Health experts emphasize that pork products, including bacon, should be cooked to an internal temperature of 145°F (62°C) to kill harmful pathogens. Because bacon is thin, it can be tricky to measure its temperature accurately—but that same thinness also makes it easy to cook thoroughly with proper attention.
While cases like this are rare in the United States, the incident raises public health concerns. As noted in the patient’s case file:
“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.”
This story serves as a sobering reminder that food safety matters—even when it comes to something as familiar as bacon.
