In many countries, pork ranks high in consumption. However, many people are concerned that it may become a source of parasitic infections. Dietitian Ludmila Mikityuk shared the rules for thermal processing of pork that will help protect the meat from pathogenic microorganisms.
Ludmila Mikityuk claims that avoiding meat due to the fear of contracting parasites is an incorrect approach. Practically any food can be a source of diseases, but one should not refuse to eat. It is important to equip oneself with knowledge and take measures for maximum safety.
“Yes, consuming infected raw or undercooked pork can lead to trichinosis and yersiniosis. It is quite simple to avoid this — the product should be cooked at a temperature of at least 71 degrees Celsius. This will rid the pork of all possible parasites,” emphasizes the dietitian.
The specialist highlights that pork remains an important source of protein, containing a wide range of essential components. It is rich in B vitamins, which are involved in metabolism and blood formation, as well as promoting growth and development. It also contains selenium, zinc, and magnesium, which play a role in strengthening the immune system, maintaining heart function, and producing thyroid hormones.
At the same time, a lack of protein in the diet can have extremely negative consequences, especially for children. Therefore, calling pork “heavy” or “useless” food, in Ludmila Mikityuk's opinion, is unreasonable. For humans, any meat has value, but it is better to consume pork 1–2 times a week in portions of 100–150 grams. This will provide optimal benefits and minimize the negative consequences of a fatty product.
The doctor believes that pork is best boiled, baked, or stewed, while fried meat is less beneficial.
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