Pork Consumption and Health

Frank L. Moore (Editor)

Series: Food and Beverage Consumption and Health
BISAC: HEA048000



Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


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In this compilation, the authors provide an overview of the existing literature on the content of nine most abundant minerals (potassium – K, phosphorous – P, sodium – Na, magnesium – Mg, calcium – Ca, zinc – Zn, iron – Fe, copper – Cu and manganese – Mn) in major raw and cooked pork meat cuts.

The ingestion of raw or undercooked pork poses a public health risk, since pork is the main transmitter of parasites, which include the protozoa Toxoplasma gondii and the helminths Trichinella spiralis and Taenia solium. These three ‘T’ porkborne parasites have been responsible for most of the porkborne illnesses throughout history, and they are still endemic and therefore an important public-health concern.

In the concluding study, Spearman’s correlation coefficient was used to study the relationship salmonellosis and explanatory variables. Second, a multilevel linear regression analysis was carried out with two levels: region, occidental and oriental, European countries, and climate. Additionally, Stata ®14 version was used in the statistical analysis.
(Imprint: Nova)


Chapter 1. Macro- and Micromineral Contents in Raw and Cooked Pork Meat and Pig Edible Offal
(Vladimir Tomović, Mila Tomović, Branislav Šojić, Marija Jokanović and Snežana Škaljac, University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia, and others)

Chapter 2. Pork Foodborne Parasites of Public Health Interest in Mexico
(I.B. Hernandez-Cortazar, PhD, E. Guzman-Marin PhD, K.Y. Acosta-Viana PhD, A. Ortega-Pacheco, PhD, J.I. Chan-Perez, PhD, and M. Jimenez-Coello, PhD, Centro de Investigaciones Regionales “Dr Hideyo Noguchi”, Autonomous University of Yucatan, Merida Yucatan, Mexico, and others)

Chapter 3. Pork Meat Consumption and Salmonellosis Incidence in European Countries: An Ecologic Study
(Alberto Arnedo-Pena, PhD, and M Rosario Pac-Sa, MD, Department of Health Sciences. Public University of Navarra, Pamplona, Spain, and others)


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