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This is an illness which can be contracted by ingesting raw meat products containing pork which is infected with the parasite Trichinella spiralis. Although very few pigs today carry this parasite in their muscle, government regulations specify all pork containing products which might be eaten without further cooking must be heated to an internal temperature of at least 145°F as a precautionary measure. Alternatively, if pork is frozen at 0°F or lower for 20 days or more, it can be safely used in products which are not heated above 140°F. This frozen product is called "certified pork."

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