The Bacon-Eater… Suffers A Worm-Invader!
A 52-year-old Aussie man thought he was battling a rough run of migraines, but it turned out to be something far nastier. After weeks of severe headaches, doctors discovered his brain was riddled with tapeworm larvae, and the cause? A lifelong love of soft, undercooked bacon.
What Happened?
Doctors discovered cyst-like lesions in his brain, which were filled with larvae from the Taenia solium pork tapeworm. The condition, known as neurocysticercosis, can cause serious neurological issues, including seizures and memory loss.
It happens when a person ingests tapeworm eggs, often through contaminated food. The larvae travel to the brain, forming cysts that trigger inflammation and swelling.
“Soft Bacon” to Blame
The man later admitted he preferred his bacon “soft”, almost raw. Doctors believe this long-standing habit was the cause of the infection.
While rare in countries like Australia, eating undercooked pork can still pose risks. Experts recommend cooking bacon to at least 63°C to kill any parasites or bacteria.
How to Stay Safe
- Cook bacon thoroughly – until it’s crispy or browned.
- Don’t eat it raw – no matter how “clean” it looks.
- Let it rest before cooking – about 15 minutes at room temperature helps it cook evenly.
- Don’t leave meat out too long – no more than 2 hours.
The Bottom Line
He recovered with intensive treatment, but this case serves as a stark reminder: undercooked bacon isn’t just a bad habit; it can be deadly. So, give those rashers a proper fry-up next time. Better safe than sorry.
