Trichinellosis

Parasitosis caused by ingestion of undercooked meat containing Trichinella species larvae.

The most important reservoir is the domestic pig, although a variety of other animals, including horses and wild carnivores, can be the source of infection.

Biphasic disease characterized by a gastrointestinal (enteric) phase followed by a systemic (parenteral) phase.

The intestinal phase occurs within a few days of ingestion of the parasite and manifests with gastrointestinal symptoms, such as abdominal pain, nausea, vomiting, and diarrhea.

The systemic phase most commonly manifests with fever, eosinophilic myositis, myalgia, and periorbital edema, although it may also cause myocarditis and encephalitis.

Although the disease severity can range from mild to lethal, a full recovery within 6 weeks to 6 months is the most common course.

Treatment is with an anthelmintic and, occasionally, prednisone.

Appropriate cooking of meat is key to prevention of the disease.

Trichinellosis is a parasitosis caused by the ingestion of raw or undercooked meat (usually pork) containing Trichinella species cysts. It is a biphasic disease characterized by a gastrointestinal (enteric) phase followed by a systemic (parenteral) phase. The intestinal phase occurs within a few days of ingesting the parasite and manifests with gastrointestinal symptoms, such as abdominal pain, nausea, vomiting, and diarrhea. After the first week, larvae released from the cysts become adult worms and mate. The female parasites then release newborn larvae that disseminate, leading to the systemic phase. This phase manifests with fever, eosinophilic myositis, myalgia, and periorbital edema. Rarely, it may also cause myocarditis or encephalitis.