What can be a potential effect of consuming undercooked pork?

Consuming undercooked pork can lead to trichinosis, a serious parasitic infection caused by the larvae of the Trichinella worm. When pork is not cooked to the proper internal temperature, the larvae may survive and infect humans when ingested. Symptoms of trichinosis can include abdominal pain, nausea, diarrhea, and in more severe cases, muscle pain and fever, as the larvae may migrate from the intestines to other tissues. Proper cooking of pork to an internal temperature of at least 145°F (63°C), followed by a rest period of three minutes, effectively kills any Trichinella larvae, thus preventing this illness.

The other options pertain to different foodborne illnesses that can arise from other sources, such as handling contaminated foods or inadequate food preparation practices, but they are not directly linked to the consumption of undercooked pork specifically.