Editing Trichinosis (section)

===Food preparation===
Larvae may be killed by the heating or [[Food irradiation|irradiation]] of raw meat. Freezing is normally only effective for ''T. spiralis'', since other species, such as ''T. nativa'', are freeze-resistant and can survive long-term freezing.<ref name="two"/>
* All [[meat]] (including pork) can be safely prepared by cooking to an internal temperature of {{convert|165|F}} or higher for 15 seconds or more.<ref>{{Cite web |title=Trichinosis Fact Sheet - MN Dept. of Health |url=https://www.health.state.mn.us/diseases/trichinosis/trichinosis.html#dx |access-date=2025-01-17 |website=www.health.state.mn.us}}</ref>
* Wild game: Wild game meat must be cooked thoroughly (see meat preparation above). Freezing wild game does not kill all trichinosis larval worms, because the worm species that typically infests wild game can resist freezing.{{citation needed|date=January 2023}}
* [[Pork]]: Freezing cuts of pork less than 6&nbsp;inches thick for 20 days at 5&nbsp;°F (−15&nbsp;°C) or three days at −4&nbsp;°F (−20&nbsp;°C) kills ''T. spiralis'' larval worms; but this will not kill other trichinosis larval worm species, such as ''T. nativa'', if they have infested the pork food supply (which is unlikely, due to geography).<ref>{{Cite web |title=Trichinosis Fact Sheet - MN Dept. of Health |url=https://www.health.state.mn.us/diseases/trichinosis/trichinosis.html#NaN |access-date=2025-01-17 |website=www.health.state.mn.us}}</ref>

Pork can be safely cooked to a slightly lower temperature, provided that the internal meat temperature is at least as hot for at least as long as listed in the [[USDA]] table below.<ref name="USDA Title 9 section 318.10 Table">{{Cite web|url=https://www.govinfo.gov/content/pkg/CFR-2001-title9-vol2/pdf/CFR-2001-title9-vol2-sec318-10.pdf|title=USDA Title 9 section 318.10 Table}}</ref> Nonetheless, allowing a [[margin of error]] for variation in internal temperature within a particular cut of pork, which may have bones that affect temperature uniformity, is prudent. In addition, kitchen thermometers have measurement errors that must be considered. Pork may be cooked for significantly longer and at a higher uniform internal temperature than listed below to be safe.<ref>{{Cite web |last=Hendrick |first=Bill |title=USDA Revises Cooking Temperatures for Pork |url=https://www.webmd.com/food-recipes/news/20110525/cooking-temperatures-for-pork |access-date=2022-05-06 |website=WebMD |language=en}}</ref>

{| class="wikitable"
|-
! Internal Temperature
! Internal Temperature
! Minimum Time
|-
|-
! (°[[Fahrenheit|F]])
! (°[[Celsius|C]])
! (minutes)
|-
| 120
| 49
| 1260
|-
| 122
| 50.0
| 570
|-
| 124
| 51.1
| 270
|-
| 126
| 52.2
| 120
|-
| 128
| 53.4
| 60
|-
| 130
| 54.5
| 30
|-
| 132
| 55.6
| 15
|-
| 134
| 56.7
| 6
|-
| 136
| 57.8
| 3
|-
| 138
| 58.9
| 2
|-
| 140
| 60.0
| 1
|-
| 142
| 61.1
| 1
|-
| 144
| 62.2
| Instant
|}<ref name="USDA Title 9 section 318.10 Table"/>

Unsafe and unreliable methods of cooking meat include the use of microwave ovens, curing, drying, and smoking, as these methods are difficult to standardize and control.<ref name="two"/>