Where does pork come from

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I'm told that if you don't cook pork to well done it could be dangerous, but I've also read that a touch of pink is OK too. What am I to believe?

A touch of pink is both safe and desirable, especially for loin cuts. The origin of concerns about 'undercooked' pork derives from Trichinosis, a disease caused by a parasite. Trichinosis is no longer a health issue, and as of January 2000, Trichinosis has been removed from national surveillance by the Public Health Agency of Canada. Besides, the microbe in question is destroyed at 137 degrees F (58 degrees C), well below the recommended 160 degrees F (71°C) internal cooking temperature.

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