Well-done Pork Chops Are The Relic Of A Frightening Past
NEWS
By HILARY WHEELAN REMLEY
For years, pork was recommended to be cooked to 160 degrees Fahrenheit to prevent trichinellosis, a parasitic infection associated with undercooked pork.
Trichinella, the worm responsible for trichinellosis, has existed for many years; however, innovations in commercial pork production have eliminated the need for precautions.
Due to advancements in this production, trichinella is no longer found in pork raised indoors on commercial farms in the United States, significantly reducing the risk of trichinellosis.
As per the Centers for Disease Control and Prevention, trichinellosis cases in the U.S. have dropped to about 16 per year since the 1990s, with most cases linked to wild game meat.
As a result of this lower risk, the USDA revised its cooking recommendation for commercially farmed pork in 2011 to 143 degrees Fahrenheit, allowing for a more tender pork chop.
Despite the decline of trichinellosis, it’s crucial to prioritize safety when handling pork due to the risk of pathogens like E. coli, Salmonella, and Staphylococcus.
Proper precautions include thorough handwashing, sanitation of utensils and surfaces, and refraining from touching your face until your hands are washed after handling raw pork.
Additionally, ensuring proper storage below 40 degrees Fahrenheit and thawing frozen meat in the refrigerator helps minimize the risk of harmful pathogens.
