3 ms·

I don't have a problem with most undercooked or even raw meats as long as I trust the supply chain (I can imagine how this would be problematic in India). The l

• bregma 3y ago
  That's because there is a difference between trichinosis from undercooked pork and E. coli from the unhygenic handling of cut meat in general. E. coli mostly infects just the surface of cut meat so as long as it's cooked well on the outside, the insides can still be quivering and ready for action. Trichinella, on the other hand, can be found throughout pork and thorough cooking is the only way to render it harmless.
  • randomdata 3y ago
    Of course, trichinosis has been nearly eliminated in recent times, hence the recent trend of pork being cooked to medium-rare.