Trichinosis
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
Overview
Risk Factors
History & Symptoms
Diagnosis
Lab Tests
Treatment
Medical Therapy
Epidemiology & Demographics
International Commission on trichinellosis
The International Commission on trichinellosis (ICT) was created in 1958 in Budapest and is aiming to exchange information on the biology, the physiopathology, the epidemiology, the immunology, and the clinical aspects of trichinellosis in humans and animals. Prevention is a primary goal. Since the creation of the ICT, its members (more than 110 from 46 countries) have regularly gathered and worked together during meetings held every 4 years : the International Conference on Trichinellosis.
Primary Prevention
- Cooking meat products until the juices run clear or to an internal temperature of 170 °F (77 °C).
- Freezing pork] less than 6 inches thick for 20 days at 5 °F (−15 °C) or three days at −4 °F (−20 °C) kills larval worms.
- Cooking wild game meat thoroughly. Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not effectively kill all worms. This is because the species of trichinella that typically infects wild game is more resistant to freezing than the species that infects pigs.
- Cooking all meat fed to pigs or other wild animals.
- Keeping pigs in clean pens with floors that can be washed (such as concrete). This is standard in Germany, where raw pork is a common delicacy and trichinosis is rarer than in the U.S.
- Not allowing hogs to eat uncooked carcasses of other animals, including rats, which may be infected with trichinosis.
- Cleaning meat grinders thoroughly when preparing ground meats.
- Control and destruction of meat containing trichinae, e.g., removal and proper disposal of porcine diaphragms prior to public sale of meat.
The Centers for Disease Control and Prevention makes the following recommendation: "Curing (salting), drying, smoking, or microwaving meat does not consistently kill infective worms."[1] However, under controlled commercial food processing conditions some of these methods are considered effective by the United States Department of Agriculture.[2]
References
- ↑ Centers for Disease Control and Prevention, Division of Parasitic Diseases (2004-07-15). "Parasitic Disease Information - Trichinellosis". Retrieved 2007-01-28.
- ↑ United States Department of Agriculture. "Electronic Code of Federal Regulations; Title 9: Animals and Animal Products; PART 318—ENTRY INTO OFFICIAL ESTABLISHMENTS; REINSPECTION AND PREPARATION OF PRODUCTS; § 318.10 Prescribed treatment of pork and products containing pork to destroy trichinae". Retrieved 2007-01-28.
Additional Resources
- The text of the original version of this article was taken from the public domain resource at http://www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm
- Centers for Disease Control and Prevention. Trichinosis Surveillance, United States, 1987-1990, MMWR 1991;40:(SS-3)35-42.
- Moorhead A, Grunenwald PE, Dietz VJ, Schantz PM. Trichinellosis in the United States, 1991-1996: Declining but not gone. Am J Trop Med Hyg 1999; 60:66-69.
- US FDA regulations - Title 9 - Chapter 3 - Part 318 - includes "Prescribed treatment of pork and products containing pork to destroy trichinae."
Web pages
International Commission on trichinellosis web pages bg:Спирална трихина ca:Triquinosi cs:Trichinelóza da:Trikin de:Trichinellose it:Trichinellosi he:שערוניות lt:Trichineliozė sv:Trikinos Template:WH Template:WS