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Trichinosis
pig

Trichinosis is worldwide but cases are common in Europe, U.S and Northern Thailand. Cysts with larvae are present in under-cooked meat usually pork. The stomach acids release the larvae from the cyst and they then mature into mature worms in the intestine. New larvae are released in the blood and form cysts in the muscles.

Cysts are killed by cooking all parts >65°C, freezing to -27°C for 36 hours or microwaving. Pricking, smoking, or salting does not affect them.
Most people are asymptomatic.

Abdominal pain and vomiting may happen within 72 hours.

Larvae are released into the circulation between 2-8 weeks later.

Symptoms include fever with chills, conjunctivitis, eye swelling, itchy rash, and shortness of breath, chest pain, diarrhea, muscle pains, muscle spasm, and photophobia.

Symptoms can resolve but muscle pains can last for weeks.

Diagnosis is either made with a blood test or muscle biopsy. Bed rest and antihistamines help. If severe symptoms involving the heart or brain then high dose corticosteroids are used.

Treatment against the worms is best in the first few weeks to prevent them from multiplying and producing migrating larvae.
 

Trichinosis links

Centre for Disease Control

http://www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm

Arctic trichinosis

http://www.epi.hss.state.ak.us/bulletins/docs/b1980_11.htm

Manitoba Health

http://www.gov.mb.ca/health/publichealth/cdc/protocol/trichinosis.pdf

Wildlife Alaska

http://www.wildlife.alaska.gov/aawildlife/disease/guide/muscle2.cfm


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