Trichinosis was bred out of pork by standardizing the breed for production farming.
You have a minimal chance to contract it by eating undercooked ground pork but chances are it was caused by an outside source not the meat itself. I eat pork tenderloin smoked on the Med. rare side and prime cuts at Medium. |
I had pork tenderloin that was very pink at Tannin Wine Bar a couple of years ago and it was one of the best meals I have had. I didn't know how good pork was judging from mom's leathery pork chops all those years, so I rarely order it. Now I know, such a fine texture, right up there with a perfect filet mignon. (I know, I know, girly steak, whatever, I'm a girl.)
|
thecoffeeguy Last post: Yesterday, 02:29 PM
Uh oh....... |
Quote:
|
Trichinosis is virtually gone in the US. There are only a handful of cases each year and they're mostly occupational infections rather than consumption.
The same goes for rabies. The number of humans getting rabies in the US is about 1 per year for the past several years. Once again, it's an occupational infection. Knowingly handling rabid animals (mostly bats) by researchers. |
I just overcooked some pork the other day. Had to make spaghetti out of it.
I'm now remembering growing up on pork shoulders. |
https://www.pork.org/cooking/pork-temperature/
You're fine dude. Unless you died. In which case, RIP. |
Quote:
|
Quote:
|
Quote:
|
|
Quote:
|
Quote:
|
Quote:
|
Quote:
Restaurants put prime rib on a cook top (grill or griddle) to cook (burn) them to order. |
All times are GMT -6. The time now is 02:58 PM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.