Trichinosis in hogs
- Thread starter Heymartay
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jim87formula
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Well done for sure!
It's more about temperature than doneness.
The USDA recommends an internal temperature of 160 degrees F, even though trichinae are killed at about 131 degrees. There's a safety margin in the recommendation to accommodate different cooking methods. Interestingly, they claim that even temps up to 180 degrees F were not fully successful when a microwave was used.
So you don't need to charbroil your pork to a crisp, just make sure that you've reached a nice even internal temperature in excess of 131 degrees (preferably up to 160 unless you really trust your measurements).
The USDA recommends an internal temperature of 160 degrees F, even though trichinae are killed at about 131 degrees. There's a safety margin in the recommendation to accommodate different cooking methods. Interestingly, they claim that even temps up to 180 degrees F were not fully successful when a microwave was used.
So you don't need to charbroil your pork to a crisp, just make sure that you've reached a nice even internal temperature in excess of 131 degrees (preferably up to 160 unless you really trust your measurements).
Originally Posted By: crapshootAnd here I thought Bear were the only game to have to worry about this.
You're mostly right. According to Steven Rinella, more than 90% of trichinosis cases in the U.S. are from bear meat. There's still a few cases from pork though, so it doesn't hurt to be cautious.
You're mostly right. According to Steven Rinella, more than 90% of trichinosis cases in the U.S. are from bear meat. There's still a few cases from pork though, so it doesn't hurt to be cautious.