SC - Cooking of meat-longish
Marilyn Traber
margali at 99main.com
Wed Sep 16 08:19:24 PDT 1998
http://pathcuric1.swmed.edu/MicroBiology/LabRef/Parasites/Nematodes/SlideN4.html
website with pictures why to be very careful in cooking the beastie![not for the
weak of stomach]
http://www.ferris.edu/htmls/academics/course.offerings/clinlabs/courses/clls225/parsitol/tspiral.htm
website with overview of the parasite
margali
Decker, Terry D. wrote:
> > The problem with trichinosis was
> > not, IIRC, the worm itself, but rather the worm eggs (Bear, check me on
> > this) because roundworm eggs have been known to retain 60% viability after
> > being boiled in formaldehyde, so safety precautions of the time preferred
> > to err on the side of caution, regardless of palatability.
> >
> >
> > Phlip
> >
> > Phlip at bright.net
> >
> This is more Bogdan's area of expertise rather than mine. I've never run
> across Trichinella spiralis and my quick refs don't provide a lot of
> detail. As of 1996, the FDA recommendation was to cook pork products to an
> internal temperature of 155 degrees F (68 degrees C).
>
> On the subject of lamb, I prefer mine well-done and prefer to braise it to
> keep the meat from drying out.
>
> Bear
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