A man in the United States recently became the subject of medical intrigue after his unusual cooking habits led to the development of "pork worms" in his brain.
A 52-year-old man sought medical help after experiencing weekly and increasingly severe migraines at the back of his skull.
A CT scan and MRI of his brain revealed numerous cyst-like lesions in the white matter, the area of the brain responsible for nerve connections. This eventually led to the diagnosis of a parasitic infection.
Additional tests confirmed the presence of antibodies against Taenia solium, a parasitic tapeworm typically found in pigs.
This ultimately resulted in a condition called neurocysticercosis, when the parasite's larvae invaded his brain, forming cysts that caused severe headaches, per Live Science.
This condition is more common in areas where Taenia solium is endemic, such as parts of South America, Africa, and Asia, but it is rare in the United States.
Although the man had not traveled to any high-risk areas, he did admit to a longstanding habit of eating lightly cooked and non-crispy bacon.
Doctors concluded that his preference for soft bacon likely led to taeniasis, the intestinal form of the infection, which could then spread through improper hand hygiene.
"Undercooked pork consumption is a theoretical risk factor for neurocysticercosis via autoinoculation, as we suspected in this case," the medical team said, per the outlet. "It is historically very unusual to encounter infected pork in the United States, and our case may have public health implications."
Treatment for the infection involved a combination of anti-parasitic and anti-inflammatory medications, with the patient remaining in intensive care for several weeks.
According to The Mirror, after his condition stabilized, he was released from the hospital and continued to be monitored on an outpatient basis. His doctors noted that the lesions in his brain showed signs of regression, and his headaches improved significantly.
This rare case has sparked public health concerns, particularly about the risks associated with undercooked pork.
Experts recommend cooking pork to at least 145°F (63°C), although it can be difficult to monitor the temperature of bacon due to its thin cut.
The website Food Republic advises letting your bacon "rest at room temperature for approximately 15 minutes before you cook".
"Cold bacon fat does not render as fast as the meat surrounding it takes to crisp up," the website explains. "Depending on when you decide to take your meat out of the pan, this could cause you to either have charred or gummy sections that will not be delicious for anyone.
"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 stovetop. However, 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," it concluded.