Quote:
Originally Posted by T Blake
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
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Should be good on the pork assuming we are talking solid muscle meat and not ground. Grinding gets all the bugs on the outside into the inside as we know. I try to pull butts and loins at an internal of 150 which is a bit past pink but not much. Chicken livers need to make it to past 165 due to nasty old e coli. Not that I ever stuck a gauge to a chicken liver. Cook em till they are done. Big scare on pork in my day was Trichinae worms..which the US hasnt had a case of since the 40's or so goes the rumors. They die in the low 140's but its best to have a margin of error so most pork sausage folks tries to push it to 153 just to be on the safe side.