"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 won't eat anything on a chicken that is undercooked. Too dangerous.

Pork? Not pink but not overdone either

Ophelia also in UK



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