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International Commission on Trichinellosis: Recommendations on post-harvest control of Trichinella in food animals

Zugehörigkeit
Federal Institute for Risk Assessment, Diedersdorfer Weg 1, Berlin, Germany
Noeckler, Karsten;
Zugehörigkeit
Department of Infectious, Parasitic and Immunomediated Diseases, Istituto Superiore di Sanità, viale Regina Elena 299, Rome, Italy
Pozio, Edoardo;
Zugehörigkeit
National Institute for Public Health and the Environment (RIVM), Center for Zoonoses and Environmental Microbiology, Antonie van Leeuwenhoeklaan 9, Bilthoven, Netherlands
van der Giessen, Joke;
Zugehörigkeit
United States Department of Agriculture, Agricultural Research Service, Animal Parasitic Diseases Laboratory, Beltsville, United States
Hill, Dolores E.;
Zugehörigkeit
National Academy of Sciences, 500 Fifth Street NW, Washington, United States
Gamble, H. Ray

Domestic and wild animals which consume meat are at risk of becoming infected with Trichinella and therefore may pose a public health risk. Among domestic livestock, pigs are most commonly associated with Trichinella infection, but human outbreaks have also resulted from consumption of horsemeat, wild boar, bear, walrus and other wild animals. For animals that are not produced under controlled management conditions and for wild animals, specific steps should be taken to prevent human exposure to Trichinella. These steps include appropriate testing of individual carcasses to identify those that pose a public health risk, post-slaughter processing to inactivate Trichinella in meat that might be infected, and education of consumers regarding the need for proper preparation methods for meat that might contain Trichinella larvae. The International Commission on Trichinellosis recognizes three (3) acceptable means of treatment to render potentially Trichinella-infected meats safe for consumption: 1) cooking, 2) freezing (for meat from domestic pigs), and 3) irradiation. Proper use of these methods is described here, along with specific cautions on use of other methods, including curing and heating with microwaves.

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