There also is no evidence so far that American pigs are infected with the virus, or that people can become infected by touching uncooked pork, the U.S. Department of Agriculture said Monday.
Swine flu can be spread the same way seasonal viruses are, mainly through sneezing, coughing and touching surfaces contaminated with the virus, as well as through contact with infected pigs, according to the Centers for Disease Control and Prevention.
When cooking pork, internal temperature is a better indicator than color to determine whether the meat is safely cooked. Cooked pork sometimes will still be pink at the center depending on cooking method and other ingredients.
Thomas Griffiths, an associate dean at the Culinary Institute of America in Hyde Park, N.Y., says smaller cuts of pork, such as chops or medallions, should be cooked until they hit 160 F.
But large cuts, such as a loin, can be removed from the heat at about 152 F or 153 F, then allowed to rest. Larger cuts of all meats continue cooking off the heat and will reach 160 F.
---
ADDITIONAL RESOURCES
For facts about influenza, and more information about swine flu, please visit the Health Department and CDC websites. Some specific resources:
From New York City Health Department
Facts about flu
http://www.nyc.gov/html/doh/html/cd/cdinflu.shtml
From Centers for Disease Control and Prevention
General information about swine flu
http://www.cdc.gov/swineflu/general_info.htm
Swine Flu Case Definitions
http://www.cdc.gov/swineflu/casedef_swineflu.htm
Swine Flu Infection Control and Patient Care
http://www.cdc.gov/swineflu/guidelines_infection_control.htm
Preventing the Flu
http://www.cdc.gov/flu/protect/habits.htm
MORE POLITICS FROM AP
NEW YORK AND TRI-STATE AREA NEWS
USEFUL LINKS:
E-MAIL UP CLOSE || REPORT TYPO || GET WIDGET
UP CLOSE ON FACEBOOK
