Answer :
Final answer:
To safely kill any foodborne bacteria in pork, it should be cooked to an internal temperature of 145 degrees Fahrenheit and rested for at least three minutes.
Explanation:
To safely kill foodborne bacteria that may be present in pork, it should be cooked to an internal temperature of 145 degrees Fahrenheit (option a). This temperature allows the meat to become safe to eat by ensuring any present bacteria is killed. Using a thermometer is a reliable way to check if the pork has reached this safe internal temperature. It's essential to prevent the rapid multiplication of bacteria, which can occur if perishable foods are kept at temperatures between 40 and 140 degrees Fahrenheit for more than two hours. Moreover, to guarantee safety, the USDA also recommends allowing the meat to rest for at least three minutes after it reaches the appropriate temperature before carving or consuming.
