Danger of eating raw pork called "clinical rarity"

By JOE O'CONNELL, cbbqa past President

Scientists have found that there is little danger nowadays in eating raw pork.

Trichinosis and tapeworms

In the past, cooks were advised to overcook pork and game meat (like wild boar and bear), in order to kill the organisms that can cause worms in humans.  Authorities recommended that pork and game be cooked to an internal temperature of 160º F, in order to eliminate the risk of trichinosis, tapeworm, and other worm-producing organisms.

Note that, technically, trichinosis and tapeworm are different organisms.  Both are worms, both infect humans, and both are caused by eating infected and undercooked pork and certain other meat.

Food scientists have determined that this overcooking pork is no longer necessary.

Pork safe at 137º F

Pork is safe to eat is brought to an internal temperature of only 137º F.  At this temperature, the trichinosis and other worm organisms are killed.  Since meat is reddish pink at an internal temperature of 137º F, this means that pork need not be overcooked and dried out.

Rarity in pork

Not only are trichinosis and other worm organisms killed at the internal temperature of only 137º F, but these organisms have been all but eliminated from modern pork production.

In the United States and Europe, there is virtually no presence or risk of trichinosis and similar organisms in pork.

Raw meat, such as ground beef Steak Tartare, is not safe unless the entire production process ensured that no bacteria contaminated the meat at any stage -- not at the slaughterhouse, at the butcher, in the kitchen, or at the table.  This also goes for all other raw meat, such as Carpaccio.

Risk in wild game

The risk of trichinosis and other worm organisms continue to exist in wild game.  Trichinosis is still common in wild game.  This is especially important for the barbecue Q'munity, with wild boar, bear and other game.  All wild game must be assumed to contain trichinosis!!  Now, some common sense:  trichinosis is killed at 137º F.  But only a fool would each wild game cooked to 140º F -- simply because of the risk that the thermometer is not accurate, that the meat wasn't measured properly, etc.  A cook should give this meat a 15% margin of error -- which means that, if the internal temperature must get to 137º F, the cook should cook it until it reaches 160º F (137º F + 15%). 

Farmer John's says the following:

Q:  Is there any danger of trichinosis (the worm that grows inside the stomach)?

A:  Because of modern feeding practices, the age-old fear of trichinosis is unfounded today.  Trichinae is a clinical rarity.  It is a threat primarily in wild game meat.   Even in the highly unlikely event it were present, trichinae is killed at 137º F. That's well below the recommended doneness for pork, which is 160º F.  Farm John.

Therefore, cooks must cook game meat to an internal temperature sufficient to kill such organisms, which means that the meat must be cooked to an internal temperature of at least 137º F.  However, to ensure a margin of safety, wild game should be cooked to an internal temperature of 160º F.

Recommended internal temperature

Despite the fact that trichinosis and similar organisms are no longer a danger in the United States and Europe, Farmer John and other authorities still recommend that pork be cooked to an internal temperature of 160º F.  However, these authorities may be more concerned with providing a safe margin of error and avoiding any potential legal liability than in recommending the correct temperature that will produce the best tasting meat.

Thus, Farmer John's FAQ  recommends a temperature of 160º F to be safe.  

Q:  How long should pork be cooked to be "safe"?  

A:  Pork doesn't have to be overcooked to be safe.  The secret to tender, juicy pork is simple:  think pink.  When cooked correctly, pork is done to juicy, tender perfection (160º F.) with just a hint of pinkness.  [Cooking recommendations are tailored for each pork cut based on serving size and suggested cooking method.]  Use a meat thermometer to judge the doneness of large cuts.  When the internal temperature reaches 155º F., remove and allow meat to stand for 10 minutes.  The meat's internal temperature will rise about five degrees after cooking.  Farm John.

However, beef is safe at a much lower internal temperature (130º F and even raw, if it has been handled properly.  Since trichinosis is extremely rare and is killed in any event at only 137º F, there seems to be no health or safety rationale for recommending that pork be cooked to an internal temperature different from beef and other meat.  

Therefore, the question should be, "What is the best internal temperature, over 140º F, for pork to be perfectly cooked and done?"  This is a matter of personal preference.

Related information

• See the related Bibliography of Barbecue Health and Safety