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Pork loin done temp9/8/2023 Pork loin roast and pork tenderloin are two very different cuts of meat. The size can vary of course, but this is the most common size you’ll fine. They usually come in sizes of about 2-5 lbs., and are generally around 2-3″ in height, and around 12″ in length. It’s cut from just below the shoulder and is usually fairly lean with a fat cap which can be trimmed to give us just the right amount of flavor we need. What is Pork Loin Roastīoneless pork loin roast is probably the most popular type of roast you will find in the supermarket. We start out with a high temperature for 15 minutes to help develop a nice crust, then drop the temp and roast to tender, mouthwatering perfection. Our approach with this recipe is to let the flavor of the pork be the superstar, while we bring out the natural, savory flavors with a simple seasoning rub, then roast it in the oven. Pork roast is very versatile and can be seasoned any number of ways. Ready in about an hour, it’s excellent for a family dinner any night of the week. In addition to cooking pork thoroughly, proper handling and storage are important for maintaining food safety.This tender and juicy pork loin is seasoned with just a few simple, common ingredients, then roasted to perfection in your oven. To prevent cross contamination, avoid allowing cooked foods or foods that don’t require cooking to come into contact with raw meat ( 9).įinally, to prevent the growth of bacteria, make sure you store leftovers in the refrigerator promptly and don’t leave pork at room temperature for more than 2 hours ( 7). When cooking pork, be sure to prepare it in a sanitary environment and use separate utensils and cutting boards if preparing other foods at the same time ( 9). Raw meat should be stored on the bottom shelf of the refrigerator to avoid transferring bacteria to other foods. In addition to cooking pork thoroughly, there are plenty of other steps you can take to practice proper food safety when handling this type of meat.įor starters, both cooked and raw pork can be stored in the refrigerator for 3–4 days at temperatures below 40☏ (4☌) ( 7).īe sure to wrap pork tightly and minimize exposure to air to prevent the meat from drying out. While improvements in the food industry have reduced the risk of infection, thoroughly cooking pork is still critical for preventing foodborne illness. summaryĮating pork that carries Trichinella spiralis can cause trichinosis. These bacteria can cause fever, chills, and digestive distress ( 6). In fact, only 13 cases of trichinellosis were reported to the Centers for Disease Control and Prevention (CDC) in 2015 - substantially fewer than in the past ( 5).įor comparison, it’s estimated that around 400 cases of trichinellosis were reported to the CDC each year in the 1940s ( 2).ĭespite the decline in the incidence of trichinosis, proper cooking is still crucial to reduce the risk of infection.Ĭooking pork can also prevent foodborne illness caused by strains of bacteria such as Salmonella, Campylobacter, Listeria, and Yersinia enterocolitica. The worms grow in the intestine of the host and then produce larvae that pass through the bloodstream and become trapped in the muscle ( 2).Įating undercooked pork that is carrying Trichinella spiralis can lead to trichinosis, an infection that causes food poisoning symptoms like diarrhea, stomach cramps, muscle pain, and fever ( 3).įortunately, improvements in hygiene, laws related to waste disposal, and preventive measures designed to protect against infection have led to significant reductions in the prevalence of trichinosis within the last 50 years ( 4). Trichinella spiralis is a type of parasitic roundworm found in many omnivorous and carnivorous animal species around the world - including pigs ( 1).Īnimals can acquire this parasite after eating other animals or scraps of meat that contain it.
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