Pigs are host to a number of parasites, viruses and other organisms, many of which can be directly transmitted to humans, including the following:
Taenia solium – An intestinal parasite that can cause tissue infection and loss of appetite.
Menangle virus – A virus that can cause fever, chills, rash, headache, and sweating.
Trichinella – A parasitic roundworm that can cause swelling, myalgia, fever, and other discomfort.
Hepatitis E – A viral inflammation that can cause fatigue, nausea, and jaundice. Severe cases can lead to liver fibrosis and cirrhosis.
The study indicates that cooking pork properly can reduce the risk of these parasites, but there is no guaranteed safe temperature when it comes to pork.
If you do decide to eat pork, follow these guidelines to increase safety.
As published by Consumer Reports:
When cooking pork, use a meat thermometer to ensure the internal heat reaches the temperature that kills potentially harmful bacteria: at least 63°C (145°F) for whole pork and 71°C (160°F) for ground pork.
Keep raw pork and its juices separate from other foods, especially those eaten raw, such as salad.
Wash your hands thoroughly after handling raw meat.
Choose pork or other meat products that were raised without drugs. One way to do this is to buy certified organic pork, from pigs raised without antibiotics or ractopamine.
Look for a clear statement regarding antibiotic use: “No antibiotics used.”
Beware of misleading labels. “Natural” has nothing to do with the use of antibiotics or how an animal was raised. We’ve found unproven claims, including “no antibiotic residues,” when this wasn’t the case.
What about pasture-raised organic pigs?
While this pork will obviously be much better for consumption, it’s not easy to find, and still poses some health concerns. Pasture-raised pigs are very susceptible to infection by Trichinella spiralis, also known as “hogworm.” Trichinella is one of the most widespread parasites worldwide, and it has the potential to cause very serious health problems. Trichinella can be killed in the cooking process, but directions must be followed closely to ensure the meat is cooked thoroughly.
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