Trichinosis risk factors: Difference between revisions
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Revision as of 16:51, 11 December 2012
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
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.