Eating Undercooked Pork Chops: Risks and What to Do Next

Eating undercooked pork chops?

Hello Dr.
Lin, on the evening of June 28, I ate a pork chop (rib) that my family cooked.
I only realized that the meat near the bone was undercooked and still red when I bit into it.
I wasn't paying attention while using my phone, so I'm not sure how much undercooked meat I consumed.
The pork chop was a seasoned frozen product that had been stored in the upper freezer compartment of my home refrigerator for several months.
Is there a possibility of parasitic infection in this case? If I do not show any symptoms, which specialist should I consult? Thank you, doctor.

Yi Tuo Xiong, 30~39 year old female. Ask Date: 2023/06/28

Dr. Lin Wufu reply Internal Medicine

Parasites are killed by freezing! Therefore, meat that has been frozen is less likely to carry the risk of transmitting parasites.
Undercooked meat usually has a higher bacterial load, but if you don't experience diarrhea within a day or two, there is typically no significant concern.

Reply Date: 2023/06/28

More Info

Eating undercooked pork can pose significant health risks, primarily due to the potential presence of harmful pathogens, including bacteria and parasites. The most notable concerns with undercooked pork are infections caused by Trichinella spiralis, which leads to trichinosis, and various strains of bacteria such as Salmonella and E. coli.
Trichinosis is a parasitic disease that can occur when a person consumes undercooked meat containing larvae of the Trichinella worm. Symptoms of trichinosis can vary but often include gastrointestinal issues such as diarrhea, abdominal pain, and nausea, followed by muscle pain, fever, and swelling of the face and eyes as the larvae migrate through the body. However, it is important to note that symptoms may not appear until several days to weeks after consumption.

In terms of the pork chops you consumed, if they were frozen for several months, it is possible that any Trichinella larvae present would have been killed by the freezing process, as freezing pork at -15°C (5°F) for at least three weeks can effectively kill these parasites. However, this does not eliminate the risk of bacterial contamination, which can still be present in undercooked meat.

If you have consumed undercooked pork and are concerned about potential infections, it is advisable to monitor yourself for any symptoms. If you begin to experience gastrointestinal symptoms such as nausea, vomiting, diarrhea, or abdominal pain, you should seek medical attention promptly. In the absence of symptoms, there is typically no need for immediate concern, but it is wise to remain vigilant.

In terms of what to do next, if you do develop symptoms, you should consult a healthcare provider, preferably a primary care physician or a gastroenterologist, who can evaluate your condition and determine if any diagnostic tests, such as blood tests or stool tests, are necessary. They may also ask about your dietary history and any potential exposure to undercooked meats.

In the meantime, it is crucial to practice safe food handling and cooking techniques to prevent future incidents. Always ensure that pork and other meats are cooked to the appropriate internal temperature—145°F (63°C) for whole cuts of pork, followed by a three-minute rest time, and 160°F (71°C) for ground pork. Using a food thermometer can help ensure that meat is cooked safely.

In conclusion, while the risk of infection from undercooked pork exists, being aware of the symptoms and seeking medical advice if necessary can help manage any potential health issues. Always prioritize safe cooking practices to minimize risks in the future.

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