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Hepatitis E in pork-how heat resistant is it?

Answered on June 12, 2014
Created June 05, 2014 at 1:44 PM

I remember Paul Jaminet did an article on that months ago, but I never though much about it until now. I see this topic is now in press all across Europe. Hepatitis E cases are rising quite dramatically across all Europe. This is the british press article on it: " http://www.dailymail.co.uk/news/article-2592090/Hidden-risk-one-ten-sausages-Hepatitis-E-pork-making-tens-thousands-ill-say-government-experts.html "

Nobody seems to know the answer how long and at which temperature to cook to kill it. In one study it took 20 minutes at 72??c to kill. There is no way to grill a sausage or a loin for 20 minutes and make it edible.

It seems this hepatitis is a fairly new disease, its been around since 1950s only, it spread to Europe from Asia probably somewhere in 80s or 90s.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on June 06, 2014
at 12:48 PM

If you are cooking something that has uniform moisture (like a potato or meat), then all of the water molecules absorb the microwaves at the same time (approximate, internally there is still some delay, but negligibly). Then it cooks nearly uniformly because the radiation was able to penetrate deep into the food.

If you are cooking something with a dry exterior and a wet interior (say a hot pocket). The microwaves penetrate past the crust and get absorb by the water molecules on the inside. Hence the wives tale of "cooking from the inside-out"

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on June 06, 2014
at 10:51 AM

Inside out in the microwave is not true.

To expand, microwave get absorbed by water molecules (and to a lesser extend fat). If you are cooking an item that is liquid (like a soup) the outer water molecules will absorb all of the microwaves (or at least a large number of them) and cook from the "outside-in" as conventional ovens do. This is why you have to keep steering soup every 30-45 seconds or else the top will burn.

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3 Answers

0
Cbad09eef2dc0bf4b5f174b8e0c99100

on June 12, 2014
at 04:14 PM

I found this study done by Iowa State University and confirmed, normal cooking of infected pork loin by heating to an internal temperature of 160F is not enough to destroy the virus. But muscle meats are very rearly infected with hepatitis E, below 1%. Problem are the parts of the digestive system-liver, stomach, intestines (sausage),gallblader.. I would not be suprised if that stuff is ending in ground pork.

" http://www.pork.org/FileLibrary/ResearchDocuments/04-087-HALBUR-ISU.pdf "

0
96440612cf0fcf366bf5ad8f776fca84

(19463)

on June 06, 2014
at 10:32 AM

I'm guessing this would be one of those rare situations where the microwave is going to be better than than the grill since it cooks from the inside out; of course, it may not cook it evenly leaving cold and hot spots, but since it's a virus and not a bacteria, it's much smaller, so it would be really hard to hit every spot.

There are some antiviral plants out there, such as elderberry, but who knows if it would work on this.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on June 06, 2014
at 10:51 AM

Inside out in the microwave is not true.

To expand, microwave get absorbed by water molecules (and to a lesser extend fat). If you are cooking an item that is liquid (like a soup) the outer water molecules will absorb all of the microwaves (or at least a large number of them) and cook from the "outside-in" as conventional ovens do. This is why you have to keep steering soup every 30-45 seconds or else the top will burn.

0
Medium avatar

on June 06, 2014
at 07:24 AM

One of the studies on 18 May 2012 says that Heated to 56°, fried or boiled (14) HEV is more likely to resist heating. Internal temperature of 71°C for 20 min is necessary to completely inactivate HEV. You are right luckyss

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