Posted on 05/21/2017 9:50:20 PM PDT by blueplum
[FULL TITLE had to be edited because it wouldn't 'take': Hepatitis danger from Full English breakfast... caused by EU meat: Sausage bug has been dubbed ‘the Brexit virus’]
Tens of thousands of people are being infected with a potentially deadly illness after eating imported meat riddled with what has been described as 'Brexit virus'. The strain of hepatitis E, which used to be mainly a tropical disease but has now mutated to infect livestock, causes a flu-like illness and in severe circumstances, could cause death.
Experts predict 10 per cent of pork imported from Europe has the strain and they warn pregnant women and transplant patients to avoid the meat altogether.
The strain is linked to pig farms in France, Holland, Germany and Denmark is infecting more than 60,000 in Britain annually.
It used to spread from person to person but the mutant virus has developed to infect livestock too.
{snip} The Food Standards Agency said the virus had spread to most British pig herds with 93 per cent of animals infected and 6 per cent producing enough of the virus to infect humans.
(Excerpt) Read more at dailymail.co.uk ...
This is why being very careful about what you import is vital.
“The strain is only killed in the meat if people cook the food for longer than normal.”
So, I wonder... how long, at what temperature?
Wonder if the animal rights groups are in anyway in on this. One such group tried to spread hoof and mouth disease from England to the USA several years ago.
Okay, the answer is later in the article...
The virus is heat resistant and can survive cooking unless the meat is heated to above 71 C. [160 F.] for at least two minutes.
People are advised to cook bacon until it is crispy, and sausages for at least 20 minutes until they are piping hot.
Sounds like all Euro pork has got a problem.
They had a beef problem back in the 80s, mad cow
seems like a trend
IMO crispy bacon and well done sausage are the only way to eat breakfast pork. The fatty texture of underdone pork nauseates me.
Not going to touch it.
Ten more pounds and I’ll be down to svelte. :)
I’m with you. I like my bacon dead.
We are in Florence, Italy on vacation. I clicked on this article just as my wife was enjoying her bacon and eggs . Now there is a pile of undercooked bacon pushed to the side.
Well, bacon should be crispy. Don’t know why the Brits love limp bacon.
So it doesn’t damage their fine teeth????
Just returned from a week in London - had the Full English Breakfast on several days and survived!
They don’t eat the same kind of bacon we do.
Pictures of their bacon. Different.
[[So, I wonder... how long,]]
Until it takes a chainsaw to cut in order to eat-
we just got to a point where pork was safe cooked down to 145 (Yes, that is hte new FDA suggesiton- thanks to strict farming regulations which has nearly eradicated trichanosis in domestically raised pork- wild pork still carries it, so the old 165 mark is still recommended), and now this new virus with pork? Swell
Oh- and thanks so much obama for making it illegal to say where pork and other food is imported from
It’s actually delicious - more like ham or Canadian bacon but much better.
I’ve read China will b shipping roasted chicken to the US.
One more reason to label country of origin...
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