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Table 5 Cooking scenario 1: Fraction of pork cuts eaten raw

From: A quantitative risk assessment for human Taenia solium exposure from home slaughtered pigs in European countries

Organ/Cut

Fraction of the cut prepared raw (Fraw.prep)

Fraction of prepared raw, that is eaten raw (Fprep.eaten.raw)

Total raw fraction (Fraw.prep * Fprep.eaten.raw)

What raw products?

Brain

0

0

0

Ā 

Head muscles

0

0

0

Internal masseter

0

0

0

External masseter

0

0

0

Tongue

0

0

0

Esophagus

1

3.3 Ɨ 10-1

3.3 Ɨ 10-1

Ground pork in sausage

Heart

1

3.3 Ɨ 10-1

3.3 Ɨ 10-1

Ground pork in sausage

Diaphragm

1

3.3 Ɨ 10-1

3.3 Ɨ 10-1

Ground pork in sausage

Loin

1.7 Ɨ 10-1

3.6 Ɨ 10-1

5.9 Ɨ 10-2

Boneless top loin roast; sausage; bacon

Tenderloin

1

4.0 Ɨ 10-1

4.0 Ɨ 10-1

Baked medium/rare

Shoulder

2.5 Ɨ 10-1

3.3 Ɨ 10-1

8.3 Ɨ 10-2

Ground pork in sausage

Foreleg

0

0

0

Belly

5.0 Ɨ 10-2

1

5.0 Ɨ 10-2

Bacon

Ham

5.0 Ɨ 10-1

9.4 Ɨ 10-1

4.7 Ɨ 10-1

Raw and cured ham; fricandeau: medium/rare