Friend us on Facebook
- Home
- Products
- Meat and Poultry
- Fish and Shellfish
- Dairy
- Fruit, Fruit Products
- Vegetables
- Sauces, Dressing, and Dips
- Condiments, Herbs & Spices, Spreads
- Ingredients for Cooking
- Beverages
- Prepared Foods
- Bakery Goods and Sweets
- Munchies
- Grains, Pasta, and Cereal
- FAQs
- FAQs on Bacteria
- FAQs on Farmers' Markets
- FAQs on Food-borne Illness and Mishandling of Food
- FAQs on Food Product Dating
- FAQs on Leftovers
- FAQs on Mold
- FAQs on Oxidation: How It Affects Foods
- FAQs about Plastic Products Used with Food
- FAQs on Preservatives
- FAQs on Washing Produce: Why and How
- Other FAQs
- Can chicken soup really cure a cold?
- Exactly what is meant by the phrase perishable food?
- Is it true that, if I pick up dropped food within 5 seconds, it doesn’t have time to pick up germs?
- Nonstick Cookware: Is it Dangerous?
- Pyrex® Glassware: Is it safe to use?
- Recent Recalls: Salmonella Threatens 100s of Products
- Should Your Grocery Card Track Food-Borne Illnesses?
- Will Organic Baby Food Make Baby Healthier?
- Tips
- Books: Food for Thought
- Tips for Carry-along Lunches for Work and School
- Tips for Freezing Food and Freezer Care
- Tips for Grocery Shopping
- Tips for Refrigerating Food and Refrigerator Care
- Other Tips
- It Says "Use By Tomorrow," But You Don't Have To
- How To Avoid Holiday Hazards
- “Is It Spoiled?” When in Doubt, Check It Out
- Keeping Food Safe During An Emergency
- Kitchen Safety: Bags, Bottles, and Beyond
- Microwave Cooking
- Ten Tips for Consumer Food Safety
- The 10 Most Dangerous Foods To Consume While Driving
- When Did You Buy It? When Did You Open It?
- Enjoy St. Patrick’s Day Without Cabbage Stink
- Food Allergies: Recognizing and Controlling Them
- Food Fraud: a Deceptive, Dangerous, and Growing Problem
- How Much Do You Know about Safe Handling of Food?
- How To Grill Safely During the Summer
- Leftover Fruit and Veggies? Dehydrate Them For Surprisingly Healthy Snacks!
- Lettuce Recall in 23 States and D.C.
- New Uses for Old Food: Try 'Em Out!
- Preserve the Taste of Summer by Canning—But Do It Safely
- Raw Sprouts: Nutritious and Dangerous
- Tips on Keeping Your Summer Fruits Flavorful and Healthy
- In the News
- About Us
- Media
Pork
In terms of supermarket sales, pork has always placed a poor third behind beef and chicken. One reason is that most households have tended to cook chops and other fresh pork to the consistency of a hockey puck in order to safeguard against trichinosis. Fact is, the parasite Trichinella spiralis is destroyed at temperatures well below those generally recommended for cooking pork.
Others reject fresh pork as bland, a complaint that manufacturers have sought to address by providing recipes and cooking tips on product packaging. Pork has also been marketed as the other white meat. Processors like the comparison with chicken because chicken is generally regarded as a healthy protein. You can take the red out of the name but not the meat. Ad campaigns notwithstanding, pork is a red meat.
