People who eat raw or undercooked pork are at risk of getting three parasites: Trichinella spiralis, Taenia solium, and Toxoplasma gondii. Inspection procedures, when practised according to prescribed methods, are effective in eliminating the majority of risks from T. spiralis and T. solium. No suitable methods for the post-slaughter detection of T. gondii are available. All three parasites can be killed in a number of ways, including by cooking, freezing, and curing. Irradiation is another method that has been studied. Animals can’t get these parasites if farms follow good production practices, such as keeping them clean and getting rid of rodents and cats. Instead, inspection of the meat, proper commercial processing, and following the directions for cooking meat at home are good ways to lower the risks for humans.
Consuming undercooked or raw pork can expose you to parasitic worms that take up residence in the meat. While proper cooking kills any potentially harmful organisms, knowing what worms in pork look like can help you identify contaminated meat before eating it This guide covers the appearance, risks, and prevention of the common worms found in undercooked pork
Trichinella Spiralis Roundworms
Trichinella spiralis is the most infamous worm found in pork. These microscopic roundworms infect and encapsulate themselves in muscle tissue.
When infective pork is consumed, stomach acids digest the cysts and release the larvae. The larvae then penetrate the intestinal lining and travel through the bloodstream to skeletal muscles where they form new cysts.
An infected person may not show any visible signs of trichinosis infection for 2-8 weeks after ingestion Symptoms include
- Nausea, diarrhea, vomiting, fatigue, fever, and abdominal discomfort at first
- Headaches, chills, cough, eye swelling, aching joints and muscle pain as larval cysts develop
- In severe cases: heart and breathing complications, nerve damage, brain inflammation
Trichinella cysts cannot be seen by the naked eye Identifying an infection requires a muscle biopsy or blood test Thorough cooking to an internal temperature of 160°F kills any worms present,
Roundworms (Ascaris Lumbricoides)
Roundworms are large, thick parasitic nematodes that inhabit the human intestinal tract. While they primarily infect humans, pigs can also harbor roundworm larvae and eggs.
Adult roundworms are quite large, ranging from 8-12 inches long and 2-4 mm thick. They have a pinkish-white color.
Eggs are microscopic at only 50-60 μm long and 30-50 μm wide. Identifying a roundworm infection typically involves detecting eggs in a fecal sample.
These worms are transmitted through fecal-contaminated food and water. Proper hand washing, thorough cooking, and washing all fruits and vegetables are key to preventing infection.
Pork Tapeworms (Taenia Solium)
The pork tapeworm Taenia solium is a parasitic flatworm that infects pigs and humans that eat undercooked infected pork. Tapeworms consist of a scolex (head) that attaches to the intestinal wall and a segmented body filled with eggs that make up the proglottids.
An adult pork tapeworm can reach 2-3 meters long and have 1000-2000 proglottids. The egg-filled proglottids will eventually break free and exit the body via feces.
Tapeworm eggs are very small, measuring 30-40 μm across. Identifying a tapeworm infection involves finding eggs or proglottids in a stool sample.
Thoroughly cooking pork to a minimum internal temperature of 145°F kills any tapeworms. Proper handwashing when handling pork products is also important to avoid transmission.
Preventing Worms in Pork
The good news is that parasitic worm infections from pork are easily preventable with proper handling and cooking. Here are some tips for avoiding worms:
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Cook pork to recommended safe internal temperatures. Use a meat thermometer to ensure pork reaches 145°F, with 160°F for ground pork. This kills any potential worms or larvae.
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Avoid sampling or tasting raw or undercooked pork. Never eat raw pork products like cured salami or prosciutto.
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Always use clean cutting boards and utensils when working with pork. Properly wash all surfaces, knives, and hands that touch raw pork to prevent cross-contamination.
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Store pork below 40°F. Keep refrigerated pork as cold as possible to prevent any worms or eggs from hatching and growing.
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Wash all fruits and vegetables. This removes potential worm eggs or larvae that may be present in soil residues.
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Ensure pork reaches safe internal temperatures when reheating. Reheated pork should reach 165°F to kill any pathogens.
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Do not allow pigs to come into contact with human feces. This provides a potential transmission route for intestinal worms like roundworms.
Following basic food safety practices keeps pork free of worms. While a worm infection may not make you sick, it can be an unpleasant experience. Paying attention to proper handling, storage, and cooking eliminates any risks.
What to Do if You Find Worms in Pork
Finding worms or larvae in your pork can be alarming. Here are the steps to take:
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Discard the contaminated pork immediately. Do not consume or taste any pork you suspect contains worms.
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Clean any surfaces and utensils. Use hot, soapy water to thoroughly clean any cutting boards, plates, knives, etc. that came into contact with the pork.
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Wash your hands well. Use warm water and soap, scrubbing for at least 20 seconds.
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Inform relevant parties. Notify whoever sold you the pork, especially if it came from a store or restaurant. This allows them to check their supply for contamination.
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Contact your healthcare provider. Let your doctor know you encountered worms so they can determine if you require medication or tests.
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Monitor for symptoms. Watch for any nausea, diarrhea, headaches, fever or fatigue in the following days and weeks. Promptly report symptoms to seek treatment.
Discovering parasites is never a pleasant occurrence. However, taking quick and proper precautions protects your health. Be vigilant about cooking pork thoroughly and practicing careful handling to keep your food worm-free.
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Trichinosis (Pork Parasite) | Pathophysiology, Signs & Symptoms, Diagnosis, Treatment
How do you test for worms in pork tenderloin?
Small pieces of pork collected from the pillars (crus muscle or hanging tenderloin) of the diaphragm are compressed between two thick glass slides (a compressorium) and examined microscopically for the presence of worms. A minimum of 1 gram is tested and the sensitivity of this test is approximately 3 larvae per gram of tissue.
What does ringworm look like?
Ringworm mostly looks like damage to overproliferated tissue with desquamation, erosion and ulcer etc. People think that immunity factors play an important role during the process of disease occurrence and progress in the clinical setting.
How do you know if you have worms?
Early symptoms, which start a few days after the worms enter your body, may include: Nausea and vomiting. Diarrhea. Pain in your abdomen. Later symptoms may begin about two weeks after you eat the infected meat and may last as long as several weeks. They include: Muscle soreness. Fever. Headaches. Eye swelling. Chills. Extreme tiredness.
What does tapeworm poop look like?
Tapeworms are the exception. Segments of the tapeworm sometimes break off into poop along with the eggs. What you see in the toilet may look like small grains of white rice embedded in poop. What causes intestinal parasitic infections?