Can you still get trichinosis from uncooked pork?
If you eat raw or undercooked meats, particularly bear, pork, wild feline (such as a cougar), fox, dog, wolf, horse, seal, or walrus, you are at risk for trichinellosis.
Recent surveys indicate the national prevalence in swine is about 0.125%.
The parasite is not found in domestic pigs raised in confinement, but can be found in pigs raised outdoors in close contact with wildlife and rodents. Trichinosis infection is relatively rare in the United States.
It varies with one study showing a 5.7% infection rate and other showing 13%. In Texas, however, a study sampling 226 wild boar found 0% infection rate! The most comprehensive study, performed by the USDA, sampled from 32 states found an average wild boar trichinella infection rate of 3%.
Over the past 40 years, few cases of trichinellosis have been reported in the United States, and the risk of trichinellosis from commercially raised and properly prepared pork is very low. However, eating undercooked wild game, particularly bear meat, puts one at risk for acquiring this disease.
Raw meat can carry bacteria which cause food poisoning and, accordingly, eating undercooked pork or chicken may result in food poisoning. If you experience symptoms such as stomach pain, diarrhea, and fever after eating undercooked meat, seek a diagnosis from a medical institution immediately.
Properly handling and cooking meat will prevent trichinellosis. Whole cuts and ground meat from wild game animals should be cooked to an internal temperature of 160°F.
Freeze pork less than 6 inches thick for 20 days at 5°F (-15°C) to kill any worms.
Three outbreaks of domestically acquired trichinellosis have been reported since 1975 (7), the last reported outbreak occurring in 1981; all were associated with bear meat consumption, but the etiologic agents were not identified at the species level.
So developing trichinosis from eating undercooked pork is not impossible in the United States, but the overall risk is an order of magnitude less than one in a million. And the risk is much less if you avoid eating the meat of wild animals, especially bear meat.
Does pork still have parasites after cooking?
Cooking kills these worms, though, so if there's a chance your pork is infected with T. spiralis, it makes sense to cook that pork until it's well done. Adult Trichinella spiralis.
You may become infected with the toxoplasma parasite if you eat meat that is raw or pink and bloody in the middle. This can lead to toxoplasmosis, which causes a flu-like illness that develops several weeks after you've become infected.