Trichinosis

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
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W8MD medical weight loss NYC and sleep center NYC

Trichinosis
Trichinella spiralis larvae in muscle tissue
Synonyms	N/A
Pronounce	N/A
Specialty	N/A
Symptoms	Diarrhea, abdominal pain, fever, muscle pain, swelling around the eyes
Complications	Myocarditis, encephalitis, pneumonia
Onset	1–2 days after ingestion of larvae
Duration	Weeks to months
Types	N/A
Causes	Eating undercooked or raw pork or wild game infected with Trichinella larvae
Risks	Consumption of undercooked meat, especially pork and wild game
Diagnosis	Serology, muscle biopsy
Differential diagnosis	N/A
Prevention	Cooking meat to safe temperatures, freezing meat
Treatment	Antiparasitic medications such as albendazole or mebendazole, pain management
Medication	N/A
Prognosis	N/A
Frequency	Rare in developed countries
Deaths	Rare

A parasitic disease caused by roundworms of the genus Trichinella''

Trichinosis, also known as trichinellosis, is a parasitic disease caused by roundworms of the genus Trichinella. Infection occurs through the consumption of undercooked or raw meat containing the larvae of the parasite. The most common species responsible for trichinosis in humans is Trichinella spiralis.

Signs and symptoms

The symptoms of trichinosis can vary depending on the number of larvae ingested. Initial symptoms may include gastrointestinal distress such as diarrhea, abdominal pain, and vomiting. As the larvae migrate into muscle tissues, symptoms can progress to include fever, muscle pain, swelling of the face, particularly around the eyes, and fatigue. Severe infections can lead to complications affecting the heart and central nervous system.

Life cycle

Life cycle of Trichinella.

The life cycle of Trichinella begins when a host consumes meat containing encysted larvae. Once ingested, the larvae are released in the stomach and mature into adult worms in the intestines. The adult worms reproduce, and the female worms release larvae that penetrate the intestinal wall and enter the bloodstream. These larvae then migrate to striated muscle tissues, where they encyst and can remain viable for years.

Transmission

Trichinosis is primarily transmitted through the consumption of raw or undercooked meat from infected animals, particularly pork and wild game such as bear, boar, and walrus. The risk of infection is higher in regions where meat is consumed raw or undercooked and where there is inadequate meat inspection.

Pork sausages with inadequate labeling, a potential source of trichinosis.

Diagnosis

Diagnosis of trichinosis is based on clinical symptoms, history of consumption of potentially infected meat, and laboratory tests. Blood tests may show elevated levels of eosinophils, and muscle biopsy can confirm the presence of encysted larvae. Serological tests can also detect antibodies against Trichinella.

Prevention

Preventing trichinosis involves proper cooking of meat to safe temperatures, freezing meat to kill larvae, and ensuring good hygiene practices in meat processing. Public health measures include educating the public about the risks of consuming raw or undercooked meat and implementing strict meat inspection protocols.

Treatment

Treatment for trichinosis includes antiparasitic medications such as albendazole or mebendazole to eliminate adult worms and larvae. Corticosteroids may be prescribed to reduce inflammation and alleviate symptoms in severe cases.

See also

• Parasitic disease
• Roundworm
• Foodborne illness