There’s literally someone in this thread right now saying you can eat raw pork in America without worry…
The correct response to that is to provide the actual guidelines based on actual data, not to fearmonger while quoting lines referencing wild game.
A huge part of why commercial pork is safe – that you’re consistently leaving out – were major changes to how livestock are raised. Trichinosis transmission in pigs is primarily caused by the consumption of infected meat; US standards were changed to more strictly control what’s fed to pigs, which led to the decreased risk. The risk remains in wild boar because they’re omnivores that will scavenge whatever they can find.
145 is still a limit people need to follow, lots of people don’t.
145 isn’t a hard limit. It’s the recommended holding temperature for one minute.
The correct response to that is to provide the actual guidelines based on actual data, not to fearmonger while quoting lines referencing wild game.
A huge part of why commercial pork is safe – that you’re consistently leaving out – were major changes to how livestock are raised. Trichinosis transmission in pigs is primarily caused by the consumption of infected meat; US standards were changed to more strictly control what’s fed to pigs, which led to the decreased risk. The risk remains in wild boar because they’re omnivores that will scavenge whatever they can find.
145 isn’t a hard limit. It’s the recommended holding temperature for one minute.