It comes down to understanding the differences between real potential hazards compared with the ultra conservative commercial safety food preparation requirements. I am a food safety supervisor and prepare food products commercially (as do many others on here) and in every case I conform to the letter (USDA / FSA) regarding commercial food preparation and storage. Commercially I would have thrown that piece of pork away.
For home and personal consumption however you can take a more informed approach - and the more you understand about the processes and risks involved the better position you are in to make more informed decisions. Tskar was right to ask the question if he was uncertain and if you are in doubt then yes, it is better to throw it out. However I am with JJ on this - the real risks involved in cooking and eating that piece pork were minimal - far less than would cause me concern eating it. I would also have fed it to my family as I know they are all in good health and none are infants or 85 year old grandmothers.
In my opinion the advice to chuck it out is often given far too quickly, however I do understand the forum position of promoting USDA commercial production guidelines.
For home and personal consumption however you can take a more informed approach - and the more you understand about the processes and risks involved the better position you are in to make more informed decisions. Tskar was right to ask the question if he was uncertain and if you are in doubt then yes, it is better to throw it out. However I am with JJ on this - the real risks involved in cooking and eating that piece pork were minimal - far less than would cause me concern eating it. I would also have fed it to my family as I know they are all in good health and none are infants or 85 year old grandmothers.
In my opinion the advice to chuck it out is often given far too quickly, however I do understand the forum position of promoting USDA commercial production guidelines.