Busted: Pork Myths

You have to cook pork to well done because pigs often carry a parasite that can lead to a condition known as trichinosis in people if they eat undercooked pork.

Fact: While there is a historical basis for caution regarding trichinosis, it's no longer a threat that should concern U.S. pork consumers today. In fact, the odds of getting trichinosis from eating pork sold at retail stores is only 1 in 154 million.* Why? Because, the parasite responsible for this disease has been almost completely eliminated from modern pork production. That's thanks to the American farmers' adherence to strict production practices and the federal government's ongoing monitoring programs of farms and processing facilities.

These facts, coupled with properly cooking pork to USDA's recommended 145 degrees Fahrenheit, a three-minute rest time and proper storage techniques, mean that most of the handful of cases each year is caused by eating wild game meat, not pork. So, it all means eating pork in the 21st century is safer than ever. For more information visit, pork.org.

*Calculation performed by the National Pork Board based on U.S. Bureau of the Census statistics, 2009.