Trichinosis, also known as trichinellosis, is a parasitic infection caused by the roundworm species called Trichinella. This infection primarily occurs when individuals consume raw or undercooked meat, particularly pork, that is contaminated with the larvae of Trichinella.
Trichinosis is usually transmitted through the consumption of raw or undercooked meat infected with Trichinella larvae. The larvae can be found in the muscle tissue of various animals, but pork is the most common source. Other sources may include bear, wild boar, walrus, and certain game meats.
When infected meat is consumed, the larvae are released in the stomach and small intestine of the host. They mature into adult worms and mate, with the female worms producing larvae. The larvae then penetrate the intestinal wall, enter the bloodstream, and are transported to various muscles throughout the body. Within these muscles, the larvae form cysts.
The symptoms of trichinosis can vary from mild to severe. In the early stage, individuals may experience gastrointestinal symptoms such as nausea, vomiting, diarrhea, and abdominal pain. Later on, as the larvae migrate to the muscles, symptoms can include muscle pain, swelling, fever, fatigue, headache, and eye swelling. In severe cases, complications such as myocarditis (inflammation of the heart), encephalitis (inflammation of the brain), and respiratory problems can occur.
Trichinosis can be challenging to diagnose based solely on symptoms, as they can be similar to other conditions. Blood tests can be performed to detect antibodies or specific antigens related to Trichinella infection. In some cases, muscle biopsies may be needed to confirm the presence of larvae.
Treatment for trichinosis typically involves medications such as albendazole or mebendazole, which are effective in killing the adult worms. However, the larvae within muscle tissue may be harder to eliminate. Rest, over-the-counter pain relievers, and anti-inflammatory medications can help manage symptoms.
Proper cooking of meat is crucial to prevent trichinosis. It is recommended to cook meat, especially pork, to an internal temperature of at least 145°F (63°C) or until the juices run clear. Freezing meat at temperatures below -4°F (-20°C) for a certain duration can also kill the Trichinella larvae. Additionally, avoiding the consumption of raw or undercooked meat, particularly from wild or non-inspected sources, is advisable.