worms in leftover sauce

[Anonymous]

Just reiterating earlier post. You must thoroughly defrost meat before cooking it, especially when slow cooking.

[Anonymous]

Ok. Yet another reason to be a vegetarian. But, bacon.

[Anonymous]

Anonymous wrote:Ok. Yet another reason to be a vegetarian. But, bacon.

Salad has its share of problems too, sadly

[Anonymous]

Anonymous wrote:I would get treatment. I’m not a hypochondriac but lived in 3rd world countries growing up where it wasn’t uncommon to get parasites. The tapeworm was the most revolting. And we never ate pork because of the risk.

Yep. This is also why Muslims don't eat pork. (The short version of why, the long version belongs in the religion forum).

[Anonymous]

Are you sure worms and not congealed fat?

[Anonymous]

Anonymous wrote:Doctor here. I would absolutely seek treatment immediately. Sounds totally possible that this is trichinosis or cysticercosis type worms and believe me you do not want those setting up in your muscles or brain. I would get medicated bc I have seen so many cases of cysticercosis presenting with seizures.

Another doctor who agrees you need to see your doctor asap. (Also, I think op’s post is the final push I needed to become a vegetarian.)

[Anonymous]

Definitely get treatment.

Also get a meat thermometer

[Anonymous]

Why on earth didn’t you properly defrost the meat before slow cooking it??

[Anonymous]

Anonymous wrote:Why on earth didn’t you properly defrost the meat before slow cooking it??

Posts like this do not help.

[Anonymous]

What temperature was the slow cook at?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Why on earth didn’t you properly defrost the meat before slow cooking it??

Posts like this do not help.

DP- it could’ve been worded differently, but it is a solid point. It’s incredible How many people don’t know you need to fully defrost first. And since she cooked it on low, it’s likely that the meat never reached the necessary temperature.

[Anonymous]

Anonymous wrote:What temperature was the slow cook at?

She said “low”. It’s a setting on most crock pots.

[Anonymous]

I think you should read up on food safety and safe food handling practices and how to properly thaw meat before cooking ever again.

[Anonymous]

And see a doctor asap.

[Anonymous]

My guess is they weren’t worms. Although I’m not a fan, it’s actually safe to leave pork a little pink in the middle since the risk is actually extremely low nowadays. (I just researched this because I mistakenly ate some undercooked pork at a family member’s house.) It seems very unlikely that worms would survive the cooking process. Bacteria, maybe. Worms, not so much. That said, I’m sure you wouldn’t be the first person to get medical advice over this, so if it would make you feel better, don’t hesitate to do it.