Which bacteria are commonly associated with undercooked pork?

The presence of Trichinella spiralis and Yersinia enterocolitica is most significant when discussing the risk associated with undercooked pork. Trichinella spiralis is a parasite that can cause trichinosis, a serious illness that occurs when undercooked pork containing the larvae is consumed. Proper cooking kills the larvae, making it essential for food safety.

Yersinia enterocolitica is another pathogen that can be found in pork, particularly in undercooked or raw products. This bacterium is associated with foodborne illness, leading to gastrointestinal symptoms. Ensuring pork is cooked to the appropriate internal temperature is crucial to prevent infections caused by these pathogens.

The focus on these two organisms highlights the importance of proper cooking techniques and food handling to ensure pork products are safe for consumption.