ensure safety from trichinosis and other pathogens
   ```

## Dead Ends

- **** — 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 (93% fail)
- **** — Without rest, heat may not have penetrated uniformly; the thermometer reading may be from a hot spot, leaving cold spots where larvae survive (88% fail)
- **** — Freezing kills Trichinella but not other pathogens like Salmonella or Yersinia; cooking to 145°F with rest is still necessary for overall safety (85% fail)