Does cooking pork at a high temp kill germs that come from thawing out of the refrig?

It's a good question! While cooking pork at a high temperature does kill many germs, it doesn't address the potential risk from thawing. Here's why:

* Thawing and cross-contamination: The biggest concern with thawing pork in the refrigerator is the risk of cross-contamination. As the pork thaws, bacteria can drip onto other foods in the refrigerator, potentially contaminating them. This is especially dangerous if the pork wasn't stored properly in the first place.

* Cooking temperature: While cooking pork to an internal temperature of 145°F (63°C) is essential to kill harmful bacteria, it doesn't undo the risk of cross-contamination that happened during thawing.

Here's what you should do:

* Thaw properly: Always thaw pork in the refrigerator, never at room temperature. This slows down bacterial growth.

* Prevent cross-contamination: Store raw pork on a plate or in a container below other foods in the refrigerator to prevent drips. Wash your hands thoroughly after handling raw pork and use separate cutting boards for raw meat and ready-to-eat foods.

* Cook thoroughly: Cook pork to an internal temperature of 145°F (63°C) as measured by a food thermometer. This ensures that harmful bacteria are killed.

Remember, proper thawing and handling are crucial for food safety. Even with high-heat cooking, cross-contamination can occur, so always prioritize prevention.