"T Blake" > wrote in message
...
> Here in London U.K. we have recently been told that its safe to eat
> British reared Pork that is still slightly 'pink' after cooking, but 'not'
> chicken livers; that are still pink.
>
> Would anyone please be able to confirm this information as being correct?
> Since our family prefer to eat both these items slightly pink, but don't
> want to take any health risks. Thanks

I don't have any links. But I believe you don't want to eat chicken that is
still pink. Not sure about the livers. I know it is okay to eat beef that
is slightly pink but it is not advised to eat it rare even though many
people do. Or even raw. I think slightly pink pork would be fine but I am
no expert on this. The meat will continue to cook a little when you take it
off the heat though.