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

"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!

--
http://www.helpforheroes.org.uk/shop/

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


--

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...

John Kuthe wrote in rec.food.cooking:

> 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...

John, feel free to cook your commercial USA pork to cinders if you feel
safer. The USDA backed off on tracking it because its almost unheard
of to get that particular problem with commercial pork now here.

I didnt say anything about other hazards, just that one.

--

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.

On Saturday, September 19, 2015 at 2:07:46 PM UTC-4, Janet B wrote:
> 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]

According to this paper from the CDC: http://www.cdc.gov/mmwr/preview/mmwrhtml/ss5809a1.htm

"Sufficient freezing of Trichinella-infected meat will kill the encysted larvae of several Trichinella species; however, some species are resistant to freezing. The freeze-resistant Trichinella species found in the United States have low infectivity and persistence in pigs; therefore, the larval numbers reached in swine are not high enough to cause human trichinellosis, and freezing remains an effective method to control trichinellosis related to pork consumption€* (8,9). Conversely, game animals in the United States can be infected with freeze-resistant Trichinella nativa or Trichinella T6, and infective larvae have been identified in frozen game meat in the United States."

The same paper points out the of the 66 known cases of Trichinellosis in the US from 2002 through 2007, half were from non-pork sources, and two of those were from commercial beef. Note that 66 cases in 5 years is pretty a pretty low rate of infection when compared to the amount of commercial pork consumed.

Bill Ranck
Blacksburg, VA

On Saturday, September 19, 2015 at 8:07:46 AM UTC-10, Janet B wrote:
> 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

People don't cook pork like they used to these days. My chops don't get cooked to hell and are just great, not like the stuff I'd make when I was a kid. Back then you'd need to cook pork chops in canned soup for an hour.

As far as parasites in pork goes, the answer is simple - irradiation of all pork will save us from these nasties.

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...

On 2015-09-20 21:14:37 +0000, said:

>> The Ownership rich capitalistsa have just recently started shipping
>> lots of animal carcass parts I'd imagine to China for processing. I
>> think we are gonna start seeing new emergences of pathogens, maybe not
>> trichonosis but maybe E. coli, etc.
>>
>> John Kuthe...
>
> From pork? I mean, we were discussing pork, weren't we...

We were. The Chinese bought the world's largest pork producer,
Smithfield, in 2013. So perhaps if they apply their mercantile spirit
to the game we'll have pathogens never envisioned before! See--the
greatest innovations in capitalism *still* come from the US of A!