Which foodborne illness is associated with undercooked pork?

Trichinosis is a foodborne illness specifically associated with the consumption of undercooked pork. It is caused by the parasite Trichinella spiralis, which can reside in the muscle tissue of pigs. When pork is not cooked to the recommended internal temperature, which is at least 145°F (with a resting time of three minutes), there is a risk of ingesting these larvae, leading to an infection.

Once consumed, the larvae can mature into adult worms in the intestines, and the female worms produce new larvae that can migrate into the muscles, causing various symptoms such as gastrointestinal issues, fever, and muscle pain. The association of Trichinosis with undercooked pork highlights the importance of proper cooking methods to ensure food safety and prevent parasitic infections.

In contrast, illnesses like E. coli and Salmonella can be linked to other sources such as undercooked ground beef and contaminated poultry or eggs, while botulism is often related to improperly canned or preserved foods. Hence, Trichinosis is uniquely tied to the consumption of undercooked pork, making it the correct answer in this context.