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| Name | Current message text |
|---|---|
| h English (en) | Undercooked or untreated pork may harbour pathogens, or can be recontaminated after cooking if left exposed for a long period of time. In one instance, the [[Food Safety and Inspection Service]] (FSIS) detected ''[[Listeria monocytogenes]]'' in {{cvt|460|lb|kg|order=flip}} of [[Polidori Sausage|Polidori brand]] fully cooked pork sausage crumbles, although no one was made ill from consumption of the product. The FSIS has previously stated that ''listeria'' and other microorganisms must be "...destroyed by proper handling and thorough cooking to an internal temperature of {{cvt|160|°F|°C|order=flip}}," and that other microorganisms, such as ''[[Escherichia coli|E. coli]]'', ''[[Salmonella]]'', and ''[[Staphylococcus aureus]]'' can be found in inadequately cooked pork, poultry, and other meats. The FSIS, a part of the USDA, currently recommends cooking [[ground meat|ground pork]] to {{cvt|160|°F|°C|order=flip}} and whole cuts to {{cvt|145|°F|°C|order=flip}} followed by a 3-minute rest. |