Does Ham Have Worms In It? What You Need To Know

Ham is a popular deli meat that many people love to eat. But some people may wonder if ham has worms in it. The short answer is no, ham that has been handled and cooked properly should not have any worms in it. However, some parasites can infect pigs and get into pork that has not been handled properly. We’ll look more closely at the parasites that can be found in pork, how they are spread, and what you need to know to enjoy ham and other pork products safely.

What Parasites are Found in Pork?

There are three main parasites that can be transmitted to humans through consuming raw or undercooked pork

Trichinella Spiralis

Trichinella spiralis is a roundworm that causes trichinosis infections. Pigs can become infected by eating the raw flesh or infected rodents. The worms then encyst themselves in the pig’s muscle tissue. People get worms when they eat raw or undercooked pork that has been infected. The worms then infect the person, which can lead to diarrhea, fever, muscle pain, and other symptoms. Trichinella worms are killed when pork is cooked to an internal temperature of 160°F.

Taenia Solium

Also known as the pork tapeworm Taenia solium is contracted by pigs who eat human feces containing tapeworm eggs. The eggs hatch in the pig’s intestine burrow through the intestinal wall, and form cysts in the muscles. Undercooked, infected pork can transmit the tapeworm eggs to humans when eaten. Proper fecal handling and waste management practices prevent tapeworm transmission between humans and pigs. Thoroughly cooking pork kills any present tapeworm cysts.

Toxoplasma Gondii

Toxoplasma gondii is a microscopic parasite that can infect most mammals and birds. Pigs can contract toxoplasmosis from eating infected rodents, birds, or other meat. The parasite forms cysts in the pig’s muscle tissue. Humans can then be infected by eating raw or undercooked infected pork. Toxoplasmosis infections may cause flu-like symptoms. Cooking pork to an internal temperature of 160°F kills any toxoplasma parasites present.

How are These Parasites Transmitted to Pigs?

• Trichinella spiralis – Pigs become infected by eating raw flesh or infected rodents containing trichinella larvae. The larvae then encyst themselves in the pig’s muscles.

• Taenia solium – Pigs ingest tapeworm eggs present in human feces containing the eggs. This can happen through poor sanitation practices, exposure to human waste, or eating contaminated feed. The eggs hatch and form cysts in the pig’s tissues.

• Toxoplasma gondii: Pigs get toxoplasmosis when they eat rodents, birds, or other meat that has toxoplasma tissue cysts on it. The parasite then forms cysts in the pig’s muscle tissues.

The main ways pigs can be exposed to these parasites are:

• Poor sanitation and hygiene practices on farms
• Access to raw meat or meat products from other infected animals
• Exposure to contaminated feces or food sources
• Eating infected rodents or small animals

These parasites are killed by proper handling, cooking, freezing, and curing of pork products.

Does Eating Ham Put You At Risk for these Parasites?

Eating ham does not inherently put you at high risk for contracting any of these pork parasites—provided proper precautions are taken during ham processing and preparation. Properly handled and cooked ham should not contain any live parasite worms or cysts. Here is what you need to know:

• Trichinella – Thorough cooking kills any trichinella present in pork. In the U.S., federal guidelines require monitoring pigs for trichinella. The CDC reports very few trichinella cases from commercial pork.

• Tapeworm – The pork tapeworm is rare in the U.S. due to sanitation practices. Even if present, it is killed by cooking.

• Toxoplasma – This parasite is killed by cooking pork to an internal temperature of 160°F.

As long as safety guidelines are followed during slaughter, processing, and preparation, the risk of parasites in ham is very low. Commercially sold pre-cooked hams like those from the deli have already been treated to control parasites.

Proper Ham Handling and Preparation

To enjoy parasite-free ham, follow these proper handling and prep steps:

• Purchase from Reputable Sources – Buy ham and pork products from trusted slaughterhouses, processors, and suppliers that follow set safety standards.

• Cook Thoroughly – Cook all pork to an internal temperature of 160°F to kill any potential parasites present.

• Avoid Cross-Contamination – Prevent contact between raw pork and other foods. Wash hands and surfaces after handling raw pork.

• Freeze Pork – Freezing pork at -4°F for over 48 hours can kill parasites.

• Curing Salt – Sodium nitrite and nitrates found in cures assist in killing parasites.

Following these steps allows for enjoying delicious ham without worry over parasites!

Can Hams Have Worms If Not Handled Properly?

It is possible for raw hams to contain trichinella, tapeworm, or toxoplasma parasites if safety practices are not properly followed during processing and curing. Here are some scenarios where parasites could be present:

• Home or Custom Slaughter – Hams from pigs slaughtered at home or by very small processors are at higher risk if meat was not thoroughly inspected.

• Improper Cooking Temps – Parasites can survive in fresh pork and cured ham products if not heated to 160°F.

• Inadequate Freezing – Parasites may survive freezing if pork is not frozen for the recommended duration of 2-3 weeks.

• Insufficient Curing – Parasites can live in some wet-cured hams if not prepared properly with nitrites.

• Cross-Contamination – Parasites can spread from infected pork to other meat through shared surfaces, tools, etc.

Following proper protocols for slaughter, inspection, curing, cooking, and storage is key to eliminating any parasites in ham. When in doubt, always cook ham thoroughly to 160°F internal temperature before eating.

How to Tell If Ham Has Parasites or Worms

It can be difficult to determine if a raw or undercooked ham contains any live parasite worms or cysts. However, here are some signs that may indicate a potential parasite problem:

• Visible worm casings or white specks in raw ham

• Small holes or tunnels in raw ham suggestive of worm paths

• Unusual textures like soft or mushy spots in raw ham

• Raw ham that is sticky, slimy, or has an odd smell

• Previously frozen ham that has large thawed areas or smell

• Discoloration, dark spots, or unnatural hues in raw ham

• Signs of cross-contamination like raw pork juice on other surfaces

If you purchase raw ham from a commercial supplier, parasite issues are unlikely if proper protocols are followed. But if any of the above signs are noted, it may be safest to discard the ham to prevent potential parasites. Home-raised hogs require extra diligence when inspecting meat. When in doubt, remember thorough cooking will deactivate any parasites!

The Bottom Line on Ham and Parasites

While parasites like trichinella, tapeworms, and toxoplasma can be transmitted through raw and undercooked pork, high industry standards, inspection regulations, and cooking methods in place greatly reduce any risks associated with commercially produced ham and other processed pork products. When buying commercially sold pre-cooked ham from the deli or store, contamination with live parasites is exceedingly rare. Just be sure to follow food safety standards for storage and handling as with any meat. Take reasonable precautions when handling raw pork at home by fully cooking, freezing, or curing products, and you can continue safely enjoying the great taste of ham! Properly processed and prepared, ham is considered parasite-free and safe for consumption.