![\"pork_food_safety_food_illness\"](\"http:\/\/foodhandleru.com\/blog\/wp-content\/uploads\/2019\/04\/pork_food_safety_food_illness_001_shutterstock_461359057.jpg?_t=1567655632\")
\t\tFoodborne Pathogens Found in Pork<\/h3>\n
The foodborne pathogens (organisms in food that can cause disease) that can be found in pork are: Trichinella spiralis<\/em>, Escherichia coli (E. coli) <\/em>, Salmonella<\/em>, Staphylococcus aureus,<\/em> and Listeria monocytogenes<\/em>.<\/p>\n The Centers for Disease Control and Prevention (CDC)<\/a> says trichinosis infections are less common than previous decades because of better pork production laws. The\u00a0parasitic illness is now more often associated with eating raw or undercooked wild game meats, such as wild boar and bear.<\/p>\n Symptoms include: nausea, diarrhea, abdominal cramps, followed later by muscle pain, weakness, fever, headache, and sometimes inflammation of other organs.<\/p>\n People can become infected with these pathogens (microorganisms harmful to humans) by consuming raw or undercooked pork, or from the cross-contamination of food contact surfaces, such as countertops, cutting boards, utensils.<\/p>\n Remember to follow these important pork food safety tips for safe preparation and cooking:<\/p>\n Don’t Wash Pork <\/p>\n Safely Thaw Pork<\/strong> For safety, the USDA recommends minimum cooking temperatures – as measured with a food thermometer:<\/p>\n It is safe to cook frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. Do not cook frozen pork in a slow cooker.<\/p>\n For safety and quality, allow meat to rest for at least 3 minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. Following these pork cooking temperature guidelines will not only result in a safe eating experience, but also preserve the quality of your meat for a juicy, tender, delicious meal.<\/p>\n Learn about pork cooking with a library of short videos from the\u00a0National Pork Board<\/a>. Their videos include instructions on baking pork chops, brining pork chops and breading pork chops.<\/p>\n Note: The National Pork Board<\/a> does not encourage freezing cooked ham since it affects the quality and texture of the meat. However, leftover ham for use in soups or casseroles can be cut up into slices or cubes and stored in the freezer for 2 to 3 months.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Pork requires the safe preparation, cooking temperature, and proper storage of leftovers in order to prevent food illness. The USDA recommends cooking pork to a minimum cooking temperature of 145\u00b0F – as measured with a food thermometer – in order to kill any pathogens.<\/p>\n","protected":false},"author":1,"featured_media":19043,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[44],"tags":[58,49,66],"_links":{"self":[{"href":"http:\/\/foodhandleru.com\/blog\/wp-json\/wp\/v2\/posts\/17703"}],"collection":[{"href":"http:\/\/foodhandleru.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodhandleru.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodhandleru.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodhandleru.com\/blog\/wp-json\/wp\/v2\/comments?post=17703"}],"version-history":[{"count":0,"href":"http:\/\/foodhandleru.com\/blog\/wp-json\/wp\/v2\/posts\/17703\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodhandleru.com\/blog\/wp-json\/wp\/v2\/media\/19043"}],"wp:attachment":[{"href":"http:\/\/foodhandleru.com\/blog\/wp-json\/wp\/v2\/media?parent=17703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodhandleru.com\/blog\/wp-json\/wp\/v2\/categories?post=17703"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodhandleru.com\/blog\/wp-json\/wp\/v2\/tags?post=17703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Food](\"http:\/\/foodhandleru.com\/index_files\/food_safety_training_banner_icon.png\"){kind=icon}
Food Safety Training - 10% OFF Sale<\/div>\r\n\r\n
![\"pork_food_safety_food_llness_trichinosis\"](\"http:\/\/foodhandlerscards.com\/blog\/wp-content\/uploads\/2019\/04\/pork_food_safety_food_llness_trichinosis_shutterstock_637626556.jpg?_t=1567655850\")
\t\tPork Food Safety Tips<\/h3>\n
\n<\/strong>It isn’t necessary to wash raw pork before cooking it. Any bacteria which might be present on the surface would be destroyed by cooking.<\/p>\n![\"pork_food_safety_food_illness\"](\"http:\/\/foodhandlerscards.com\/blog\/wp-content\/uploads\/2019\/04\/pork_food_safety_food_illness_002_shutterstock_1238403448.jpg?_t=1567656095\")
\t\t
\nNever thaw pork at room temperature<\/em> on the counter or in other locations. There are three safe ways to thaw pork:<\/p>\n\n
\nThe Big Thaw — Safe\u00a0Defrosting Methods for Consumers<\/a> (PDF).<\/li>\n<\/ul>\nPork Cooking Temperature<\/h3>\n
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![\"pork_min_safe_cooking_temperature_food_safety\"](\"http:\/\/foodhandlerscards.com\/blog\/wp-content\/uploads\/2019\/04\/pork_min_safe_cooking_temperature_food_safety_001.jpg?_t=1567655962\")
<\/p>\nHow to Cook Pork Videos from the National Pork Board<\/h3>\n
![\"\"](\"http:\/\/foodhandlerscards.com\/blog\/wp-content\/uploads\/2019\/04\/how-to-bake-pork-chops-1024x576.jpg?_t=1567656608\")
\t\tLeftovers\u00a0 – 2 Hour Rule<\/h3>\n
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![\"\"](\"http:\/\/foodhandlerscards.com\/blog\/wp-content\/uploads\/2018\/02\/two_hour_rule_food_safety.jpg?_t=1567655835\")
<\/p>\nAdditional Pork Resources<\/h3>\n
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