The diagnosis? Neurocysticercosis, a rare but serious infection caused by the Taenia solium tapeworm—commonly found in pigs. The larvae had burrowed into his brain, triggering inflammation and neurological symptoms that required several weeks of intensive care and a rigorous treatment plan involving anti-parasitic and anti-inflammatory medications.
The breakthrough came when the patient disclosed his breakfast routine. He had a lifelong preference for “lightly cooked” bacon, often eating it nearly raw to avoid the crisp texture he disliked. This habit, while seemingly harmless, was identified as the likely source of the infection.
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.
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