Microwave Recooking of Pork Roasts To Attain 76.7°C Throughout

Sixteen trichina‐infected pork roasts were cooked at 30% power in two microwave ovens for 48.4 min/kg. Seven roasts attained or closely approached 76.7°C thoughout and were not recooked. Nine roasts whose initial post‐cooking low temperatures varied from 42.8–72.8°C were recooked one to three times at 8.8 min/kg. One of the roasts recooked three times probably would have required two more recookings at 8.8 min/kg to obtain 76.7°C throughout. Eight of the 16 roasts were underdone and should have been recooked. Trichinae in all sixteen roasts, irrespective of temperatures or degree of doneness attained, were noninfective to rats.