Trichinae (Trichinosis)

Trichinae is an illness caused by the consumption of raw or undercooked meat infected with “trichinella spiralis”. It is a round worm that can migrate from the digestive tract and settle in the form of cycts in various muscles of the body. The disease is almost non-existent in American pork due to their strictly controlled feed, but it can still be found in other meats like horse, dog or wild game. Generally pigs become infected by eating raw garbage which is illegal. Of much greater risk is exposure of pigs to rodents and wildlife that is often infected with trichinae. Pigs which are free to to range outdoors can occasionally find carcasses which they might chew on. The strictest inspection requirements are in place in Europe and countries like Denmark and the Netherlands consider themselves free of trichinae.

The illness is not contagious and the food has to be consummed first. The first symptoms appear within 1-2 days of eating contaminated meat. They include nausea, diarrhea, vomiting, abdominal pain, itchy skin, and may be mistaken for the flu. Trichinae in pork is killed by raising its internal temperature to 137º F (58º C). The U.S. Code of Federal Regulations requires pork to be cooked for 1 minute at 140º F (60º C), the U.S. Department of Agriculture recommends to cook fresh pork to an internal temperature of 160º F (71º C) and The National Pork Producers Council recommends an internal cooking temperature of 155º F (68º C) for maximum juiciness and flavor.

Trichinae is also killed by storing pork at low temperatures. The U.S. Department of Agriculture's Code of Federal Regulations, requires that pork intended for use in processed products be frozen at:

Microwaving, curing, drying or smoking is not effective in preventive Trichinae. It should be noted that freezing will not kill larval cysts in bears and other wild game that live in Northwestern U.S. and Alaska. That meat has to be cooked to 160º F internal temperature.

Why would you want to freeze pork meat before processing? There are some great products like Polish Smoked Sausage (Cold Smoked) and Smoked Loin (Cold Smoked) that have a distinct texture and flavor. Those products are cured, then cold smoked and will not be submitted to cooking process, yet they are ready to eat. Pork that comes from farm raised pigs should be Trichinae free but if you want to play it double safe, freeze your meat according to the above table. Other products that will not be cooked are fermented sausages and air-dried hams and the meat should be ispected for Trichinae.

Inside temperatures of the home and butcher's freezers.

Copyright © 2005 WedlinyDomowe.com All rights reserved