When I was very little my parents told me Rocky won the fight at the end of the first film so I wouldn't get upset. Even when Apollo raised his arms at the end they told me "no he THINKS he won but he really didn't." It wasn't until I was maybe a pre-teen when I learned the truth on rewatch. I love my mom and dad.
The trichinosis scare referring to pork was found to be highly exaggerated, mainly by the beef industry. Pork like any other meat not including chicken is safe to eat at 145 degrees. Chicken is of course 165. Now with that being said, if I cooked a pork loin or tenderloin to 145 degrees and there was pink of any sort in it. My Irish wife would make me put it back in the over until it was the gray hue she so adores.
The trichinoses "scare" comes from back in the day when we did not have proper handling and refrigeration techniques. Along those lines, a pink burger is great, you just have to know where that ground meat comes from (preferably ground freshly in front of you or by yourself)
Even that's kind of a lie esp with higher end fast casual 15 dollar burgers....thanks inflation! If you don't ground your own beef, prob recommended to cook it all the way through but I'd rather pay more for a juicy core.
Doesn't grinding the meat yourself internalize the external bacteria throughout the meat in much the same way?
E. Coli and salmonella originate from gut bacteria. If some surface touches poop and later prepares your food, that would be the transmission point. Washing the cut meat is usually good enough if you trust your source and know how to properly disinfect your kitchen. That line of thought is how you can order your burgers bloody and juicy if you get the option. Just had flashbacks of dry overdone burgers when I stayed in Germany.
