Pork is a popular food, but it can hide a tiny parasite called Toxoplasma gondii. Researchers in Denmark created a model to see how this parasite travels from farms to our plates. They found that many pigs are infected with this parasite. This means there are cysts in the pork we eat. Some of these cysts can survive cooking. By the age of 75, about 58. 8% to 88. 8% of people might be infected. Don't worry, just because you're infected doesn't mean you'll get sick.

The study found that conventionally raised pigs pose a bigger risk than organic ones. This is because more people eat conventional pork, even though the risk per portion is higher for organic pork. Undercooked pork, dry-cured sausages, and smoked products are the biggest culprits. The risk of infection per portion for these is 7. 3×10⁻⁴, 4. 7×10⁻⁴, and 1. 2×10⁻⁵, respectively. But the risk from dry-cured sausages is still uncertain because there's not enough data on how well the salting process kills the parasite.

The scientists faced challenges with limited data on salting processes and the complexity of industry standards. But the model provides useful insights. It helps us understand which pork products are riskier. This can guide better choices and policies.

The age-specific prevalence of infection might not be very useful for public health decisions. But knowing which pork products are riskier can help us make better choices. If you love pork, just make sure to cook it thoroughly. And if you're feeling extra cautious, maybe opt for organic. But remember, this is just one study, and there's still a lot we don't know about this sneaky parasite.

Pork and Parasites: Safe Eating Tips

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