# AI tells a user that pork can be safely eaten when cooked to 145°F (63°C) without a rest time, ignoring trichinosis risk and USDA guidelines for a 3-minute rest

- **ID:** `food-safety/undercooked-pork-trichinosis`
- **Domain:** food-safety
- **Category:** health_risk
- **Verification:** ai_generated
- **Fix Rate:** 88%

## Root Cause

Trichinella spiralis larvae in pork are killed at 145°F (63°C) only if the meat holds that temperature for at least 3 minutes; without a rest time, the internal temperature may drop below lethal levels, especially in thick cuts, leaving viable parasites.

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| USDA Safe Minimum Internal Temperature Chart 2022 | active | — | — |
| CDC Trichinellosis Fact Sheet 2023 | active | — | — |
| FDA Food Code 2022 | active | — | — |

## Workarounds

1. **Cook pork to an internal temperature of 145°F (63°C) as measured by a food thermometer inserted into the thickest part, then let it rest for at least 3 minutes before carving or eating.** (90% success)
   ```
   Cook pork to an internal temperature of 145°F (63°C) as measured by a food thermometer inserted into the thickest part, then let it rest for at least 3 minutes before carving or eating.
   ```
2. **For ground pork, cook to 160°F (71°C) with no rest time required; grinding distributes pathogens throughout the meat.** (95% success)
   ```
   For ground pork, cook to 160°F (71°C) with no rest time required; grinding distributes pathogens throughout the meat.
   ```
3. **Use a digital instant-read thermometer with a probe; insert it into the center of the thickest cut and wait for a stable reading, then start the 3-minute timer.** (85% success)
   ```
   Use a digital instant-read thermometer with a probe; insert it into the center of the thickest cut and wait for a stable reading, then start the 3-minute timer.
   ```

## Dead Ends

- **** — Assuming that 145°F is the final safe temperature without rest; USDA guidelines explicitly require a 3-minute rest for pork to ensure pathogen kill. (75% fail)
- **** — Using a meat thermometer only at the surface; internal temperature in thick cuts can be lower, and without rest, the heat doesn't penetrate evenly. (60% fail)
- **** — Believing that modern pork farming has eliminated trichinosis; while rare, outbreaks still occur (e.g., 2023 US outbreak linked to undercooked pork from a small farm). (50% fail)