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The Dangers of Undercooked Pork
Like the first report of Mark Twain's death, the dangers of undercooked pork have been greatly exaggerated. All too often it is cooked almost out of existence, by which time it has become dry and leathery. It's not necessary to do this. Pork can be eaten while still pink and juicy, providing the internal temperature reaches at least 145°F. The problem that started the 'well-cooked' syndrome is a roundworm that revels in the name of Trichinella Spiralis. It is found in many wild and domestic mammals but most commonly in pigs, where its larvae may infest the muscle tissue, which of course is what we eat. In the human body, these larvae can give rise to a condition known as trichinosis, which has severe, food poisoning-like symptoms that can, although rarely, result in death. That's the bad news. The good news is that even where present, these larvae are killed by cooking temperatures higher than 135°F, and pork is perfectly cooked at an internal temperature of 145°F. Once out of the oven, that temperature will continue to rise by as much as a further five to ten degrees, giving you a good margin of error. In addition, practically all commercially sold pork comes from trichinae free herds that are regularly tested. Those reared on smallholdings may be infected, but cooking as above will keep you and your family safe. You will also have much more tender and tasty meat to eat. |
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PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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