Hams cooked to 140° F (60° C) are not fully cooked and should be cooked before eating. Hams which are cooked to 150° F or higher should require no further cooking and are labeled “fully cooked.”
Trichinae are rarely found in pork; however, precautions should always be taken. Trichinae are readily destroyed by any of the following conditions:
• Heating meat throughout to an internal temperature of 137° F (58° C) • Storage at -20° F (-29° C) or below for 6 to 12 days • Storage at -10° F (-23° C) or below for 10 to 20 days • Storage at 5° F (-15° C) or below for 20 to 30 days
More detailed instructions for cooking procedures can be obtained from the following source:
_Lessons on Meat_, National Live Stock and Meat Board, 444 North Michigan Avenue, Chicago, Illinois 60611
The Federal Meat Inspection Act requires that all meat which is to be sold or traded for human consumption must be slaughtered under inspection in an approved facility under the supervision of a State or USDA meat inspector. A person can slaughter his animals outside such a facility only for use by himself, members of his household, his non-paying guests, or his employees, but he is not allowed to sell any portion of the carcass. For more details about these regulations, consult your county extension agent or write to the Food Safety and Quality Service, United States Department of Agriculture, Washington, D.C. 20250.
The following publications give additional information on selecting and preparing food for your family. Send your requests on a post card to the Office of Governmental and Public Affairs, U.S. Department of Agriculture, Washington, D.C. 20250. Include your return address and ZIP code.
Order No. Family Food Budgeting—for Good Meals and Good Nutrition G 94 Vegetables in Family Meals: A Guide for Consumers G 105 Beef and Veal in Family Meals: A Guide for Consumers G 118 Pork in Family Meals: A Guide for Consumers G 160 Keeping Food Safe to Eat G 162 Nuts in Family Meals: A Guide for Consumers G 176 Your Money’s Worth in Foods G 183 Food G 228 Sodium Content of Your Food G 233 Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm F 2263 Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm F 2264