Trichinosis: Causes, Symptoms, Diagnosis, Treatment, and Prevention
A parasitic infection caused by the roundworm Trichinella spiralis, trichinosis is also known as trichinellosis. Symptoms, diagnosis, treatment, and prevention of this illness are straightforward. You can contract it by eating raw or undercooked meat, particularly pork products containing larvae of the parasite.
Causes
Infection with the Trichinella parasite occurs when raw or undercooked meat infected with it is eaten. Pork, bear meat, wild game, and horse meat are common sources of infection. The parasite larvae encapsulate in the muscle tissue of these animals, and when the meat is consumed, the larvae are released and mature inside the human digestive system, causing infection.
Symptoms
Trichinosis symptoms can range in severity and include:
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Nausea, vomiting, diarrhea, and abdominal pain are among the gastrointestinal symptoms.
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Soreness, swelling, and weakness of muscles, especially in the limbs and around the eyes.
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A low-grade fever, sweating, and chills are common symptoms.
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Inflammation of the muscles of the face can cause swelling, particularly around the eyes.
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Weakness and fatigue are generalized symptoms of fatigue.
Diagnosis
Trichinosis is diagnosed by:
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A healthcare provider will review symptoms and medical history, including recent meat consumption.
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A serological test, such as enzyme-linked immunosorbent assay (ELISA), can detect antibodies produced by the body in response to the Trichinella parasite.
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Occasionally, a muscle biopsy may be performed to identify larvae in muscle tissue.
Treatment
Trichinosis is typically treated with:
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An anthelmintic drug such as albendazole or mebendazole is commonly prescribed to kill the adult worms in the intestine and prevent further larval development.
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Muscle pain and fever can be relieved with over-the-counter pain relievers and anti-inflammatory medications.
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Staying hydrated and getting plenty of rest can boost the body's immune response.
Prevention
Trichinosis can be prevented by:
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Ensure that all meat, especially pork, is cooked thoroughly to a safe internal temperature (at least 160°F or 71°C) to kill any potential Trichinella larvae.
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You should avoid eating raw or undercooked meat, particularly pork and wild game.
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Trichinella larvae can also be killed by freezing meat at sub-zero temperatures for a prolonged period (e.g., -15°C or 5°F for 20 days).
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Handling raw meat properly requires good food hygiene, including washing hands and utensils thoroughly.
