Parasitic zoonoses present some risks with low-temperature cooking of pork.
A recent article in this journal documents enhanced sensory qualities of pork cooked to low temperatures. The aim of this letter is to point out that the incidence of Trichinella spiralis in many countries and the more widespread incidence of Toxoplasma gondii present a concern for the adoption of low temperature cooking of pork unless extended cooking times are used.
Department of Food Technology, Faculty of Veterinary Sciences, National University of Central Buenos Aires Province, Argentina.
Peter
P
Purslow
D000818:Animals; D003296:Cooking; D005517:Foodborne Diseases / Q000453:epidemiology* / Q000469:parasitology; D015994:Incidence; D000069466:Red Meat / Q000469:parasitology*; D012307:Risk Factors; D013552:Swine; D013553:Swine Diseases / Q000469:parasitology / Q000635:transmission; D013696:Temperature; D013997:Time Factors; D014122:Toxoplasma / Q000302:isolation & purification; D014123:Toxoplasmosis / Q000453:epidemiology* / Q000469:parasitology / Q000635:transmission; D017160:Trichinella spiralis / Q000302:isolation & purification; D014235:Trichinellosis / Q000453:epidemiology* / Q000635:transmission
Cooking; Low-temperature; Parasites; Pork; Toxoplasma; Trichinella; Zoonosis