What To Do If You Eat Raw Pork – A Complete Guide

Eating raw or undercooked pork can expose you to some serious health risks. Pork needs to be cooked thoroughly to kill any parasites, bacteria or viruses that may be present. If not cooked properly, pork can cause foodborne illnesses that can have mild to severe symptoms. So what should you do if you accidentally eat some raw or pink pork? Here is a complete guide on what to expect and how to manage the situation.

Symptoms to Watch Out For

Some common symptoms that may develop within 1-2 days of eating raw pork include

• Nausea, vomiting, diarrhea
• Stomach cramps and pain
• Fatigue and weakness
• Fever and chills
• Headaches
• Muscle pain and soreness

These are signs of foodborne illnesses like salmonella, E.coli or trichinosis infection

Trichinosis specifically is caused by roundworm parasites in raw pork. Later symptoms appearing 1-2 weeks after ingestion can include facial swelling, rash, eye swelling, cough, constipation or diarrhea.

In severe cases, trichinosis can also cause difficulty breathing, heart problems, neurological issues and death in rare cases.

When to Seek Medical Care

If you experience any concerning symptoms after eating raw or undercooked pork, it’s important to seek medical attention promptly.

Contact your doctor and let them know about your symptoms and food history. Based on your signs and symptoms, they may order tests like:

• Blood tests to check for elevated white blood cells
• Stool tests
• Imaging tests if neurological symptoms are present

Starting treatment quickly can help manage symptoms and prevent complications. Antibiotics, antiparasitic medications, pain relievers, steroids and fluids may be prescribed.

You may need to get hospitalized for close monitoring and treatment if your symptoms are severe.

How to Treat Mild Symptoms at Home

If you have mild food poisoning symptoms like vomiting, diarrhea or abdominal pain after eating raw pork, you can try some self-care measures at home while monitoring your condition:

• Stay hydrated – Drink water, clear broths or electrolyte-rich drinks like sports drinks or coconut water. Avoid fluids like caffeinated drinks, alcohol and apple or grape juice which can worsen diarrhea.

• Get adequate rest – Foodborne illnesses can make you feel fatigued. Rest as much as you can and avoid strenuous activity.

• Eat gentle, low-fiber foods – Stick to the BRAT diet – bananas, rice, applesauce and toast. Avoid spicy, fatty or complex foods which can further upset your stomach.

• Take OTC medications – You can take anti-diarrheal medication, Pepto bismol or Imodium for diarrhea. For nausea, ginger, mint or lemon can help. Acetaminophen is safe for fever and body aches.

• Use a heating pad – Place a heating pad or hot water bottle on your abdomen for relief from cramps and pain.

Monitor your temperature, fluid intake and bowel movements. Seek medical care if symptoms don’t improve within 24-48 hours or get worse.

How to Prevent Foodborne Illness from Pork

You can prevent trichinosis and other foodborne illnesses by taking proper precautions when handling and cooking pork:

• Wash hands and surfaces – Wash hands before and after handling raw pork. Wash utensils, cutting boards and counters after preparing pork.

• Avoid cross-contamination – Use separate chopping boards and utensils for raw pork. Store it away from ready-to-eat foods.

• Cook pork thoroughly – Cook pork chops, roasts, loins to an internal temperature of 145°F. Ground pork should reach 160°F.

• Use a meat thermometer – Invest in a food thermometer to check your pork’s inner temperature. Checking by cut or color is unreliable.

• Rest pork after cooking – Let pork rest for 3 minutes before carving or consuming to allow temperature to rise further.

• Refrigerate properly – Store raw pork below 40°F. Don’t leave it sitting out for over 2 hours.

• Freeze pork – Freeze pork less than 6 inches thick for 20 days to kill any parasites present.

Following safe handling and thorough cooking guidelines can help prevent foodborne illnesses from consuming pork. Be extra careful when cooking wild game meat as well.

When Is Eating Raw Pork Acceptable?

There are some raw pork dishes like kibbeh nayyeh and mett that are traditional in some Middle Eastern and European cuisines respectively. However, eating these is still considered high risk.

The only times when eating raw or rare pork may be safer is when:

• It is from a trusted local source or butcher shop that has safe practices.
• The pork is fresh, not frozen prior. Freezing can kill off parasites.
• Certain processing methods are used like curing, smoking or salting. These can kill Trichinella worms if done properly at the right thickness.
• The pork is from heritage pig breeds raised in controlled environments. Some breeds like Mangalitsa are more parasite-resistant.

However, unless you’re able to verify all these conditions, it is generally unsafe to eat raw pork. Thorough cooking is still the best way to destroy any dangerous organisms.

Bottom Line

Consuming raw or undercooked pork can expose you to foodborne pathogens leading to nausea, stomach pain and diarrhea. In the case of trichinosis from infected pork, muscle pain, fever, rashes and more may occur. Seek medical care if symptoms concern you. Rest, hydration and OTC meds can help mild cases recovering at home. To prevent infection, always cook pork thoroughly to safe internal temperatures. Ultimately, refrain from eating raw pork unless from a trusted source. Use proper handling and cooking methods to stay protected from food poisoning.