On Sun, 20 Sep 2015 11:47:34 -0700 (PDT), wrote:

>On Sunday, September 20, 2015 at 1:58:50 PM UTC-4, John Kuthe wrote:
>> On Sun, 20 Sep 2015 12:09:09 -0500, "cshenk" > wrote:
>>
>> >Ophelia wrote in rec.food.cooking:
>> >
>> >>
>> >>
>> >> "Janet B" > wrote in message
>> >> ...
>> >> >
>> >> > I erred in my earlier comment about cooking and freezing pork so I
>> >> > want to set the record straight. Apparently there are several
>> >> > larvae and some need higher temperature.
>> >> >
>> >> > This is from Wiki
>> >> > Food preparation
>> >> > Larvae may be killed by the heating or irradiation of raw meat.
>> >> > Freezing is only usually effective for T. spiralis, since other
>> >> > species, such as T. nativa, are freeze resistant and can survive
>> >> > long-term freezing.[12]
>> >> > All meat (including pork) can be safely prepared by cooking to an
>> >> > internal temperature of 165°F (74°C) or higher for 15 seconds or
>> >> > more. Wild game: Wild game meat must be cooked thoroughly (see meat
>> >> > preparation above) Freezing wild game does not kill all trichinosis
>> >> > larval worms. This is because the worm species that typically
>> >> > infests wild game can resist freezing.
>> >> > Pork: Freezing cuts of pork less than 6 inches thick for 20 days at
>> >> > 5 °F (-15 °C) or three days at -4 °F (-20 °C) kills T. spiralis
>> >> > larval worms; but this will not kill other trichinosis larval worm
>> >> > species, such as T. nativa, if they have infested the pork food
>> >> > supply (which is unlikely).
>> >> >
>> >> > Pork can be safely cooked to a slightly lower temperature provided
>> >> > that the internal meat temperature is at least as hot for at least
>> >> > as long as listed in the USDA table below.[18] Nonetheless, it is
>> >> > prudent to allow a margin of error for variation in internal
>> >> > temperature within a particular cut of pork, which may have bones
>> >> > that affect temperature uniformity. In addition, your thermometer
>> >> > has measurement error that must be considered. Cook pork for
>> >> > significantly longer and at a higher uniform internal temperature
>> >> > than listed here to be safe.
>> >> >
>> >> > Unsafe and unreliable methods of cooking meat include the use of
>> >> > microwave ovens, curing, drying, and smoking, as these methods are
>> >> > difficult to standardize and control.[12]
>> >> > https://en.wikipedia.org/wiki/Trichinosis#Prevention
>> >>
>> >> Thanks very much for the clarification!
>> >
>> >HI Ophelia, If it helps any, the USDA here stopped tracking on
>> >commercial pork something like 2010. Our problems have more to do with
>> >game meats (bear seems to top the list). Wild boar still has issues as
>> >well but that is to be expected.
>> >
>> > Carol
>>
>> And you think just because the USDA has stopped "tracking" commercial
>> pork that this means it's somehow majically free of hazards? ROFL!!!
>>
>> True most commercial pork in the U.S. is now raised/grown in a
>> relaticely sanitary environment, but that presents a whole new set of
>> potential hazards!! Trichnosis not beong much of one anymore.
>>
>> John Kuthe...
>
>Yeah, you read SO much about people getting sick from pork these days. Right?
>
>One would think that with all your education you'd know that epidemiology drives what the USDA does over time.

One would think, yes. But really today, money is what's driving
whateveryone is thinking and doing, and the pork industry is a LOT of
money! Chinese money these days, like much else! We the U.S. SENT
China a lot of our money! Everyone who shops at MalWart for the past
20 years!!

John Kuthe...