Is it safe to cook pork after has thawed and reached 50 degrees?

It's not safe to cook pork after it has thawed and reached 50 degrees. Here's why:

* Bacteria Growth: Pork, like all meat, can harbor bacteria that can multiply quickly at temperatures between 40°F and 140°F. This range is known as the "danger zone." Reaching 50 degrees means the pork has been in the danger zone for a while, allowing bacteria to potentially grow to dangerous levels.

* Foodborne Illness: Eating undercooked pork can lead to foodborne illness caused by bacteria like Salmonella and Trichinella.

Safe Practices:

* Thaw in the Refrigerator: The safest way to thaw frozen pork is in the refrigerator. This takes time but keeps the meat at a safe temperature.

* Thaw in Cold Water: You can thaw pork in cold water, but make sure to change the water every 30 minutes to keep it cold.

* Microwave Defrosting: Microwaves can defrost pork, but it's important to cook the pork immediately after thawing.

* Cook Thoroughly: Pork should be cooked to an internal temperature of 145°F for at least 15 seconds.

Always err on the side of caution. If you're unsure, it's best to throw away any pork that has been left at room temperature for an extended period.