USDA released research confirming a negligible risk of trichinella from their study of 3.2 million samples taken from Pork Quality Assurance® Plus (PQA Plus) farms. Heather Fowler, director of producer and public safety for the National Pork Board, said this research proves the safety of consuming properly prepared pork.
“We are an evidence-based organization, so we welcome new research that further reaffirms what we already knew, and that is pork that is properly handled and cooked is safe to eat,” Fowler said. “Mind you, this research drives home that it’s still important to use a meat thermometer, make sure we’re cooking those whole muscle cuts to 145 with a three-minute rest, and enjoying the food even if there’s a little pink. If you use the food thermometer, you hopefully will have a pleasant eating experience.”
PQA Plus certified pig farmers have a unified and strict approach to biosecurity practices to prevent on-farm exposure to wildlife and rodents, which are sources of Trichinella in pigs. Nonetheless, consumers should focus on food safety when cooking pork.
Visit pork.org for more tips on cooking pork safely.
