The consumption of undercooked meat can pose serious health risks, as illustrated by a recent case shared by Dr Sam Ghali, an emergency physician from the University of Florida Health Jacksonville.
Dr Ghali posted a disturbing CT scan of a patient who developed a severe parasitic infection after eating undercooked pork. “Here’s one of the craziest CT scans I’ve ever seen,” he wrote.
Here’s one of the craziest CT scans I’ve ever seen
What’s the diagnosis? pic.twitter.com/DSJmPfCy9L
— Sam Ghali, M.D. (@EM_RESUS) August 25, 2024
The scan revealed the presence of cysticercosis, a condition caused by the tapeworm Taenia solium, also known as the pork tapeworm.
“So humans become infected with T Solium by ingesting cysts that can be found in undercooked pork. After several weeks (usually around 5-12) these cysts evolve within the gastrointestinal tract into mature adult tapeworms. This condition is known as Intestinal Taeniasis,” Dr Ghali explained.
He added, “These adult tapeworms then shed eggs which are in turn excreted into human faeces. It’s very important to note that it is only when these eggs are ingested via faecal-oral transmission, that one can develop the clinical syndrome known as Cysticercosis.”
Dr Pranav Honnavara Srinivasan, senior consultant gastroenterologist, Fortis Bengaluru, tells indianexpress.com, “Consuming undercooked meat can expose individuals to a variety of harmful pathogens, including bacteria, parasites, and viruses, which can cause foodborne illnesses.”
Common pathogens found in undercooked meat
According to Dr Srinivasan, the most common pathogens found in undercooked meat include:
– Salmonella: One of the most well-known bacteria associated with undercooked poultry, Salmonella can cause symptoms such as diarrhoea, fever, abdominal cramps, and vomiting.
– Escherichia coli (E. coli): Certain strains of E. coli, particularly E. coli O157:H7, are found in undercooked ground beef and can cause severe gastrointestinal distress, including bloody diarrhoea, abdominal pain, and vomiting.
– Campylobacter: Commonly found in undercooked poultry, this bacteria can cause campylobacteriosis, characterised by diarrhoea (often bloody), fever, and stomach cramps. Symptoms usually appear 2 to 5 days after exposure and can last up to a week.
– Listeria monocytogenes: Found in undercooked or contaminated meat, Listeria can cause listeriosis, a severe infection that can lead to meningitis or septicemia, particularly in pregnant women, newborns, the elderly, and immunocompromised individuals. Symptoms may include fever, muscle aches, and gastrointestinal symptoms.
– Toxoplasma gondii: This parasite is commonly found in undercooked pork and lamb. Toxoplasmosis can cause flu-like symptoms, swollen lymph nodes, and muscle aches. While many healthy individuals may not show symptoms, it can cause severe complications in pregnant women.
– Trichinella spiralis: A parasitic roundworm found in undercooked pork or wild game, it causes trichinosis, which can lead to symptoms such as diarrhoea, abdominal pain, fever, muscle pain, and swelling around the eyes.
Refrigerate or freeze meat promptly to prevent bacterial growth. (Source: Freepik)
How do pathogens like bacteria and parasites grow and multiply in meat?
“Bacteria multiply rapidly between 40°F (4°C) and 140°F (60°C), the ‘danger zone.’ Undercooked or improperly stored meat in this range becomes a breeding ground for pathogens like Salmonella, E. coli, and Campylobacter,” says Dr Srinivasan.
Meat’s high water content provides an ideal environment for bacterial growth. Rich in proteins and fats, meat offers ample nutrients for bacteria and parasites to multiply, increasing foodborne illness risk when undercooked. Poor handling or storage can also cause pathogens to spread from raw meat to other foods, utensils, or surfaces.
Best practices for safely preparing meat
Dr Srinivasan advises using a meat thermometer to ensure that meat is cooked to the appropriate internal temperature. “For example, poultry should reach 165°F (74°C), ground meats like beef and pork should reach 160°F (71°C), and steaks or chops should be cooked to at least 145°F (63°C) with a three-minute rest period,” he states.
Keep raw meat separate from ready-to-eat foods, such as fruits and vegetables, he says. Use separate cutting boards, utensils, and plates for raw and cooked foods to prevent the spread of harmful bacteria.
Dr Srinivasan adds, “Refrigerate or freeze meat promptly to prevent bacterial growth. Store raw meat on the lowest shelf of the refrigerator to avoid juices dripping onto other foods. Meat should be kept at or below 40°F (4°C) until it is ready to be cooked.”
Always wash hands, cutting boards, knives, and countertops with hot soapy water after handling raw meat to prevent cross-contamination, he asserts. “Thaw frozen meat in the refrigerator, in cold water, or in the microwave. Avoid thawing meat at room temperature, as this can encourage bacterial growth on the outer layers.”
DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.
