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Trichiniosis Prevention  
INFORMATIVE 

Tags: Trichiniosis

Trichiniosis Prevention

	Cooking meat products until the juices run clear or to an internal temperature of 144 °F (62 °C).
	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.
	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.
	Cooking all meat fed to pigs or other wild animals.
	Not allowing hogs to eat uncooked carcasses of other animals, including rats, which may be infected with trichinosis.
	Cleaning meat grinders thoroughly when preparing ground meats.
	Control and destruction of meat containing trichinae, e.g., removal and proper disposal of porcine diaphragma prior to public sale of meat.
	The Centers for Disease Control and Prevention makes the following recommendation: "Curing (salting), drying, smoking, or microwaving meat does not consistently kill infective worms."[1] However, under controlled commercial food processing conditions some of these methods are considered effective by the United States Department of Agriculture.[2]

Lister: BobbysWorld
Source: Compiled by Editors

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