![\"pork_ham_food_illness_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/pork_ham_food_illness_safety_014_shutterstock_615415052.jpg\")
\t\tFoodborne Pathogens Found in Pork<\/h3>\n
The foodborne pathogens (organisms in food that can cause disease) that can be found in pork are: Trichinella spiralis<\/em>, Escherichia coli (E. coli) <\/em>, Salmonella<\/em>, Staphylococcus aureus,<\/em> and Listeria monocytogenes<\/em>.<\/p>\n The Centers for Disease Control and Prevention (CDC)<\/a> says trichinosis infections are less common than previous decades because of better pork production laws. The\u00a0parasitic illness is now more often associated with eating raw or undercooked wild game meats, such as wild boar and bear.<\/p>\n People can become infected with these bacteria by consuming raw or undercooked pork, or from the cross-contamination of food contact surfaces, such as countertops, cutting boards, utensils.<\/p>\n Symptoms include: nausea, diarrhea, abdominal cramps, followed later by muscle pain, weakness, fever, headache, and sometimes inflammation of other organs.<\/p>\n The USDA recommends cooking pork to an minimum internal temperature of 145\u00b0F\u00a0 – followed by a 3 minute rest time. Ground pork, like all ground meat, should be cooked to 160\u00b0F.<\/p>\n Remember to follow these important pork food safety tips for safe preparation and cooking:<\/p>\n It isn’t necessary to wash raw pork before cooking it. Any bacteria which might be present on the surface would be destroyed by cooking.<\/p>\n Never thaw pork at room temperature<\/em><\/strong> on the counter or in other locations. There are three safe ways to thaw pork:<\/p>\n It is safe to cook frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. Do not cook frozen pork in a slow cooker.<\/p>\n For safety, the USDA recommends minimum cooking temperatures – as measured with a food thermometer:<\/p>\n For safety and quality, allow meat to rest for at least 3 minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.<\/p>\n![\"Food](\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\"){kind=icon}
Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n\r\n
![\"pork_food_safety_food_llness_trichinosis\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/pork_food_safety_food_llness_trichinosis_shutterstock_637626556.jpg\")
\t\tPork Food Safety Tips<\/h3>\n
Don’t Wash Pork<\/h3>\n
Safely Thaw Pork<\/h3>\n
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\nThe Big Thaw — Safe\u00a0Defrosting Methods for Consumers<\/a> (PDF).<\/li>\n<\/ul>\n![\"pork_ham_food_illness_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/pork_ham_food_illness_safety_012_shutterstock_572169514.jpg\")
\t\tPork Cooking Temperatures<\/h3>\n
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