Pork tapeworms live in the intestines of humans who consume contaminated pork. Infection occurs when:
Pork is undercooked, leaving viable larvae in the meat.
Hands or surfaces contaminated with tapeworm eggs come into contact with food.
Ingested eggs travel to organs, including the brain, causing cysts.
Prevention Tips for Families
Cook Pork Thoroughly: Pork should reach an internal temperature of 145°F (63°C) for whole cuts and 160°F (71°C) for ground pork.
Practice Good Hygiene: Wash hands, utensils, and surfaces after handling raw pork.
Avoid Cross-Contamination: Keep raw pork separate from other foods.
Freeze When Possible: Freezing pork at -4°F (-20°C) for several days can kill tapeworm larvae.
Regular Medical Checkups: Seek evaluation if you experience unexplained neurological symptoms and have a history of consuming undercooked pork.
Key Takeaway
While pork is a beloved staple in many households, undercooking it carries serious risks. Neurocysticercosis is rare but potentially fatal, emphasizing the need for proper cooking and food safety practices. Families should be aware, especially when preparing meals that include bacon, sausages, or other pork products.
