Can pork be eaten if it has a slight odor

Pork with a slight odor is usually not recommended for consumption. Meat spoilage can produce harmful substances that may cause gastrointestinal discomfort or food poisoning. If there is only a slight odor but no discoloration or stickiness, thorough high-temperature cooking can reduce the risk, but sensitive individuals should avoid it. In the early stages of spoilage, fresh pork may only emit a slight sour or ammonia odor, at which point microorganisms have begun to break down proteins and fats. High temperature heating can kill some bacteria, but cannot completely eliminate the toxins produced by bacterial metabolism. Healthy adults may experience abdominal pain and diarrhea after consuming it, but those with low immune function may develop severe infections. When the surface of pork shows mucus, turns green in color, or emits a foul odor, it indicates a severe degree of spoilage. This type of meat contains a large amount of pathogenic bacteria such as Clostridium botulinum and Salmonella, and even when boiled, heat-resistant toxins may remain. Pregnant women, children, and patients with chronic diseases are prone to vomiting and fever after consumption, and should seek medical attention immediately.

When purchasing pork, choose parts with bright red color, good elasticity, and no odor, and store them in refrigeration for no more than 3 days. Soak in clean water for half an hour before cooking, and add a small amount of salt or vinegar to help remove the flavor. When abnormal meat quality is found, it is recommended to discard it directly to ensure safety. Pay attention to storing raw and cooked food separately in daily life to avoid cross contamination.