What temperature should pork be cooked to in order to prevent trichinosis?

To effectively prevent trichinosis, a parasitic disease caused by consuming undercooked pork infected with Trichinella larvae, it is important to ensure that pork reaches a safe internal temperature. The Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) recommend cooking pork to an internal temperature of 145°F, followed by a resting period of at least 3 minutes to allow for continued cooking due to residual heat.

While the answer provided indicates cooking pork to 150°F for 15 seconds, it's important to note that cooking to 145°F for a longer period has been scientifically validated to ensure the death of harmful organisms. However, cooking at a higher temperature for a shorter time can achieve the same safety, often leading to the confusion over specific recommendations.

Therefore, the emphasis is on reaching at least 145°F with adequate time or a higher temperature if seeking a quicker result. This ensures that the pork is safe to consume, significantly reducing the risk of trichinosis and promoting food safety.