Why pig meat should be cooked properly
RECENTLY, watching a cooking programme on television, the chef cooked some pork with crackling but when he cut the pork there was still some blood in the middle.
The chef stated this is now acceptable as most of the large restaurants cook their pork with some blood in the middle, so I decided to try and cook this pork – very nice it was, too. This was on Friday.
The following Monday I had to have a blood test as I do every six months. By 4.30pm that same day the doctors rang me and told me to go straight to Derriford Hospital as my liver blood count had gone up to 1.800 and it should have been between 10 to 25. I was then told at the hospital that I had hepatitis of the liver and had to stay in hospital for a few days. I then had to see the liver consultant, who asked if I had eaten any pig meat that still had blood in it because pigs carry the virus but it does not affect them.
He said more people were coming in with this virus. I told the doctor the story about the pork and he thinks this is how I obtained the virus.
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What worries me is, if this is a problem with pork or black pudding, why has the public not been warned that all pig meat should be properly cooked and no blood visible? Why is it being shown on television by a well-known chef, that eating pork with the blood running down the middle is acceptable?