Final answer:
True, Freezing pork less than 2 inches thick for three days at 0°F is effective in killing any worms, aligning with USDA guidelines.
Step-by-step explanation:
True, freezing pork that is less than 2 inches thick for three days at 0°F (-18°C) is effective in killing worms that may be present in the meat. This is consistent with the guidelines provided by the US Department of Agriculture (USDA), which highlight that exposing food borne parasites to extreme freezing temperatures can kill them, thereby reducing the risk of infection when the meat is consumed.
It is important to maintain proper freezer temperatures to ensure food safety and navigate the dangers of foodborne illnesses. In addition to freezing, cooking meat to the proper temperatures is also an effective method to kill potentially harmful organisms.
After thawing, food should not be left at room temperature, as microbes that were preserved by freezing can become active again. Thawing should preferably be done in a refrigerator, in cold water that is changed every 30 minutes, or in a microwave to prevent the growth of bacteria. Once thawed, the food should be cooked or refrigerated promptly and never refrozen.