Eating uncooked and undercooked meat can make you sick. You can prevent this with good cooking practices.
Consuming raw or undercooked pork can be downright scary. Even if you don’t feel sick yet, the thought of harmful bacteria or worms multiplying inside you is enough to make anyone feel queasy. But try not to panic. With the right information and medical care, you can get through this.
This comprehensive guide covers what to watch for when to call the doctor how infections are diagnosed, treatment options, and tips for recovery if you’ve eaten raw or pink pork.
Potential Health Risks
Pork may contain trichinella roundworms that cause trichinosis, an unpleasant parasitic infection. Other risks from undercooked pork include tapeworms like taenia solium or foodborne illnesses from salmonella, E. coli and other bacteria.
When pork isn’t cooked to a high enough internal temperature, these pathogens survive and can sicken the consumer Symptoms vary but may include
- Nausea, vomiting, diarrhea
- Abdominal cramps
- Fatigue, headache, fever
- Muscle pains, facial swelling
- Neurological issues (rarely)
Pregnant women, older adults, young children and those with weakened immune systems are more prone to foodborne infections. But even healthy people can develop severe symptoms and complications from raw pork.
Timeline of Symptoms
Here’s a general timeline if you’ve eaten undercooked pork:
- 1-2 days after: Possible first symptoms like nausea, vomiting, diarrhea
- 5-7 days after: Additional gastrointestinal symptoms as trichinosis larvae reproduce
- 1-4 weeks after: Fever, muscle pains, swelling, rash, eye pain from trichinella
- 2-3 months after: Potential tapeworm symptoms like unexpected weight loss
Of course, the timing and severity depends on many factors. Seek medical advice as soon as something seems off. Quick action leads to better outcomes.
When to Call the Doctor
If you know or highly suspect you’ve consumed raw or undercooked pork, call your physician right away and request an appointment ASAP.
You should also seek prompt medical care if you notice any of these symptoms:
- High fever over 101°F (38°C)
- Bloody diarrhea
- Bad abdominal pain
- Muscle pains or stiffness
- Neurological red flags like vision issues
- Multiple symptoms persisting over 48 hours
Severe symptoms need evaluation to avoid complications. Inform your doctor if you’re in a high risk group too.
Diagnosing Raw Pork Infections
To check for trichinosis, tapeworms or other infections, the doctor will ask about your exposure, symptoms and medical history. Tests may include:
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Blood tests – Assess for elevated white blood cells and antibodies signaling infection. Can detect trichinosis.
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Stool analysis – Microscopic inspection to identify parasite eggs. Required for tapeworms.
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Muscle biopsy – Small sample of tissue taken from the bicep or calf to check for trichinella larvae.
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Spinal tap – Evaluates spinal fluid for central nervous system infections.
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Endoscopy – A tiny camera on a flexible tube examines the upper digestive tract.
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Imaging tests – CT scans, MRIs or ultrasounds evaluate organs.
Follow all instructions for collecting and preparing lab specimens. Correct diagnosis is crucial for proper treatment.
Treating Raw Pork Infections
Treatment varies based on the type of infection:
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Bacterial illnesses like salmonella are often managed with fluids, electrolytes and rest. Antibiotics are reserved for severe cases.
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Trichinosis is treated with prescription anti-parasitic medications like albendazole or mebendazole. Steroids like prednisone reduce inflammation.
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Tapeworms are treated with specific prescription anti-parasitic drugs based on the species. Dietary changes may be recommended too.
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With serious infections, hospitalization for close monitoring, IV hydration, pain control or surgery may be needed.
Closely follow your doctor’s treatment instructions even as you start feeling better. Stopping medications early could allow lingering infection to continue. Call your doctor if symptoms worsen or you have medication side effects.
Recovering from Raw Pork
Most foodborne illnesses resolve within weeks to months with proper treatment. Support your body’s healing by:
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Staying hydrated with water, broths and electrolyte drinks
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Eating gentle, nutritious foods like rice, bananas, applesauce and dry toast
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Avoiding fatty, spicy or hard-to-digest foods until symptoms improve
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Considering probiotic supplements to restore healthy gut bacteria
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Getting extra rest and sleep
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Using hot packs or warm baths to relieve muscle aches
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Taking over-the-counter medications if your doctor approves, to manage nausea, pain or diarrhea
Stay in touch with your physician throughout your illness. While unpleasant, most recover fully from raw pork infections with appropriate medical care.
Preventing Reinfection
Once you’ve regained health, keep these food safety tips in mind:
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Cook pork to 145°F (63°C) and allow to rest for 3 minutes before eating. Use a food thermometer.
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Heat processed pork like hot dogs to 165°F (74°C).
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Wash hands and surfaces often when preparing pork. Avoid cross-contamination.
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Shop carefully – choose reputable grocery stores and heed sell-by dates.
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Store pork properly – keep refrigerated, wrapped, and separate from other foods.
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Marinate pork in the fridge – don’t leave at room temperature.
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Avoid riskier items like fresh sausage or cased meats when possible. Opt for quality assured packaged pork.
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When in doubt, throw it out! Don’t taste questionable pork. Cook thoroughly or discard.
Following safe cooking, storage and handling practices reduces your chances of reinfection. But mistakes happen, so seek prompt treatment if symptoms return.
Frequently Asked Questions
Here are some common questions about what to do after eating raw or undercooked pork:
How long after eating raw pork would I get sick?
Symptoms usually start within 1-2 days but may take over a week depending on the pathogen involved.
Can you get ill right away from raw pork?
It’s very unlikely to cause illness within the first few hours. Symptoms normally take over a day to develop.
What reduces the risk of sickness from raw pork?
A strong immune system, proper food handling, and avoiding high risk products like fresh sausage. But there is always some risk with raw pork.
Is mild diarrhea normal after eating raw pork?
It can be, but diarrhea, especially if bloody or accompanied by fever, warrants medical assessment. Don’t assume mild symptoms will remain mild.
Can you recover without treatment after eating raw pork?
In otherwise healthy adults, mild bacterial illnesses may resolve without treatment after a rough week. But medications often speed recovery and prevent complications.
When to Seek Emergency Care
While raw pork infections are not usually life-threatening, they can uncommonly progress to very severe, even fatal complications.
Seek emergency medical care immediately if you have:
- High fever over 103°F (39°C)
- Blood in stool or vomit
- Fainting or dizziness
- Difficulty breathing
- Paralysis or loss of sensation
- Seizures
Inform emergency staff you may have a foodborne illness. With swift, aggressive treatment even serious cases can be managed.
The Takeaway
Eating raw or undercooked pork can introduce harmful bacteria, worms and other pathogens that lead to foodborne infection. Symptoms like nausea, fever or diarrhea often start within 1-2 days but may take longer to appear.
Contact your doctor right away if you’ve likely eaten raw pork, especially if you have any worrying symptoms. Blood work, stool studies and medical imaging diagnose the infection. Medications, IV fluids and pain management facilitate recovery.
Above all, prevent reinfection by properly cooking pork, washing hands diligently, avoiding cross-contamination, and only choosing quality assured products. While unpleasant, most recover fully from raw pork infections with attentive medical care and self-care.
How to Cook Pork Chops
Part of cooking pork safely is good preparation.
Clean. Make sure your countertops, dishes, cutting boards, and other cooking utensils are clean. Wash your hands before preparing food. This stops germs from spreading.
Separate. Keep fresh meat away from other foods and meats. The blood and juice from fresh pork can contaminate other foods. Use separate cutting boards and knives for meat.
Cook. Whole pieces of pork, like pork chops and roasts, should be cooked to 145 degrees Fahrenheit on the inside. Use a food thermometer to make sure it’s safe to eat before you take it from the oven or pan. Let the meat rest for 3 minutes before cutting, serving, or eating.
Your meat might still look pink. However, donât solely rely on the color of the meat to determine if its fully cooked.
The United States Department of Agriculture lowered the temperature range for whole pork cuts from 160 degrees to 145 degrees in 2020. This can only be safely done if you also let the meat sit for the full 3 minutes. This change doesnât apply to ground meat. Ground pork must be cooked to 160 degrees Fahrenheit.
Chill. Put cooked food in the fridge within two hours of serving. If youâre serving pork outside and the temperature is above 90 degrees, refrigerate cooked pork within 1 hour. Make sure to thaw food in the fridge or in cold water. Germs can grow in heat or at room temperature, which can increase your risk for food illness.
Overall, you shouldnât eat uncooked pork chops or other meats. Safe storing, preparing, and cooking practices can lower your chances of getting sick.
What Happens if You Eat Uncooked Pork?
Rare pork is undercooked. Both uncooked or raw pork and undercooked pork are unsafe to eat. Meat sometimes has bacteria and parasites that can make you sick. Thorough cooking kills any germs that might be present.
The most common germ linked to pork is the parasite Trichinella spiralis. The larvae of this worm can get into meat from wild animals that eat meat, like bears, or from domestic animals that eat both meat and plants, like pigs. â.
You can get a disease called trichinosis, which is sometimes also called trichinellosis, if you eat pork chops that are raw or not cooked enough.
Cases of trichinellosis were high before the 1950s. Over the years, farming practices have improved and people are more aware of safe cooking practices. This has led to fewer cases of foodborne illnesses from eating pork. Trichinosis can still happen if you eat pork that isn’t fully cooked, but the risk is very low when you eat farmed meat.
Other germs are commonly associated with uncooked or undercooked pork, including:
- Escherichia coli
- Salmonella
- Listeria monocytogenes
- Staphylococcus aureus
- Yersinia enterocoliticaâ
A dish called chitterlings is made with the large intestine of a pig. These intestines can have the Y. enterocolitica bacteria and cause a foodborne illness called yersiniosis.