3 ms·
> PSA: you can cook pork rare now. You can, but be careful. While they don't have trichinosis anymore, they're still prone to all sorts of diseases that can be
by arcticbull 3y ago
> PSA: you can cook pork rare now.
You can, but be careful. While they don't have trichinosis anymore, they're still prone to all sorts of diseases that can be passed to humans. For instance a lot of industrial pork is contaminated with Hepatitis E and salmonella. [1, 2, 3]
You should only consider eating undercooked pork if you really trust the supply chain. I'm not about to chow down on a rare-cooked Walmart chop is all I'm saying, but from a proper butcher is likely ok.
[1] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4214317/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4214317/
[2] https://www.foodsafetynews.com/2019/10/undercooked-pork-a-factor-in-singapores-hepatitis-e-increase/ https://www.foodsafetynews.com/2019/10/undercooked-pork-a-fa...
[3] https://www.fsis.usda.gov/news-events/publications/pork-salmonella-performance-standards-risk-assessment-april-8-2020-feb-8 https://www.fsis.usda.gov/news-events/publications/pork-salm...
- richk449 3y ago> Sampling evidence shows that Salmonella prevalence varies substantially across the pork industries. On average, 30.3 percent of comminuted pork samples were Salmonella-positive. For pork cuts samples, an average of 9.3 percent were Salmonella-positive. Wow. I followed the link assuming you were grossly exaggerating, but it really is rampant.
- arcticbull 3y agoThere are some high-end restaurants that serve rare or even sashimi pork, and personally I'd eat it there because I assume they'd rather not get shut down. At home though I'd want it to at least spend some time in the pan.