Is it dangerous to eat pork where part of turned green but then after thirty minutes in the oven was gone?

Here's why:

* Green discoloration in pork is a sign of spoilage. This is caused by bacteria that multiply and produce pigments that change the color of the meat.

* The green color doesn't disappear with cooking. While heat may kill some bacteria, it doesn't remove the toxins they produce.

* Eating spoiled meat can make you very sick. Symptoms include nausea, vomiting, diarrhea, and stomach cramps. In severe cases, it can lead to food poisoning.

If you're unsure about the safety of your pork, it's best to err on the side of caution and discard it. Don't rely on the green color disappearing after cooking as a safety indicator.

Here are some tips to prevent pork spoilage:

* Store pork in the refrigerator immediately after purchase.

* Keep pork separate from other foods to prevent cross-contamination.

* Cook pork thoroughly to an internal temperature of 145°F (63°C).

* Check for any signs of spoilage, such as a slimy texture, a foul odor, or a change in color.

If you have any concerns about food safety, please consult a qualified health professional or your local health department.