How severe the symptoms are depends on how many worms were eaten in the meat. Most people have no symptoms or very mild symptoms. Symptoms usually begin 1 to 2 weeks after exposure. Diarrhea, nausea, vomiting and stomach cramps appear first, followed by muscle pain, eye swelling, fatigue, headache and chills. With severe infection, some people may have difficulty moving around or breathing.
Death can occur.
You cannot tell without seeing your doctor. Always wash hands after handling raw meat. Cook meat products until juices run clear or reach an internal temperature of 170 F. Curing, drying, smoking or microwaving does not always kill the worms. Use separate cutting boards for meat and other foods. Carefully clean all grinders, cutting boards, work surfaces, and utensils with soap and hot water after preparing raw meat.