Safety of Consuming Pork Liver
Pork liver can be safely consumed if thoroughly cooked to an internal temperature of at least 70°C (158°F) for a minimum of 5 minutes to eliminate infectious pathogens, particularly hepatitis E virus (HEV). 1
Risks Associated with Pork Liver Consumption
Hepatitis E Virus (HEV)
- Commercial pig livers sold in grocery stores have been found to have approximately 11% contamination rate with infectious HEV 1
- HEV is a zoonotic pathogen that can cause severe acute or chronic infection in humans
- Immunocompromised individuals and those with chronic liver disease are at particularly high risk of complications from HEV infection 2
Other Parasitic Risks
- Three main parasites associated with pork products pose public health risks 3:
- Trichinella spiralis
- Taenia solium (pork tapeworm)
- Toxoplasma gondii
Proper Cooking Guidelines
Temperature and Time Requirements
- Stir-frying at 191°C (reaching internal temperature of 71°C) for 5 minutes effectively inactivates HEV 1
- Boiling in water for 5 minutes also effectively inactivates HEV 1
- Simply heating to 56°C for 1 hour is NOT sufficient to inactivate HEV 1
Cooking Methods
- Thorough cooking is essential - pork liver must reach the recommended internal temperature throughout
- Use a food thermometer to verify internal temperature has reached at least 70°C
- Ensure no pink or undercooked portions remain in the center
Special Considerations for High-Risk Individuals
Immunocompromised Patients
- The European Association for the Study of the Liver (EASL) strongly recommends that immunocompromised individuals avoid consumption of undercooked meat, including pork liver 2
- EASL specifically suggests that immunocompromised patients consume meat only if thoroughly cooked to temperatures of at least 70°C 2
Patients with Chronic Liver Disease
- Individuals with chronic liver diseases should also avoid undercooked pork products 2
- These patients should limit red meat consumption in general, though no specific restriction on properly cooked liver is mentioned 2
Nutritional Considerations
Nutritional Value
- Liver is nutrient-dense, containing high-biological-value proteins, B vitamins, and minerals like iron and zinc in highly bioavailable forms 4
- For most patients with chronic liver disease, eating an adequate amount of calories and protein is more important than avoiding specific types of food 2
Common Pitfalls to Avoid
- Undercooking: The most significant risk comes from consuming undercooked pork liver, which may contain viable pathogens
- Cross-contamination: Use separate cutting boards and utensils for raw pork liver to prevent contamination of other foods
- Improper storage: Store raw pork liver at appropriate refrigeration temperatures and cook within 1-2 days of purchase
Conclusion
Pork liver can be safely consumed when properly cooked to an internal temperature of at least 70°C for a minimum of 5 minutes. Immunocompromised individuals and those with chronic liver disease should be particularly cautious and ensure thorough cooking of all pork products. The benefits of consuming liver as part of a balanced diet include its high nutritional value, but these benefits are only realized when proper food safety practices are followed.