It turns out that he had a preference for ‘lightly cooked’ bacon that was almost raw, as he didn’t like crispy bacon, and doctors concluded that this ‘lifelong preference for soft bacon’ was the culprit.
As per health guidelines, to avoid food poisoning or other transmitted illnesses, bacon should be cooked to at least 145F.
Medics soon found the man had tapeworm larvae in his brain (Getty Stock Image)
Unlike bigger cuts of meat, which you can easily check the internal temperature with a meat thermometer, it can be much more difficult to check the temperature of bacon due to how thin it is. However, this does make it quicker and easier to cook, so it shouldn’t be a problem.
The case notes said that ‘undercooked pork consumption is a theoretical risk factor’.
It continued: “It is historically very unusual to encounter infected pork in the United States and our case may have public health implications.”
Food Republic suggests letting bacon ‘rest at room temperature for approximately 15 minutes before you cook’ to ensure a quick cook without burning.
“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,” they advise.
Still, they w:arn: “Don’t forget about your meat and have it sit at room temperature for over two hours as harmful bacteria could spread through your food if left out for too long.”
You might avoid worms that way, but you also don’t want food poisoning. Who’s hungry?
