Scared for trichonosis

About (not) consuming fresh raw fish and fresh raw egg yolks
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mario91
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Scared for trichonosis

Post by mario91 »

Last time I did dried beef, I asked for my meat to be grinded in the supermarket machine, instead of doing it myself at home.
But only lately, after having eaten almost 1kg of that meat, has occurred me: what if they also grind pork in the same machine? If they do, is it possible for me to get trichinosis? I only dried the meat to 57ºC for 4 hours, I doubt it would kill any parasite.

Anyone has asked for their beef to be grinded in the store before? Anyone has eaten unfrozen store-grounded beef?

I'm kinda scared...!
dime
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Re: Scared for trichonosis

Post by dime »

http://en.wikipedia.org/wiki/Trichinosi ... reparation

It seems that it will die at 57 internal temperature for 5 minutes.
But I don't think pork is normally grinded? I've never seen ground pork.
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RRM
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Re: Scared for trichonosis

Post by RRM »

There are many recipes that include ground pork.
Most supermarkets sell ground pork (or mixed beef/pork).
mario91
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Re: Scared for trichonosis

Post by mario91 »

RRM wrote:There are many recipes that include ground pork.
Most supermarkets sell ground pork (or mixed beef/pork).
Exactly! Specially here in Portugal...
dime wrote:http://en.wikipedia.org/wiki/Trichinosi ... reparation

It seems that it will die at 57 internal temperature for 5 minutes.
But I don't think pork is normally grinded? I've never seen ground pork.
Yeah, I had already read that too, but would the parasites ever reach 57ºC internal temperature when dehydrating for 4hours at that temperature? I really don't know.

Last time I asked for meat to be grinded in the store, and would like to advise everyone never to do so...!
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RRM
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Re: Scared for trichonosis

Post by RRM »

mario91 wrote:
dime wrote: It seems that it will die at 57 internal temperature for 5 minutes.
Yeah, I had already read that too, but would the parasites ever reach 57ºC internal temperature when dehydrating for 4hours at that temperature? I really don't know.
Yes, definitely.
When dehydrating for such a long time (4 hours, not minutes), everything inside the meat will be 'cooked' at that temperature.
dime
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Re: Scared for trichonosis

Post by dime »

If you can make thin slices then it will definitely reach that internal temperature, very quickly.
mario91
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Re: Scared for trichonosis

Post by mario91 »

Thanks RRM, I'm less scared now :D

Yeah dime, i always slice thin. Ty too ;)
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