How to buy "pork" to be safe for health
Department of Health, Ministry of Public Health Suggest how to buy pork with a natural red color, press it with your finger to see the meat will be flexible, no dimples, and must not have a clear white pellet like sago From certified sources for fresh market standards or from a seal on slaughtered animal skins certified by the Department of Livestock Development.
How to choose frozen pork / pork on the market
- Choose meats that are kept in a cabinet or freezer below -18 ° C.
- Must have a label showing the name - type of food Production / packing date Expiration date and place of manufacture / packing
- Before cooking frozen meat, take it out and place it in a regular compartment. In order to have a cooling off Do not bring frozen food into hot water. Will decrease the value
- Pork kept cold all the time. It must have a natural red color, no bruising the blood, no bad smell. There are no white, clear beads like sago seeds. Because it is a tapeworm larva
- Pork does not have any other abnormalities such as blisters, lumps, skin that are not too dry or too wet with greasy water.
- Choose to buy pork or products from certified sources, fresh market standards, worth buying or reliable sources. Or notice the seal on the slaughtered hides from the slaughterhouse certified by the Department of Livestock Development.
When cooked, they must be thoroughly washed. Especially the impurities that come with fat If it is very dirty, it should be washed with warm water and then the organs are dissected. And cooked thoroughly with a heat of at least 70 degrees Celsius for at least 2 minutes to destroy pathogens and parasites.
