Tape worms in hogs?

[oktx]

Hamburger is different than steak. What ever bacteria that was on the outside of the meat is now on the inside once it's ground. On a steak what ever bacteria is on the outside is killed with heat. I eat domestic pork a little pink and don't worry about it. Wild, nope.

[Black Ice]

Hamburger is different than steak. What ever bacteria that was on the outside of the meat is now on the inside once it's ground. On a steak what ever bacteria is on the outside is killed with heat. I eat domestic pork a little pink and don't worry about it. Wild, nope.

I make my deer burgers mixed with pork medium or medium rare.


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[meltingfeather]

Tape worms in hogs?

Those are not pork related. Have to read the MMWR to know that though.

Low risk, mostly attributable to public awareness including proper cooking? Yes.
Zero incidence it most certainly is not, which I got specifically from reading the 2008-2012 MMWR:
“Pork products were associated with 22 (26%) cases, including 10 (45%) that were linked with commercial pork products[...]”
link
Is that the same MMWR you’re citing? If so, I’m confused.
Anyway... moving on.

[Outbreaker]

Low risk, mostly attributable to public awareness including proper cooking? Yes.
Zero incidence it most certainly is not, which I got specifically from reading the 2008-2012 MMWR:
“Pork products were associated with 22 (26%) cases, including 10 (45%) that were linked with commercial pork products[...]”
link
Is that the same MMWR you’re citing? If so, I’m confused.
Anyway... moving on.

Study I was looking at was prior to 2008. It was published in the late 1990s and was the basis of lowering the recommended cooking temperature of pork.

I stand corrected.