Trichinella britovi

Species of parasitic roundworm

Trichinella britovi is a species of parasitic roundworm of the genus Trichinella. It is one of the several species that cause trichinellosis in humans, a disease resulting from the consumption of raw or undercooked meat containing the larvae of the parasite.

Description

Trichinella britovi is a nematode that is morphologically similar to other species within the Trichinella genus. The adult worms reside in the intestines of their hosts, while the larvae encyst in muscle tissue. The life cycle of T. britovi involves both domestic and sylvatic cycles, with a wide range of host species including carnivores and omnivores.

Distribution

Trichinella britovi is predominantly found in Europe, parts of Asia, and North Africa. It is the most common species of Trichinella in Europe, particularly in the Mediterranean region. The parasite is adapted to a variety of climates and can be found in both wild and domestic animals.

Life Cycle

The life cycle of Trichinella britovi begins when a host ingests meat containing encysted larvae. Once in the host's stomach, the larvae are released from their cysts and mature into adult worms in the intestines. The adult worms reproduce, and the females release larvae that migrate through the bloodstream to the host's muscles, where they encyst and remain viable for years.

Hosts

Trichinella britovi infects a wide range of hosts, including wild boars, foxes, bears, and domestic pigs. Humans can become accidental hosts through the consumption of infected meat, particularly pork and game meat that is not properly cooked.

Pathogenesis

In humans, infection with Trichinella britovi can lead to trichinellosis, characterized by gastrointestinal symptoms such as diarrhea and abdominal pain, followed by muscle pain, fever, and swelling of the face. Severe cases can lead to complications involving the heart and central nervous system.

Prevention

Preventing infection with Trichinella britovi involves proper cooking of meat to kill the larvae. Freezing meat at appropriate temperatures can also reduce the risk of infection. Public health measures include educating the public about the risks of consuming raw or undercooked meat and implementing meat inspection programs.

Figatelli (pork sausages) with inadequate labelling

Related pages

• Trichinella
• Trichinellosis
• Nematode