The best prevention is to make sure that pork products are properly cooked. The desirable temperature is at least 150 degrees Fahrenheit. Storing infected meat in a freezer with a temperature no higher than -13 degrees Fahrenheit for 10 days will also destroy the parasite.

  1. Cooking meat products until the juices run clear or to an internal temperature of 144 °F (62 °C).
  2. Freezing pork less than 6 inches thick for 20 days at 5 °F (-15 °C) or three days at -4 °F (-20 °C) kills larval worms.
  3. Cooking wild game meat thoroughly. Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not effectively kill all worms. This is because the species of trichinella that typically infects wild game is more resistant to freezing than the species that infects pigs.
  4. Cooking all meat fed to pigs or other wild animals.
  5. Not allowing hogs to eat uncooked carcasses of other animals, including rats, which may be infected with trichinosis.
  6. Cleaning meat grinders thoroughly when preparing ground meats.
  7. Public control and destruction of pork meat with trichins, ie control each pigs diaphragma before allowing it to be sold to the public.