Which of the following precautions helps prevent trichinosis?

Cooking pork thoroughly is essential for preventing trichinosis, a parasitic disease caused by consuming raw or undercooked meat infected with the larvae of the Trichinella worm. When pork is cooked to the appropriate internal temperature, it kills the Trichinella larvae, effectively preventing infection. The recommended internal temperature for pork is at least 145°F (63°C), followed by a three-minute rest time, which ensures that any potential parasites are eliminated.

While freezing pork does have some impact on certain types of parasites, it may not be reliable for Trichinella larvae, as they can survive freezing under some conditions. Avoiding all meats or consuming only processed meats does not address the risk of trichinosis from improperly prepared fresh pork. Processed meats can still harbor the parasite if not handled or produced following safety protocols. Thus, the best and most effective precaution is ensuring that pork is cooked thoroughly to mitigate the risk of this disease.