Hi guys,
Just a note here about
trichinella spiralis. Too many people are under the impression that simply freezing meat in your kitchen refrigerator freezer compartment will eliminate the threat. It absolutely
will not! "
Certified pork" is meat that has been deeply (sub-zero) frozen for a prescribed amount of time set by the Department Of Agriculture. The USDA-FSIS regulations are here:
http://wedlinydomowe.pl/en/viewtopic.php?t=4808
Table 1: Required Period Of Freezing At Temperature Indicated
Temperature Group 1 (first number of days) Group 2 (second number of days)
5 degrees F. 20 / 30
-10 degrees F. 10 / 20
-20 degrees F. 6 / 12
The best way to eradicate the dangers of the trichinella spiralis larva is to simply cook the meat thoroughly. However, not all sausagemaking procedures allow the meat to be fully cooked or even cooked at all. In these cases,
"certified pork" must be used. Because of new USDA regulations in American hog production during the 1970`s and 80`s, the disease in modern America has mostly been eliminated. For decades preceding the new rules, many hog producers fed hogs the entrails of other butchered hogs as the cycle continued until the modern rules were put into effect. By public demand over an extended period of time, American pork has become less fatty and mostly trichinae free.
However, this is NOT the case with many species of wild animals.
Trichinella spiralis is a parasitic roundworm whose larval form may be present in the flesh of pork or many wild game animals. Most bear meat is infected and much wild boar is as well. When the larva is consumed, it settles in the muscles of the victim and its painful infection is known as trichinosis.
Please treat any wild game with a little caution and good sense. Either cook it satisfactorily or deep-freeze it following the USDA`s regulations. It`s interesting to note that in England, as well as in many other hog producing countries, trichinella spiralis is virtually unknown.
Always follow the recommended cooking temperatures in recipes. The internal temperature of cooked fresh pork must reach at least 150 °F. (65.5 °C.) All hot smoked sausages should be cooked to 155°F. (68 °C.). Never judge by looks alone, whether meat is cooked sufficiently, and always check the internal temperature using an accurate meat thermometer.
Best Wishes,
Chuckwagon
(I'm also not sure if I posted this in the right section; Chuckwagon, please help by moving it if I chose the wrong section)
