Why is pork usually cooked well done?

Pork is usually cooked well done because of the risk of trichinosis, a parasitic disease caused by eating undercooked pork.

Here's a breakdown:

* Trichinella Spiralis: This parasite lives in the muscles of certain animals, most commonly pigs.

* Transmission: Humans get infected by consuming undercooked pork containing the larvae of the parasite.

* Symptoms: Symptoms of trichinosis can include muscle pain, fever, fatigue, and nausea. In severe cases, it can be fatal.

Why Well-Done?

* Heat Kills Parasites: Cooking pork to an internal temperature of 145°F (63°C) for at least 15 seconds ensures that the parasites are killed.

* Safety: To be extra cautious, many health organizations, like the USDA, recommend cooking pork to an internal temperature of 160°F (71°C) to ensure complete parasite elimination.

Modern Practices:

* Improved Farming: Modern farming practices, including better sanitation and food safety measures, have significantly reduced the risk of trichinosis.

* Increased Awareness: There's a greater public awareness about the dangers of undercooked pork, leading to more cautious cooking practices.

Note: While cooking pork well done is a safe practice, it's important to remember that different cuts of pork can have varying levels of tenderness. Using techniques like brining or slow cooking can help to retain moisture and improve the flavor of well-done pork.