Concerns About Pork Parasites: Should You Get Tested After Eating Undercooked Pork?

Pork parasitic infection issues?

Hello Doctor: Yesterday (January 23), while eating a milk hot pot, I consumed thin slices of pork (originating from Denmark, unsure if it was frozen).
After the water boiled, I added the pork and noticed it turned white and firm, so I took it out and ate it.
Although I didn't feel any abnormalities at the time, later I found information stating that pork should be cooked for about two minutes, and I only cooked it for a maximum of 30 seconds to one minute (the water was boiling).
Although I currently have no discomfort, I am still very worried about the possibility of contracting pork tapeworm or Trichinella.
I would like to ask if further testing is necessary in this situation.
How long should I wait to feel assured that there is no risk of infection? Thank you for your response!

Yanggang, 20~29 year old female. Ask Date: 2024/01/24

Dr. Lin Wufu reply Internal Medicine

Unless you are consuming fresh pork, generally, parasites cannot survive in meat that has been frozen.
Therefore, the likelihood of getting sick from parasites is quite low; it is more probable to experience foodborne illness from bacteria.
Given the situation you described, the chance of encountering parasites from a single instance of consumption is actually very small.
There is not much need for any specific tests!

Reply Date: 2024/01/24

More Info

When it comes to the consumption of undercooked pork, concerns about parasitic infections such as Trichinella spiralis (which causes trichinosis) and Taenia solium (which causes pork tapeworm infection) are valid. These parasites can pose significant health risks if ingested through improperly cooked pork.
In your case, you mentioned consuming thin slices of pork that were boiled for only 30 seconds to one minute. While boiling the pork in water that is at a rolling boil does help in cooking the meat, the duration of cooking is crucial. The USDA recommends that pork should be cooked to an internal temperature of at least 145°F (63°C) and allowed to rest for three minutes before carving or consuming. This ensures that any potential parasites or pathogens are effectively killed.

Regarding your specific concerns about infection, it is important to note that the risk of contracting a parasitic infection from undercooked pork is relatively low if the meat is sourced from reputable suppliers and handled properly. However, the risk is not zero, especially if the meat is not cooked thoroughly. Symptoms of infections such as trichinosis can include gastrointestinal issues like diarrhea, abdominal pain, and nausea, as well as muscle pain and fever in more severe cases. These symptoms can appear anywhere from a few days to several weeks after ingestion.

If you are currently asymptomatic, it is a good sign, but it does not completely rule out the possibility of infection. The incubation period for trichinosis can vary, and some individuals may not show symptoms immediately. If you start to experience any symptoms, it would be prudent to seek medical attention. A healthcare provider may recommend tests such as blood tests or stool tests to check for the presence of parasites.

In terms of timing for testing, if you remain symptom-free for several weeks (typically around 2-4 weeks), the likelihood of having contracted an infection diminishes significantly. However, if you have any lingering concerns or if symptoms develop, it is advisable to consult a healthcare professional for further evaluation.

In summary, while the risk of infection from undercooked pork exists, it is relatively low if the meat is sourced properly. Monitoring for symptoms is key, and if you remain symptom-free for a few weeks, you can likely feel reassured. However, if you experience any gastrointestinal symptoms or other health issues, seeking medical advice is essential. Always ensure that pork is cooked thoroughly in the future to minimize any risks associated with parasitic infections.

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