On Sunday, June 1, 2014 4:22:45 AM UTC-4, T Blake wrote:
> 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?
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> Since our family prefer to eat both these items slightly pink, but don't
>
> want to take any health risks. Thanks

I was already told back in the mid 70'd that pork was safe to eat medium rare. The only pork that I like eating medium rare is tenderloin. I do not like medium rare chops. Although, I like a medium schnitzel. Trich is no longer much of a problem, although it still exists.