SC - Cooking of meat-longish

[Marilyn Traber]

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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