Man develops ‘pork worms’ in his brain after years of doing this specific cooking habit. A 52-year-old man, who loved bacon, was taken to hospital for intense migraines and pain at the back of his head. Scans revealed his brain was filled with cyst-like lesions which further testing confirmed were tapeworm larvae, a condition known as cysticercosis.
He spent several weeks in intensive care and was treated with anti-parasite and anti-inflammatory medications. The doctors discovered the likely cause when he admitted to a lifelong preference for lightly cooked (almost raw), non-crispy bacon. Guidelines recommend cooking bacon to at least 145 °F (63 °C) to avoid contamination.
Additional Details from Medical Reporting (LiveScience, People, Guardian…)
The condition was specifically neurocysticercosis, where Taenia solium (pork tapeworm) larvae invade the brain. The man experienced worsening, medication-resistant migraines over about four months, plus pain at the back of his skull. Imaging (CT, MRI) revealed numerous cystic lesions in the brain’s white matter, and fluid buildup was observed around them. Blood tests confirmed the presence of antibodies against T. solium, confirming neurocysticercosis. Though rare in the U.S., there are about 2,000 cases annually, often linked to travel to endemic regions in Latin America, Africa, and Asia. In this case, the patient had not recently traveled. Doctors hypothesized he first acquired an intestinal tapeworm infection (taeniasis) from undercooked bacon, and then infected himself with tapeworm eggs through poor hygiene—autoinoculation. Treatment led to regression of brain lesions and significant improvement in his symptoms.
Imaging Unveils a Disturbing Truth
CT scans and MRI revealed multiple cyst-like lesions scattered across the brain’s white matter, along with abnormal fluid accumulation. Initially puzzling, these findings spurred further investigation.
Parasite Discovered: Neurocysticercosis
Blood tests finally identified antibodies to Taenia solium, the pork tapeworm, confirming the diagnosis of neurocysticercosis—a condition where tapeworm larvae invade the brain.
Unusual Risk in a Clean, Modern Setting
This infection is typically rare in the United States, with about 2,000 cases reported each year—most tied to travel in endemic areas. Yet, this man had no such exposure; his only travel was a cruise two years earlier, making infection from foreign sources unlikely.
The Key Clue: His Love for Soft Bacon
Under questioning, the patient revealed a lifetime preference for lightly cooked, non-crispy bacon. Doctors theorized that this habit could have exposed him to tapeworm larvae, causing an initial intestinal infection (taeniasis). Improper hand hygiene could then have led to self-contamination with tapeworm eggs—autoinoculation—resulting in the larvae lodging in his brain.
Treatment and Recovery
The man spent several weeks in intensive care, receiving anti-parasitic medications (such as albendazole or praziquantel) along with anti-inflammatory drugs to manage swelling caused by the cysts. Over time, his headaches lessened and brain lesions diminished.
Conclusion
Although rare, this case suggests that even in developed regions, eating undercooked pork—or in this case, insufficiently cooked bacon—can pose a potential health risk. It highlights the importance of cooking pork to at least 145 °F (63 °C) (as recommended by the U.S. Department of Agriculture) and maintaining strict hand hygiene to prevent autoinoculation
