Food poisoning can occur after eating poorly cooked pork contaminated by bacteria, viruses or parasites. This can cause severe sickness but the symptoms tend to vary depending on the root cause, amount of contaminant ingested and the age as well as overall health of the individual. Correct handling of food and cooking can lessen the risk for food poisoning from pork.
Bacterial cause
Pork contaminated by bacteria can occur during the production, processing, storing, shipping or preparation. The commonly linked bacteria include E. coli, campylobacter, staphylococcus aureus, salmonella, Yersinia enterocolitica and Listeria monocytogenes.
Parasitic causes of food poisoning from pork
It is important to note that trichinellosis can be acquired by consuming raw or poorly cooked pork that has been infected by the Trichinella spiralis parasite. The condition is characterized by diarrhea, abdominal pain, weakness, nausea and vomiting.
The GI tract symptoms generally arise within 24-48 hours after ingesting contaminated, poorly cooked pork. Joint and muscle pain, headache, coughing, fever and chills might arise weeks after the primary symptoms. Immediate treatment is vital in permanently getting rid of the parasite from the body.
Management
The treatment for food poisoning after eating contaminated pork is based on the source. In minor cases caused by Yersinia enterocolitica or campylobacter, they generally settle without requiring drugs but serious cases might necessitate antibiotics and intravenous fluids to manage dehydration.
As for trichinellosis, it is managed with antiparasitic medications. For cases that are not promptly treated, an extended course of antiparasitic drugs might be required.
Prevention
Various approaches should be followed to prevent food poisoning from pork which includes:
- Thorough washing of hands and utensils when handling raw pork to get rid of any contaminants and lower the chances of transfer.
- Pork should be cooked to an internal temperature of 145-160 degrees F and allow to rest for 3 minutes before eating. During this period, the temperature of pork remains constant or rises which eliminates the germs.
- Any leftover pork must be refrigerated or frozen as soon as possible.
- If the pork has a slimy appearance or foul odor, it must be discarded.
- Freezing pork can also eliminate the germs. There is a range of freezing period for various forms of pork products that range from 2-6 months. The meat should be thawed in the refrigerator over several days.
Quick Note / Disclaimer
The material posted on this page on food poisoning is for learning and educational purposes only. To learn to recognize the signs of food poisoning, register for a first aid and CPR course with Ottawa First Aid.