The National Institute of Public Health emphasized on Tuesday, in the context of pigs being slaughtered in households for Christmas in December, the importance of testing this meat before consumption.
People can contract trichinosis after consuming raw or undercooked meat from animals that contain the Trichinella parasite.
Infection prevention is based on correct processing and thermal preparation of meat, trichinella testing and storage at appropriate temperatures before consumption, as well as on the inspection of slaughtered animals, according to mandatory standards.
The mortality rate in severe cases of trichinosis infection, even if treatment was followed, is 5%, the INSP reported.
According to the institute, "the greatest risk of infection is through the consumption of meat from pigs raised on the farm, because these, not being sold through retail, are not subject to veterinary inspection, respectively, samples from slaughtered animals are not sent for testing."
"Thermal processing at over 77 degrees C destroys the larvae, whereas the processes of fumigating, drying and salting the meat do not destroy the larvae," warned INSP specialists.
Cleaning meat grinders and other tools after each use, washing hands with warm water and soap before preparing food and after handling raw meat are other preventive measures.
In 2024, 57 cases of the disease were recorded in Romania, approximately twice as many as in 2023.
Milder cases of trichinosis that are treated have a good prognosis, with symptoms disappearing within 2 to 6 months.
INSP recommends the following:
* purchasing animals from veterinary-approved units;
* supplying meat and meat preparations from specialized commercial units that sell only products approved by the sanitary and veterinary authorities;
* sending meat samples from pigs slaughtered on the farm to authorized centers of the sanitary-veterinary authorities for microscopic examination (trichineloscopy) and consuming the meat only after a negative result;
* sending samples of game meat to authorized centers of the sanitary-veterinary authorities for microscopic examination (trichineloscopy);
* do not eat meat until it is completely cooked;
* cleaning utensils that touch the meat;
* washing hands after handling raw meat;
* avoid feeding animals with raw leftovers/giblets/blood from game/pork, these should be thermally processed;
* preventing the appearance of rodents in the household where pigs are raised.
Trichinella has as reservoirs of infection animals in close proximity to humans: pigs, rodents, horses, cats, dogs, nutria, rats, but also wild animals - wild boars, bears, foxes, wolves, martens, badgers, field rodents. Trichinosis is widely spread in animals from Arctic regions - polar bear, arctic fox, seal, walrus, as well as from tropical areas - tiger, jackal, hyena, sperm whale, orca. Pigs and rats are the usual hosts for Trichinella and the most parasitized host species.
The diagnosis of trichinosis takes into account:
* identifying the antecedents and history of infected persons (food and travel history, especially ingestion of meat not tested for trichinosis in the 5 weeks prior to the onset of symptoms);
* symptoms that occur after consuming raw or undercooked meat;
* laboratory tests on blood samples, including identification of antibodies against larvae;
* microscopic examination of muscle biopsy samples;
* microscopic/trichinelloscopic investigation of the meat consumed.
In the first 3-4 weeks, symptoms are nonspecific, often mild, but depend on the stage of the disease.
During the enteric phase, 1-2 days after ingestion of meat infested with larvae, symptoms are mild transient diarrhea and nausea, vomiting, upper abdominal pain, mild fever, and general malaise. 2-6 weeks after ingestion, intestinal symptoms disappear and symptoms of the parenteral stage appear: periorbital or facial edema, diffuse myalgia, and a paralysis-like state. The severity of the disease is correlated with the number of larvae ingested.
"Complications usually occur within the first two weeks. They are mainly observed in severe cases, but have also been reported in moderate cases, in people who have been treated inappropriately (including those for whom treatment was started too late) and, especially, in the elderly. Encephalitis and myocarditis, which can be life-threatening, are often present simultaneously. If the infection is severe, difficulties in coordinating movements and heart and respiratory problems may occur. Severe cases can cause death," the INSP indicated.
As a result, it is recommended to see a doctor or hospital if a person, after consuming or tasting undercooked pork or game, exhibits at least three of the following symptoms: fever, muscle tenderness and pain, diarrhea, facial edema, subconjunctival, subungual and retinal hemorrhages.
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