Can you eat bacon raw?

No, bacon should not be eaten raw, because CDC says curing, smoking or drying pork does not consistently kill Trichinella worms. CDC also says most Yersinia infections come from contaminated food, especially raw or undercooked pork.

Agencies are strictest for people at higher risk of foodborne illness: pregnant women, young children, adults 65 and older, and people with weakened immune systems.

What CDC, FoodSafety.gov and USDA FSIS say

What to avoid

Level E CDC: Meat at risk for contamination includes undercooked pork or wild game, in particular, bear, wild boar, wildcat, fox, wolf, seal, or walrus. CDC, Trichinellosis Prevention, accessed 2026-10-12

How to cook or handle it

Level E FoodSafety.gov: Pork Steaks, roasts, chops 145°F (63°C) Rest time: 3 minutes (Safe Minimum Internal Temperature chart row (cells joined by a space)) FoodSafety.gov, Safe Minimum Internal Temperatures, accessed 2026-10-12
Level E USDA FSIS: Cook all food to these minimum internal temperatures, as measured with a food thermometer, before removing food from the heat source. USDA FSIS, Safe Minimum Internal Temperature Chart, accessed 2026-10-12

Why the advice exists

Level E CDC: Curing (salting), drying, smoking, or microwaving meat alone does not consistently kill the worms. CDC, Trichinellosis Prevention, accessed 2026-10-12
Level E CDC: Most Yersinia infections happen by eating contaminated food, especially raw or undercooked pork. CDC, Yersinia Prevention, accessed 2026-10-12

Word-for-word quotes from official US sources. Level E means the position of an expert body. How we grade evidence.

What studies found

Level C Observational data link eating raw or undercooked meat, including sausages and salami, to 1.2 to 1.3 times the risk of Toxoplasma gondii infection compared with thoroughly cooked meat. Vector Borne Zoonotic Dis, 2021

Levels: A is a meta-analysis of trials, B a randomized trial, C an observational study, D lab or animal work, E an expert position. How we grade evidence.

In practice

Bacon looks preserved, which is why people ask. It is cured pork, and CDC says curing, smoking or drying alone do not reliably kill Trichinella worms.

Trichinella is not the only concern. Observational data link eating raw or undercooked meat, including sausages and salami, to 1.2 to 1.3 times the risk of Toxoplasma infection compared with thoroughly cooked meat (Level C).

Cook bacon through before eating it. People at higher risk of food poisoning, including pregnant women, young children, adults 65 and older and people with weakened immune systems, have the most reason to be strict about it.

Evidence behind this note

Level C Observational data link eating raw or undercooked meat, including sausages and salami, to 1.2 to 1.3 times the risk of Toxoplasma gondii infection compared with thoroughly cooked meat. Vector Borne Zoonotic Dis, 2021

Written from the agency positions and data on this page, reviewed by the Bioma editorial system. How we verify.

Keep exploring

Sources

CDC, Trichinellosis Prevention, https://www.cdc.gov/trichinellosis/prevention/index.html (accessed 2026-10-12)
CDC, Yersinia Prevention, https://www.cdc.gov/yersinia/prevention/index.html (accessed 2026-10-12)
FoodSafety.gov, Safe Minimum Internal Temperatures, https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures (accessed 2026-10-12)
USDA FSIS, Safe Minimum Internal Temperature Chart, https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart (accessed 2026-10-12)
Evidence cards: each study above links to its source. Card review dates are listed in our methodology.

Agency pages checked 2026-10-12. Bioma Learn provides information, not medical advice.