A medical case report serves as a stark reminder of the importance of properly cooking pork. A 52-year-old man was admitted to the hospital after suffering for weeks from excruciating migraines and severe pain at the back of his head. Medical scans revealed the shocking cause: his brain was covered in cyst-like lesions filled with tapeworm larvae.

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The condition, known as cysticercosis, occurs when a person ingests the eggs of the *Taenia solium* tapeworm, which is typically found in pigs. The patient required several weeks of intensive care and was treated with anti-parasitic and anti-inflammatory medications to address the parasites and the swelling they caused.

Doctors solved the mystery when the patient revealed his lifelong breakfast habit: a strong preference for soft, "lightly cooked" bacon that was essentially raw, as he disliked crispy, well-cooked strips. This undercooked pork was identified as the most likely source of the infection.

While infected pork is historically rare in the United States, this case highlights a significant public health concern. Official health guidelines state that bacon should be cooked to an internal temperature of at least 145°F (63°C) to destroy any harmful pathogens. 

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While checking the temperature of thin bacon strips with a thermometer can be challenging, their size also means they cook quickly and thoroughly with just a little extra attention.

To ensure bacon cooks evenly without burning, some experts suggest letting it rest at room temperature for about 15 minutes before cooking. However, meat should never be left out for more than two hours, as this can allow other harmful bacteria to grow.

This alarming story underscores a simple but critical message for home cooks: ensuring your bacon is fully cooked is a vital step in protecting yourself from serious foodborne illness.