Eating undercooked pork is a serious health risk that can lead to a parasitic infection called cysticercosis. This happens when the larvae of a pork tapeworm enter the body’s tissues, forming hard lumps that resemble rice grains on medical scans.
While these “rice grain” bumps are often harmless in muscle tissue, the situation becomes dangerous if the larvae reach the brain. This condition, known as neurocysticercosis, is a leading cause of seizures and epilepsy worldwide. It can also cause severe headaches, confusion, and even fatal brain swelling.
The infection is primarily spread through the ingestion of tapeworm eggs. This often occurs when people consume undercooked pork or through poor hygiene, such as not washing hands properly after using the bathroom. Once swallowed, the eggs hatch and the larvae penetrate the intestinal wall to travel to the brain, eyes, and muscles.
Experts stress that this condition is preventable. The most effective defense is to always cook pork thoroughly—reaching an internal temperature of at least 145°F (63°C) for whole cuts and 160°F (71°C) for ground meat. Additionally, practicing strict hand hygiene after handling raw meat or using the restroom is essential.
With an estimated 50 million people infected annually, the message from medical professionals is clear: never cut corners when preparing pork. Proper cooking and cleanliness are the only ways to ensure these parasites stay off your plate and out of your body.