Siena:Experts have addressed circulating warnings about four types of pork to avoid due to potential health risks, revealing some truths and misconceptions about these claims.
According to Thai News Agency, social media has been abuzz with messages advising against buying pork with certain characteristics from older sows, lacking elasticity, with high water content, or unusually pale. However, the "Sure Before Sharing" center, in collaboration with Assoc. Prof. Dr. Kantsuda Wanchantuk from Kasetsart University, clarifies that while there are quality differences, not all pose health dangers.
Pork from older sows is tougher and darker but still safe to eat if properly prepared. Pork lacking elasticity may indicate spoilage and the presence of bacteria, posing food poisoning risks. High water content in pork, often due to water injection, can introduce contaminants, while pale pork, resulting from stress in animals, has reduced nutritional value but no direct health threat.
To ensure the purchase of safe pork, consumers should look for meat with a fresh pink color, good elasticity, no unusual odors, and free from parasites. Buying from certified sources is also recommended to ensure quality and safety.