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Reply to "worms in leftover sauce"
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[quote=Anonymous]Trichinosis has been virtually eliminated from the USA pork industry, which is why most recipes for chops medallions roasts etc. now mention that it’s okay to cook the pork to pink not cardboard overdone like out mothers did in the 70s. I am willing to bet that what you saw was not worms. Cooking ten hours on low should have thawed and cooked the meat enough to kill anything in the meat. I think you saw some nasty looking structures from the pork breaking down which can resemble wormlike shapes. [/quote]
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