Pork roasts and chops containing Trichinella spiralis larvae were cooked in six household-type microwave ovens representing five brands. Cooking procedures were generally those recommended by the oven manufacturers or the National Pork Producers Council. Infective trichinae remained after cooking in 9 of 51 products. Positive products included: 5 of 28 roasts cooked following complete recommendations, including standing time; 2 of 8 roasts cooked with recommended time and power, but without standing time; and 1 of 12 roasts using modified procedures. Viable trichinae also were present in one of three groups of pork chops.
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