Hesitating “noes.” “Have you boys been eating pork?” “Last I had was at Champaign. It was kind of rare, shredded in my teeth.” “Trichinosis!” All this was in the fall of 1924.

Others insist the taboo was a health measure intended to prevent the spread of trichinosis, a parasite that can lurk in undercooked meat and inflicts sufferers with diarrhea, vomiting, and fever.

Historically, the main concern for pork-related food safety was trichinella spiralis, a parasitic worm that causes trichinosis. But changes to the hogging industry have greatly reduced the risk of ...

Scientists have decoded the DNA of the parasitic worm that causes trichinosis, a disease linked to eating raw or undercooked pork or carnivorous wild game animals, such as bear and walrus.

We've also been conditioned to believe that cooking pork to any temperature under 160 degrees Fahrenheit can result in scary parasitic diseases like trichinosis. New USDA guidelines recommend ...