Use a meat thermometer to ensure that the meat is thoroughly cooked. Don't cut or eat the meat for at least three minutes after you've removed it from the heat. For whole cuts and ground varieties of poultry, cook to a temperature of at least 165 F (74 C). Cook pork and meat from wild animals to an internal temperature of 160 F (71 C) throughout. Be sure to thoroughly cook cuts of meat until brown. Follow these tips to avoid trichinosis:Īvoid undercooked meat. The best defense against trichinosis is proper food preparation.
Pneumonia - an inflammation of your lungs. Meningitis - an inflammation of the membranes (meninges) and cerebrospinal fluid surrounding your brain and spinal cord. Encephalitis - an inflammation of your brain. Myocarditis - an inflammation of the myocardium, the thick muscular layer of your heart wall. In cases of heavy infestation, larvae can migrate to vital organs, causing potentially dangerous, even fatal, complications, including: Wild animals, such as bears and walruses, are still common sources of infection.Įxcept in severe cases, complications related to trichinosis are rare. Public health measures have greatly decreased the incidence of trichinosis in commercial meats, but noncommercial farm-raised animals - particularly those with access to wild-animal carcasses - have higher rates of infection. Consumption of wild or noncommercial meats. In the United States, higher rates of infection are found in hog-raising regions. Trichinosis is more common in rural areas. Trichinosis infects humans when they eat undercooked infected meat, such as pork, bear or walrus, or other meat contaminated by grinders or other equipment. Wild animals, including bear, continue to be sources of infection. Cattle don't eat meat, but some cases of trichinosis in humans have been linked to eating beef that was mixed with infected pork or ground in a grinder previously used for contaminated pork.ĭue to increased regulation of pork feed and products in the United States, pigs have become a less common source of infection. Pigs and horses can become infected with trichinosis when they feed on garbage containing infected meat scraps. In nature, animals are infected when they feed on other infected animals. 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. Request an Appointment at Mayo Clinic Causes If you experience gastrointestinal problems or muscle pain and swelling about a week after eating pork or wild-animal meat, talk to your doctor. 
If you have a mild case of trichinosis with no symptoms, you might not need medical attention. At this stage, you may experience:Ībout 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. The larvae then penetrate the wall of the small intestine, where they mature into adult worms and mate. Your digestive juices dissolve the cyst, releasing the parasite into your body. You swallow trichinella larvae encased in a cyst. Symptoms can develop with moderate or heavy infestation, sometimes progressing as the parasite travels through your body. Mild cases of trichinosis - those with only a small number of parasites in your body - may cause no recognizable signs or symptoms. Other symptoms usually start two to eight weeks after infection. Abdominal symptoms can occur one to two days after infection.
Signs and symptoms of trichinosis infection and their severity vary depending on the number of larvae consumed in the infected meat. The adults then produce larvae that migrate through various tissues, including muscle tissue, shown here. After you eat trichinella larvae, they mature into adult worms in your small intestine.
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