Don’t undercook things wrapped in wild boar or bear then. Results may vary if you aren’t in a country with some processing standards for pork, I guess. Trichinosis is incredibly rare in pork since about 1982.
This is why we cook meat that comes from slaughterhouses, and why if you process it well you can have chicken tartar in Japan. Sushi is the same almost everywhere in the world because almost none of it is fresh, but blast frozen. Source: literally a microbiologist.
That’s how I like it - soggy whatever in half-raw bacon
Also what the symptoms of trichinosis look like
Don’t undercook things wrapped in wild boar or bear then. Results may vary if you aren’t in a country with some processing standards for pork, I guess. Trichinosis is incredibly rare in pork since about 1982.
Oh good!
Better than chicken then!
The TV show “You Are What You Eat” cited a far higher stat I believe. Hmm, this looks rough:
This is why we cook meat that comes from slaughterhouses, and why if you process it well you can have chicken tartar in Japan. Sushi is the same almost everywhere in the world because almost none of it is fresh, but blast frozen. Source: literally a microbiologist.