Can You Get Salmonella From Pork? What to Know

Salmonella is a bacteria that can inhabit the intestinal tracts of animals, including pigs. When present in pork products, it can cause a foodborne illness known as salmonellosis in humans. Understanding how this contamination occurs and the steps to mitigate exposure allows consumers to handle and consume pork products with greater confidence and safety.

The Journey of Salmonella to Pork Products

The contamination of pork with Salmonella often begins on the farm, where pigs can be carriers of the bacteria without showing any signs of illness. The microorganism can be introduced to a farm through new breeding stock or contaminated animal feed. Once present, it can spread between animals through direct contact or exposure to contaminated feces, and wildlife like rodents and birds can also spread the bacteria.

The journey from the farm to the processing facility presents additional opportunities for contamination. The stress of transport and holding periods at the slaughterhouse can increase the shedding of Salmonella by infected pigs. Trucks used for transport and pens where animals are held can be sources of cross-contamination, potentially infecting healthy animals.

During the slaughter and processing stages, cross-contamination is a primary concern. The bacteria can be transferred from a pig’s hide or intestinal contents to the carcass during steps like de-hairing and evisceration. Equipment, tools, and the hands of workers can also become vehicles for spreading Salmonella from one carcass to another. From processing, the bacteria can persist through packaging and distribution if proper temperature controls are not maintained.

Recognizing Pork-Borne Salmonellosis

Consuming pork contaminated with Salmonella can cause an infection called salmonellosis. The onset of symptoms occurs within 6 to 72 hours. The illness is characterized by gastrointestinal distress, including diarrhea, abdominal cramps, and fever, with nausea and vomiting also being common.

The severity and duration of salmonellosis varies among individuals. Most healthy people recover within a few days to a week without specific medical treatment. However, certain groups are at a higher risk for developing severe illness, including young children, older adults, and individuals with weakened immune systems. In these vulnerable populations, the infection can spread from the intestines to the bloodstream and other body parts, causing serious complications.

Safe Practices for Pork Preparation and Consumption

Preventing Salmonella infection from pork relies on careful handling and cooking. It begins with proper storage; raw pork should be refrigerated at 40°F (4°C) or below and stored to prevent its juices from dripping onto other foods. When preparing meals, use separate cutting boards, plates, and utensils for raw pork to avoid cross-contaminating ready-to-eat foods.

Hands should be washed with soap and water for at least 20 seconds before and after handling raw pork. All surfaces that come into contact with raw meat, including countertops and sinks, should also be cleaned and sanitized to prevent the transfer of bacteria.

The most reliable way to eliminate Salmonella is by cooking pork to the correct internal temperature. The U.S. Department of Agriculture (USDA) recommends cooking whole cuts of pork, such as roasts and chops, to a minimum internal temperature of 145°F (63°C), followed by a three-minute rest time. For ground pork, the safe minimum internal temperature is 160°F (71°C). Use a food thermometer to ensure the meat has reached a safe temperature. Leftover pork should be refrigerated promptly and reheated thoroughly.

Responding to Suspected Salmonella Infection

If you suspect you have salmonellosis after eating pork, the response depends on symptom severity. For mild cases, manage symptoms at home by drinking plenty of fluids, like water or electrolyte beverages, to prevent dehydration caused by diarrhea and vomiting. Getting adequate rest also helps your body fight the infection.

Medical attention should be sought if symptoms become severe. A visit to a healthcare provider is warranted for:

• A high fever
• Signs of dehydration (like little to no urination or dizziness)
• Diarrhea that lasts more than three days
• Bloody stools

Individuals in high-risk groups, such as the elderly, infants, and those with compromised immune systems, should contact a doctor even with milder symptoms. A physician can confirm a Salmonella diagnosis through a lab test and determine the appropriate treatment.