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.
asked byluckyss (0)
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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.
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.