1. Pork.Do not wash pork with hot water before cooking, as it contains myofibrillar proteins that dissolve easily in water above 59°F (15°C); thus, using hot water would result in a loss of many nutrients and an inferior taste.The myofibrillar proteins in pork dissolve easily in water above 59°F (15°C).Using hot water to wash pork would cause the dissolution of these proteins and lead to the loss of nutrients and reduced flavor.

Pork should be well-cooked, as it may contain parasites such as tapeworms; if eaten raw or improperly prepared, these can lodge in the liver or brain.