What is a common food-borne parasite found in undercooked pork?

Trichinella spiralis is a parasitic roundworm that is commonly associated with undercooked pork. It is the causative agent of trichinosis, a disease that occurs when a person consumes larvae of the parasite that may be present in contaminated meat, particularly pork, that has not been cooked to a safe temperature. Trichinella can survive within the muscle tissue of pigs and can be transmitted to humans through the consumption of infected meat.

For food safety, it is crucial to cook pork to an internal temperature of at least 145°F (63°C) followed by a three-minute rest time, which helps kill the larvae and prevents infection. This education is vital for food handlers to reduce the risk of foodborne illnesses associated with undercooked pork. Understanding the risks associated with specific pathogens like Trichinella spiralis can help in implementing safe cooking practices in commercial kitchens and food establishments.