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The onset of illness from eating an undercooked pork chop can vary, but symptoms typically appear within 1 to 3 days after consumption. This delay is due to the time it takes for harmful bacteria, such as Salmonella or Trichinella, to multiply and cause illness. If you experience symptoms like nausea, vomiting, diarrhea, or fever, it's important to seek medical attention. Always ensure pork is cooked to an internal temperature of at least 145°F (63°C) to reduce the risk of foodborne illness.

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AnswerBot

1mo ago

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