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I would advise you to give up chicken and beef, and just eat pork!!! Pork is truly where all the flavor is and I concur with Jerzee Tomato - no food is without its dirt. As long as you cook pork properly, you will be safe. So, get back to bacon and enjoy. Life is too short to exist without bacon, or pork belly, or finely cured meats.

Hi, a microbiologist (PhD) here.

Pork may contain some parasites, like other meats (especially in game). Freezing meats kills most of the parasites.
Like renzata said, Trichinellosis is the major reason why you should cook pork well, but the incidents in this country is very very low.

As to dry-cured meats, cysts (of parasites) may not be killed completely, but I'd still eat my prosciutto.

After all, humans evolved to combat parasitic infections and have natural defense against them.

I don't know if you've heard of "the hygiene hypothesis," but some researchers think this crazy increase in the number of people with allergies may be due to lack of parasite infections, because the mechanisms that are involved in fighting against parasites are basically the ones that behaves badly during allergy.

I wouldn't worry too much about it unless you are pregnant.

BTW beef often has a parasite called toxoplasma, and not surprisingly France has more cases of toxoplasmosis than in the US.

sorry about many posts on this site recently- my new job starts in March and I'm a bit bored :-)

I don't have anything to add about why pork is safe to eat. But as far as cooking it I would suggest starting with recipes that have some spices to give it some flavor and where the pork is cut up . I like carnitas tacos and pulled pork sandwiches for that. And just dive right into bacon.

Dry cured meats (made in the US) undergo processing in a manner that ensures trichinosis is not viable. It is an established procedure based on either a high salt content and an extended drying time, or heat processing the product to a temperature known to kill the spores. Freezing pork at -20 degrees for 40 days, will kill trichinae spores, this used to be known in the meat industry as Certified Pork. All US meat companies must have programs to ensure ready to eat foods are not contaminated with foodborne illlness vectors. Listeria control is mandated, fermentation processes for dry sausage are usually verified to eliminate the potential for growing staph aureus which was once a common foodorne illness. THese safety programs are why many ready to eat meats, and marinated meats contain sodium or potassium lactate, chemicals derived from natural ingredients, and known to suppress the growth of Listeria monocytogenes.

Current industry practices (factory farming) has made trichinosis almost unheard of today. The highest incidences come from "natural" practices, free range and open foraging, allowing the introduction of the worms into the animals diet. so the highest incidence occurs in artisan breeds raised "humanely".

Buy pork in the non enhanced form if you are using fresh, this eliminates added salt and chemicas, important if you marinade the meat, and it also provides for a more tender texture. Cooking to over 140degrees F internal temperature will eliminate thrichinae in fresh pork, even if it were infected. Cook to over 160 to eliminate other concerns, listeria or salmonella. THe pork will lose the pink color at 165 degrees internal temperature, be safe to eat and be juicy, cooking over 170 as has been historically done will leave you dry, unless you have a nice fatty piece of meat. If you are concerned about parasites, avoid Boar meat and artisinal pork, these are where your chance for trichinosis is highest.

Much of the dirty Pork reputation comes from cultural perceptions(Not Kosher or Halal) And old confinement practices where dirt floor pens became mud wallows giving everyone the impressions that pigs love to be dirty.

I have spent the last 30 years working in these areas, so this is coming from a sound knowledge base, not just blowing smoke.

It's interesting how what one person tells you can become so ingrained, if it happens at the right time. I know one person who insists that pork is dangerous when it's eaten cold -- not raw, but cooked and served cold or room temp. It's a mistaken understanding of the need to cook pork to a proper temp, but it's stuck in her head, no matter what anyone says.

Anyway, if you just can't get your head clear of the imagery, then don't stress yourself out about it. It's not like there's no other food that will fill in.

If you think you're missing something, start with small amounts as a flavoring agent, as you said. A little bacon goes a long way. And when it comes to bacon, just consider that the curing and the cooking are two chances to dispose of any nasties you might be imagining.

If you have to ask about eating pork, then maybe you should not try to convince yourself to eat it... Many sources confirm that a plant-based diet is most healthful. So if you already banned pork from your diet, you're already ahead of the curve.

Just be yourself and eat whatever suits you. You're considering pork products again because you feel like you've been missing out on their great flavor. Correct? Also, you mentioned that your spouse loves bacon. Does he give you a hard time about your pork aversion? Or do you just wish you could share a mutual love of the stuff to avoid inconvenience? Is the smell of cooking bacon seducing you?

Regarding your mentor, I refuse to judge his advice. It's clear you thought he was credible. Though, it is silly when others act morally superior because of food preferences or politics. Simply feeling morally superior -- while being silent -- might be more reasonable and peaceful. But it's not exactly commendable.