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| Pork chops in a skillet. (Elena Veselova/Shutterstock) |
I've always stuck to pork that is well done, but I've always kind of wondered about trichinosis. I've made a couple of inquiries over the years, but I never got any kind of a helpful answer. Now we've got a story in Willamette Week that explains the current situation. Seems trichinosis has been pretty much eradicated from the farmed pork supply. It still exists in wild animals, so you want to careful about eating that bear you just shot.
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Commercial swine are raised on concrete from conception to slaughter, and are reared on a diet based on corn and soybean meal. They have no exposure to animal flesh which might contain encysted Trichinella larvae. Bears, however, do, as well as feral swine.
Additionally, the strains of Trichinella found in bears are able to survive freezing, which was one effective method of eliminating infectivity of Trichinella larvae in pork prior to it being essentially eliminated.
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