So I'm working on a story about food safety and talked recently with Christine Bruhn. She researches food safety issues at UC Davis' Department of Food Science and Technology, and after getting some tips for safe cooking, I asked her about the possibility of catching "swine flu" from eating pork and pig-related products. Here's what she said, and the news was good for this guy who loves smoking some spareribs:
"There's no evidence whatsoever," said Bruhn, about the possibility of catching swine flu by eating a pork chop. "People who work with hogs are more susceptible because (the virus) is passed from moisture droplets when the animal is breathing. You don't find that at all with eating meat, which is just muscle tissue and there's no viral parts on that. Even if you sneezed on the meat, the surface heat from cooking destroys (the virus)."