What is the minimum cooking temperature for pork to avoid trichinosis according to the New York City Health Code?

The minimum cooking temperature for pork to avoid trichinosis, according to the New York City Health Code, is 145 degrees Fahrenheit. Cooking pork to this temperature ensures that any potential parasites present, such as Trichinella spiralis which causes trichinosis, are effectively killed.

While it is true that some sources may recommend higher temperatures for certain types of ground pork or specific cooking methods, the key point with regard to whole cuts of pork is that they must reach an internal temperature of at least 145 degrees. This temperature should be measured using a food thermometer, and it's important to allow the meat to rest for three minutes after reaching this temperature, as this rest period helps to ensure that the heat continues to kill any remaining pathogens.

Understanding these temperature guidelines is critical not only for food safety but also for preventing foodborne illnesses, which can stem from undercooked meat. Therefore, ensuring that pork reaches 145 degrees Fahrenheit is vital in maintaining food safety standards in any food establishment.