Bacon has taken over the news by storm — but not for the reasons you might think. An unnamed 52-year-old man got a tapeworm brain infection after eating this type of pork that wasn’t fully cooked, according to an article in the American Journal of Case Reports published on March 7, 2024. Dozens of news outlets, both big and small, wrote about this rare illness, which made a lot of people wonder if they should ever eat bacon that isn’t fully cooked. Unfortunately for floppy lardon lovers, most health officials agree that its not safe.
According to the U. S. According to the U.S. Department of Agriculture, eating pork that isn’t fully cooked can expose people to many harmful germs, such as salmonella and Staphylococcus aureus. The worst thing that could happen is that you could easily get parasites like tapeworms or trichinosis, which can lead to painful symptoms like intestinal blockage, sickness, and even death in some cases.
Make sure your gammon reaches at least 145 degrees Fahrenheit to kill any pathogens in the meat. Even bacon that looks burnt can still be undercooked in the middle. Since bacon isn’t usually thick, making sure everything comes out crispy instead of floppy is a good way to tell when it’s done.
Eating bacon is a beloved breakfast tradition for many. The savory and salty pork belly ticks all the boxes – easy to prepare versatile delicious. But what if you’re short on time in the morning? Is it safe to just grab a few slices and eat them raw?
The short answer is no, you should never eat raw bacon. Consuming undercooked or raw pork puts you at high risk for foodborne illnesses. Even though bacon is cured, that does not make it safe to eat uncooked.
Let’s break down exactly why raw bacon is dangerous other health effects of processed meats and how to cook bacon properly to reduce your risk.
Raw Bacon Contains Harmful Bacteria and Parasites
Eating raw or undercooked pork including bacon can expose you to bacteria. viruses and parasites that cause foodborne disease
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Salmonella – This bacteria causes diarrhea, fever, and abdominal cramps within 12 to 72 hours of infection. It can be life-threatening in some cases.
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E. coli – A type of bacteria that causes severe stomach cramps, bloody diarrhea and vomiting. Can lead to kidney failure in severe cases.
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Trichinosis – Caused by roundworm parasites in undercooked meat. Infections cause diarrhea, muscle pain, fever, and in rare cases death.
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Toxoplasmosis – A parasite found in raw and undercooked meat. Usually causes no symptoms in healthy adults but can be dangerous for infants and those with weakened immune systems.
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Listeria – Bacteria that leads to fever, muscle aches, nausea and diarrhea. Can be fatal to the elderly, infants and those with compromised immune systems.
The U.S. Department of Agriculture states pork should be cooked to an internal temperature of 145°F to kill any potential bacteria or parasites. Since bacon is thin and the temperature hard to monitor, it should be cooked until crispy.
Bottom Line: Eating raw bacon can expose you to Salmonella, E. coli, Trichinosis, Toxoplasmosis and other dangerous bacteria that leads to foodborne illness. Cook bacon thoroughly to at least 145°F internal temperature.
Other Health Risks of Processed Meats Like Bacon
In addition to foodborne illness, there are other concerning health effects tied to eating processed meats like bacon:
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Increased cancer risk – Eating processed meats is tied to a higher risk of colorectal and stomach cancers. The World Health Organization has classified processed meats as “carcinogenic to humans”.
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Higher sodium – Most bacon is very high in sodium, which can contribute to high blood pressure and heart problems.
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Nitrites – Preservatives like sodium nitrite found in bacon have been linked to cancer. When exposed to high heat, nitrites can turn into carcinogenic nitrosamines.
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Inflammation – Processed meats like bacon may promote chronic inflammation, which is tied to health issues like heart disease, diabetes and arthritis.
To reduce the health risks, limit consumption of processed meat to no more than 1-2 times per week as part of a healthy diet. Choose uncured/nitrite-free bacon when possible.
Bottom Line: In addition to foodborne illness, eating a lot of processed meat like bacon may increase risk of cancer, heart disease and inflammation. Limit consumption to 1-2 times per week.
Proper Handling and Cooking for Safety
When cooking bacon, be sure to follow proper food safety practices:
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Wash hands and cooking surfaces thoroughly before and after handling raw bacon. Avoid cross-contamination.
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Keep raw bacon separate from other foods in your refrigerator. Store in a sealed container or bag.
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Cook bacon until crispy and browned throughout. Raw bacon should always be firm and never runny before eating.
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Use a bacon tray or splatter guard when cooking bacon in the oven. This prevents grease from coating the oven and kitchen surfaces.
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Cook bacon on medium heat on the stovetop and stir occasionally for even cooking. Higher heat can cause nitrosamine formation.
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Microwave bacon between paper towels to absorb grease. Cook at 50% power to prevent overcooking.
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Let bacon cool slightly before eating. The high fat content can cause burns in your mouth.
Following basic food safety rules when handling and cooking bacon reduces your risk of foodborne illnesses. Take the proper precautions and then enjoy those bacon strips guilt-free!
Bottom Line: Always cook bacon thoroughly until crispy. Handle raw bacon carefully and avoid cross-contamination. Follow food safety basics when cooking to prevent foodborne disease.
The Takeaway: Don’t Eat Raw Bacon!
While bacon might be tasty, it does not make for a good finger food in its raw form. Consuming raw or undercooked bacon can expose you to harmful bacteria that leads to foodborne illness. For safety, always cook bacon completely until it is browned and crispy.
Limit intake of processed meats like bacon and opt for uncured/nitrite-free varieties when possible. Proper handling, cooking and storage helps reduce exposure to dangerous bacteria when cooking bacon.
So enjoy bacon as an occasional treat and make sure to cook it thoroughly before taking that first crunchy, savory bite. Crispy bacon is worth the extra time and effort to avoid getting sick from raw pork. Stay healthy and keep sizzling up bacon the right way!
Tips for thoroughly cooking bacon without burning it
Let your bacon rest at room temperature for about 15 minutes before cooking it. This will make sure that it cooks all the way through without burning. Cold bacon fat does not render as fast as the meat surrounding it takes to crisp up. This could make parts of your meat charred or sticky, depending on when you take them out of the pan. Neither will taste good to anyone.
Just a few minutes on your kitchen counter will let your bacon warm up thoroughly, allowing it to cook more evenly in the oven or stovetop. However, dont forget about your meat and have it sit at room temperature for over two hours, as harmful bacteria could spread through your food if left out for too long (per the USDA).
For the same reason, never cook bacon in a hot pan. The meat will cook faster than the fat. Instead, let your meat and skillet rise to temperature together. The fat will render more slowly, and you’ll end up with tasty bacon that doesn’t taste chewy or make you sick.
What If You Eat BACON Every Day For 30 Days?
FAQ
What happens if you accidentally eat raw bacon?
How long after eating undercooked bacon will I get sick?
Is bacon safe to eat raw?
What happens if you eat bacon that is not fully cooked?
What happens if you eat raw bacon?
Eating raw bacon can pose several risks to your health. One of the main risks is food poisoning caused by harmful bacteria such as Salmonella, Listeria, and E. coli. These bacteria can multiply even when the bacon is stored in the refrigerator, and can cause a range of symptoms including fever, vomiting, diarrhea, and abdominal cramps.
Can one eat bacon with diverticulosis?
You can eat bacon with diverticulosis, but it is not the most recommended. In a person with diverticulosis, it is recommended to consume foods with soluble fiber such as vegetables, fruits, whole grains, and legumes.
Is Bacon bad for You?
Additionally, nitrites and nitrates, which are added to processed meats like bacon to prevent spoilage and preserve color and flavor, can form nitrosamines in your body. These harmful compounds are carcinogenic. Since salt is used in the curing process, bacon has a relatively high salt content.
Is it safe to eat raw bacon?
Bacon is salt-cured, similar to cured deli meats, leading some to wonder whether it is safe to eat raw bacon. Unfortunately, eating raw or uncooked bacon increases the risk of foodborne illness, also known as food poisoning. What are the potential dangers of eating raw meat? Raw meat can harbor harmful viruses, bacteria, and parasites, such as: