FoodBanter.com - View Single Post

Peter A

In article .com>,
says...
> I've looked (not too diligently, I admit) for stats on the subject but
> they seem rather thin on the ground and often are agenda driven, for
> example linking an increase in genetically modified foods to an
> increase in the incidence of food poisoning. But overall the problem
> seems to be quite minor, with about 5,000 deaths annually in the US,
> compared to about 40,000 road deaths (with presumably an even larger
> number of serious injuries).
>
> So I've decided to maintain the practices of a lifetime and continue to
> eat eggs, beef and seafood all the way from raw to well done, but to
> continue to cook chicken and pork to the recommended minimum
> temperatures. And to be sure to fasten my seat belt.
>
>

You can probably lighten up on the pork. Most recommended minimum temps
are much higher than needed for safety. Trichinella infestation is very
rare due to modern pork production methods, and in any event it is
killed by cooking to 138 degrees for 10 min. Cooking pork to 165 as is
often recommended is a sure way to ruin it.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm