编辑“︁豬肉”︁（章节）

== 健康風險 ==
豬肉已知會攜帶某些疾病，例如[[豬肉絛蟲]]、[[旋毛蟲病]]和{{le|梭菌壞死性小腸炎|Clostridial necrotizing enteritis}}，因此生豬肉或未煮熟的豬肉可能具有危險性，儘管在[[中歐]]和[[東歐]]國家有時仍會食用{{le|生豬肉|Mett}}產品，而東歐國家被認為有較高的旋毛蟲病風險<ref>{{cite web |url=http://www.bfr.bund.de/en/press_information/2007/11/risk_of_trichinosis_from_locally_produced_raw_sausages_from_eastern_europe-9626.html |title=Risk of trichinosis from locally produced raw sausages from Eastern Europe – BfR |work=bund.de |access-date=27 December 2014 |archive-date=27 December 2014 |archive-url=https://web.archive.org/web/20141227112840/http://www.bfr.bund.de/en/press_information/2007/11/risk_of_trichinosis_from_locally_produced_raw_sausages_from_eastern_europe-9626.html |url-status=live }}</ref><ref>Andrei, Mihai. [https://www.zmescience.com/science/why-pork-is-bad-for-you-17072020/ Why is pork bad for you — a look at what the science says] {{Wayback|url=https://www.zmescience.com/science/why-pork-is-bad-for-you-17072020/ |date=20230421174017 }}. ZME Science. Retrieved on 5 January 2022</ref>。

未煮熟或未經處理的豬肉可能含有病原體，如果在烹飪後長時間暴露在空氣中，可能會再次受到污染。曾有一個案例，[[食品安全檢驗局]]檢測出{{cvt|460|lb|kg|order=flip}}的{{le|波利多力香腸|Polidori Sausage|波利多力}}品牌全熟豬肉香腸碎中含有[[李斯特菌]]，儘管沒有任何人因食用該產品而生病<ref>{{cite web |url=http://www.foodpoisonjournal.com/2010/05/articles/foodborne-illness-outbreaks/more-meat-recalls-pork-sausage-due-to-listeria-contamination/ |title=More meat recalls: pork sausage due to listeria contamination |date=1 May 2010 |access-date=29 June 2010 |archive-date=2 July 2010 |archive-url=https://web.archive.org/web/20100702205201/http://www.foodpoisonjournal.com/2010/05/articles/foodborne-illness-outbreaks/more-meat-recalls-pork-sausage-due-to-listeria-contamination/ |url-status=live }}</ref>。食品安全檢驗局此前曾指出，必須經過正確處理和徹底烹飪，使豬肉內部溫度達到{{cvt|160|°F|°C|order=flip}}來“消滅李斯特菌及其他微生物。” 其他微生物，如[[大腸桿菌]]、[[沙門氏菌]]和[[金黃色葡萄球菌]]，也可能出現在未充分煮熟的豬肉、家禽和其他肉類中<ref>{{cite web |url=http://origin-www.fsis.usda.gov/Fact_Sheets/Pork_From_Farm_to_Table/index.asp |title=Safety of Fresh Pork...from Farm to Table| access-date=29 June 2010| url-status=dead| archive-url=https://web.archive.org/web/20100709033648/http://origin-www.fsis.usda.gov/fact_sheets/Pork_From_Farm_to_Table/index.asp| archive-date=9 July 2010 }}</ref>。作為[[美國農業部]]的一部分，食品安全檢驗局目前建議將[[絞肉|豬絞肉]]烹煮至{{cvt|160|°F|°C|order=flip}}，整塊豬肉則應烹煮至{{cvt|145|°F|°C|order=flip}}，並在完成後靜置三分鐘<ref>{{cite web |url=http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/ct_index |title=Fresh Pork...from Farm to Table |access-date=19 July 2013 |archive-date=18 September 2013 |archive-url=https://web.archive.org/web/20130918111427/http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/ct_index |url-status=live }}</ref>。

2015年10月，世界衛生組織（WHO）的國際癌症研究機構(IARC)正式把包括豬肉在内的[[紅肉]]列入2A級別[[致癌物質]]<ref>[http://www.appledaily.com.tw/realtimenews/article/new/20151026/719452/ 加工肉品、紅肉列致癌物　專家籲勿恐慌] {{Wayback|url=http://www.appledaily.com.tw/realtimenews/article/new/20151026/719452/ |date=20170509093936 }}，蘋果日報， 2015年10月26日</ref>，經加工后的紅肉更被列為相當於[[香煙]]的1級致癌物（但其致癌機率仍低於香菸）。世界衛生組織的報告指出，经常食用紅肉會誘發[[大腸癌]]，建議減少紅肉的進食，并注意均衡飲食<ref>[http://news.wenweipo.com/2015/10/30/IN1510300007.htm 世衛回應加工肉製品致癌質疑] {{Wayback|url=http://news.wenweipo.com/2015/10/30/IN1510300007.htm |date=20210317135957 }}，文匯報，2015-10-30</ref>。