SwineCast update for July 6, 2011, Transportation Effects on Disease

There’s an old story called ‘Grandma’s Ham Pan’ that is relevant and important for today.  Three generations of homemakers continued to cut off the last two inches of ham before baking because ‘Grandma always did’.  And you know the story, Grandma’s ham pan (two inches too short for the ham) was long gone.

The pork industry scored a major coup recently when the U.S. Department of Agriculture’s Food Safety and Inspection Service lowered its temperature recommendation for cooking pork to 145 degrees.  The overdone ‘ham pan’ pork preparation rules of the past will only change as we get the word out to everyone we know, everywhere we can, over and over again.

U.S. pork is the most flavorful, healthy and nutritious protein going. Let’s not lose the consumer in the final fifteen minutes of preparation.

Link to SwineCast.org on cooking temps.

Key presentations from the 2011 World Pork Expo by the Korean ambassador to the U.S. and releases by the National Pork Producers Council, National Pork Board and Boehringer-Ingelheim, among others, are shared on SwineCast.com.

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Ned Arthur
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