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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  
Head muscles 0 0 0
Internal masseter 0 0 0
External masseter 0 0 0
Tongue 0 0 0
Esophagus 1 3.3 × 10-1 3.3 × 10-1 Ground pork in sausage
Heart 1 3.3 × 10-1 3.3 × 10-1 Ground pork in sausage
Diaphragm 1 3.3 × 10-1 3.3 × 10-1 Ground pork in sausage
Loin 1.7 × 10-1 3.6 × 10-1 5.9 × 10-2 Boneless top loin roast; sausage; bacon
Tenderloin 1 4.0 × 10-1 4.0 × 10-1 Baked medium/rare
Shoulder 2.5 × 10-1 3.3 × 10-1 8.3 × 10-2 Ground pork in sausage
Foreleg 0 0 0
Belly 5.0 × 10-2 1 5.0 × 10-2 Bacon
Ham 5.0 × 10-1 9.4 × 10-1 4.7 × 10-1 Raw and cured ham; fricandeau: medium/rare