On Sunday, June 1, 2014 4:41:54 AM UTC-4, Julie Bove wrote:
> "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.

This is a UK poster you ignorant ****. Your advice (such as it was) is useless to him.