Trichinosis and Pork

There are several foodborne pathogens commonly associated with pork, including E. coli, salmonella, Staphylococcus aureus, Listeria monocytogenes, and Trichinella spiralis. Trichinosis is a parasitic infection caused by Trichinella spiralis, which is a roundworm whose larvae may migrate from the intestine and form cysts in various muscles of the body. According to the USDA, infections occur worldwide but are most prevalent in regions where pork or wild game is consumed raw or undercooked. While the parasite responsible for trichinosis has not been entirely eliminated, trichinosis-related illnesses are extremely rare. Since 1950, the incidence of trichinosis in the United States has declined sharply due to changes in hog-feeding practices. Years ago, some pigs were fed table scraps or garbage contaminated by the parasite. Today, this practice is prohibited, though it is still possible to contract trichinosis through the consumption of raw or undercooked meat. To prevent trichinosis, the USDA recommends that pork be cooked until it reaches an internal temperature of 63°C (145°F).