Smithfield Ham Report
Kent wrote:
> "Pico > wrote in message
> ...
>
>> "Pico > wrote in message
>> ...
>>
>>> "Daniel W. Rouse > wrote in message
>>> ...
>>>
>>>> > wrote in message
>>>> ...
>>>>
>>>> Pork is not considered cooked until a minimum internal temperature of
>>>> 160 degrees F. That means 115 F is still very much undercooked, even if
>>>> not totally raw.
>>>>
>>>
>>> not true.
>>>
>>> see USDA Title 9 section 318.10 Table:
>>>
>>> a.. Cooking pork to a minimum uniform internal temperature per USDA Title
>>> 9 section 318.10 Table below. It is prudent to use a margin of error to
>>> allow for variation in internal temperature and error in the thermometer.
>>> °F °C Minimum Time
>>> 120 49 21 hours
>>> 122 50.0 9.5 hours
>>> 124 51.1 4.5hours
>>> 126 52.2 2 hours
>>> 128 53.4 1 hours
>>> 130 54.5 30 minutes
>>> 132 55.6 15 minutes
>>> 134 56.7 6 minutes
>>> 136 57.8 3 minutes
>>> 138 58.9 2 minutes
>>> 140 60.0 1 minute
>>> 142 61.1 1 minute
>>> 144 62.2 Instant
>>>
>>>
>>>
>> To complete my post, the above table pertains to Tricnosis inactivation.
>> There are other techniques, such as freezing and curing. With this
>> stated, the old 160 degrees for pork (other than ground pork) is no longer
>> valid. To me, 160 degree pork is way overcooked.
>>
>>
> 160F used to be the minimum thermal requirement for pork to safeguard
> against Trichinosis. We all grew up eating overcooked pork. There hasn't
> been a reported case of Trichinosis in the US for over 30 years until
> Sqwertz's cerebral trichinosis just now. Even though the risk is low, we
> must always safeguard to keep this kind of thing from happening. He ate raw
> cured ham from an excellent producer, Smithfield, yet he still developed
> cerebral trichinosis.
>
> Kent
>
>
>
>
>
>
Sure he did, Sally.
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