this post was submitted on 15 Aug 2025
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A friend said there are no parasites (anymore) in European porc so you don't need to over cook it, gotta try to find a credible source for that. He's a chef and makes like lots of canned food and more on a semi industrial scale so It's not nobody, but still I wonder.
That sounds like a risk I am not willing to take
In Japan, I've also had like medium pork katsu. So pork katsu not fully cooked. I'm sure there are higher quality porks different places. Def not something I will try in US.
I think trichinosis (sp?) is rare these days, but dunno about all the other wriggly stuff
Sous vide is always an option
I can only speak about Germany, but Germany is one of the largest pork producers and consumers.
There is at least one mayor scandal every year about malpractice, lack of hygiene and/or abuse of workers at industrial animal farms and slaughterhouses. The number of government inspectors only is enough to allow for inspections about once every 20 years or so per business. Also in many cases inspections are done by the local veterinarians, who also have the farmers/slaughter houses as customers and have a clear conflict of interest.
Yeah like Buittoni and their pizzas with botulism. Nothing is perfect.
What about actual parasites being spread int he pork herd ?
Do they find some infestation regularly ?
I don't know. As a lack of proper inspections is a key aspect to the issue, i wouldn't trust it not to be the case.
I mean, how often are humans found infected by worms and reported in proportion to all pork eaten ?
Looks like they are called these names
I've heard that as well. It's hard to figure out how many of the dissenting opinions are based on fact, and how many are outdated.
Nope.
Mett? Hackepeter?
Nope.
Crazy Germans.
Schweinemet (raw ground pork you spread on rolls) is relatively common in Germany. Kind of gross looking but I think it is quite unlikely to cause problems if you eat it quickly.
the glorious mettigel