Can You Get Food Poisoning From Pork Sausages?

Pork sausages are a staple food item in many households. They’re tasty, convenient, and can be used in everything from breakfast tacos to pasta dishes. However undercooked or spoiled pork sausage does carry the risk of foodborne illness. So can you get food poisoning from pork sausages?

The short answer is yes, it is possible to get food poisoning from pork sausages if they are undercooked or have spoiled. Pork sausages, like any meat product, can harbor bacteria that cause food poisoning such as salmonella E. coli, listeria, and staphylococcus aureus. Proper cooking and storage are key to reducing the risk.

In this article, we will take a deeper look at the causes and risks of food poisoning from pork sausages. We’ll also provide tips on how to select, store, handle, and cook pork sausage properly to avoid getting sick.

What Causes Food Poisoning in Pork Sausages?

There are a few main biological causes of food poisoning that can be found in pork sausages:

• Salmonella – A bacteria commonly found in the intestines of animals that can contaminate meat during slaughter and processing. It causes stomach pain, vomiting, diarrhea, and fever.

• E. coli – A bacteria that lives in animal intestines that can spread via undercooked meat. It causes severe stomach cramps and bloody diarrhea.

• Listeria – A bacteria that can contaminate processed meats and grows even when refrigerated. It causes fever, diarrhea, headache, and vomiting.

• Staphylococcus aureus – A bacteria produced by humans that can spread through improper food handling. It causes nausea, vomiting, and abdominal cramping.

If any of these bacteria are present in raw pork used to make sausages, they can survive if the meat is undercooked. Eating the contaminated sausage leads to food poisoning symptoms manifesting.

Raw Pork Safety Risks

Raw pork used to make sausages carries higher risks than other meats for transmitting bacteria that cause foodborne illnesses.

This is because pigs are susceptible to many pathogens due to:

• Living environments conducive to spread of bacteria.
• Omnivorous diets that exposes them to more bacteria sources.
• High concentrations of bacteria in their digestive systems.

When raw pork is ground up to make sausage, any pathogens present spread throughout the meat. Proper cooking is required to kill the bacteria and make the pork safe to eat.

Can Pre-Made Pork Sausages Cause Food Poisoning?

Yes, pre-made pork sausages you buy at the grocery store can still harbor bacteria and cause food poisoning if undercooked or mishandled. Some common risks include:

• Improper storage – Sausages left at unsafe temperatures allow bacteria to multiply quickly. Always refrigerate sausages properly.

• Undercooking – Internal temperatures need to reach 160°F to kill bacteria. Partially cooked sausages can still contain live pathogens.

• Cross-contamination – Bacteria from raw sausages can spread via knives, hands, counters, etc. Utilize safe food handling practices.

• Eating spoiled sausage – Sausages past their expiration date that have an off smell or appearance may contain toxic bacterial growth. Always check dates.

Pre-made pork sausages go through processing methods to reduce risks, but they are not sterile. following cooking instructions and storage guidelines is still important.

Can You Get Food Poisoning from Pre-Cooked Sausages?

Pre-cooked sausages like hot dogs and smoked sausage that are ready to eat without cooking can still cause food poisoning. This can happen through:

• Recontamination after cooking – Bacteria introduced through contact with hands, utensils, surfaces, etc. after the thermal processing.

• Storage temperature issues – Refrigeration inadequate to prevent bacterial growth. Discard sausages left out more than 2 hours.

• Consuming spoiled pre-cooked sausage – Toxins can form from molds or bacteria growing on sausages past expiration.

While less risky than raw sausages, pre-cooked types still need proper storage, handling, and quality checks to avoid foodborne illnesses.

Food Poisoning Symptoms to Watch For

If you suspect you may have gotten food poisoning from pork sausages, watch for these common symptoms:

• Nausea and vomiting
• Abdominal cramps and diarrhea
• Fever and muscle aches
• Fatigue and weakness
• Headaches
• Chills and sweats

Symptoms can develop anywhere from 1 hour to 1 week after eating contaminated pork sausage. The duration depends on the pathogen involved.

Seek medical treatment if symptoms are severe or accompanied by signs of dehydration.

Who is Most at Risk of Food Poisoning from Pork?

While anyone can get sick from eating undercooked or spoiled pork sausage, some groups are at higher risk for developing serious complications:

• Young children
• Older adults
• Pregnant women
• Those with weakened immune systems
• People with chronic diseases like diabetes, cancer, kidney disease

These populations are more vulnerable to severe dehydration, septicemia, or even death from foodborne pathogens. They should take extra care to only consume properly prepared pork products.

How to Select Safer Pork Sausages

Check for these signs when choosing raw or pre-cooked pork sausages:

✔ Refrigerated, not room temperature

✔ No broken or damaged packaging

✔ Color is normal without gray, green, or brown spots

✔ No strong, unpleasant odors

✔ Within printed expiration or use-by date

Avoid purchasing any sausages with an off appearance, smell, or feel. Check dates and pick the freshest option.

Proper Handling to Avoid Contamination

Use these safe handling practices when working with raw pork sausages:

• Wash hands before and after handling raw sausage meat.
• Avoid cross-contamination. Use separate cutting boards, utensils, plates for raw and cooked pork.
• Refrigerate sausages within 2 hours of purchasing or preparing.
• Cook pork sausages within 1-2 days of refrigerating raw meat.
• Throw away sausage packages that have leaks, openings, or are past shelf life.

Following food safety guidelines strictly reduces the risks of bacteria spreading.

How to Cook Pork Sausages Safely

• Always cook sausages to an internal temperature of 160°F or above. Use a food thermometer to verify doneness.
• Don’t eat raw or undercooked sausage meat. Make sure patties, links, or rolls are cooked through fully.
• If microwaving sausage, rotate and flip during cooking and check temperature before eating.
• Bring sausages to a full boil if simmering in soups, chili, braises, or other wet dishes.
• If reheating cooked sausages, reheat fully to 165°F.

Proper cooking is crucial for killing any pathogens present.

Storing Pork Sausages to Prevent Spoilage

• Refrigerate fresh pork sausages at 40°F or below. Use within 1-2 days for best quality.
• Freeze raw sausages if not using within 2 days. Thaw under refrigeration before cooking.
• Cooked sausages last 3-4 days refrigerated. Discard any leftovers after that.
• Don’t leave cooked sausage rolls, links, or patties out more than 2 hours. Toss anything out longer.
• Check for expired use-by dates and discard any spoiled sausage.

Following safe protocols for refrigerating and freezing sausages prevents harmful bacterial growth.

When to Seek Treatment After Consuming Pork Sausage

Seek medical care if you experience:

• Fever over 101°F
• Frequent vomiting preventing hydration
• Bloody diarrhea
• Inability to keep liquids down for 8 hours
• Signs of dehyration – excessive thirst, dry mouth, little to no urination
• Neurological issues like numbness, blurred vision, trouble walking
• Persistent pain or bloating in the abdomen

Severe symptoms, especially dehydration, can lead to dangerous complications if not treated promptly. Call your doctor or go to urgent care for evaluation.

The Takeaway on Pork Sausage Food Poisoning

Eating undercooked or spoiled pork sausage does pose a risk of foodborne illness. However, following proper selection, storage, handling, and cooking guidelines significantly reduces any risk of getting sick from pork sausages.

Make sure to fully cook sausages to safe internal temperatures, utilize separate surfaces and utensils for raw and cooked pork, promptly refrigerate any leftover sausage, and carefully check sausage packages for damage, expiration dates, and signs of spoilage.

With sound food safety practices, you can safely enjoy the delicious taste of pork sausages without worry. Handle pork properly and cook sausage thoroughly, and your chances of coming down with a case of food poisoning are very low.