When serving pork sausage, the USDA recommends 160 degrees Fahrenheit core temperature for pork products other than ham, while the Center for Disease Control recommends 170 degrees Fahrenheit core temperature for all pork products.

Pork can carry trichinellosis. This is a parasite that grows in muscle fibers. Symptoms of trichinellosis include nausea, heartburn, dyspepsia, diarrhea, headache, fever, chills, cough, eye swelling, joint pain and muscle pain, petechiae, and itching. Please cook your meat fully.