What foodborne organisms are
associated with pork?
Pork
must be adequately cooked to eliminate disease-causing parasites and
bacteria that may be present. Humans may contract trichinosis (caused by
the parasite, Trichinella spiralis) by eating undercooked pork. Much
progress has been made in reducing trichinosis in grain-fed hogs and
human cases have greatly declined since 1950.
Some other foodborne
micro-organisms that can be found in pork, as well as other meats and
poultry, are Escherichia coli, Salmonella, Staphylococcus aureus and
Listeria monocytogenes. They are all destroyed by proper handling and
thorough cooking to an internal temperature of 160 °F.
Trichinosis, also called trichinellosis, or
trichiniasis, is a parasitic disease caused by eating raw or undercooked
pork infected with the larvae of a species of roundworm Infection was
once very common, but is now rare in the developed world. There are
fewer than 12 cases per year reported in the United States. The number of cases
has decreased because of legislation prohibiting the feeding of raw meat and garbage
to hogs, increased commercial and home freezing of
pork, and the public awareness of the danger of eating raw
or undercooked pork products.
