Trichinosis is all but gone in the USA, you can eat pork chops rare here
What you’re doing is like telling people polio is cured so they don’t need vaccines…
The overall number of cases reported has decreased because of improved pig-raising practices in the pork industry, commercial and home freezing of pork, and public awareness of the danger of eating raw or undercooked meat products. The number of cases associated with raw or undercooked wild game meats has remained relatively constant over time (Figure 2).
The reason it’s so rare is people finally stopped eating undercooked pork.
If you start eating raw pork, you’re basically playing Russian roulette. Do it enough and you will get the bad result.
Not as a general rule. This might be the case in the US, but in Germany raw pork is a pretty normal thing to eat (“Mett”), and it’s safe.
It’s safe because of food regulations though…
In Germany, the meat used for mett is strictly regulated. It’s illegal to sell raw mett the day after it was ground — if butchers want to use the leftovers, they must be cooked. The risk of food poisoning is minimized by making sure that the mett stays cold right up to the point it’s served, per Atlas Obscura.
https://www.tastingtable.com/1466338/germany-raw-pork-sandwich-explained/
You can kill it with heat or cold, they kill it with cold, and keep it cold.
Like. People eat sushi all the time, that doesn’t mean you can buy a fish from the grocery store and eat it raw, it hasn’t been specifically prepared so it’s safe.
Please stop talking about food safety
The USDA and FDA, which both lean conservative in their recommendations, consider whole cuts of pork safe down to 145F (roughly equivalent to cooked to medium):
https://www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures
https://www.fda.gov/media/107000/download
This has been the case for over a decade. Pork should be cooked but the old 160F recommendations have been gone for a long time now because commercial pork is relatively safe.
Also note that this is the one-minute pasteurization temp; meat can be held at a lower temperature for longer to render it safe.
There’s literally someone in this thread right now saying you can eat raw pork in America without worry…
145 is still a limit people need to follow, lots of people don’t.
