<description>&lt;p&gt;Dr. Don and Professor Ben talk about the risks from eating 1 or 2 bites of undercooked ground pork.&lt;/p&gt; &lt;p&gt;Dr. Don - not risky 👍🏼 &lt;br /&gt; Professor Ben - not risky 👍🏼  &lt;/p&gt; &lt;ul&gt; &lt;li&gt;&lt;a href="https://en.wikipedia.org/wiki/Meta_Platforms"&gt;Meta Platforms - Wikipedia&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href= "https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures"&gt; Cook to a Safe Minimum Internal Temperature | FoodSafety.gov&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href= "https://ask.usda.gov/s/article/What-foodborne-organisms-are-in-pork"&gt; What foodborne organisms are in pork?&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href= "https://www.foodsafetynews.com/2024/12/who-and-fao-publish-report-ranking-foodborne-viruses/"&gt; WHO and FAO published a report ranking foodborne viruses | Food Safety News&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href= "https://iris.who.int/server/api/core/bitstreams/6fa208cf-703f-4b6d-a9dd-7726a32aa690/content"&gt; Microbiological risk assessment of viruses in foods Part 1: Food attribution, analytical methods and indicators&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href="https://pubmed.ncbi.nlm.nih.gov/33401188/"&gt;Presence of hepatitis E virus in commercially available pork products - PubMed&lt;/a&gt;&lt;/li&gt; &lt;/ul&gt;</description>

Risky or Not?

Don Schaffner and Ben Chapman

871. Eating 1 or 2 Bites of Undercooked Ground Pork

JAN 2, 202615 MIN
Risky or Not?

871. Eating 1 or 2 Bites of Undercooked Ground Pork

JAN 2, 202615 MIN

Description

Dr. Don and Professor Ben talk about the risks from eating 1 or 2 bites of undercooked ground pork. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 Meta Platforms - Wikipedia Cook to a Safe Minimum Internal Temperature | FoodSafety.gov What foodborne organisms are in pork? WHO and FAO published a report ranking foodborne viruses | Food Safety News Microbiological risk assessment of viruses in foods Part 1: Food attribution, analytical methods and indicators Presence of hepatitis E virus in commercially available pork products - PubMed