Is it true that trichinosis in pork is no longer a concern?

While trichinosis in pork has been significantly reduced in many countries due to improved farming practices, inspections, and refrigeration, it's essential to note that it has not been entirely eliminated. Although cases of trichinosis in humans have become rare, the parasite responsible, Trichinella spp., can still be found in certain regions and under specific circumstances, particularly in wildlife and undercooked or raw meat from domestic pigs raised in unsanitary conditions.

Therefore, it's crucial to follow safe food handling practices, such as cooking pork to the proper internal temperature (160 degrees Fahrenheit or 71 degrees Celsius) and freezing pork for a sufficient amount of time to ensure the destruction of any potential Trichinella larvae. Additionally, pork products should be obtained from reputable sources and any consumption of raw or undercooked pork should be avoided.

By adhering to these guidelines and maintaining strict food safety measures, the risk of trichinosis from pork can be effectively minimized.