Trichiniasis

=Trichiniasis = Trichiniasis, also known as trichinosis, is a parasitic disease caused by roundworms of the genus Trichinella. It is primarily acquired by consuming undercooked or raw meat containing the larvae of the parasite. The disease is characterized by a range of symptoms that can vary in severity, depending on the number of larvae ingested and the individual's immune response.

Etiology

Trichiniasis is caused by infection with the larvae of Trichinella species. The most common species responsible for human infection is Trichinella spiralis. Other species, such as Trichinella britovi and Trichinella nativa, can also infect humans but are less common.

Transmission

The primary mode of transmission is through the consumption of raw or undercooked meat, particularly pork, that contains the encysted larvae of Trichinella. Once ingested, the larvae are released in the stomach and mature into adult worms in the intestines. The female worms then produce larvae that migrate through the bloodstream to muscle tissues, where they encyst.

Clinical Manifestations

The clinical presentation of trichiniasis can be divided into two phases:

• Intestinal Phase: Occurs 1-2 days after ingestion and includes symptoms such as diarrhea, abdominal pain, and nausea.
• Muscle Phase: Occurs 2-8 weeks after ingestion and includes symptoms such as muscle pain, fever, swelling of the face (particularly around the eyes), and fatigue. Severe cases can lead to complications such as myocarditis, encephalitis, and pneumonia.

Diagnosis

Diagnosis of trichiniasis is based on clinical symptoms, history of consuming potentially contaminated meat, and laboratory tests. Blood tests may show elevated levels of eosinophils and muscle enzymes. Serological tests can detect antibodies against Trichinella. In some cases, a muscle biopsy may be performed to identify encysted larvae.

Treatment

Treatment of trichiniasis involves the use of antiparasitic medications such as albendazole or mebendazole to eliminate the adult worms and larvae. Corticosteroids may be prescribed to reduce inflammation and alleviate symptoms in severe cases.

Prevention

Preventive measures include:

• Cooking meat, especially pork, to an internal temperature of at least 160 F (71 C) to kill Trichinella larvae.
• Freezing pork at sub-zero temperatures for several weeks to kill larvae.
• Practicing good hygiene and food safety measures to prevent cross-contamination.

Epidemiology

Trichiniasis is a rare disease in many parts of the world due to improved meat inspection and food safety practices. However, it remains a concern in regions where traditional practices involve the consumption of raw or undercooked meat.

See Also

• Parasitic diseases
• Foodborne illnesses
• Centers for Disease Control and Prevention (CDC) - Trichinellosis
• World Health Organization (WHO) - Trichinellosis

NIH genetic and rare disease info

• NIH info on Trichiniasis

Trichiniasis is a rare disease.