Quote:
Originally Posted by wooÐs
I thought it had to be white - clear juices, etc. I'm not always that good with the whole clear juice thing. But I know once I do learn my lesson, I won't screw around anymore lol.
|
Appearance doesn't really tell you anything when it comes to meat, unfortunately. A good food thermometer does, though, and the recommended internal temp for pork is 160 according to the USDA.
Here is the CDC's fact sheet on trichinellosis, which is the primary foodborne illness caused by eating undercooked pork:
Trichinellosis Fact Sheet | Division of Parasitic Diseases | CDC The risk of getting it is quite low--there are an average of 12 reported cases in the U.S. per year. The CDC disagrees with the USDA on internal cooking temp, but I'd go with the USDA's recommendation unless you want to eat shoe leather.