TFM® > wrote:

> However, current US FDA regulations for the preparation of pork state that a
> minimum internal temperature of 144°F (62.2°C) is sufficient to ensure the
> destruction of the parasite. This temperature is below pork's temperature
> for medium doneness, typically around 150°F (65°C). Note that the meat near
> the bone in bone-in cuts will generally be several degrees lower than the
> rest of the chop."

I eat raw cured ham that hasn't been heated above 100F. I'm still
alive and worm-free.

-sw