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==Overview==
Common risk factors in the development of trichinosis disease are: consuming raw or undercooked meat, informal meat transportacion, age, antimicrobial free/organic pork and hunting practices.<ref name="a">Trichinellosis. CDC. http://www.cdc.gov/parasites/trichinellosis/epi.html. Accessed on January 28, 2016</ref><ref name="a">Trichinellosis. CDC. http://www.cdc.gov/parasites/trichinellosis/epi.html. Accessed on January 28, 2016</ref><ref name="pmid22172230">{{cite journal| author=Murrell KD, Pozio E| title=Worldwide occurrence and impact of human trichinellosis, 1986-2009. | journal=Emerg Infect Dis | year= 2011 | volume= 17 | issue= 12 | pages= 2194-202 | pmid=22172230 | doi=10.3201/eid1712.110896 | pmc=PMC3311199 | url=http://www.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pubmed&tool=sumsearch.org/cite&retmode=ref&cmd=prlinks&id=22172230  }} </ref><ref name="pmid19136437">{{cite journal| author=Gottstein B, Pozio E, Nöckler K| title=Epidemiology, diagnosis, treatment, and control of trichinellosis. | journal=Clin Microbiol Rev | year= 2009 | volume= 22 | issue= 1 | pages= 127-45, Table of Contents | pmid=19136437 | doi=10.1128/CMR.00026-08 | pmc=PMC2620635 | url=http://www.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pubmed&tool=sumsearch.org/cite&retmode=ref&cmd=prlinks&id=19136437  }} </ref><ref name="pmid18407758">{{cite journal| author=Gebreyes WA, Bahnson PB, Funk JA, McKean J, Patchanee P| title=Seroprevalence of Trichinella, Toxoplasma, and Salmonella in antimicrobial-free and conventional swine production systems. | journal=Foodborne Pathog Dis | year= 2008 | volume= 5 | issue= 2 | pages= 199-203 | pmid=18407758 | doi=10.1089/fpd.2007.0071 | pmc= | url=http://www.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pubmed&tool=sumsearch.org/cite&retmode=ref&cmd=prlinks&id=18407758  }} </ref><ref name="pmid11716113">{{cite journal| author=Owen IL, Pozio E, Tamburrini A, Danaya RT, Bruschi F, Gomez Morales MA| title=Focus of human trichinellosis in Papua New Guinea. | journal=Am J Trop Med Hyg | year= 2001 | volume= 65 | issue= 5 | pages= 553-7 | pmid=11716113 | doi= | pmc= | url=http://www.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pubmed&tool=sumsearch.org/cite&retmode=ref&cmd=prlinks&id=11716113  }} </ref>


==Risk factors==
==Risk factors==
In the United States, trichinellosis  cases are reported to CDC much less commonly now than in the past. During the late 1940s, when the U.S. Public Health Service began counting cases  of trichinellosis, 400 cases in the United States were recorded each year on average. During 2002-2007, 11 cases were reported to CDC each year on average. The overall number of cases reported has decreased because of improved  pig-raising practices in the pork industry, commercial and home freezing of  pork, and public awareness of the danger of eating raw or undercooked meat  products. The number of cases associated with raw or undercooked wild game meats has remained relatively constant over time. Over the past forty years, few cases of trichinellosis have been reported in the United States, and the risk of trichinellosis from commercially raised and properly prepared pork is very low. However, eating undercooked wild game, particularly bear meat, puts one at risk for acquiring this disease.
Common risk factors in the development of trichinosis disease are:
*Consuming raw or undercooked meat:
**Particularly wild game meat or pork.<ref name="a">Trichinellosis. CDC. http://www.cdc.gov/parasites/trichinellosis/epi.html. Accessed on January 28, 2016</ref>
*Informal or clandestine meat transportation.<ref name="pmid22172230">{{cite journal| author=Murrell KD, Pozio E| title=Worldwide occurrence and impact of human trichinellosis, 1986-2009. | journal=Emerg Infect Dis | year= 2011 | volume= 17 | issue= 12 | pages= 2194-202 | pmid=22172230 | doi=10.3201/eid1712.110896 | pmc=PMC3311199 | url=http://www.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pubmed&tool=sumsearch.org/cite&retmode=ref&cmd=prlinks&id=22172230 }} </ref>
*Age:
**Predominance of infection in adults probably results from culture-driven food behavior. Improperly cooked or prepared meat dishes may be more commonly eaten at adult-oriented events, particularly if alcohol is consumed..<ref name="pmid22172230">{{cite journal| author=Murrell KD, Pozio E| title=Worldwide occurrence and impact of human trichinellosis, 1986-2009. | journal=Emerg Infect Dis | year= 2011 | volume= 17 | issue= 12 | pages= 2194-202 | pmid=22172230 | doi=10.3201/eid1712.110896 | pmc=PMC3311199 | url=http://www.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pubmed&tool=sumsearch.org/cite&retmode=ref&cmd=prlinks&id=22172230 }} </ref>
*Antimicrobial free/organic pork:
**Farmers and produces must certify the safety of the meat by using good practices.<ref name="pmid19136437">{{cite journal| author=Gottstein B, Pozio E, Nöckler K| title=Epidemiology, diagnosis, treatment, and control of trichinellosis. | journal=Clin Microbiol Rev | year= 2009 | volume= 22 | issue= 1 | pages= 127-45, Table of Contents | pmid=19136437 | doi=10.1128/CMR.00026-08 | pmc=PMC2620635 | url=http://www.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pubmed&tool=sumsearch.org/cite&retmode=ref&cmd=prlinks&id=19136437 }} </ref><ref name="pmid18407758">{{cite journal| author=Gebreyes WA, Bahnson PB, Funk JA, McKean J, Patchanee P| title=Seroprevalence of Trichinella, Toxoplasma, and Salmonella in antimicrobial-free and conventional swine production systems. | journal=Foodborne Pathog Dis | year= 2008 | volume= 5 | issue= 2 | pages= 199-203 | pmid=18407758 | doi=10.1089/fpd.2007.0071 | pmc= | url=http://www.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pubmed&tool=sumsearch.org/cite&retmode=ref&cmd=prlinks&id=18407758  }} </ref>
*Hunting practices:
**In some countries such as Papua New Guinea, hunting practices lead men to eat undercooked meat regularly. <ref name="pmid11716113">{{cite journal| author=Owen IL, Pozio E, Tamburrini A, Danaya RT, Bruschi F, Gomez Morales MA| title=Focus of human trichinellosis in Papua New Guinea. | journal=Am J Trop Med Hyg | year= 2001 | volume= 65 | issue= 5 | pages= 553-7 | pmid=11716113 | doi= | pmc= | url=http://www.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pubmed&tool=sumsearch.org/cite&retmode=ref&cmd=prlinks&id=11716113  }} </ref>


==References==
==References==

Revision as of 21:52, 28 January 2016

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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1] Associate Editor(s)-in-Chief: Danitza Lukac

Overview

Common risk factors in the development of trichinosis disease are: consuming raw or undercooked meat, informal meat transportacion, age, antimicrobial free/organic pork and hunting practices.[1][1][2][3][4][5]

Risk factors

Common risk factors in the development of trichinosis disease are:

  • Consuming raw or undercooked meat:
    • Particularly wild game meat or pork.[1]
  • Informal or clandestine meat transportation.[2]
  • Age:
    • Predominance of infection in adults probably results from culture-driven food behavior. Improperly cooked or prepared meat dishes may be more commonly eaten at adult-oriented events, particularly if alcohol is consumed..[2]
  • Antimicrobial free/organic pork:
    • Farmers and produces must certify the safety of the meat by using good practices.[3][4]
  • Hunting practices:
    • In some countries such as Papua New Guinea, hunting practices lead men to eat undercooked meat regularly. [5]

References

  1. ↑ 1.0 1.1 1.2 Trichinellosis. CDC. http://www.cdc.gov/parasites/trichinellosis/epi.html. Accessed on January 28, 2016
  2. ↑ 2.0 2.1 2.2 Murrell KD, Pozio E (2011). "Worldwide occurrence and impact of human trichinellosis, 1986-2009". Emerg Infect Dis. 17 (12): 2194–202. doi:10.3201/eid1712.110896. PMC 3311199. PMID 22172230.
  3. ↑ 3.0 3.1 Gottstein B, Pozio E, Nöckler K (2009). "Epidemiology, diagnosis, treatment, and control of trichinellosis". Clin Microbiol Rev. 22 (1): 127–45, Table of Contents. doi:10.1128/CMR.00026-08. PMC 2620635. PMID 19136437.
  4. ↑ 4.0 4.1 Gebreyes WA, Bahnson PB, Funk JA, McKean J, Patchanee P (2008). "Seroprevalence of Trichinella, Toxoplasma, and Salmonella in antimicrobial-free and conventional swine production systems". Foodborne Pathog Dis. 5 (2): 199–203. doi:10.1089/fpd.2007.0071. PMID 18407758.
  5. ↑ 5.0 5.1 Owen IL, Pozio E, Tamburrini A, Danaya RT, Bruschi F, Gomez Morales MA (2001). "Focus of human trichinellosis in Papua New Guinea". Am J Trop Med Hyg. 65 (5): 553–7. PMID 11716113.

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