MikeLigalig.com

Poorly cooked or insufficiently barbequed pork (or any meat, for that matter) is dangerous to health, because of the infection, or infestation with parasites, that they can cause. Improperly cooked pork, for instance, can lead to a parasitic disease known as Trichinosis, caused by a round worm called Trichinella spiralis.

add`n: 
Sources of illness: Raw and undercooked meat and poultry
Symptoms: Abdominal pain, diarrhea, nausea, and vomiting
Bacteria: Campylobacter jejuni, *E. coli O157:H7, L. monocytogenes, Salmonella
Surveillance
*E. coli O157:H7 infection is nationally reportable in the USA and Great Britain, and is reportable in most U.S. states. HUS (hemolytic-uremic syndrome) is also reportable in most US states.

-take extra care nga ates..

bem, naa baya ko miga na iyang host mokaon ug hilaw.

basin te dili infected ang meat.. kana pud mga sushi no? pro safe man ang isda.. naa nalang tale na as to how it was handled sa market

Normal man nila diri nga mokaon ug raw meat pero beef hinuon dili pork.

preho atong gikan sa china. see ms da binsi's thread.

Mga Hapon mokilaw pog hilaw nga kanding meat... naa god cguro pod muangay ug pork. Pero kung tinidor nga fork hehehe imo kaunon jawes delikado na hahaha...

Food Facts and Fallacies
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Fallacy: Pork and poultry should be cooked to high temperatures to make them safe for eating

Trichinella spiralis, a type of roundworm, is the main culprit behind the huge campaign for cooking pork to 71c / 160f (beyond well-done). For decades governments around the world have been promoting cooking at that level as the only safe way to eat pork. Sadly this is another case of science and government’s failure to be able to backtrack when they are wrong. Between 1997 and 2001 eight cases of roundworm infection attributed to pork occurred in the US. This is from a total consumption of 32 billion kilos (70 billion pounds) of pork.

Trichinella spiralis infection is one of the rarest diseases known to modern medicine. When it does occur it is neither fatal nor serious and is easily treated. Sadly, to prevent such a minuscule amount of infections, virtually all pork eaten is destroyed in the cooking. Pork can be safely consumed at temperatures as low as 55c (135.5f) which results in a moist and pink cut of meat. The same is also true of chicken which can be safely eaten rare (cooked to 58c â€" 136f). At these temperatures both trichinella spiralis and salmonella are destroyed. Pictured above is a delicious cut of medium-rare pork.

Did you know: Raw chicken sashimi (toriwasa) is popular in Japan; it is served with a mirin and soy dipping sauce and a little ginger. Along with the raw chicken flesh, raw chicken gizzards and hearts are also consumed.