DRUG INDEX
Trichinosis
(Trichinellosis)
What is trichinosis?
Trichinosis, also called trichinellosis, is caused by eating raw or undercooked pork and wild game products which are infected with the larvae of a species of worm called Trichinella spiralis. Infection occurs worldwide, but is most common in areas where raw or undercooked pork, such as ham or sausage, is eaten.
What are the symptoms of trichinosis?
The initial symptoms of trichinosis are abdominal discomfort, nausea, diarrhea , vomiting, fatigue, and fever.
These symptoms are usually followed by headache , fever, chills, cough, eye swelling, aching joints, muscle pains, itchy skin, and diarrhea or constipation .
As the infection intensifies, patients may experience difficulty coordinating movements, and heart and breathing problems. In severe cases of trichinosis, death can result.
Can you have trichinosis and not know it?
Often, mild cases of trichinosis are never specifically diagnosed and are assumed to be the flu or other common illnesses.
How soon after infection do the initial symptoms of trichinosis appear?
Abdominal symptoms can occur 1-2 days after infection. Further symptoms usually start 2-8 weeks after eating the contaminated meat.
What determines the severity of the symptoms?
Symptoms may range from very mild to severe. The severity of symptoms relates to the number of infectious worms consumed in the meat.
How long do the symptoms of trichinosis last?
For mild to moderate infections, most symptoms subside within a few months. Fatigue, weakness, and diarrhea may last for months.
What is the sequence of developments with the worm that causes trichinosis? When a human or an animal eats meat that contains the infective (infectious) Trichinella cysts, the acid in the stomach dissolves the hard covering of the cyst and releases the worms. The worms pass into the small intestine and, in 1-2 days, become mature. After mating, adult females lay eggs. Eggs develop into immature worms, travel through the arteries, and are transported to the muscles. Within the muscles, the worms curl into a ball and encyst (become enclosed in a capsule). Infection occurs when these encysted worms are consumed in the meat.
Who is at risk for developing trichinosis?
Anyone who eats raw or undercooked meats, particularly pork, bear, wild feline (such as a cougar), fox, dog, wolf, horse, seal, or walrus, is at risk for acquiring trichinosis.
Can I spread trichinosis to others?
No. Infection can only occur by eating raw or undercooked meat containing Trichinella worms.
What should I do if I think I have trichinosis?
See your health care provider who can order tests and treat the symptoms of trichinosis infection. If you have eaten raw or undercooked meat, you should tell your health care provider.
How is trichinosis diagnosed?
A blood test or muscle biopsy can diagnose if you have trichinosis.
How is trichinosis treated?
Several safe prescription drugs -- mebendazole (VERMOX) and thiabendazole (MINTAZOL) -- are available to treat trichinosis. Treatment should begin as soon as possible because these drugs are only effective against the worms while they are still within the intestinal tract. Once the worms are in the larval stage encysted in muscles, it is too late. The decision to treat is based upon the history of exposure to raw or undercooked meat and/or the laboratory test results.
Most people with symptoms from a light infection fortunately need only bed rest and drugs such as acetaminophen (TYLENOL) or ibuprofen (ADVIL, MOTRIN, NUPRIN) to treat the fever and pain.
For severe muscle inflammation (myositis) or heart muscle inflammation ( myocarditis ), cortisone-like drugs such as prednisone can be helpful.
How can trichinosis be prevented?
The following are recommendations for the prevention of trichinosis: - Cook meat products until the juices run clear or to an internal temperature of 170 degrees F (77 degrees C).
- Freeze pork less than 6 inches (15 cm) thick for 20 days at 5 degrees F (-15 degrees C) to kill any worms.
- Cook wild game meat thoroughly. (Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not effectively kill all worms).
- Cook all meat fed to pigs or other wild animals and do not allow hogs to eat uncooked carcasses of other animals, including rats (which may be infected with trichinosis).
- Clean meat grinders thoroughly if you prepare your own ground meats.
Does curing (salting), drying, smoking, or microwaving meat make it safe from trichina?
No. Curing (salting), drying, smoking, or microwaving meat does NOT consistently kill the infectious worms.
Is trichinosis common in the United States?
Trichinosis was once very common in the US; however, infection is now relatively rare. From 1982-1986, an annual average of 57 cases per year were reported. The number of cases has decreased because of legislation prohibiting the feeding of raw meat garbage to hogs, commercial and home freezing of pork, and the public awareness of the danger of eating raw or undercooked pork products. Cases are less commonly associated with pork products and are more often associated with eating raw or undercooked wild game meats.
This article is based on information from the Centers for Disease Control and Prevention (CDC) and the American Association of Veterinary Parasitologists (AAVP).
- Trichinosis is caused by eating raw or undercooked pork and wild game.
- The contaminated meat is infected with the larvae of a worm called Trichinella spiralis.
- The initial symptoms of trichinosis are abdominal discomfort, nausea, diarrhea, vomiting, fatigue and fever.
- The severity of symptoms depends on the number of infectious worms consumed in the meat.
- Never eat raw or undercooked pork or wild game.
- If you think you may have trichinosis, seek medical attention.
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