Show TO AVOID trichinosis to avoid trichinosis no form of pork in the raw state including dried or smoked ea sausages usages and hams should be eaten all pork used as food should be cook ed thoroughly if this is done the value or wholesomeness of the meat for food purposes is not impaired by the fact that the parasites were present in it according to specialists of the department trichinae die when subjected to a temperature temper atura of about degrees degree degreeff sF F all prod lutcs containing pork which are prepared to be sold as cooked products in establishments operating under federal meat inspection spec tion are required to be cooked to insure a temperature pera ture high enough to destroy trichinae throughout all portions of the meat likewise in order to 6 protect consumers who are careless or ignorant of the danger of raw pork products of kinds prepared customarily to be eaten without cooking such as certain kinds of hams and summer sausage must be manufactured in accordance with methods which it has been determined ter mined destroy the vitality of any trichinae which may be present in the pork it has been found by investigations in the bureau of animal industry that it if pork is subjected to it a temperature not higher than 5 degrees F for 20 days the vitality of all trichinae is destroyed this is one method of safeguarding pork products that ave are to be eaten without cooking other methods followed in ments menta operating under federal meat inspection consist in curing and drying the products according to certain rules which the manufacturers are required to follow although products that are specially prepared for eating uncooked and bear the mark of federal inspection may be used with safety the custom of eating raw pork is not to be encouraged in any case it should be remembered that fresh pork or ordinary cured pork products are not safe as food unless properly cooked it can not be inspection whether pork is free determined with certainty by from trichinae and meat inspection mark does not guarantee the fitness of pork for food if it is eaten raw A practical rule for cooking pork is to cook it until it h has as lost its red color throughout all portions or if a trace of this color is still present at least until the fluids of the meat have become more or less jellied |