Pork is one of the main meat source in Hong Kong. The chance of contracting pathogenic bacteria through normal contact with pork is small as pigs diagnosed as having infection in the slaughterhouse would be condemned and would not enter the food chain. In addition, bacteria can be killed at a temperature of 75oC or above and for the consumers, the mainstay of control lies with thorough cooking.

As a general precautionary measure, people handling raw pork are advised to observe good personal, food and environmental hygiene at all times. The following safety tips are useful: