infectious diseases
Trichinosis
Prevention of Trichinosis
Trichinosis is prevented by cooking pork or meat from wild animals until brown (> 71°C [> 160°F] throughout). Larvae can be killed in pork < 6 inches thick by freezing the pork at -15°C (-5°F) for 20 days. Freezing is not recommended for meat from wild animals because they may be infected withTrichinellaspecies that are resistant to low temperatures. Smoking, microwave cooking, or salting meat does not reliably kill larvae. Meat grinders and other items used to prepare raw meat should be thoroughly cleaned. Handwashing with soap and water is also important. Domestic swine should not be fed uncooked meat. 