raw or undercooked pork infected with the parasitic worms,
Trichinella spiralis, can lead to trichinosis.
news is that the risks of infection are lower than they have
been in the past. The Centers for Disease Control and
Prevention says trichinosis infections are less common than
previous decades because of better pork production laws. The
parasitic illness is now more often associated with eating raw
or undercooked wild game meats, such as wild boar and bear.
spiralis) infection can cause a variety of symptoms ranging
from mild or asymptomatic infection to fatal illness,"
says Dr. Nipunie Rajapakse, a Mayo Clinic pediatric infectious
diseases specialist. "The most common symptoms include
fever, abdominal pain (and) nausea. And, in later stages of
infection, it can cause myalgia, swelling of the face or
around the eyes, as well."
that your food is cooked all the way through is one of the
best things that you can do to avoid acquiring a foodborne
illness. Its not 100 percent foolproof but certainly
decreases your risks, as most of these bacteria are killed off
by heat," says Rajapakse.
cannot be spread from human to human. It is spread from eating
raw or undercooked meat contaminated with T. spiralis worms.
Department of Agriculture (USDA) advises using a meat
thermometer when cooking pork to reach these recommended
degrees Fahrenheit (minimum) for pork steaks and chops
degrees Fahrenheit for ground pork patties and ground pork
mixtures, such as meatloaf
degrees Fahrenheit for organ and variety meats, such as heart,
kidney, liver, tongue and chitterlings
also recommends allowing the meat to rest for at least three
minutes before carving or consuming.