Trichinosis (trik-ih-NO-sis), sometimes called trichinellosis (trik-ih-nuh-LOW-sis), is a type of roundworm infection. Roundworm parasites use a host body to live and reproduce. Occurring primarily among meat-eating animals (carnivores) — especially bears, foxes and walruses — the infection is acquired by eating roundworm larvae in raw or undercooked meat.
When humans eat undercooked meat containing trichinella larvae, the larvae mature into adult worms in the intestine over several weeks. The adult worms then produce larvae that travel through various tissues, including muscle. Trichinosis is most widespread in rural areas throughout the world.
Trichinosis can be treated with medication, though it's not always necessary. It's also easy to prevent.
Source: http://www.mayoclinic.com
Abdominal symptoms can occur one to two days after infection. Other symptoms usually start two to eight weeks after infection. The severity of symptoms usually depends on the number of larvae consumed in the infected meat.
Mild cases of trichinosis — those with only a small number of parasites in your body — may cause no recognizable signs or symptoms. Symptoms can develop with moderate or heavy infestation, sometimes progressing as the parasite travels through your body.
You swallow trichinella larvae encased in a cyst. Your digestive juices dissolve the cyst, releasing the parasite into your body. The larvae then penetrate the wall of the small intestine, where they mature into adult worms and mate. At this stage, you may experience:
About a week after infection, the adult female worms produce larvae that go through the intestinal wall, enter your bloodstream, and eventually burrow into muscle or other tissue. This tissue invasion can cause:
If you have a mild case of trichinosis with no symptoms, you might not need medical attention. If you notice gastrointestinal problems or muscle pain and swelling about a week after eating pork or wild-animal meat, talk to your doctor.
Source: http://www.mayoclinic.com
People get trichinosis when they eat undercooked meat — such as pork, bear, walrus or horse — that is infected with the immature form (larvae) of the trichinella roundworm. In nature, animals are infected when they feed on other infected animals. Pigs and horses can become infected with trichinosis when they feed on garbage containing infected meat scraps. Cattle don't eat meat, but some cases have been linked to eating beef that was mixed with infected pork or ground in a grinder previously used for contaminated pork.
Due to increased regulation of pork feed and products in the United States, pigs have become a less common source of infection. Wild animals, including bear, continue to be sources of infection.
Source: http://www.mayoclinic.com
Trichinella larvae bury themselves inside muscle tissue rather than remain in the intestine as in other roundworm infections, so stool sample tests don't often show evidence of the parasite. The initial diagnosis relies on the classic signs and symptoms — swelling around the eyes, muscle inflammation and fever.
To confirm the diagnosis, your doctor might use these tests:
Source: http://www.mayoclinic.com
Except in severe cases, complications related to trichinosis are rare. In cases of heavy infestation, larvae can migrate to vital organs, causing potentially dangerous, even fatal, complications, including:
Source: http://www.mayoclinic.com
The best defense against trichinosis is proper food preparation. Follow these tips to avoid trichinosis:
Avoid undercooked meat. Be sure whole cuts of meat other than poultry and wild game are cooked to an internal temperature of 145 F (63 C) throughout, and don't cut or eat the meat for at least three minutes after you've removed it from the heat. Cook ground pork and beef to at least 160 F (71 C). They can be eaten immediately after cooking.
Using a meat thermometer is the best way to ensure the meat is thoroughly cooked.
Avoid undercooked meat. Be sure whole cuts of meat other than poultry and wild game are cooked to an internal temperature of 145 F (63 C) throughout, and don't cut or eat the meat for at least three minutes after you've removed it from the heat. Cook ground pork and beef to at least 160 F (71 C). They can be eaten immediately after cooking.
Using a meat thermometer is the best way to ensure the meat is thoroughly cooked.
Source: http://www.mayoclinic.com
Risk factors for trichinosis include:
Source: http://www.mayoclinic.com
We respect your privacy and aim for the best website experience in compliance with local laws. Allowing cookies enables a tailored experience, while disabling them may reduce personalization. For more information, please read our Privacy Policy and Cookie Policy.