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6.2.10 What's trichinosis?




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

6.2.10 What's trichinosis?

It is an infestation of trichinae. The parasites invade the voluntary
muscles causing severe pain and edema. It can be avoided by ensuring
that cooked pork reaches an internal temperature of 150 degrees F.

 

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previous page: 6.2.9 What is spray pumping?
  
page up: Food Preserving FAQ
  
next page: 6.2.11 If my cured pork doesn't reach a safe temperature, what about trichinosis?