"yee-chien" is hyphenated

What was Ms. Gong wearing??

It's true that pork is in theory more susceptible to toxins/bacteria/other icky stuff. The pig's snout (and the wet nose of the dog) is widely acknowledged as one of the sites for ram-pant bacterial infestation- e.g. many influenza bacteria thrive in that region, and exchange plasmids~ that's one of the sources for people getting "bird flu"- the exchange of genetic material between bacteria facilitated there.

Cooking doesn't necessarily "kill off all the germs"- the slightest contamination, e.g. using the same spoon for raw/cooked meat, can affect it. And high temperature will not necessarily denature all bacteria- bacterial toxins may linger on in food even if the bacteria have been killed.