SUMMARY–The effect of heat on trichina larvae was studied in pork roasts cut from trichinae infected loins. Roasts were cooked to end‐point temperatures of 120, 125, 130, 135, 140, 145, 150 or 160°F in electric household ranges at oven temperatures of 200, 325 or 350°F. Samples of the cooked roasts were artificially digested; the recovered‐ larvae were examined for viability. Also samples were fed to rats; 4 weeks later the rats were killed and examined for presence of trichinae by digesting aliquots of ground rat tissue. All larvae were destroyed in roasts cooked to 140° or higher; viable larvae were found in some of the roasts cooked to 135°F and in all of the roasts cooked at 130°F or lower. Thus the thermal death point of trichinae is between 130° and 140°F.

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Beefzpork loaves containing Trichinella spiralis larvae were cooked in two household ovens (2450 MHz). Loaves were molded into ririg (R), oval (0) or oblong (L) shapes. After cooking, internal temperatures were measured at five locations in each loaf. Cooking losses were 11-28s and were greatest in L loaves. Longer cooking time was required for L loaves to attain the same degree of doneness as of R and 0 loaves. Variations in .energy distribution patterns within each oven were evident in the percentage of underdone and overdone meat and in the temperatures in each of the duplicate loaves. Bioassays indicated that infective trichinae remained in 8 of the 30 samples tested. Five of the positive bioassays were found in samples from L loaves, two in 0 loaves, and one in R loaves.

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