Trichinellosis: A Hidden Threat in Meat Consumption
Trichinellosis, also known as trichinosis, is a serious infectious disease caused by larvae of parasitic worms. Although it does not spread from person to person, it can easily affect individuals who consume contaminated meat. Globally, approximately 10,000 cases of trichinellosis are reported annually, with a significant increase in cases in Romania last year, where 31 cases were treated, compared to the previous year.
Salt and smoke do not destroy Trichinella spp larvae. PHOTO: archive Adevărul
The Risk of Infection from Home-Reared Pigs
Specialists from the National Institute of Public Health state that the primary source of trichinellosis infection is the consumption of raw or undercooked meat, or meat products containing larvae of these parasitic worms (Trichinella spiralis). This includes pork, beef, nutria, and game meat (wild boar, bear).
In Romania, the highest risk of infection comes from consuming meat from home-reared pigs, as these animals, not being sold in retail, are not subject to veterinary inspection and testing for parasites. During the Christmas season, when many rural households still slaughter pigs, veterinary clinics offer trichinelloscopy examinations for a fee.
While cooking meat at high temperatures can destroy the larvae, methods like salting or smoking do not reduce the risk of infection. Even a small amount of raw meat consumption, such as tasting during food preparation, can put individuals at risk of trichinellosis.
Prevention Measures: Freezing as a Method
When purchasing pork meat, it is crucial to ensure it comes from a reliable, sanitary-veterinary approved source. If slaughtering pigs at home, a microscopic examination by a veterinarian is mandatory before consumption. Freezing meat before cooking is recommended to reduce the risk of infection.
Health experts advise freezing the meat at temperatures between -15°C and -25°C for 20-30 days, ensuring the meat reaches an internal temperature of over 71°C during cooking to kill any potential larvae. Proper hygiene practices, including cleaning utensils, meat grinders, and washing hands thoroughly after handling raw meat, are essential to prevent contamination.
The Longevity of Parasitic Worms in Muscle Tissues
Consuming meat contaminated with Trichinella spiralis larvae can lead to various symptoms, with the clinical manifestation depending on the quantity and infestation level of the meat ingested. The larvae mature into adult worms in the intestines, then migrate to muscle tissues, where they can encapsulate and survive for up to 40 years.
Symptoms of trichinellosis include fever, muscle pain, diarrhea, facial swelling, and various hemorrhages. Suspected cases are reported and diagnosed through laboratory tests to detect specific antibodies or larvae in muscle biopsies.
Conclusion
Trichinellosis remains a significant health concern, especially in regions where home-reared meat consumption is prevalent. Adhering to proper food safety measures, such as thorough cooking and freezing, can help prevent infection and mitigate the risks associated with this parasitic disease.
FAQs
Q: Can trichinellosis be transmitted from person to person?
A: No, trichinellosis is not a contagious disease and does not spread from human to human.
Q: What are the main sources of trichinellosis infection?
A: Consuming raw or undercooked meat, particularly from home-reared pigs, is the primary source of trichinellosis infection.