One way to prevent taeniasis is to cook meat to safe temperatures. A food thermometer should be used to measure the internal temperature of cooked meat. Do not sample meat until it is cooked. USDA recommends the following for meat preparation. - For Whole Cuts of Meat (excluding poultry) - Cook to at least 145 degree F (63 degree C) as measured with a food thermometer placed in the thickest part of the meat, then allow the meat to rest for three minutes before carving or consuming. - For Ground Meat (excluding poultry) - Cook to at least 160 degree F (71 degree C); ground meats do not require a rest time. According to USDA, A rest time is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source. During the three minutes after meat is removed from the heat source, its temperature remains constant or continues to rise, which destroys pathogens. More on: Fight BAC: Safe Food Handling
How to prevent Parasites - Taeniasis ?