22 replies to this topic

[ajnast4r]

http://www.break.com...ierment_II.html

vegetarian crew holler

[futureofscience]

Mildly amusing but so fake. Look, a flying worm infested pig!

[OutOfThyme]

Yeah, this is fake. Snopes is on it.

http://www.snopes.co...re/porkworm.asp

[ironchet]

He should have used Diet COke instead. The aspartame would have killed anything b4 it surface.

[shadowrun]

Ah, its just beautiful to see nature at work...

Freakin disgusting -

Yeah, this is fake. Snopes is on it.

http://www.snopes.co...re/porkworm.asp

So thats where gummi worms come from!

[ajnast4r]

saw that, but also have seen enough counter-evidence to think it may actually work...

someone needs to try this on some fresh (not frozen) pork

[OutOfThyme]

So thats where gummi worms come from!

In my experiment the gummy worms emerged translucent green.
Oh, wait… that was using Mountain Dew. [lol]

saw that, but also have seen enough counter-evidence to think it may actually work...

someone needs to try this on some fresh (not frozen) pork

Finding a piece of contaminated meat might be tough here in the states and I rarely keep soda in the house. I'm going to pass this on to my boyfriend's Dad who's always marinating something with coke.

[mitkat]

vegetarian crew holler

WHAT?

[ajnast4r]

vegetarian crew holler

WHAT?

YEAAAAAH!

[Live Forever]

vegetarian crew holler

WHAT?

“YAY-YUH!”

“OH-KAY!”



http://thatvideosite.com/video/832
http://thatvideosite.com/video/713
For anyone that doesn't understand the reference

[Mind]

Lol, that's totally fake. If your meat contains maggots you would clearly see them right in the packaging. No need for coke. Maggots don't just grow up real big-like in 2 hours. They are insect larvae (from flies mostly).

The main concern in pork is from other parasites (Trichinella spiralis, and tape worms). Cook to at least 150F (170 is better).

[Shepard]

Guys, I think we're all missing the picture. Extra maggots = extra protein. Duh.

[eternaltraveler]

this is of course totally fake.

but I do work with a parasitologist, and freezing your meat before hand kills almost all potential parasites. Cooking to a decent temperature will take care of microbes.

[OutOfThyme]

this is of course totally fake.

but I do work with a parasitologist, and freezing your meat before hand kills almost all potential parasites.  Cooking to a decent temperature will take care of microbes.

I’m guessing the few parasites it doesn’t kill are in fish. The FDA recommends freezing fish up to 15 cm (6”) thick @ -20 deg C. for 7 days or -35 deg C for 15 hours. Most residential freezers are set at -17.8 deg C—just outside that margin. I’d be curious to know how crucial he feels those few degree differences are.

Personally, I prefer my salmon somewhat rare in the middle, but rarely get a hold of "so-called" Sashimi grade here in the states.

http://www.cfsan.fda...mm/haccp4e.html

[Mind]

but I do work with a parasitologist, and freezing your meat before hand kills almost all potential parasites. Cooking to a decent temperature will take care of microbes.

I suppose the same goes for meat as with fish: -20 C for several days. What does your parasitologist say about the temperature to freeze meat? Not that I am thinking about eating raw meat anytime soon (actually, I do eat quite a bit of dried/uncooked meat), but rather sushi. I would like to prepare my own at home, but I think I will need an industrial grade freezer.

[OutOfThyme]

Excellent article addressing parasites in fish along with control measures.
http://www.cfsan.fda...m/ift2para.html

All wild-caught Pacific salmon (Oncorhynchus spp.) are considered to have A. simplex larvae present

High prevalence of larvae in Atlantic salmon, particularly in the muscle (39%) and intestinal cavity (64%)

Unlike bacteria, molds, and viruses, most parasites are relatively easy to destroy by holding the raw material or finished product at freezing temperatures for a specified period of time; of course, this is dependent upon the internal temperature of the material. The Fish and Fishery Products Hazards and Controls Guide recommends a temperature below -4 oF (-20 oC) for 7 d or -31 oF (-35 oC) (internal) for 15 h to kill the parasites of concern (FDA 1998). Although, based on the data currently available, these recommendations may appear stringent, it is because they were developed for the parasites that are considered most resistant to freezing (G. Hoskin 2001; personal communication; unreferenced). Already in 1975 (Food Chemical News, October 1975) Dr. G. J. Jackson cautioned that the anisakid nematodes vary in their ability to survive at low temperatures. For instance, certain species of anisakids have been reported to survive up to 52 h at -4 oF. A number of other time and temperature regimes have been prescribed to accomplish the inactivation of parasites. Another such option prescribes holding the fish at -10 oF (-23 oC) for 60 h (Ching 1984). Alternatively, E.U. regulations require freezing at a temperature of no more than -4 oF (-20 oC) in all parts of the product for not less than 24 h in order to control parasites in fish.

Some published studies support the effectiveness in controlling parasites by freezing at -4 oF (-20 oC) in all parts of the product for not less than 24 h. Very early studies by Gustafson (1953) demonstrated that temperatures of less than -17 0C (1.4 oF) for 24 h could kill Anisakis larvae. Higher temperatures or shorter times were not as effective. Studies in herring (Houwing 1969) demonstrated that at -4 oF, nematodes were killed in 24 h, but if the product temperature reached -30 0C (-22 oF) by a cryogenic method, the inactivation was immediate, and no further storage was necessary. A more recent study by Deardoff and Throm (1988) used blast freezing to freeze salmon and rockfish at -31 oF (-35 0C). Fish were stored frozen for 15 h and then at -18 0C (0 oF) for up to 48 h. Out of 3,545, they found no viable larvae after 1 h of storage at -18 0C. Similar results were found in herring by Karl and Leinemann (1989). They investigated the effect of freezing and cold storage on survival of Anisakix simplex in herring and herring fillets at -20 0C (-4 0F) for 24 h and found no surviving parasites. Although Hauck (1977) reported no viable Anisakis after freezing, the conditions were not detailed. The use of freezing has also been investigated for the control of other parasites of human health concern. Although the World Health Organization (1979) indicated that freezing fish at -10 0C (14 0F) for 5 d would kill all trematodes of concern, later research data indicate that longer times may be needed. For instance, Fan (1998) reported that metacercariae of Clonorchis sinensis from fresh water fish (Pseudorasbora parva) remained viable after frozen storage at -12 0C (10 0F) for 10-18 d and -20 0C for 3-7 d. As mentioned previously, clonorchiasis is not common in Western countries. The metacercariae of Heterophyes are also very resistant to freezing; since they survived 30 h of storage at -10 or -20 0F (Hamed and Elias 1970).

Pork/Wild Game products must be treated to destroy Trichinella by (a) Heat: A minimum internal temperature of 130°F(30 min.), 132°F(15 min.), 134°F(6 min.), or 136°F(3 min.), (b) Freezing: 5°F(20 days), -10°F(10 days) or -20°F(6 days) for all pork in pieces not exceeding 6 cu. inches. Double the freezing times for larger pieces up to 27 inches of thickness or © some combination of curing, drying, and smoking can kill Trichinella, but these are process specific (9 CFR 318.10).

Wild game (bear, elk, etc.) must be treated to destroy Trichinella by heating to 170°F, since some strains of Trichinella are freeze resistant (CDC 1985).[/I]

http://www.uga.edu/n...smoke_pres.html

Poultry -
Freezing @ -20deg C does not kill Campylobacter jejuni in poultry

“C. jejuni survived storage at 4 and −20°C with either sample type. This study indicates that, individually or in combination, refrigeration and freezing are not a substitute for safe handling and proper cooking of poultry.”

http://www.pubmedcen...gi?artid=535211

Edited by thymeless, 14 April 2007 - 01:47 AM.

[lunarsolarpower]

What about canned salmon? It should already be sufficiently cooked correct?

[OutOfThyme]

What about canned salmon? It should already be sufficiently cooked correct?

It is; canned fish/salmon is typically heated in excess of 107C/225F. Histamines could still be present though. I've only come across this with spoiled canned sardines.

[Mind]

Good info thymeless.

[mediumspiny]

I can't believe it. A perfectly good joke thread hijacked by sensible advice. I don't think this would happen on any of the other forums that I visit.

[Live Forever]

If you thought worms crawling out of pork was gross, wait till you see worms crawling out of someone's face:
http://www.flicklife..._your_face.html

Nasty! I hope I don't have any worms in my face.

[ajnast4r]

If you thought worms crawling out of pork was gross, wait till you see worms crawling out of someone's face:
http://www.flicklife..._your_face.html

Nasty! I hope I don't have any worms in my face.

what the **** was that

[Live Forever]

Something gross, that's for sure...