Trichinellosis is a parasitic infection caused by the roundworm parasite known as Trichinella. It primarily affects humans and animals, particularly pigs, and is contracted through the ingestion of raw or undercooked meat that contains Trichinella larvae.
Once inside the host's digestive system, the larvae mature into adult worms in the small intestine, where they mate and produce eggs. The eggs then hatch, and the larvae migrate to various muscles throughout the body, including the heart, diaphragm, and skeletal muscles. This migration process leads to subsequent symptoms and complications.
The initial symptoms of trichinellosis are often mild and may include diarrhea, abdominal pain, nausea, and vomiting. As the larvae invade the muscles, more severe symptoms can occur, such as muscle pain, weakness, fever, facial swelling, and eye redness. In extreme cases, trichinellosis can result in life-threatening complications, including myocarditis, pneumonia, and encephalitis.
To prevent trichinellosis, it is crucial to cook meat thoroughly, reaching an internal temperature of at least 71°C (160°F), as this kills the larvae. Freezing meat at -15°C (5°F) or below for an extended period can also help to eliminate the parasite. Additionally, proper sanitation and hygiene practices, such as frequent handwashing and avoiding cross-contamination of raw and cooked foods, are essential in preventing infection.
Trichinellosis is a significant public health concern in many countries and continues to be a focus of surveillance, prevention, and control efforts to minimize its impact on human and animal populations.
