Trichinellosis: Epidemiology, Clinical Features, and Prevention

Trichinellosis (trichinosis) is a foodborne zoonosis caused by Trichinella spp. nematodes, acquired by eating raw/undercooked meat containing encysted larvae.

Epidemiology

  • Species: T. spiralis (pigs, cosmopolitan), T. nativa (arctic wildlife), T. britovi (Eurasian wildlife), T. pseudospiralis (non-encapsulated, birds/mammals).
  • Global burden: ~10,000 cases/year reported; true incidence higher. Outbreaks linked to pork, wild boar, bear, horse, walrus meat.
  • Low-prevalence regions: Scandinavia, UK, Japan, USA (commercial pork) — due to controlled housing, feed regulation, meat inspection, freezing requirements.

Life Cycle and Pathogenesis

  1. Ingestion of infected meat → larvae released in stomach.
  2. Larvae invade small intestinal mucosa → mature to adults (2-4 days).
  3. Females release newborn larvae (L1) → enter circulation → disseminate to striated muscle.
  4. Encystment in muscle (except T. pseudospiralis) → viable for years.

Clinical Phases

PhaseTimingFeatures
Enteral (intestinal)1-2 days post-ingestionNausea, diarrhea, abdominal pain (often mild/missed)
Parenteral (invasive)1-4 weeksFever, periorbital/facial edema, myalgia, rash, eosinophilia, elevated CK/LDH
ConvalescentMonthsCachexia, persistent myalgia; cardiac/CNS involvement rare but severe

Diagnosis

  • Serology: ELISA/Western blot (detects 2-3 weeks post-infection).
  • Muscle biopsy: Rarely needed; shows encysted larvae.
  • Eosinophilia >1000/μL + exposure history = high suspicion.

Treatment

  • Albendazole 400 mg BID × 10-14 days (or mebendazole).
  • Corticosteroids (prednisone 0.5-1 mg/kg) for severe myositis, myocarditis, CNS involvement.
  • Early treatment (<14 days) prevents muscle encystment.

Prevention

  • Cook pork/wild game to 71°C (160°F) internal temperature.
  • Freeze pork <15 cm thick at -15°C (5°F) × 20 days (kills T. spiralis; T. nativa freeze-resistant).
  • Irradiation, curing (salt/drying) not reliably effective.
  • Biosecurity: Rodent control, no raw meat waste to pigs.

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