Why You Might Feel Sick After Eating Pork, and How to Prevent It

For pork lovers, nothing beats the savory taste of bacon, ham, or a juicy pork chop. But if you’ve ever felt nauseous or had stomach cramps after eating pork, you know it can sometimes lead to misery

Understanding the common culprits behind “pork illness” can help you enjoy snout-to-tail dining without the nasty side effects. Let’s dig into the possible reasons pork sometimes sows sickness and how to prevent it.

It Could Be a Pork Allergy or Sensitivity

An allergic reaction or sensitivity to pork causes symptoms similar to other food allergies. The immune system overreacts to proteins found in pork, triggering gastrointestinal trouble, skin reactions, and other issues.

Pork allergies are uncommon but can arise from:

• Cross-reactivity with cat allergies (aka pork-cat syndrome)

• The carbohydrate galactose-alpha-1,3-galactose found in all mammalian meat

• A bite from the Lone Star tick, which can spark an allergy to red meats

People with a pork sensitivity may experience diarrhea, cramps, bloating, or nausea after eating it. This is not an autoimmune reaction, but an intolerance likely tied to compounds or ingredients in pork.

Those with recurring illness after eating pork should see an allergist. Blood or skin prick tests can diagnose pork allergies. Eliminating pork is the only way to prevent allergic reactions.

Parasites Like Trichinella Can Cause Trichinosis

Trichinosis or trichinellosis occurs when you ingest the Trichinella roundworm by eating undercooked infected pork. The worm larvae encyst in the intestines and muscles, causing symptoms 1-2 days after exposure, including:

• Diarrhea
• Abdominal cramps
• Nausea and vomiting
• Fatigue and muscle pain

Rarely, worms migrate to the brain, eyes, or heart and cause severe reactions like meningitis, encephalitis, and myocarditis.

Serious trichinosis complications include:

• Breathing problems from larvae in the lungs
• Heart failure
• Neurological issues like weakness, confusion, and delirium

Cooking pork to 160°F (71°C) kills Trichinella worms and prevents trichinosis. Freezing pork less than 15 mm thick for 3 weeks at 5°F (-15°C) also kills parasites.

Bacteria Like Salmonella and E. Coli Can Cause Food Poisoning

Eating undercooked or contaminated pork may expose you to common foodborne bacteria like:

• Salmonella – Causes nontyphoidal salmonellosis with diarrhea, fever, and cramps starting 12-72 hours after ingesting tainted pork.

• Escherichia coli – Strains like O157:H7 cause abdominal cramps and bloody diarrhea starting 3-4 days after exposure. Can lead to potentially deadly complications like hemolytic uremic syndrome.

• Listeria monocytogenes – Causes listeriosis with fever, muscle aches, nausea, and diarrhea starting the same day or up to 6 weeks later. Pregnant women, newborns, elderly, and immunocompromised most at risk.

Other bacteria found in pork like Yersinia, Staphylococcus aureus, Clostridium perfringens, and Campylobacter can also cause foodborne illness with symptoms of diarrhea, vomiting, and abdominal pain.

Cook pork thoroughly to at least 145°F (63°C) and follow strict hygiene when handling raw pork to kill bacteria and prevent food poisoning.

Undercooked Pork May Contain Harmful Bacteria

Consuming pink, bloody, or undercooked pork is asking for foodborne illness. Pork needs thorough cooking to kill potential pathogens:

• Whole pork cuts should reach 145°F (63°C) internally.

• Ground pork should hit 160°F (71°C).

• Cooked pork should rest for 3 minutes before serving.

Be sure to use a food thermometer to check temperature, since pork may appear cooked before reaching a safe internal temperature. Never eat raw or undercooked pork.

Grilling, broiling, roasting, sautéing, or baking to proper doneness destroys bacteria. Slow cookers and sous vide methods also pasteurize pork when used correctly.

Cross-Contamination Can Spread Bacteria

Careless handling allows bacteria to leap from raw pork onto ready-to-eat foods via hands, utensils, surfaces, etc.

To avoid cross-contamination:

• Use separate cutting boards and knives for raw pork and cooked/RTE foods

• Wash hands, sinks, tools, and surfaces after handling raw pork

• Store raw pork below ready-to-eat foods in the fridge

• Never place cooked food back on a plate or surface touched by raw pork

Food prep workers especially should adhere to strict sanitation rules. But home cooks also need diligent hygiene when cooking pork to prevent foodborne illness.

Improperly Stored Pork Can Spoil

Pork requires proper refrigeration:

• Raw pork chops/roasts last just 4-5 days in the fridge.

• Raw ground pork keeps only 1-2 days refrigerated.

If stored too long and improperly, pork can become a hotbed of microbial growth. Signs of spoiled pork include sliminess, stickiness, off-odors, or mold growth. Rancid or rotten pork can cause food poisoning if eaten.

For freshness and food safety, use pork soon after purchasing. Freeze extras immediately if not cooking within 4 days. Defrost frozen pork safely in the fridge, never on the counter.

The Takeaway: Cook Pork Safely and Hygienically

Undercooking, contamination, and spoilage make pork risky. But armed with proper handling and cooking, you can indulge worry-free.

Cook pork thoroughly until it registers safe internal temperatures. Prevent cross-contamination in storage and prep. Refrigerate promptly after purchasing. And don’t hesitate to freeze extras to halt bacteria growth.

By following these food safety tips, you can continue enjoying tasty pork, not foodborne illness. A few precautions in the kitchen can help spare you stomach troubles down the road.