For weeks, a 52-year-old man endured unbearable migraines and persistent pain across his back. Despite undergoing multiple medical tests, doctors couldn’t pinpoint the cause. It wasn’t until further scans revealed something highly unusual in his brain that the pieces of the puzzle finally came together.
Specialists discovered several “cyst-like lesions” in his brain. But these weren’t ordinary cysts—they were filled with tapeworm larvae. The culprit turned out to be a parasite commonly found in pigs, known as Taenia solium. When humans ingest its larvae through undercooked pork, the condition is called cysticercosis. In this man’s case, the larvae had burrowed into his brain tissue, creating life-threatening complications.
He was rushed into intensive care, where he remained for several weeks. Doctors placed him on a strong course of anti-parasitic medications designed to kill the worms, along with anti-inflammatory drugs to reduce the swelling and damage caused by the larvae. Slowly, his condition began to stabilize, but the ordeal left him and his doctors with a clear understanding of how the infection had started.
The breakthrough came when the man admitted to his unusual eating habits. He revealed that he had always preferred his bacon “lightly cooked,” meaning it was often still soft and nearly raw. Unlike most Americans who enjoy crispy, browned bacon, he avoided frying it thoroughly because of his lifelong dislike for crunchy textures. This personal preference, while harmless in his mind, became the key factor behind his devastating illness.
Health experts have long warned that pork products, including bacon, need to be cooked to a safe internal temperature of 145°F (62°C) to kill harmful parasites and bacteria. The challenge with bacon is that, because of its thinness, it’s difficult to judge doneness by temperature alone. Still, proper cooking is usually straightforward since the strips cook quickly and evenly. Unfortunately, in this man’s case, his refusal to cook bacon thoroughly provided the perfect opportunity for tapeworm larvae to enter his system.
The case has raised eyebrows in the medical community because infected pork is extremely rare in the United States. Modern farming practices and food safety regulations have made such infections uncommon. In fact, the case notes mentioned that “undercooked pork consumption is a theoretical risk factor” but emphasized that “it is historically very unusual to encounter infected pork in the United States, and our case may have public health implications.”
While this incident is unusual, it serves as an important reminder about the risks of eating undercooked meat. Even foods that many consider “safe enough” when cooked lightly—like bacon—can harbor serious threats if not prepared correctly. For this man, a lifelong habit nearly cost him everything.
Food safety officials recommend that consumers rely on both temperature guidelines and visual cues to ensure pork products are fully cooked. Bacon should not only reach a safe temperature but also appear browned and firm. Any lingering softness or rawness could pose risks, especially if parasites or bacteria are present.
In the end, the man’s case illustrates a lesson everyone can take to heart: food preferences can sometimes carry hidden dangers. Cooking pork properly may not only improve flavor but also protect your health in ways you might not realize.
