4 ms·
I have a friend who contracted trichinosis. They had to cut open his skull and pick out all of the worms and eggs that got into his brain. This was an adequate
by chriscjcj 2y ago
I have a friend who contracted trichinosis. They had to cut open his skull and pick out all of the worms and eggs that got into his brain. This was an adequate cautionary tale for me. I don't eat pork or other susceptible meat unless I'm very confident it was raised in such a way as to mitigate the possibility of of this horrific parasite.
https://en.wikipedia.org/wiki/Trichinosis https://en.wikipedia.org/wiki/Trichinosis
- bongodongobob 2y agoYou just have to cook it properly. It's a non-issue.
- chriscjcj 2y agoI suppose we all have our own way of judging what our acceptable and justifiable risks are. For me, setting out to cook it properly leaves more to chance that I'm personally comfortable with. Seeing the full effect of the negative consequences, (despite them being arguably remote,) was enough for me. There are too many other delicious things to eat.
- psunavy03 2y agoUSDA guidelines specify that Trichinella parasites are killed instantly at an internal temperature of 145F/62C. Well-done pork is no threat.
- mort96 2y agoI don't think they're saying that properly prepared pork is a threat. I think they're saying that they don't trust themselves to do it perfectly correctly every single time.
- bradleyjg 2y agoPork shoulder for pulled pork goes to around 195. If you accidentally took it out at 145 you’d never be able to pull (shred) it. Seems pretty foolproof.
- deleted 2y ago[deleted]
- gwbas1c 2y agoI use a meat thermometer to make sure my meat and fish are cooked, but not overcooked
- michpoch 2y agoSo what kind of meats do you eat? They all have their diseases.
- giantg2 2y agoYou can have it tested. They do that for bears pretty often.
- serf 2y agoif you're foregoing proper preparation almost any food will kill you.