Australians have been told by their New South Wales Food Authority (kind of a funny title, like Nuclear Safety Commissioner), to not be alarmed by a recent report of glowing porkchops. So if you are one of those people who take their medical reportage from radio call-in shows, and you live in Australia, and you eat pork, you can breathe an enormous sigh of relief and throw away the rest of that luminescent loin cut. It's only a benign, naturally-forming bacteria, Nature's gentle way of letting us know that some organic matter is "a bit gone".
But if you are like me, you are probably wondering under what set of circumstances would you be able to see meat glow in the first place. If I ate pork, I would probably make sure I only saw it in brightly lit conditions. Was the Australian carnivore bathed in an un-holy glow when they opened their refrigerator? Was it being eaten under a moonless night sky or in a dimly lit restaurant? Was it an eerie glow, or a cheerful radiance? Is that why undercooked pork can kill you, the deadly bacteria are attracted by the benign's soft beacon of imminent corruption?
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