Pork - Disease in Pork

Disease in Pork

Pork is known to carry some diseases such as pork tapeworm and trichinosis, thus uncooked or undercooked pork can be dangerous to consume.

Undercooked or untreated pork may harbour pathogens, or can be recontaminated after cooking if left exposed for a long period of time. In one instance, the Food Safety and Inspection Service (FSIS) detected Listeria monocytogenes in 460 lbs of Polidori brand fully cooked pork sausage crumbles, although no one was made ill from consumption of the product. The FSIS has previously stated Listeria and other microorganisms will be "destroyed by proper handling and thorough cooking to an internal temperature of 160 °F (71 °C)" and that other microorganisms, such as E. coli, Salmonella, and Staphylococcus aureus can be found in inadequately cooked pork, poultry, and other meats. The FSIS currently recommends cooking ground pork to 160 °F (71 °C) and whole cuts to 145 °F (63 °C) followed by a 3 minute rest.

The pig is the carrier of various helminths, such as roundworms, pinworms, hookworms, etc. One of the most dangerous and common is Taenia solium, a type of tapeworm. Tapeworms may transplant to the intestines of humans, as well, when they consume uncooked or undercooked meat from pigs or other animals. If the infection is not treated, it can be fatal.

Although not a common cause of illness, Yersinia enterocolitica – which causes gastroenteritis – is present in various foods, but is most frequently caused by eating uncooked or undercooked pork and can grow in refrigerated conditions. The bacteria can be killed by heat. Nearly all outbreaks in the US have been traced to pork.

Pork may be the reservoir responsible for sporadic, locally acquired cases of acute hepatitis E (HEV) reported in regions with relatively mild climates. It has been found to transmit between swine and humans.

Trichinosis, also called trichinellosis, or trichiniasis, is a parasitic disease caused by eating raw or undercooked pork infected with the larvae of a species of roundworm Trichinella spiralis, commonly called the trichina worm. Infection was once very common, but is now rare in the developed world. From 2002 to 2007, an annual average of 11 cases per year were reported in the United States; the majority were from consuming wild game or the source was unknown. The number of cases has decreased because of legislation prohibiting the feeding of raw meat garbage to hogs, increased commercial and home freezing of pork, and the public awareness of the danger of eating raw or undercooked pork or wild game products.