# 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

- **ID:** `food-safety/pork-trichinosis-145f`
- **领域:** food-safety
- **类别:** health_risk
- **错误码:** `TRI-001`
- **验证级别:** ai_generated
- **修复率:** 80%

## 根因

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。

## 版本兼容性

| 版本 | 状态 | 引入 | 弃用 |
|------|------|------|------|
| USDA FSIS Pork Guidelines 2023 | active | — | — |
| FDA Food Code 2022 | active | — | — |
| CDC Trichinosis Fact Sheet 2024 | active | — | — |

## 解决方案

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
   ```

## 无效尝试

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