hi, i recently saw one of those electronic thermometers that has a proble
that goes
inside the meat to get an accurate reading of the cooking temperature within
the centre of the meat. With beef you can set the temperature to a lower one
for 'rare' and a higher one for 'well done'. For certain meats like poultry
and pork it just has the one temperature setting which is a minimum
temperature which when reached sets off a buzzer to tell you that it's
cooked.

So for instance if you are cooking pork and the thermometer tells you it has
reached this minimum temperature would that mean that its then really
cooked? I understand that pork can have certain parasites in it that can
affect humans and they need to be killed by complete cooking. Is there some
'time limit' then on how long pork need to be cooked at this minimum
temperature or is reaching this minimum temperature just enough? thanks