RE: safety of pork trichinella

[Guest guest]

The parasites (Trichinella) are not supposed to be an issue with modern

pork. This was more of a problem before the pig feeding methods were changed

about 30 years ago. Some info:

<<Trichinella is killed when pork is frozen at minus 5 degrees F for 25 days

OR to minus 22 degrees F for 25 hours.

The roundworm Trichinella spiralis is killed at about 140 degrees F

(actually at 137 degrees F). Because thermometers can be inaccurate, most

experts recommend cooking to 150 degrees F.>>

Info quoted from this URL:

http://www.foodreference.com/html/artporktrich.html

I wonder if commercially prepared pork sausage that is then frozen would

meet the freezer requirements (above)?

Also in recent years the pig growers changed the food they feed the pigs to

make the meat less fatty, to meet the market demand for less fatty meat.

This has changed the flavor of the meat and the juiciness. That is why new

pork can easily become tough, especially if cooked over 140 or 150 degrees,

it gets wood-like (such as pork chops or pork roast). From what I have

learned from reading about cooking and watching various shows on the Food TV

channel, they recommend cooking pork (not sausage) until 130 degrees F and

then removing to let rest, where it further cooks to 140 or over. This will

yield a tender piece of cooked pork. It is OK to have it a little pink

tinged or " medium " looking so long as it reaches 140 or over. There is a

fine line with a pork roast from perfect to overcooked and wood-like.

There is also a great cooking radio show available to listen on the internet

at noon weekdays on AM 710 WOR New York, with host Arthur Schwartz. He has

talked of this cooking pork issue many times.

Hope this helps,

[Guest guest]

So does this mean we can eat pork? we love pork at this house.

Jerilyn

RE: safety of pork trichinella

> The parasites (Trichinella) are not supposed to be an issue with modern

> pork. This was more of a problem before the pig feeding methods were

changed

> about 30 years ago. Some info:

> <<Trichinella is killed when pork is frozen at minus 5 degrees F for 25

days

> OR to minus 22 degrees F for 25 hours.

> The roundworm Trichinella spiralis is killed at about 140 degrees F

> (actually at 137 degrees F). Because thermometers can be inaccurate, most

> experts recommend cooking to 150 degrees F.>>

> Info quoted from this URL:

> http://www.foodreference.com/html/artporktrich.html

>

> I wonder if commercially prepared pork sausage that is then frozen would

> meet the freezer requirements (above)?

>

> Also in recent years the pig growers changed the food they feed the pigs

to

> make the meat less fatty, to meet the market demand for less fatty meat.

> This has changed the flavor of the meat and the juiciness. That is why new

> pork can easily become tough, especially if cooked over 140 or 150

degrees,

> it gets wood-like (such as pork chops or pork roast). From what I have

> learned from reading about cooking and watching various shows on the Food

TV

> channel, they recommend cooking pork (not sausage) until 130 degrees F and

> then removing to let rest, where it further cooks to 140 or over. This

will

> yield a tender piece of cooked pork. It is OK to have it a little pink

> tinged or " medium " looking so long as it reaches 140 or over. There is a

> fine line with a pork roast from perfect to overcooked and wood-like.

> There is also a great cooking radio show available to listen on the

internet

> at noon weekdays on AM 710 WOR New York, with host Arthur Schwartz. He has

> talked of this cooking pork issue many times.

>

> Hope this helps,

>

>

>

>

[Guest guest]

It is an avoid for all.

http://www.foodforyourblood.com

Re: safety of pork trichinella

So does this mean we can eat pork? we love pork at this house.

Jerilyn

RE: safety of pork trichinella

> The parasites (Trichinella) are not supposed to be an issue with

modern

> pork. This was more of a problem before the pig feeding methods were

changed

> about 30 years ago. Some info:

> <<Trichinella is killed when pork is frozen at minus 5 degrees F for

25

days

> OR to minus 22 degrees F for 25 hours.

> The roundworm Trichinella spiralis is killed at about 140 degrees F

> (actually at 137 degrees F). Because thermometers can be inaccurate,

most

> experts recommend cooking to 150 degrees F.>>

> Info quoted from this URL:

> http://www.foodreference.com/html/artporktrich.html

>

> I wonder if commercially prepared pork sausage that is then frozen

would

> meet the freezer requirements (above)?

>

> Also in recent years the pig growers changed the food they feed the

pigs

to

> make the meat less fatty, to meet the market demand for less fatty

meat.

> This has changed the flavor of the meat and the juiciness. That is why

new

> pork can easily become tough, especially if cooked over 140 or 150

degrees,

> it gets wood-like (such as pork chops or pork roast). From what I have

> learned from reading about cooking and watching various shows on the

Food

TV

> channel, they recommend cooking pork (not sausage) until 130 degrees F

and

> then removing to let rest, where it further cooks to 140 or over.

This

will

> yield a tender piece of cooked pork. It is OK to have it a little pink

> tinged or " medium " looking so long as it reaches 140 or over. There is

a

> fine line with a pork roast from perfect to overcooked and wood-like.

> There is also a great cooking radio show available to listen on the

internet

> at noon weekdays on AM 710 WOR New York, with host Arthur Schwartz. He

has

> talked of this cooking pork issue many times.

>

> Hope this helps,

>

>

>

>

[Guest guest]

Hi, All!

Over the holidays, I got few to no posts from the list. Now my In box

overflows.

Thought I would weigh in on the pork issue. So far as I know, pork, ham,

bacon, etc. are Avoids for everyone. I have wondered about this, because

the longest-lived people on earth are supposedly the Formosans, and their

major meat is pork (although they may not be piggy about it). I do not do

well with any kind of pork, so this was a theoretical question for

me. Then I read the following page while researching for something

completely different:

http://www.positivehealth.com/permit/Articles/Dentist/drage44.htm

" Pork is surprisingly unhelpful in detox procedures. When blood samples

were taken from people thirty minutes after eating pork, 'ghost' cells were

evident. These are red blood cells which have lost their haemoglobin, and

the result is a feeling of fatigue. The spleen works overtime to pump out

more red blood cells so that the tiredness doesn't last long, but

overproduction of red blood cells may strain the system. "

Dr. D. says pork " Provokes abnormal blood reaction " for every

type. Perhaps this is the effect he is referring to. I have to confess

that I had thought this might be a religious thing, but it sure looks as

though there is science behind this Avoid.

I eat Applewood Farms turkey bacon occasionally. It's good with eggs.

Jane

Tucson, AZ USA