A big consumer report study found a high rate of contamination in pork chops and ground pork from a kind of bacteria that can send you to the emergency room and dr. Richard besser brings us the whole... See More
A big consumer report study found a high rate of contamination in pork chops and ground pork from a kind of bacteria that can send you to the emergency room and dr. Richard besser brings us the whole picture. Reporter: You don't know its name, but you may be 1 of the 100,000 americans who get sick each year from bacteria called yersinia. And today's study explains why. "Consumer reports" tested pork, the types you'd buy in the supermarket including pork chops and ground pork used often in sauces and sausages. They found that nearly 70 percent of the samples they tested had the dangerous bacteria yersinia on it. Ground pork turned out to be even more risky than pork chops. This should be a wake-up call to the american public in terms of what are we doing in terms of monitor theing the safety of pork and what can we do in the future? Reporter: This bacteria can hit hard in matter of days you'll experience fever, cramps, and bloody diarrhea that may last for weeks. Especially common in children. Cooking the pork thoroughly does kill this bacteria, but be careful. It's easy to spread it to the surfaces of your kitchen the plate, the cutting board, the hands, anything the raw pork touched. Take a look at this kitchen where we handled meat, all the dots germs. The question the quality and the message by "consumer reports" and the u.S. Department of agriculture issued a statement saying pork is safe and the coanies are all in compliance. "Consumer reports" say it stands by the report. What do you do in your own kitchen? You need to cook your bork and bring it to an internal temperature of 145 degrees for whole pork, 160 for ground pork and make sure that you don't contaminate your kitchen by using separate cutting boards for raw foods -- raw pork and vegetables and wash your handles whatever you handle -- bacon too or ground pork? There's never been an outbreak by bacon but you have to treat it like a raw product too and cook it well before you eat it too. Thank you, rich.
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