What is the primary safety measure concerning the *Trichinella* parasite when preparing rabbit meat?
Answer
Ensuring the meat reaches a proper internal temperature
The risk posed by the *Trichinella* parasite, which causes trichinellosis, is directly mitigated through proper heat application during cooking. If the meat, which rabbits can carry after consuming infected prey or raw scraps, is eaten raw or insufficiently cooked, the parasitic larvae survive and can mature inside the human digestive tract. Therefore, the straightforward and most critical safety protocol is achieving a thorough internal temperature throughout the meat. This ensures that any potential parasites are killed before consumption, rendering the meat safe from this specific vector, regardless of whether the animal was wild-caught or farmed.
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