What you’re doing is like telling people polio is cured so they don’t need vaccines…
The overall number of cases reported has decreased because of improved pig-raising practices in the pork industry, commercial and home freezing of pork, and public awareness of the danger of eating raw or undercooked meat products. The number of cases associated with raw or undercooked wild game meats has remained relatively constant over time (Figure 2).
The reason it’s so rare is people finally stopped eating undercooked pork.
If you start eating raw pork, you’re basically playing Russian roulette. Do it enough and you will get the bad result.
The USDA and FDA, which both lean conservative in their recommendations, consider whole cuts of pork safe down to 145F (roughly equivalent to cooked to medium):
This has been the case for over a decade. Pork should be cooked but the old 160F recommendations have been gone for a long time now because commercial pork is relatively safe.
Also note that this is the one-minute pasteurization temp; meat can be held at a lower temperature for longer to render it safe.
There’s literally someone in this thread right now saying you can eat raw pork in America without worry…
The correct response to that is to provide the actual guidelines based on actual data, not to fearmonger while quoting lines referencing wild game.
A huge part of why commercial pork is safe – that you’re consistently leaving out – were major changes to how livestock are raised. Trichinosis transmission in pigs is primarily caused by the consumption of infected meat; US standards were changed to more strictly control what’s fed to pigs, which led to the decreased risk. The risk remains in wild boar because they’re omnivores that will scavenge whatever they can find.
145 is still a limit people need to follow, lots of people don’t.
145 isn’t a hard limit. It’s the recommended holding temperature for one minute.
In Germany, the meat used for mett is strictly regulated. It’s illegal to sell raw mett the day after it was ground — if butchers want to use the leftovers, they must be cooked. The risk of food poisoning is minimized by making sure that the mett stays cold right up to the point it’s served, per Atlas Obscura.
You can kill it with heat or cold, they kill it with cold, and keep it cold.
Like. People eat sushi all the time, that doesn’t mean you can buy a fish from the grocery store and eat it raw, it hasn’t been specifically prepared so it’s safe.
Mett is raw pork like a raw unfrozen fish from a fish market is sushi…
My guy, do you notice how you have to invert the comparison for it to make sense? Mett is raw pork. You said raw pork can’t be eaten safely. Mett can be eaten safely. It’s not that hard to understand - with proper regulations, raw pork is safe to eat.
Trichinosis is all but gone in the USA, you can eat pork chops rare here
https://www.cdc.gov/parasites/trichinellosis/epi.html
What you’re doing is like telling people polio is cured so they don’t need vaccines…
The reason it’s so rare is people finally stopped eating undercooked pork.
If you start eating raw pork, you’re basically playing Russian roulette. Do it enough and you will get the bad result.
The USDA and FDA, which both lean conservative in their recommendations, consider whole cuts of pork safe down to 145F (roughly equivalent to cooked to medium):
https://www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures
https://www.fda.gov/media/107000/download
This has been the case for over a decade. Pork should be cooked but the old 160F recommendations have been gone for a long time now because commercial pork is relatively safe.
Also note that this is the one-minute pasteurization temp; meat can be held at a lower temperature for longer to render it safe.
There’s literally someone in this thread right now saying you can eat raw pork in America without worry…
145 is still a limit people need to follow, lots of people don’t.
The correct response to that is to provide the actual guidelines based on actual data, not to fearmonger while quoting lines referencing wild game.
A huge part of why commercial pork is safe – that you’re consistently leaving out – were major changes to how livestock are raised. Trichinosis transmission in pigs is primarily caused by the consumption of infected meat; US standards were changed to more strictly control what’s fed to pigs, which led to the decreased risk. The risk remains in wild boar because they’re omnivores that will scavenge whatever they can find.
145 isn’t a hard limit. It’s the recommended holding temperature for one minute.
Not as a general rule. This might be the case in the US, but in Germany raw pork is a pretty normal thing to eat (“Mett”), and it’s safe.
It’s safe because of food regulations though…
https://www.tastingtable.com/1466338/germany-raw-pork-sandwich-explained/
You can kill it with heat or cold, they kill it with cold, and keep it cold.
Like. People eat sushi all the time, that doesn’t mean you can buy a fish from the grocery store and eat it raw, it hasn’t been specifically prepared so it’s safe.
Please stop talking about food safety
You said earlier:
This is a blatant lie, as seen by the example of people eating raw pork and NOT getting sick.
Yes, of course. Did I say anything different?
Please take a look in the mirror.
Mett is raw pork like a raw unfrozen fish from a fish market is sushi…
I literally just linked you an article explaining that and how the only reason it’s safe is strict regulations.
Regulations that are specific to mett and doesn’t make all pork safe.
I just can’t anymore tho, hopefully no one takes your advice.
My guy, do you notice how you have to invert the comparison for it to make sense? Mett is raw pork. You said raw pork can’t be eaten safely. Mett can be eaten safely. It’s not that hard to understand - with proper regulations, raw pork is safe to eat.