69 percent of pork chops and ground pork contain Yersinia enterocolitica harmful bacteria which cause fever, abdominal pain and diarrhea

A study conducted by Consumer Reports magazine has warned consumers in America that 69 percent of pork chops and ground pork contain Yersinia enterocolitica harmful bacteria. Some of those meats also contain harmful bacteria salmonella, staphylococcus aureus or listeria monocytogenes. The study is being published in the January 2013 issue of Consumer Reports magazine.

The study also claims that some of the harmful bacteria cannot be cured by typical antibiotics. In order to kill bugs and treat illnesses, health experts usually use multiple drugs or classes of drugs including amoxicillin, penicillin, tetracycline and streptomycin.

Among pork-related products, ground pork is considered to contain more harmful bacteria than other products. This is due to contamination during meat processes which require grinding machine and human handling.

Consumer Reports magazine suggested that chefs should use a meat thermometer when cooking pork. This will help to make sure our foods reach the proper temperature inside and outside. In order to reduce harmful bacteria, cooking ground pork requires a minimum temperature at 160° F, while cooking whole pork requires minimum of 145° F. While in the kitchen, consumers should separate raw pork and vegetable for salad and they must always wash hands after touching raw meat.