This means the tapeworm has traveled to other areas of the body like the brain, eye, or heart 4. Those with a compromised immune system should be especially vigilant about following food safety guidelines and cooking pork to an appropriate temperature.
This includes those who are pregnant, undergoing cancer therapy, or on certain medications which suppress the immune system. Symptoms of trichinosis can include nausea, abdominal cramps, and, later, muscle pains, facial swelling, and high fevers.
Tapeworms may not cause symptoms but can still make you sick and even cause sudden seizures. Due to improved agricultural practices in the United States, Canada, and Europe in the last several decades, developing trichinosis has become rare 5 , 6. In fact, from —, an average of 16 cases of trichinosis were reported to the Centers for Disease Control and Prevention CDC in the United States each year 6 , 7.
Worldwide trichinosis estimates are much greater — at 10, cases each year — most stemming from China and Southeast Asian or Eastern European countries 5 , 6.
On October 1, , the United States Department of Agriculture USDA announced it would reduce the number of its inspectors on site and allow pork manufacturers to inspect their pork products themselves. These measures went into effect just 2 months later 8.
Previously, only government inspectors could determine which pork products looked safe enough to be sold to the public 8. Therefore, thoroughly cooking your pork remains crucial. Changes to agricultural practices over past decades in the United States have made pork safer to eat. However, these have recently changed, allowing for less oversight. Therefore, the best defense against trichinosis is cooking your pork thoroughly.
This allows the meat to continue to cook and rise in temperature. According to the revised guidelines from the USDA, this is acceptable. Proper food handling is also really important. This means that handwashing is imperative while you cook, as is using clean drinking water to wash off cutting surfaces, dishes, or utensils.
Cooking your pork to a safe temperature is crucial to avoid infection. Allow your meat to rest 3 minutes before eating.
Eating raw or undercooked pork is not a good idea. The meat can harbor parasites, like roundworms or tapeworms. These can cause foodborne illnesses like trichinosis or taeniasis.
While rare, trichinosis can lead to serious complications that are sometimes fatal. Those with compromised immune systems should be especially careful.
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Cooking meat to the correct temperature is essential for preventing infections and reducing your risk of foodborne illness. How long you can keep that steak in the fridge? Is that can of tuna still good enough for your casserole? From freezer and…. Eggs are extremely nutritious, but is it healthy and safe to eat eggs raw? While eating raw potatoes may be linked to several benefits, there are also some safety and nutrition concerns to consider. Considering that the word "trichinosis" has been drilled into us since our childhoods, you might be surprised to learn that it's a virtually nonexistent risk.
Trichinosis is a disease caused by roundworms of the Trichinella genus. It is horrible and repulsive, if not usually fatal; this is a worm we're talking about, after all. But it is also incredibly uncommon in this country. The Centers for Disease Control and Prevention found only 84 confirmed cases in the five inclusive years between and —none fatal—and, interestingly, only 22 of those could be traced to pork. Game seems to be much more affected by trichinosis than pork, so you may want to think twice before digging into a bear-meat tartare.
Results from other countries vary; the USDA says that trichinosis is essentially extinct in countries like Denmark and The Netherlands, but in many countries it's more common. Gravely handles questions from the general public about how to safely buy, store, cook, and eat animal products, and it's probably worth noting that when I asked if she'd ever eat raw or pink pork, even from a trusted restaurant, she replied with a flat "No. I think I'd want it to be cooked to a safe temperature.
The USDA governs pork producers that are selling to consumers; restaurants, on the other hand, are subject to the regulations of local health departments. That said, Gravely did note that there are methods that can kill bacteria without meeting those numbers; when cooked sous vide, for example, pork sits at a lower temperature for a longer period of time, which can be just as effective at eliminating food-borne illnesses and it tastes remarkably good.
The USDA's recommendations may seem strict, but its job is to try to prevent as many possible instances of food-borne illness as possible. But both those statistics lag far behind the reported numbers for chicken, and pork has rarely been implicated in mass outbreaks. Of the salmonella outbreaks, That said, the fact remains: There are plenty of pathogens in raw or less-cooked pork. The most common is Staphylococcus aureus , which can lead to all kinds of diseases, including some that can be life-threatening, like pneumonia and meningitis.
Other pathogens that can be found in raw pork include Listeria 7. Then again, the risks of eating raw or pink pork are not notably worse than those that come with runny egg yolks, beef tartare, or cheap delivery sushi. And the payoff, chefs argue, is worth it. A pork chop, for example, doesn't have the kind of intramuscular marbling that a beef ribeye or strip steak has; some heat is necessary to break down the tendons. But that point, say chefs, is far short of the fully gray, well-done steak that's been served in this country for decades.
I feel that you can feel the fat better in your mouth when pork is raw. When the pork quality is really top-notch, the fat should have a buttery consistency to it," says Cosmo Goss of The Publican in Chicago. As for raw? Food safety rules for restaurants are generally in accordance with the FDA's guidelines, not the USDA's, and assume a much higher level of skill, consistency, and cleanliness in a restaurant kitchen than in a home.
As a result, it is legal for the overwhelming majority of US restaurateurs to serve pork at basically whatever level of doneness they want. That said, the customer does have to be warned that less-cooked pork, eggs, fish, or whatever else can come with an increased risk of food-borne illness.
These warnings might appear on the menu or on a placard somewhere in sight. But the fact that serving less-cooked pork is generally legal has not resulted in hordes of chefs racing to serve it, in contrast with, say, the re-legalization of foie gras in California in Almost all of the chefs I talked to mentioned that most customers still avoid it.
Even Andy Ricker, whose restaurants have introduced Americans to Northern Thai cuisine that most didn't know existed, doesn't serve it—and he acknowledges that it's not uncommon to find raw pork larb in parts of Northern Thailand.
But "I wouldn't try to serve raw pork," he says. He even serves raw pork larb when he does private dinners for friends and other chefs. Naomi Pomeroy and Cosmo Goss both serve pork cooked to around medium, rather than well-done, which allows the pork to retain a pink center and places it firmly at or over the USDA's recommended internal temperature. But both are quick to note that customers are frequently still scared. About a country rib dish that's always on his menu, Goss says, "We cook it medium and always tell guests that while they're ordering, but if they don't like it quite that pink, we gladly cook it more for them.
For some of these chefs, the possible health problems can be offset by doing something we really should all be doing in the first place: sourcing decent-quality pork, from pigs raised in safe, clean, and humane environments, slaughtered and packaged and shipped in a sensible and efficient way. High-quality pork can, of course, still be infected, but it's equally true that food-borne illnesses are far less likely in a well-sourced cut.
Some studies have indicated that organic chickens, not treated with antibiotics, have lower rates of salmonella than battery-caged chickens. Still, everyone, including Gravely, acknowledges that careful handling can drastically reduce cross-contamination. This is all a way to say that, yes, there are risks to eating raw pork—but there are risks to organic spinach , too, and organic spinach doesn't turn the average eater's stomach. And raw or pink pork opens up a whole new world of possibilities for chefs; there are new textures, new flavors, new combinations to be found, all in an animal Americans are perfectly familiar with already.
Pork lends itself well to seasonings, and if you get great-quality pork, you can really taste the characteristics," says Cosentino. His raw pork dishes have been described as buttery, meltingly tender, delicate, and downright delicious.
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