**6.3 Inspection and adequate cooking of pigs to limit the danger of human infection**

A thorough inspection and proper cooking of pork products play a pivotal role in preventing *T. solium* cysticercosis infection in humans. Inspection protocols involve careful examination of pigs before slaughter to identify any visible cysticerci, ensuring that only safe and uninfected pigs enter the food supply chain. Adequate cooking of pork at temperatures above 63°C for a sufficient duration effectively kills the *T. solium* larvae, rendering the meat safe for consumption. Education and awareness campaigns promoting the importance of proper inspection and cooking practices are crucial in empowering individuals to safeguard themselves against *T. solium* cysticercosis [55–57].
