Taeniasis: Infected beef and pork are the main sources. By providing hygienic restrooms, restricted animal roaming, and meat inspection, governments and farmers can lower the incidence of tainted meats. Taeniasis and other infections can be avoided by fully boiling beef and pork products. The thickest part of roasts and steaks should have a centre temperature of at least 145° F for at least 3 minutes. Due to the increased risk of bacterial pathogens, ground meat should reach 160° F.
Cysticercosis: In the human intestine, an adult T. solium pork tapeworm can produce hundreds of thousands of eggs every day, which can endure extreme environmental conditions for months.
When toilet or handwashing facilities are insufficient or misused, such as when food handlers have poor personal hygiene habits, eggs can contaminate surfaces and meals. Regular handwashing, keeping fingers and other items out of the mouth, and avoiding questionable food-service outlets in endemic areas, such as those where people and pigs coexist in close quarters under unsanitary conditions, can all lower the risk of contracting cysticercosis. If a family member or other close contact is found to have taeniasis or cysticercosis, a healthy person should be checked for the infection.
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