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Trichinosis

Trichinellosis, also called trichinosis (TRICK-a-NO-sis), is caused by eating raw or undercooked pork and wild game products infected with the larvae of a species of worm called Trichinella. Infection occurs worldwide, but is most common in areas where raw or undercooked pork, such as ham or sausage, is eaten.

Manifestations: The first symptoms of trichinosis:
• Nausea
• Diarrhoea
• Vomiting
• Fatigue
• Fever
• Abdominal discomfort
These symptoms are followed by:
• Headaches
• Fevers
• Chills
• Cough
• Eye swelling
• Aching joints
• Muscle pains
• Itchy skin
Abdominal symptoms can occur 1-2 days after infection. Further symptoms usually start 2-8 weeks after eating contaminated meat. Symptoms may range from very mild to severe and relate to the number of infectious worms consumed in meat. Often, mild cases of trichinellosis are never specifically diagnosed and are assumed to be the flu or other common illnesses. If the infection is heavy, patients may experience difficulty co-ordinating movements, and have heart and breathing problems. In severe cases, death can occur.

How does infection occur in humans and animals?
When a human or animal eats meat that contains infective Trichinella cysts, the acid in the stomach dissolves the hard covering of the cyst and releases the worms. The worms pass into the small intestine and, in 1-2 days, become mature. After mating, adult females lay eggs. Eggs develop into immature worms, travel through the arteries, and are transported to muscles. Within the muscles, the worms curl into a ball and encyst (become enclosed in a capsule). Infection occurs when these encysted worms are consumed in meat.

Diagnosis and treatment: A blood test or muscle biopsy can show if you have trichinosis. Several safe and effective prescription drugs are available to treat trichinellosis. Treatment should begin as soon as possible and the decision to treat is based upon symptoms, exposure to raw or undercooked meat, and laboratory test results.

Prevent trichinosis by:
• Cook meat products until the juices run clear or to an internal temperature of 170 o F.
• Freeze pork less than 6 inches thick for 20 days at 5 o F to kill any worms.
• Cook wild game meat thoroughly
• Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not effectively kill all worms
• Cook all meat from pigs or other wild animals
• Do not allow dogs to eat uncooked carcasses of other animals, including rats, which may be infected with trichinosis
• Clean meat grinders thoroughly if you prepare your own ground meats.
Curing (salting), drying, smoking, or microwaving meat does not consistently kill infective worms.