hogs and ivermectin
this has so much half right and old wives tales
hogs are given ivermectin but not within 28 days of slaughter so there will be none in the hog or the meat then
it would be a waste of money to deworm a pig right before you butchered it anyway
the reason people cooked pork so well done is to kill the trichinella larva found in pork and wild game
if the hog has been wormed early the eggs are killed- so no larva
in 2011 the usda finally lowered the recommended temp to cook pork from 160 to 145 degrees for pork chops and roasts etc
still 160 for ground pork
fewer than 20 people a year get trichinosis in the us and it is more easily treated with antibiotics, which were not available years ago