Previously Deadly, Currently Yummy
Dave Killion — May 25, 2011
I am a man who loves his meals, so one would think that I’d be delighted by this bit of news –
“The U.S. Department of Agriculture’s Food Safety and Inspection Service has announced it’s lowering its cooking recommendations for pork, so that the internal temperature of the meat rise needs to rise only to 63 degrees C (145 F).”
Sounds great! If I follow the new USDA guidelines, I won’t have to wait so long to eat! Sadly, after decades of government-induced hysteria on the issue of trichinosis and other pork-ish pathogens, I have become so accustomed to well-done pork that medium-rare pig meat makes me a little squeamish. Ah, government… is there nothing that you can’t ruin?
Of course the US often plays it fast and loose, what with their gun laws and their free speech and now with their pink-in-the-center pork and all, but that’s not the way we do things up north –
“In Canada, the Canadian Food Inspection Agency still advises that all pork be cooked to an internal temperature of 71 C (160 F).”
Perhaps Canadian pigs are just a little more dangerous.
Disclaimer: The articles and opinions expressed here are the views of the writer and do not necessarily reflect the views and opinions of the Libertarian Book Club.