RE: [CH] trichinosis
Richard W. Stevens (richstev@erols.com)
Mon, 1 Feb 1999 01:04:06 -0500
Trichinosis is indeed extremely rare in commercially raised pork products,
both due to improved methods of raising and feeding pigs, but also due to
federal inspections at the packing plants. Additionally, cooking to 150°F
is sufficient to kill trichina, while still leaving you with pork that is
slightly pink and juicy. You don't need the 165 - 185 degrees once (and
still in some cases) recommended by cook books. Pretty much all of the few
cases of trichinosis reported in the U.S come from home raised under cooked
pork from pigs fed on scraps and garbage, and wild carnivorous or omnivorous
game, also cooked rare or eaten raw, such as bear or walrus. While
exceedingly rare, self-limiting, and almost never fatal unless secondary
infection occurs, it should be born in mind that by the time trichinosis is
diagnosed, the damage, primarily to muscle tissue, is permanent and
irreversible.
:{ Rich in Va.
http://www.erols.com/richstev
Photo Trend Enterprises- A Restaurant Service Company
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of Byron Bromley
> Sent: Thursday, January 28, 1999 10:50 AM
> To: chile-heads@globalgarden.com
> Subject: [CH] trichinosis
>
>
> If porkers are grain fed, there is a very slim chance of
> trichinosis, because there are traces of arsenic in the grain,
> which kills trichinosis.
> However if the pigs are 100% garbage fed, then the risk becomes
> very high, esp if there is red meat in the garbage.
>
> Also applies to Black bear that have been feeding around garbage
> dumps.
> Byron
>