Pork is one of the most appreciated for its soft texture and refined taste, but recently research has realized that much of the pork we consume on a daily basis may be affected by highly dangerous microorganisms that produce gastrointestinal diseases Which usually present with fever, nausea, vomiting, spasms and diarrhea.
In many cases where pork was analyzed, a substance called ractopamine was detected, a drug used to boost the growth of pigs in particular as regards muscle mass and also to decrease fat production.
This substance is also found in medications that are used to treat asthma and in fact, manufacturers of this drug should include within the adverse effects weight gain in addition to headaches, increased heart rate, insomnia and Tremors.
But if you think this is bad news, pork also has another surprise to give us because when the meat is not well cooked it can be contaminated by parasites that are then transmitted to humans.
These parasites or very harmful microorganisms that can provoke infections present with fever, chills, sweating, headaches and general malaise. The key point seems to be the cooking temperature that the pork must reach in order to be consumed safely.
The cooking should not be subjected to a temperature lower than 145 ° or 160 ° in the case of ground or minced meat. Another precaution we must take is not to mix raw pork meat with other foods than if eaten raw such as green leafy vegetables or fruits.
It is imperative that when handling pork you wash your hands well both before and after doing so.
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