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Pork Fillet
Pork Fillet
Also known as: pork tenderloin
Low concern
Fresh pork tenderloin is a lean cut of red meat regulated by USDA FSIS. WHO/IARC classifies red meat as 'probably carcinogenic to humans' (Group 2A) based on epidemiological evidence; processed meat (separately) is Group 1.
Found in
29 products
What it is
Pork fillet (tenderloin) is the long, lean muscle from the loin of a pig, sold as a fresh whole-muscle cut.
Fresh whole-muscle meat ingredient.
Why it's flagged
- Red meat (IARC Group 2A) at high consumption
- Foodborne pathogen risk if undercooked
What regulators actually say
"Red meat was classified as probably carcinogenic to humans (Group 2A)."
"Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F."
Regulatory status
United States — FDA
Fresh meat regulated by USDA FSIS, not FDA
European Union — EFSA
Permitted traditional meat
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