The danger of rare pork .

[Louis]

I just read it is dangerous eating pork that isn't well cooked.

What do you think about it ? Do you "kill" your Pork to Well done ?

[mama wings]

Yes I am aware of that too.
Pork must be well cooked especially the "even more" fat parts.

Anyway when it comes to pork I think it tastes better as well done.

[carnivore]

Oh no - Well done is killing good meat !

Please don't tell me your Ribbs are well done. This is so sad to hear..

[mendishi]

i herd taht it is becaus of trikinoses (muscl womrs) tha tyuo hav to rely hav to cook porkk :shock: :shock:


grooos :| :| :x :| :|

[FyreLyter]

Worms are not good eatin unless they are fully cooked...:evil:

[Cajun]

Pork is considered white meat just like poultry and white meat holds a higher chance of having the salmonella bacteria in it. That's why it's advised to cook those meats well.

Regarding pork and wurms that has proven (amongst others by snopes ) to be false information

FyreLyter welcome to the forum <br><br>Post edited by: Cajun, at: 2007/07/06 08:15

[JimBabek]

I usually cook mine to medium. There is a great deal of information regarding pork and safe cooking. The health concerns used to be valid in the past moreso than they are today due to better conditions. However, this is also taking into consideration the safe handling of the meat as well as freshness.

[Cajun]

Yeah, it is very important to know you're buying your meat at a reliable place.

[bigdaddy67]

the preparation and safe handling is the key point. An internal temperature of 180 is sufficient to kill any bacteria present. This is true with poultry and tukeys also. A butt at 180 internal is still very juicy and tender enough to be easily eaten. Beef can be cooked to 140 internal for a good medium rare.

[BearboyGourmet]

I realize this post is from months ago, but it seems a little hyper-critical to cook meats that hot. Poultry temp doesn't rise that much at rest, but it's still juicy (and safe) at 160 - you might pull it at 155ish but to get it a little juicier, but it won't matter that much. Please god, don't cook your run of the mill prok to 180 (shoulder -sure, picnic ham - sure. But those are more how long they're cooked anyways). I'm pulling chops and loins off the grill at 135 or there abouts and they're awesome. (A rest gets them to 145 - which is where you want 'em) If it makes you nervous, leave them to 145 internal BUT NO MORE. Respect the pig, right?