Trichinae can be readily avoided by proper handling and cooking of certain meats, particularly pork products.
Trichinosis is a parasitic disease cause by eating under cooked pork and wild game and is caused by the trichina round worm.
The blood test that is the most specific for trichinosis is the bentonite flocculation (BF) test.
Trichinosis
Trichinosis is infection with the roundworm Trichinella spiralis
Encysted larvae and the disease is called trichinosis or trichinelosis
Consuming undercooked Red Chile Pork can cause foodborne illnesses such as salmonella, E. coli, and trichinosis. Trichinella spiralis, a parasite commonly found in pork meat, causes trichinosis. Modern food safety practices and proper cooking methods, on the other hand, can significantly reduce the risk of these illnesses.
Trichinosis disease is a parasitic disease that is caused by eating raw or undercooked pork or wild game that has been infected with the larvae of roundworm. Some of the symptoms of trichinosis are fever, chills, muscle soreness and pain, itching and joint pain. It also can cause intestinal and abdominal discomfort such as diarrhea and nausea.
Pork Rinds are deep fried in canola oil to a CRISP. Nothing in this world will survive that heat temperature so pork rinds are safe. Trichinosis only lerks in under cooked pork.
The mortality rate of trichinosis is about 1%
The symptoms of trichinosis are at their most severe at about three weeks after infection, and decrease very slowly in their severity. Recovery is extremely gradual, and symptoms may last for as long as three months.
liver fluke-tape worm
In very severe cases of trichinosis, inflammation of the heart muscle (myocarditis ), lungs (pneumonitis), or brain (encephalitis) may occur. These symptoms can lead to the few deaths caused by trichinosis.