Trichinosis

__Trichinosis__(Joshua) Visual
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=__Name of disease__= Trichinosis is an infection due to nematodes of the genus Trichinella, most commonly T spiralis.

=__Means of disease transmission__= When humans eat raw or undercooked meat which contains the eggs of larvae, the larvae are ingested and released from an encapsulated (encysted) cyst by stomach acid (except for the non-encapsulated //T. pseudospiralis//), and then develop into adult male and female worms in the gastrointestinal tract. After that, the adult worms mate and then shed larvae that penetrate the gastrointestinal tract and reach the bloodstream and lymph drainage system. The larvae are then distributed to body cells, mainly skeletal muscle cells started to cause the disease to people.
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=__Symptoms__= 1. Abdominal discomfort 2. Cramping 3. Diarrhea 4. Facial swelling around the eyes 5. Fever 6. Muscle pain. 7. Muscle weakness

=__Health implications__= The period between consuming the parasite and the beginning of symptoms varies depending upon the number of parasites in the meat and the amount eaten. It can range from five to forty-five days but is usually ten to fourteen days. For here partial immunity may develop in people and lead people into the death.
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=__Prevalence__= In the past, the Infection was once very common; however, infection is now relatively rare. From 1991-1996, an annual average of thirty-eight cases per year were reported.
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=__Treatment__[= Mebendazole or albendazole can be used to treat infections in the intestines also pain killers can help relieve muscle soreness. However, there is no specific treatment for trichinosis once the larvae have invaded the muscles and the cysts remain viable for years. =__What can you do?__= Call your health provider if you have symptoms of trichinosis and recently ate undercooked or raw meat that might have been contaminated. And also you should aware of that pork and meat from wild animals should be cooked until well done (no traces of pink) and freezing meat and porks at subzero temperatures (Fahrenheit) for 3 to 4 weeks will kill the organism. However, smoking, salting, or drying meat are not reliable methods of killing the organism that causes this infection.
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