Why cooking pork at high temperatures prevents harmful round worms from devoloping if they are present in the uncooked meat?

You're right to be concerned about roundworms in pork! However, cooking at high temperatures doesn't prevent roundworms from developing – it kills them. Here's why:

* Roundworms are parasites: They need a living host to survive and reproduce.

* High heat is lethal: Cooking pork to a safe internal temperature of 145°F (63°C) kills the roundworm larvae that might be present in the meat.

* Development is irrelevant: The roundworm larvae aren't developing into adult worms while in the meat. They are dormant, waiting to be ingested by a host.

Important Note: While cooking pork to a safe temperature eliminates the risk of roundworms, it's crucial to practice good food hygiene in general. This includes:

* Thoroughly washing your hands: Before and after handling raw pork.

* Keeping raw pork separate: From cooked foods and other ingredients.

* Cleaning surfaces: Wash all utensils and surfaces that have come into contact with raw pork.

By following these steps, you can help ensure that your food is safe and free from harmful parasites.