Is pork tenderloin from a reliable source safe to eat when cooked medium-rare?

From the Guidelines

Pork tenderloin from a reliable source is not safe to eat medium-rare, as the most recent and highest quality studies recommend cooking pork to an internal temperature of 165°F (73.8°C) to minimize the risk of foodborne illnesses, particularly for immunocompromised individuals 1.

Key Considerations

• The risk of trichinosis and other foodborne pathogens is still present in undercooked pork, and cooking to a higher internal temperature is necessary to ensure safety.
• The USDA and other health organizations recommend cooking pork to an internal temperature of 165°F (73.8°C) to minimize the risk of foodborne illnesses.
• Handling and storing raw meat safely, as well as preventing cross-contamination with other foods, are crucial to reducing the risk of foodborne illnesses.

Recommendations

• Cook pork tenderloin to an internal temperature of 165°F (73.8°C) to ensure safety.
• Use a food thermometer to verify the internal temperature, especially when cooking to a specific temperature.
• Handle raw meat safely, and prevent cross-contamination with other foods to reduce the risk of foodborne illnesses.
• Always purchase pork from reputable sources to minimize the risk of contamination.

Important Notes

• While some studies may suggest that cooking pork to medium-rare (145°F or 63°C) is safe, the most recent and highest quality studies recommend cooking to a higher internal temperature to minimize the risk of foodborne illnesses 1.
• Immunocompromised individuals, such as those with HIV/AIDS, should take extra precautions when handling and consuming food to reduce the risk of foodborne illnesses.

From the Research

Safety of Eating Medium-Rare Pork Tenderloin

• The safety of eating medium-rare pork tenderloin from a reliable source depends on the risk of trichinosis, a disease caused by the parasite Trichinella spp. 2, 3
• Trichinosis can be transmitted to humans through the ingestion of undercooked meat containing infective encysted larvae 2
• However, the risk of trichinosis from pork tenderloin can be minimized if the meat is handled and cooked properly 3
• Cooking pork to an internal temperature of at least 145°F (63°C) can kill Trichinella parasites and make the meat safe to eat 3
• It is essential to note that medium-rare cooking may not be sufficient to kill all Trichinella parasites, especially if the meat is not cooked uniformly 3

Prevalence of Trichinosis

• Trichinosis is a worldwide zoonotic disease, and its prevalence has decreased in Europe and the United States due to improved pork production and handling practices 3
• However, trichinosis still occurs in some parts of the world, particularly in areas where wild game meats are consumed raw or undercooked 3
• The disease can cause a range of symptoms, including diarrhea, febrile syndrome, myalgias, and eosinophilia, and can be severe in some cases 2, 4

Diagnosis and Treatment

• Diagnosis of trichinosis can be made through clinical symptoms, epidemiological data, and laboratory tests, including muscle biopsy and serology 2, 4
• Treatment of trichinosis typically involves antiparasitic medications and supportive care, and prompt treatment can help prevent severe complications 4
• It is crucial to handle and cook pork tenderloin safely to minimize the risk of trichinosis, especially for individuals who are at high risk of severe disease 3