Concerns About Parasite Infection from Undercooked Pork Liver - Internal Medicine

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Parasitic questions?


Hello Dr.
Lin, I would like to inquire about a situation where my family and I consumed pig liver soup tonight, and we ate undercooked pig liver that was even oozing blood.
Each person had about six pieces of pig liver.
I would like to ask the following questions:
1.
Is there a possibility of parasitic infection from this?
2.
I found information online stating that tapeworms can even migrate to the brain and cause seizures or other diseases.
Is this a possibility?
3.
Is there any need for specific tests?
4.
If we need to self-monitor for a period, how long should we observe? What symptoms should prompt us to seek medical attention?
Our family already has a history of gastrointestinal issues, and we sometimes experience abdominal pain and diarrhea.
If we do experience abdominal pain, we are unsure if it is related to the consumption of undercooked pig liver.
How should we monitor this? How long should we observe before seeking medical care? My family and I are very concerned about the possibility of parasitic infection or other diseases.
Thank you very much for your assistance!

Niming, 30~39 year old female. Ask Date: 2024/06/02

Dr. Lin Wufu reply Internal Medicine


1.
There is not much risk; parasites will die if they are slightly heated, and tapeworms are not typically found in pig liver.

2.
The same applies here.
The main risk comes from consuming raw pork; even if parasites are frozen, they will die, so it is not that easy to get infected.

3.
No symptoms, no need for concern.

4.
You only need to seek medical attention if diarrhea persists for more than three days.
Generally, even if you ingest parasites, diarrhea will help expel them, and medical intervention is unlikely to be beneficial.
Therefore, you can wait to see if symptoms improve before seeking medical care.

Reply Date: 2024/06/02

More Info


Eating undercooked pork liver raises valid concerns regarding the potential for parasitic infections, particularly from organisms such as *Toxoplasma gondii*, *Trichinella spiralis*, and various species of *Taenia* (tapeworms). Here’s a comprehensive overview addressing your concerns:
1. Risk of Parasitic Infection: Undercooked pork liver can indeed pose a risk for parasitic infections. *Toxoplasma gondii*, which can be found in undercooked meat, is particularly concerning for pregnant women and immunocompromised individuals. *Trichinella spiralis*, the causative agent of trichinosis, is another parasite that can be contracted through undercooked pork. Tapeworms, such as those from the *Taenia* genus, can also be transmitted through undercooked pork. The risk of infection increases with the degree of undercooking, especially if the liver is still pink or has blood present.

2. Concerns About Severe Complications: The fear of tapeworms migrating to the brain and causing seizures is understandable but is relatively rare. While certain species of tapeworms can cause neurocysticercosis (a condition caused by *Taenia solium*), this typically occurs when eggs are ingested, not from eating undercooked pork. However, it is crucial to be aware of the symptoms associated with parasitic infections, which can include gastrointestinal distress, fever, and muscle pain.

3. Recommended Actions: If you or your family members are experiencing symptoms such as abdominal pain, diarrhea, nausea, or fever after consuming undercooked pork liver, it is advisable to seek medical attention. A healthcare provider may recommend stool tests or blood tests to check for parasitic infections. If symptoms are mild, you may choose to monitor your condition for a few days.

4. Observation Period: Generally, if you do not experience any symptoms within 1-2 weeks, the likelihood of a significant infection decreases. However, if you develop any concerning symptoms, such as severe abdominal pain, persistent diarrhea, or fever, you should seek medical care promptly. Given your family’s history of gastrointestinal issues, it is essential to differentiate between symptoms related to previous conditions and those that may arise from the consumption of undercooked liver.

5. Preventive Measures: To avoid future risks, ensure that all pork liver and other meats are cooked to a safe internal temperature. The USDA recommends cooking pork to an internal temperature of at least 145°F (63°C) followed by a three-minute rest time. Additionally, practicing good kitchen hygiene, such as washing hands and surfaces after handling raw meat, can help prevent cross-contamination.

In summary, while there is a risk of parasitic infection from consuming undercooked pork liver, the actual incidence of severe complications is relatively low, especially if symptoms are monitored closely. If you have any concerns or develop symptoms, do not hesitate to consult a healthcare professional for further evaluation and guidance.

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