"Sqwertz" > wrote in message
...
> 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

But if somebody cooks and eats you, they're ****ed.

TFM®