infections
Trichinosis
Prevention of Trichinosis
Trichinosis is prevented by thoroughly cooking meats, especially pork and pork products, to a temperature higher than 160° F (71° C), until they are brown throughout. Alternatively, larvae can be killed in domestic pork that is less than 6 inches (15 centimeters) thick by freezing the pork at -15° F (-5° C) for 20 days. Freezing is not recommended for meat from wild animals because they may be infected withTrichinellaspecies that are not killed by low temperatures. Smoking, salting, or microwave cooking does not reliably kill the larvae. Meat grinders and other items used to prepare raw meat should be thoroughly cleaned. Washing the hands with soap and water is also important. Also, pigs should not be fed uncooked meat. 