Joadelymigo1b- http://posts.fanbox.com/zh1c4 ..........................................................................................................................................................................................................................................................................................................................................................................................
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Pork and coke experiment part 2
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Alright, we had a lot of sceptics after posting the first pork and coke video. The guy who sent this in was also a sceptic 'till he tried it himself. This video sucks even worse 'cause he pulls out one of the worms after it surfaces.It's up to the reader now...to believe on it or not....or ...why not do your own experiments....maybe you could...sent in your ...experiment 3...good luck !
Its myoglobin content is lower than that of beef, but much higher than that of chicken. The USDA treats pork as a red meat.Pork is very high in thiamin (vitamin B1). Pork with its fat trimmed is leaner than the meat of most domesticated animals, but is still high in cholesterol and saturated fat.
In 1987 the U.S. National Pork Board began an advertising campaign to position pork as "the other white meat" — due to a public perception of chicken and turkey (white meat) as healthier than red meat. The campaign was highly successful and resulted in 87% of consumers identifying pork with the slogan. The board retired the slogan on March 4, 2011.
Undercooked or untreated pork may harbour pathogens, or it can be recontaminated after cooking. In one instance, the FSIS detected Listeria monocytogenes in 460 lbs of Polidori brand fully cooked pork sausage crumbles. The FSIS has previously stated Listeria and other microorganisms will be "destroyed by proper handling and thorough cooking to an internal temperature of 160 °F (71 °C)" and that other microorganisms, such as E. coli, Salmonella, andStaphylococcus aureus can be found in inadequately cooked pork, poultry, and other meats. The FSIS currently recommends cooking ground pork to 160 °F(71 °C) and whole cuts to 145 °F(63 °C) followed by a 3 minute rest.
The pig is the carrier of various helminths, such as roundworms,pinworms, hookworms, etc. One of the most dangerous and common isTaenia solium, a type of tapeworm. Tapeworms may transplant to the intestines of humans, as well, when they consume untreated or undercooked meat from pigs or other animals. If the infection is not treated, it can be fatal.
Although not a common cause of illness, Yersinia enterocolitica – which causes gastroenteritis – is present in various foods, but is most frequently caused by eating pork and can grow in refrigerated conditions. The bacteria can be killed by heat. Nearly all outbreaks in the US have been traced to pork.
Pork may be the reservoir responsible for sporadic, locally acquired cases of acute hepatitis E (HEV) reported in regions with relatively mild climates. It has been found to transmit between swine and humans.
Trichinosis, also called trichinellosis, or trichiniasis, is a parasitic disease caused by eating raw or undercooked pork infected with the larvae of a species of roundworm Trichinella spiralis, commonly called the trichina worm. Infection was once very common, but is now rare in the developed world. From 2002 to 2007, an annual average of 11 cases per year were reported in the United States; the majority were from consuming wild game or the source was unknown. The number of cases has decreased because of legislation prohibiting the feeding of raw meat garbage to hogs, increased commercial and home freezing of pork, and the public awareness of the danger of eating raw or undercooked pork or wild game products.
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