Materiały źródłowe

• #1 Trichinosis – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK536945/

  Trichinosis or trichinellosis is a helminth infection primarily transmitted via the ingestion of improperly prepared food. Pork and its byproducts are the primary sources of infection. […] It is important for patients to know smoking or salting meat does not kill trichinella cysts. When freezing, meat that is less than 6 inches should remain frozen for 20 days at -15 C, for 10 days at -23 C, or 6 days at -30 C. […] Improvement in agricultural and food processing standards has minimized the risk of infection in commercial meat. Populations at the highest risk are those that consume undercooked or raw wild game meat or noncommercial sources of pork.

• #2 Trichinosis: Causes, Symptoms, Treatment & Prevention

  https://my.clevelandclinic.org/health/diseases/7142-trichinosis

  You can develop trichinosis (trichinellosis) by eating undercooked meat infected with Trichinella roundworms. Cooking meat at recommended temperatures can help prevent being infected. […] You cant tell if the meat youre eating has worms just by looking at it. Parasites can only be seen with a microscope. However, there are several things you can do to reduce your risk of being infected with trichinosis. One basic thing is to always wash your hands with soap and water before and after you touch raw meat or any food. […] Be sure you cook any meat you eat, especially pork and wild game, thoroughly. Use a food thermometer to cook it to recommended temperatures, after washing your thermometer with soap and water. […] Freeze pork, or any meat, that is less than 6 inches thick for 20 days at -15 degrees Centigrade, for 10 days at -23 Centigrade or six days at -30 degrees Centigrade.

• #3 Progress in Treatment and Prevention of Trichinellosis | OMICS International

  https://www.omicsonline.org/open-access/progress-in-treatment-and-prevention-of-trichinellosis-2090-7214-1000251.php?aid=65895

  Trichinellosis is a foodborne parasitic zoonosis caused by eating raw or uncooked meat of animals infected with Trichinella species. […] Preventing infection is crucial for combating human and mammal trichinellosis. Designing effective vaccines and developing promising probiotics may be future preventive strategies against infection with Trichinella spiralis infection. […] Therefore, preventing the infection in the first place can be considered a promising tool against trichinellosis. Significant efforts have been made to design effective vaccines against T. spiralis infection. […] Induction of therapeutic and protective responses in T. spiralis infection should activate both innate and acquired immunological mechanisms to block the establishment of the parasite in the host. […] The potential use of probiotics to control enteric infections has generated tremendous interest in the last decade. Probiotics can prevent enteric infections by three major strain-specific mechanisms relying on modulation of the intestinal environment, immune modulation and secretion of active molecules. […] This promising probiotic strain may be a safe natural protective agent against T. spiralis infection.

• #4 How to Prevent Trichinellosis | Trichinellosis (Trichinosis) | CDC

  https://www.cdc.gov/trichinellosis/prevention/index.html

  Cook meat to safe temperatures to kill Trichinella. […] Use a food thermometer to measure the internal temperature of cooked meat. […] Do not feed uncooked meat or scraps to animals. […] Cooking meat to safe internal temperatures is the best way to avoid many foodborne diseases, including trichinellosis. […] Freezing pork less than 6 inches thick for 20 days at 5F (-15C) will kill any worms. […] Cleaning meat grinders thoroughly after each use helps prevent the spread of trichinellosis and other foodborne diseases. […] To help prevent Trichinella infection in animals, do not allow pigs to eat uncooked meat, scraps, or carcasses of any animals, including rats, which may be infected with Trichinella.

• #5 Trichinosis Fact Sheet

  https://www.health.ny.gov/diseases/communicable/trichinosis/fact_sheet.htm

  The best prevention is to make sure that pork products are properly cooked. Cook meat to 145 F as measured with a food thermometer placed in the thickest part of the meat, then allow the meat to rest for three minutes before carving or consuming.

• #6 Trichinosis – Symptoms & causes – Mayo Clinic

  https://www.mayoclinic.org/diseases-conditions/trichinosis/symptoms-causes/syc-20378583

  The best defense against trichinosis is proper food preparation. Follow these tips to avoid trichinosis: […] Avoid raw or undercooked meat. Be sure to thoroughly cook cuts of meat until brown. Cook pork and meat from wild animals to an internal temperature of 160 F (71 C) at the center. Use a meat thermometer to make sure the meat is thoroughly cooked. […] Freeze pork. Freezing pork that is less than 6 inches thick at 5 F (-15 C) for three weeks will kill the roundworm parasites. But roundworm parasites in wild-animal meat won’t die by freezing, even over a long period. […] Know that other processing methods don’t kill parasites. Other methods of meat processing or preserving, such as smoking, curing and pickling, don’t kill roundworm parasites in infected meat. Also, microwave cooking isn’t recommended as a way to kill roundworm parasites. This is because using a microwave doesn’t provide even cooking to ensure all parasites are killed. […] Clean meat grinders thoroughly. If you grind your own meat, make sure the grinder is thoroughly cleaned after each use. […] Hand washing. Wash your hands thoroughly with soap and water for 20 seconds after handling raw meat. This can prevent spreading infection to other food.

• #7 Trichinosis – Infectious Diseases – Merck Manual Professional Edition

  https://www.merckmanuals.com/professional/infectious-diseases/nematodes-roundworms/trichinosis

  Trichinosis is prevented by cooking pork or meat from wild animals until brown (71 C [160 F] throughout). Larvae can be killed in pork C (-5 F) for 20 days. Freezing is not recommended for meat from wild animals because they may be infected with Trichinella species that are resistant to low temperatures. […] Smoking, microwave cooking, or salting meat does not reliably kill larvae. […] Meat grinders and other items used to prepare raw meat should be thoroughly cleaned. Handwashing with soap and water is also important. […] Domestic swine should not be fed uncooked meat. […] Thoroughly cooking or freezing pork or cooking meat from wild animals can prevent trichinosis.

• #8 Trichinosis Fact Sheet – MN Dept. of Health

  https://www.health.state.mn.us/diseases/trichinosis/trichinosis.html

  The best way to prevent trichinosis is to cook meat to safe internal temperatures: at least 165F for wild game and at least 160F for pork. Cooking temperature should be verified with a meat thermometer. […] Additional measures to prevent trichinosis include safe handling of raw meat (i.e., separating raw or undercooked meat and its juices from other foods), thorough cleaning of any equipment used to prepare the meat, and hand washing after handling raw meat, are also recommended.

• #9 CDC details 2023 trichinellosis outbreak linked to undercooked bear meat | CIDRAP

  https://www.cidrap.umn.edu/foodborne-disease/cdc-details-2023-trichinellosis-outbreak-linked-undercooked-bear-meat

  A 2023 outbreak of trichinellosis tied to undercooked bear meat in western North Carolina points to the need for local health departments and wildlife managers to educate people about safe wild-game meat preparation, say investigators from the Centers for Disease Control and Prevention (CDC) and the North Carolina Department of Health and Human Services. […] Cooking wild game meat to an internal temperature 165F (74C) is necessary to kill Trichinella spp. parasites. […] „Communication of safe wild game meat preparation is the most effective way to prevent trichinellosis,” the authors wrote. „Diagnostic antibody tests might have poor accuracy, and treatment costs can be substantial. Cooking wild game meat to an internal temperature 165F (74C) is necessary to kill Trichinella spp. parasites.”

• #10 Trichinosis (Trichinellosis): Background, Pathophysiology, Epidemiology

  https://emedicine.medscape.com/article/230490-overview

  Adequate cooking and freezing methods prevent trichinosis. […] The most effective measure to eradicate Trichinella species is by adequate cooking to kill the parasite. The current recommendation for heating is 160F (71C) for all food-borne disease. Trichinella species typically can be killed by adequate cooking to 140F (60C) for 2 minutes or 131F (55C) for 6 minutes. If no trace of pink in fluid or flesh is found, these temperatures have been reached. […] Freezing also is an effective method for killing most species of Trichinella. For a 6-inch piece of meat, the recommended temperatures to kill larvae are as follows: 5F (-15C) for 20 days, -10F (-23C) for 10 days, -20F (-29C) for 6 days. […] Salting, smoking, or drying the meat does not kill cysts.

• #11 Prevention and Control of Trichinella in Pork Products – Revision 2 | Food Safety and Inspection Service

  http://www.fsis.usda.gov/policy/fsis-directives/7320.1

  2. Cooking instructions that result in a RTE product (e.g., “Cook to an internal temperature of 145 degrees Fahrenheit as measured by a food thermometer and allow to rest for 3 minutes before serving”); and […] 3. SHIs if the product is raw or the pork ingredient is NRTE. […] […] […] If IPP determine that a product’s special labeling does not contain all of the features outlined in the establishment’s hazard analysis, then IPP are to conduct the appropriate HACCP task for the product category according to FSIS Directive 5000.1.

• #12 FSHN10-05/FS153: The Cause of Trichinosis and Its Prevention Through Safe Food Handling Practices

  https://edis.ifas.ufl.edu/publication/FS153

  The following are effective home cooking guidelines and recommendations to protect against trichinosis: Fresh pork, uncured pork chops greater than or equal to one inch in thickness, and cured picnic shoulders should be heated to an internal temperature of 170F (McWilliams 1974). The most effective method for cooking pork greater than 1 inch in thickness is the use of moist heat, such as in braising, as unpalatable damage to or burning of the surface of the meat may occur if an attempt is made to fry thick pork to the necessary internal temperature (McWilliams 1974). All hams that have not been heated during processing should be cooked to an internal temperature of 165F-170F. Heat-cured hams and tenderized hams, which are only partially cooked during processing and are labeled „cook before eating,” should be cooked to an internal temperature of 160F. Those hams labeled „ready-to-eat” have been cooked to doneness during processing and may generally be cooked according to the preference of the consumer (McWilliams 1974). While cooking meat, it is better to use a well-calibrated meat thermometer instead of a doneness timetable, as such timetables don’t take into account the varying amounts of bone and fat in the product, which affect cooking time (McWilliams 1974). Trichinae are not always killed by microwaving, smoking, curing, or drying (CDC 2012).

• #13 Trichinellosis in Animals – Generalized Conditions – Merck Veterinary Manual

  https://www.merckvetmanual.com/generalized-conditions/trichinellosis/trichinellosis-in-animals

  Prevention of disease in people is accomplished via appropriate meat inspection practices and proper cooking or freezing of meat and meat products. […] The objective is to prevent ingestion and thus infection by any animal or human of viable Trichinella larvae. In pigs, this may be accomplished with good management that includes controlling rodents, cooking garbage (fed to the pigs) for 30 minutes at 212F (100C), and preventing cannibalism (ie, tail biting) and access to wildlife carcasses. […] Inspection of meat for viable trichinae at the time of slaughter (by means of digestion methods) is effective to prevent human infection in many countries. […] In North America, the assumption is that pork may be infected; therefore, those products labeled ready to eat must be processed by adequate heating, freezing, or curing to kill larvae before marketing. […] Freezing pork at an appropriate temperature for an appropriate time is also effective (5F [15C] for 20 days, 9.4F [23C] for 10 days, or 22F [30C] for 6 days).

• #14 Trichinosis | MedLink Neurology

  https://www.medlink.com/articles/trichinosis

  In addition, pork less than six inches thick can be rendered safe if frozen to -5F (-17C) for 20 days, -10F (-23C) for 10 days, or -20F (-29C) for six days. […] It should be noted that muscle larvae of Trichinella nativa, its related genotype Trichinella T6, and Trichinella britovi can survive extended periods of freezing in the muscles of some of their natural hosts, including pigs. […] Therefore, pork from areas where T britovi is endemic, especially countries in Europe, should not be treated by freezing alone as a method to protect human health. […] Noncommercial sources of meats, as from wild animals and small rural farms not using modern hog management practices, still represent a significant health problem. […] Public education concerning the potential dangers of eating any raw meat product or wild game is important in the prevention of Trichinella infection.

• #15 Trichinosis – Augusta HealthSearchClose SearchSearch IconSearch IconClose Search IconMobile Menu IconMobile Menu Close IconInstagramFacebookTwitterYoutube

  https://www.augustahealth.com/disease/trichinosis/

  The best defense against trichinosis is proper food preparation. Follow these tips to avoid trichinosis: […] Avoid undercooked meat. Be sure to thoroughly cook cuts of meat until brown. Cook pork and meat from wild animals to an internal temperature of 160 F (71 C) throughout. For whole cuts and ground varieties of poultry, cook to a temperature of at least 165 F (74 C). Don’t cut or eat the meat for at least three minutes after you’ve removed it from the heat. […] Use a meat thermometer to ensure that the meat is thoroughly cooked. […] Freeze pork. Freezing pork that is less than six inches thick for three weeks will kill parasites. However, trichinella parasites in wild-animal meat are not killed by freezing, even over a long period. […] Know that other processing methods don’t kill parasites. Other methods of meat processing or preserving, such as smoking, curing and pickling, don’t kill trichinella parasites in infected meat. […] Clean meat grinders thoroughly. If you grind your own meat, make sure the grinder is cleaned after each use.

• #16 FSHN10-05/FS153: The Cause of Trichinosis and Its Prevention Through Safe Food Handling Practices

  https://edis.ifas.ufl.edu/publication/FS153

  To prevent cross-contamination of uninfected meat with infected meat, it is highly recommended that the equipment used to process meat, particularly grinders, be regularly cleaned and sanitized. This decreases the likelihood that infection from one source will subsequently contaminate another (CDC 2012). […] Performed under very carefully controlled conditions, the food industry may attempt to destroy trichinae through curing and smoking, pickling, freezing, or cooking and canning (Dresser and Bellenir 1995). However, the International Commission on Trichinellosis (ICT) only recognizes three methods for reducing the number of larvae in meats to safe levelsfreezing, irradiating, or cooking (ICT 2007). […] Trichinella can typically be inactivated through freezing at specific time/temperature intervals (Table 1). However, Trichinella found in many arctic animals are resistant to freezing and can survive as long as four years at -18C (Kapel et al. 1999), suggesting that meat from arctic or Antarctic animals should be cooked rather than frozen to inactivate Trichinella.

• #17 Trichinosis: Causes, Symptoms, Treatment & Prevention

  https://my.clevelandclinic.org/health/diseases/7142-trichinosis

  U.S. cases of trichinosis in previous years were caused by eating undercooked pork, but a successful education campaign reduced those numbers. However, many people still dont cook game meats correctly. Also, most people dont know that salting meat doesnt kill the cysts of trichinosis and neither does smoking meats. Jerky has caused some of the recent cases of trichinosis in the U.S.

• #18 CDC – Trichinellosis – Prevention & Control

  http://medbox.iiab.me/modules/en-cdc/www.cdc.gov/parasites/trichinellosis/prevent.html

  The best way to prevent trichinellosis is to cook meat to safe temperatures. A food thermometer should be used to measure the internal temperature of cooked meat. Do not sample meat until it is cooked. […] Curing (salting), drying, smoking, or microwaving meat alone does not consistently kill infective worms; homemade jerky and sausage were the cause of many cases of trichinellosis reported to CDC in recent years. […] Freeze pork less than 6 inches thick for 20 days at 5F (-15C) to kill any worms. […] To help prevent Trichinella infection in animal populations, do not allow pigs or wild animals to eat uncooked meat, scraps, or carcasses of any animals, including rats, which may be infected with Trichinella.

• #19 Trichinosis (Trichinellosis) Treatment & Management: Approach Considerations, Medical Care, Surgical Care

  https://emedicine.medscape.com/article/230490-treatment

  The following suggestions for prevention and control of trichinosis in humans have been adapted from the World Health Organization: […] Cook meat to safe temperatures, using a food thermometer to measure the internal temperature of the cooked meat. […] Ensure appropriate temperatures are reached for different types of meat. […] Wash hands and other food preparation and storage equipment with warm water and soap after handling raw meat. […] Ensure proper hygiene during preparation, serving, and storage of food. […] Freezing does not always ensure that all of the Trichinella will be destroyed. […] It is recommended that proper temperatures be maintained for at least 1 minute. […] Trichinella infection in animal populations can be prevented by not allowing domesticated and wild animals to eat uncooked meat of any animals that may be infected with Trichinella.

• #20 Trichinosis: Causes, symptoms, and treatment

  https://www.medicalnewstoday.com/articles/trichinosis

  To prevent trichinosis, the CDC note that people must cook meat to safe temperatures. A food thermometer can help people determine when meat is fully cooked. The CDC also suggest: […] washing the hands with warm water and soap after handling raw meat […] freezing pork less than 6 inches thick for 20 days at 5F (-15C) […] cleaning meat grinders thoroughly after each use.

• #21 Trichinellosis (Trichinosis) – Epidemiology

  https://www.vdh.virginia.gov/epidemiology/epidemiology-fact-sheets/trichinellosis-trichinosis/

  The most important precaution is to make sure that all fresh meats, especially pork and pork products and meat from wild animals, are properly cooked to safe temperatures. A food thermometer should be used to measure the internal temperature of cooked meat. Do not sample meat until it is cooked. Raw and undercooked meat should be avoided. […] The United States Department of Agriculture (USDA) recommends the following for the preparation of all meats, including wild game: […] Wash your hands with warm water and soap after handling raw meat. […] Curing (salting), drying, smoking, or microwaving meat alone does not consistently kill infective Trichinella worms. […] Freeze pork less than 6 inches thick for 20 days at 5F (-15C) to kill any worms. […] Freezing wild game meats, unlike freezing pork products, may not effectively kill all worms because some worm species that infect wild game animals are freeze-resistant. […] Clean meat grinders thoroughly after each use.

• #22 Trichinosis – NYC Health

  https://www.nyc.gov/site/doh/health/health-topics/trichinosis.page

  The best prevention is to make sure that meat products are properly cooked. Meats should be heated thoroughly to allow all parts to reach at least 160F for at least 15 minutes. […] It is also important not to contaminate food preparation surfaces with raw meat. Cutting boards, counters and utensils used to prepare food should be washed with hot soapy water before and after handling raw meat.

• #23 Trichinosis: Beware of Worms

  https://www.poison.org/articles/trichinosis

  Use a meat thermometer to cook meat to an internal temperature of 160 degrees F. […] Clean meat grinders after each use. […] Do not touch your fingers to your mouth when handling meat. […] Wash hands after handling raw meat. […] Know which processes kill or dont kill parasites. For example, smoking, curing or pickling will not kill roundworms.

• #24 Control and Prevention

  http://www.trichinellosis.org/Control_and_Prevention.html

  Many countries require that pigs (and horses) sold as food animals be tested for Trichinella infection. […] The sanitary certificate should attest that the product has: 1) been tested for Trichinella infection at slaughter and was shown to be negative; 2) originated from a Trichinella free country or territory; or 3) been processed to ensure destruction of Trichinella larvae. […] Consumers of fresh product are advised to cook pork, and other meat products that might serve as a source of Trichinella, to an internal temperature of 70 C. […] Prevention of exposure of domestic pigs to Trichinella, requires implementation of sanitary management practices which: 1) prohibit feeding of animal products (without proper cooking); and 2) preventing exposure to rodents or other potentially infected mammals either directly, or through contamination of feed.

• #25 How can we help you?

  https://www.thepigsite.com/articles/the-cause-of-trichinosis-and-its-prevention-through-safe-food-handling-practices

  Trichinosis is spread to intermediate hosts such as pigs in the same way it is spread to humans: through food. Trichinella worms typically infect less than 0.2 per cent of grain-fed hogs, but tend to infect hogs fed on uncooked garbage much more frequently (McWilliams, 1974). […] Because of the risks associated with uncooked garbage, all states in the US are required to cook garbage thoroughly before it is fed to swine (McWilliams, 1974). […] In addition to the proper feeding of hogs and cooking of garbage, certain methods of animal husbandry may be used to prevent trichinosis in livestock. One method is total isolation, in which domestic animals are raised entirely indoors, leaving little to no opportunity for parasitic infection. […] Alternatively, the regular rotation or renovation of pastures may serve to limit the amount of exposure of swine to trichinae passed through the feces of other swine (Meyer and Brendemuhl, 2003).

• #26 Trichinosis – Wikipedia

  https://en.wikipedia.org/wiki/Trichinosis

  Testing methods are available for both individual carcasses and monitoring of the herds. Artificial digestion method is usually used for the testing of individual carcasses, while the testing for specific antibodies is usually used for herd monitoring. […] Larvae may be killed by the heating or irradiation of raw meat. Freezing is normally only effective for T. spiralis, since other species, such as T. nativa, are freeze-resistant and can survive long-term freezing. […] Incidence of infection can be reduced by: Keeping pigs in clean pens, with floors that can be washed (such as concrete); Not allowing hogs to eat carcasses of other animals, including rats, which may be infected with Trichinella; Cleaning meat grinders thoroughly when preparing ground meats; Control and destruction of meat containing trichinae, e.g., removal and proper disposal of porcine diaphragms before public sale of meat.

• #26 Trichinosis – Wikipedia

  https://en.wikipedia.org/wiki/Trichinosis

  The best way to prevent trichinosis is to fully cook meat. A food thermometer can verify that the temperature inside the meat is high enough. […] Laws and rules for food producers may improve food safety for consumers, such as the rules established by the European Commission for inspections, rodent control, and improved hygiene. A similar protocol exists in the United States, in the USDA guidelines for farms and slaughterhouse responsibilities in inspecting pork. […] Public education about the dangers of consuming raw and undercooked meat, especially pork, may reduce infection rates. Hunters are also an at-risk population due to their contact and consumption of wild game, including bears. As such, many states, such as New York, require the completion of a course in such matters before a hunting license can be obtained.

• #27 Trichinosis | 5-Minute Pediatric Consult

  https://peds.unboundmedicine.com/pedscentral/view/5-Minute-Pediatric-Consult/617715/4/Trichinosis

  Consume only fully cooked meat, pork, and wild game; meat should reach 145F internally, no pink color. […] Freezing kills T. spiralis in pork (6 inches thick) at 20F for 6 days, 10F for 10 days, and 5F for 20 days. […] Freezing may not kill other Trichinella species, particularly in wild game. […] Curing, smoking, salting, and drying meat (including jerky) are not reliable sterilization methods. […] Routinely clean meat processing equipment. […] Irradiation may not kill Trichinella but should prevent replication. […] Avoid feeding swine uncooked meat scraps. […] Actively control reservoir hosts (e.g., rodents).

• #28 FSHN10-05/FS153: The Cause of Trichinosis and Its Prevention Through Safe Food Handling Practices

  https://edis.ifas.ufl.edu/publication/FS153

  In addition to the proper feeding of hogs and cooking of garbage, certain methods of animal husbandry may be used to prevent trichinosis in livestock. One method is total isolation, in which domestic animals are raised entirely indoors, leaving little to no opportunity for parasitic infection. However, this method is not economically feasible for most domesticated animals, and it is likely to be considered by some as objectionable from a holistic point of view. Alternatively, the regular rotation or renovation of pastures may serve to limit the amount of exposure of swine to trichinae passed through the feces of other swine (Meyer and Brendemuhl 2003). […] Many de-worming chemicals have been shown to safely control internal parasites in swine, as long as the manufacturer’s instructions are strictly followed. Some of the most effective include Dichlorvos, Levamisole, and Pyrantel (Meyer and Brendemuhl 2003).

• #29 How can we help you?

  https://www.thepigsite.com/articles/the-cause-of-trichinosis-and-its-prevention-through-safe-food-handling-practices

  Many de-worming chemicals have been shown to safely control internal parasites in swine, as long as the manufacturer’s instructions are strictly followed. Some of the most effective include Dichlorvos, Levamisole, and Pyrantel (Meyer and Brendemuhl, 2003). […] To prevent cross-contamination of uninfected meat with infected meat, it is highly recommended that the equipment used to process meat, particularly grinders, be regularly cleaned and sanitised. […] Performed under very carefully controlled conditions, the food industry may attempt to destroy trichinae through curing and smoking, pickling, freezing, or cooking and canning (Dresser and Bellenir,1995). […] However, the International Commission on Trichinellosis (ICT) only recognises three methods for reducing the number of larvae in meats to safe levels: freezing, irradiating or cooking (ICT, 2007).

• #30 Trichinellosis

  https://www.ecdc.europa.eu/en/trichinellosis

  Disease prevention is based on accurate meat inspection of all slaughtered pigs and horses, which is mandatory in the European Union, in addition to thorough cooking of meat to adequate temperatures prior to consumption.

• #31 Control and Prevention

  http://www.trichinellosis.org/Control_and_Prevention.html

  Several regulations support programs for certifying pigs free from risk of exposure to Trichinella including, in the EU, SANCO 2075/2005 and, in the U.S., the National Trichinae Herd Certification Program. […] The OIE Terrestrial Animal Health Code specifies that absence of Trichinella infection in pigs can be documented by declaring a country or territory as „Trichinella-free” based on certain criteria. […] Establishing a country or region as free from Trichinella is difficult since the parasite circulates in so many species of wildlife.

• #32 FSHN10-05/FS153: The Cause of Trichinosis and Its Prevention Through Safe Food Handling Practices

  https://edis.ifas.ufl.edu/publication/FS153

  Irradiation has been used to inactivate trichinae in industry. Studies show that treatment of pork with 0.3 kGy of irradiation with Cobalt-60, or irradiation with high energy X-rays are completely effective against Trichinella (Gamble 2001). The ICT considers irradiation to be an effective method for reducing larvae in meat to levels safe for human consumption. The ICT finds that irradiation of products at 0.3 kGy effectively inactivates trichinae, but recommends that irradiation only be used on food that is packaged and sealed (ICT 2007). […] The following describes USDA’s guidelines for commercial cooking of pork products: One of the time and temperature combinations from Table 3 must be used in the heat treatment of all pork muscle tissue (USDA 2001). If the product is not cured or fermented, the time to raise the product temperature from 60F to 120F should not take more than two hours (USDA 2001). All parts of the product should be heated to the appropriate internal temperature. Products heated through submersion in water must remain submerged throughout the heating process (USDA 2001).

• #33 Azthena logo with the word Azthena

  https://www.news-medical.net/health/Trichinellosis-Treatment-and-Prevention.aspx

  Three methods are known to reliably inactivate parasitic larvae in meat. One of them is thorough cooking with the aim of reaching a core temperature of 71 C (159.8 F) or more for at least one minute, which is recognized by the meat turning gray with its fibers being easily separated. […] The other method is freezing, where cuts (or pieces) of meat up to 15 centimeters thick are frozen solid at -15 C for three weeks or more, and cuts of meat up to 50 centimeters thick for four weeks or more. Irradiation is a third method, used in countries where this method is permitted for packaged, sealed food. […] In conclusion, there is an ample amount of evidence that with the use of a diligent reporting and testing system, human trichinellosis can be tracked (and even controlled) to a certain extent. Of course, this requires robust interaction between the public health and veterinary sectors in every country that raises meat for domestic consumption, if we are to minimize the burden of this potentially costly and dangerous disease.

• #33 Azthena logo with the word Azthena

  https://www.news-medical.net/health/Trichinellosis-Treatment-and-Prevention.aspx

  With early diagnosis, Trichnellosis can be treated with prescription drugs. To help prevent infection, efforts must be made to regulate pig farming and inform consumers of the risks of consuming raw or semi-raw meat. […] There are three major principles in the prevention of trichinellosis in humans: consumer education about the risk of consuming raw and semi-raw meat, strict veterinary control over pig farming, as well as control of susceptible animals using standardized artificial digestion methods. […] All meat derived from animals that may potentially harbor Trichinella larvae, but cannot be subjected to inspection by an adequate laboratory method, should undergo an inactivation procedure before being distributed for human consumption. This rule is valid for both commercial and noncommercial meat sources.

• #34 Trichinosis | MedLink Neurology

  https://www.medlink.com/articles/trichinosis

  Since the prevalence of travel-associated trichinosis was reported to be increased, physicians involved in pretravel counseling should provide more information about the dangers of improperly prepared meat products. […] Vaccination has been of interest in the prevention of trichinosis. Live attenuated vaccines, natural antigen vaccines, recombinant protein vaccines, and DNA vaccines have been studied in rodents model. […] Although swine vaccines have been developed, no preventive efficacy has been reported. […] However, new DNA vaccines are under development. These vaccines are promising due to their cost-effectiveness and long-lasting immunity. More research on swine model is needed in the future.

• #35 Trichinella spiralis Infection – StatPearls – NCBI Bookshelf

  https://www.ncbi.nlm.nih.gov/books/NBK538511/

  Trichinellosis is caused by consuming raw or undercooked meat of infected animals. Patients should receive education about the risk of transmission when consuming undercooked or raw meat. […] Patients should be educated to heat the meat to at least 77 degrees Celsius which kills Trichinella larvae. Patients should also receive counseling regarding proper food safety practices. […] Treatment and prevention of trichinellosis require an interprofessional team effort. Collaboration and effective communication between the healthcare team is crucial to ensure excellent patient care.

• #36 Trichinosis: Causes, Symptoms & Prevention Explained

  https://sehathub.com/trichinosis

  Lack of education can be a potential source of trichinosis. Meats from horses, wild animals, exotic cuisines, and cultural practices can be a transmission factor. Education can decrease clinical cases. Healthcare providers should educate patients about the risk of transmission. People should know that only salting and smoking the meat is not enough to kill the trichinella cysts. […] This infectious disease can be prevented by thoroughly cooking meats. Cooked meats should reach a minimum of 160 F internal temperature. This temperature can kill the larvae of Trichinella. […] Properly clean the meat grinders and other kitchen utensils to prepare the meats. […] After preparing the meat, wash your hands with soap. […] If you want to freeze the meat, make sure that the meat is less than six inches in size. […] However, freezing can not kill the larvae of Trichinella in the meats of wild animals. […] Prevention of trichinosis requires interprofessional teamwork.

• #37 Trichinosis | Washington State Department of Health

  https://doh.wa.gov/public-health-provider-resources/notifiable-conditions/trichinosis

  Cook or irradiate all wild game to reliably kill larvae. Regulations to prevent trichinosis require the cooking of garbage and offal fed to swine. […] To educate people about how to reduce their risk of infection.

• #38 Clinical Care of Trichinellosis | Trichinellosis (Trichinosis) | CDC

  https://www.cdc.gov/trichinellosis/hcp/clinical-care/index.html

  Prompt treatment with antiparasitic drugs can help prevent the progression of trichinellosis by killing the adult worms and so preventing further release of larvae. […] The recommended treatment of trichinellosis is either mebendazole or albendazole. […] If treatment is not initiated within the first several days of infection, more prolonged or repeated courses of treatment may be necessary. […] In MDA campaigns for which the World Health Organization (WHO) has determined that the benefits of treatment outweigh the risks, WHO allows use of albendazole in the 2nd and 3rd trimesters of pregnancy. […] However, healthcare providers should balance the risks of treatment for the fetus with the risks of disease progression in the woman in the absence of treatment. […] In MDA campaigns in countries where soil-transmitted helminths are common, World Health Organization (WHO) has determined that the benefits of treatment outweigh the risks and WHO allows use of mebendazole in the 2nd and 3rd trimesters of pregnancy. […] However, in a pregnant woman infected with a soil-transmitted helminth, balance the risks of treatment for the fetus with the risks of disease progression in the woman in the absence of treatment.

• #39 Trichinella spiralis Infection (Trichinosis) – MD Searchlight

  https://mdsearchlight.com/infectious-disease/trichinella-spiralis-infection-trichinosis/

  Trichinellosis is a disease that you can get if you eat raw or undercooked meat from an animal that is infected. Its crucial to be aware of the risk of getting this disease if you consume meat thats not properly cooked. […] The best way to prevent trichinellosis is by heating meat to at least 77 degrees Celsius. At this temperature, the harmful larvae in the meat, known as Trichinella, get killed. Its also important to follow proper food safety practices. Your doctor can provide guidance on how to handle and cook meat safely to avoid diseases like trichinellosis. […] Furthermore, if someone has been exposed to the Trichinella parasite, taking mebendazole within six days of the exposure might possibly help in preventing an infection.

• #40 Trichinosis – Leeds, Grenville and Lanark District Health Unit

  https://healthunit.org/for-professionals/health-care-dental/communicable-disease-resources/reportable-disease-toolkit/trichinosis/

  Eating raw or undercooked meat of animals containing the Trichinella larvae, in particular pork, pork products and beef products. […] Provide education about the illness and how to prevent spread. […] Specific treatment is under the direction of the attending health care provider. Treatment mainly involves administration of anthelmintics such as pyrantel, albendazole, or mebendazole which are effective in the intestinal stage and muscle-stage trichinosis.

• #41 Nunavik Trichinosis Prevention Program – ᒪᑭᕝᕕᒃ – Makivvik

  https://www.makivvik.ca/article/nunavik-trichinosis-prevention-program/

  Since 1992, the Nunavik Trichinosis Prevention Program (NTPP) has been run by Makivviks Nunavik Research Centre. […] Proper tagging and quarantining of walrus meat until after testing are essential to keep Nunavimmiut safe from the parasitic disease. Here are the technical guidelines for the program. […] These guidelines were prepared jointly by the Hunter Support Program of the Kativik Regional Government (KRG), the Nunavik Research Centre (NRC) of Makivvik and the Public Health Department of the Nunavik Regional Board of Health and Social Services (NRBHSS). They are intended to help the municipalities of Nunavik ensure access to Trichinella-free walrus meat when the meat is to be eaten uncooked. […] If the animals are not correctly tagged, they cannot be tested. […] The captain of the boat and the co-ordinator of the Trichinosis Prevention Program are responsible for making sure that all the pieces from the carcass are correctly tagged.

• #42 Nunavik Trichinosis Prevention Program – ᒪᑭᕝᕕᒃ – Makivvik

  https://www.makivvik.ca/article/nunavik-trichinosis-prevention-program/

  The tongue must be tested in order to certify the whole carcass free of the parasite. […] This is a necessary precaution to prevent the public from eating potentially infected walrus meat. Distribution of the meat before knowing the test results could lead to the loss of infected meat. […] The meat should be safely stored in a cool place until the CTPP is informed of the test results. These results will be communicated to the CTPP within 48 hours of the samples arriving at the NRC.

• #43 Black Bear Biology – The Science of Trichinosis – Tactics/Knowledge – Bear Hunting Magazine

  http://www.bear-hunting.com/2024/9/black-bear-biology-the-science-of-trichinosis

  If youre an experienced bear hunter, youve no doubt heard about the perils of Trichinosis, a parasitic infection associated with eating undercooked pork or bear meat. […] Trichinosis prevention may be a topic that hunters only encounter when and if they start predator hunting. Its a lesson well worth learning but preferably not from personal experience. […] Despite their differences, Trichinella species tend to share a similar life cycle, and that cycle is somewhat unusual because it occurs in a single host (most parasites use different hosts for each life stage). […] The standard recommendation to prevent infection is to cook game meat to an internal temperature of 160F (71C), confirm the temperature with a thermometer, and allow the meat to rest for three minutes before cutting. […] While freezing is sometimes recommended for pork, Trichinella species in wildlife can be resistant to this method as weve discussed.

Zobacz więcej