Quote:
Originally Posted by pk
Our luck we all turn pink now on our pork, get sick, and then have them say...opps, we goofed. Still not safe!
lol
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Over the years, there has been alot of innovation in pork production. Hogs are no longer raised in the same conditions as they have been in the past. There was always the fear of trichinosis from pork. This was mainly because hogs will leave their waste where they sleep and eat. This is not the case in the modern commercial hog farm. Pens are specially constructed to allow the waste to fall through the floor of the pen. The waste falls onto a conveyer that moves the waste to a receiving/disposal area, where it is loaded into proper disposal vehicles, and done with what they may do with such a materiel. Never clean a conventional hog pen while nursing a hang-over. In having such a set-up, the animals are not in contact with contaminants that are absorbed through the skin and into the meat.
As pigs do not sweat, there are cooling showers built into the pens, and are automatically activated to cool the animals, depending on ambient temperature.
Even so, swines absorb much of their urine. I'm not so sure I'd eat pork, 'cept for bacon. I like it well done and crispy.
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