A 52-year-old man went to the hospital after dealing with horrible migraine headaches and pain in the back of his head that went on for weeks. Doctors did scans and tests and found his brain was full of cyst like lesions that were packed with tapeworm larvae.
The worms are normally found in pigs and the condition is called cysticercosis. His brain was basically riddled with these larvae and he had to stay in intensive care for several weeks while doctors treated him with anti-parasite medicine and anti-inflammatory drugs to calm down the swelling.
They finally figured out how it happened when he admitted to his breakfast habit. He had always preferred his bacon barely cooked and soft, almost raw, instead of crispy.
Doctors believe this lifelong habit of eating soft bacon is what caused the worms to take hold in his brain.
Health officials say pork should be cooked to at least 145F to kill parasites and bacteria. The case notes said: “Undercooked pork consumption is a theoretical risk factor. It is historically very unusual to encounter infected pork in the United States, and our case may have public health implications.”
Some food guides even suggest letting bacon rest at room temperature for a few minutes before cooking so it cooks evenly without burning.
They also advise: “Just a few minutes on your kitchen counter will let your bacon warm up thoroughly allowing it to cook more evenly in the oven or stove top.” But they warn not to let it sit out for more than two hours or harmful bacteria could spread.
This case shows why cooking bacon properly matters because nobody expects a breakfast food to turn into worms in the brain.
