What is the most effective practice for preventing trichinosis in people?

The practice of ensuring that fresh pork is thoroughly cooked is the most effective method for preventing trichinosis, a parasitic disease caused by the ingestion of larvae from the Trichinella species, primarily found in undercooked or raw pork. Cooking pork to a safe internal temperature of at least 145°F (followed by a three-minute rest time) effectively kills any Trichinella larvae that may be present, thereby significantly reducing the risk of infection.

While cooking steak until well done can contribute to food safety, steak is not typically associated with trichinosis; this disease is primarily linked to pork. Similarly, the freshness of ground meat is crucial for overall food quality but does not address the specific need to ensure that any meat, including pork, is cooked to the proper temperature to eliminate harmful organisms. Avoiding ground meat products altogether does not provide a practical or necessary approach to preventing trichinosis, considering that pork, whether ground or not, should simply be cooked properly before consumption.

By focusing on proper cooking methods, especially for pork, individuals can effectively protect themselves from trichinosis and enjoy a wider variety of foods safely.