Someone came up with 2 cases per 100,000 people for
Salmonella.

does anyone have any stats for Trichnosis.

And  the temperature to kill it keeps getting lower post by
post!

Lorenzo


> <<Trichinosis used to be a very real problem because a lot
of the pork
> that came to market was raised on small family farms that
fed the pigs
> raw garbage. Since trichinosis is destroyed at 137
degrees, cooking pork
> until it was well done was a logical and effective
safeguard. Today's
> pork is raised in a controlled scientific process that
eliminates
> trichinosis.>>
>
>
> In other words, they cook the garbage to a minimum of 137
F before feeding
> it to the pigs.  Pigs might still pick it up however from
eating live mice
> and rats. Yum!
>
> Rob