How to distinguish between clean pork and pork contaminated with parasites or from diseased pigs.

Clean pork refers to pork from pigs that are not raised on growth-enhancing feed, are free from drug and chemical residues from feed, are free from parasites and bacteria, and contain no preservatives. Clean pork typically has a thick layer of skin and fat.

There are many ways to distinguish between clean pork and pork contaminated with parasites, most commonly worms. According to physician Bui Dac Sang from the Vietnam Academy of Science and Technology, a simple method is to cut the meat along the grain and observe. If the piece of meat has white spots the size of a pinhead, or the meat fibers are fibrous or large oval in shape, it is infected with worms.

"It can also be identified by touching the meat," said traditional medicine practitioner Sang. Pork that is hard, lacks elasticity, and isn't soft... is very likely to have been marinated with urea or contains borax.

The parasite commonly found in meat is called Cysticercus cellulosae. When it enters the human body, the parasite doesn't immediately develop into adult worms, but continues to exist as larvae, forming mobile tumors in the skin and soft tissues. These mobile tumors often appear on the face, back of the hands, back, buttocks, and abdomen. The tumor gradually transforms into a small nodule or edematous mass, causing damage to the central nervous system such as altered consciousness, hemiplegia, and coma.

Tapeworm larvae can also migrate to internal organs such as the liver and lungs, causing abdominal pain, coughing, chest pain, and shortness of breath. They can migrate to the eyes, causing bleeding, reduced vision, and even blindness. When they enter the ear canal or nasal cavity, they can cause earaches and rhinitis.

Besides the risk of parasitic infections, pork can also be contaminated with growth hormones, lean meat enhancers, or soaked in preservatives.

Identifying porkclean with meatweight gain, super lean meat

Pork that has been artificially leanened with chemicals has a stronger, fishier smell than clean pork, a thin layer of fat, and the lean and fatty parts are separated.

Clean pork has a bright pink color, while lean pork has an unusually deep red color, is bright and shiny, and the skin may have red spots.

Another simple test is to slice the meat into pieces 3-4 cm thick; if the piece of meat cannot stand upright, it is pork from pigs raised with growth hormones.

Clean pork, when boiled, produces clear water without any scum. The meat expands when cooked, doesn't release much water, and has a pleasant aroma. In contrast, lean pork or pork from pigs raised on growth-enhancing feed often produces a lot of scum when boiled, the water smells foul, it releases a lot of water when fried, and tastes dry.

Recognize tmeatclean pork with meatngminuspreservatives

Meat preserved with preservatives looks bright red, but the muscle fibers are tough and lack elasticity. When cut deep inside, the meat is quite soft, oozing fluid, slightly dark in color, and has an odor. When washed, this type of meat turns pale and has a very unpleasant fishy smell; the fat is yellow. When cooked, the broth will be cloudy and foul-smelling, and the fat on the surface will separate into small round pieces instead of forming large clumps like fresh meat.

How to prepare pork safely

- Wash your hands thoroughly before and after cooking.

- Do not eat raw or undercooked pork. Cooked pork should be eaten immediately to prevent bacterial contamination.

- Cooked food should not be placed next to raw food or food preparation utensils. Utensils such as knives and cutting boards should be washed thoroughly before being used to prepare other foods.