Trichinosis risk factors

Jump to navigation Jump to search

Trichinosis Microchapters

Home

Patient Information

Overview

Historical perspective

Classification

Pathophysiology

Causes

Differentiating Trichinosis from other Diseases

Epidemiology and Demographics

Risk Factors

Natural History, Complications and Prognosis

Diagnosis

Diagnostic Criteria

History and Symptoms

Physical Examination

Laboratory Findings

Other Diagnostic Studies

Treatment

Medical Therapy

Primary Prevention

Secondary Prevention

Cost-Effectiveness of Therapy

Future or Investigational Therapies

Case Studies

Case #1

Trichinosis risk factors On the Web

Most recent articles

Most cited articles

Review articles

CME Programs

Powerpoint slides

Images

American Roentgen Ray Society Images of Trichinosis risk factors

All Images
X-rays
Echo & Ultrasound
CT Images
MRI

Ongoing Trials at Clinical Trials.gov

US National Guidelines Clearinghouse

NICE Guidance

FDA on Trichinosis risk factors

CDC on Trichinosis risk factors

Trichinosis risk factors in the news

Blogs on Trichinosis risk factors

Directions to Hospitals Treating Trichinosis

Risk calculators and risk factors for Trichinosis risk factors

Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1] Associate Editor(s)-in-Chief: Danitza Lukac

Overview

Common risk factors in the development of trichinosis disease are: consuming raw or undercooked meat, informal meat transportation, age, antimicrobial free/organic pork and hunting practices.[1][2][3][4][5]

Risk factors

Common risk factors in the development of trichinosis disease are:

Consuming Raw or Undercooked Meat

  • Particularly wild game meat or pork[1]
  • Informal or clandestine meat transportation[2]

Age

  • Predominance of infection in adults probably results from culture-driven food behavior. Improperly cooked or prepared meat dishes may be more commonly eaten at adult-oriented events, particularly if alcohol is consumed.[2]

Antimicrobial Free/Organic Pork

  • Farmers and producers must certify the safety of the meat by using good practices.[3][4]

Hunting Practices

  • In some countries such as Papua New Guinea, hunting practices lead men to eat undercooked meat regularly.[5]

References

  1. 1.0 1.1 Trichinellosis. CDC. http://www.cdc.gov/parasites/trichinellosis/epi.html. Accessed on January 28, 2016
  2. 2.0 2.1 2.2 Murrell KD, Pozio E (2011). "Worldwide occurrence and impact of human trichinellosis, 1986-2009". Emerg Infect Dis. 17 (12): 2194–202. doi:10.3201/eid1712.110896. PMC 3311199. PMID 22172230.
  3. 3.0 3.1 Gottstein B, Pozio E, Nöckler K (2009). "Epidemiology, diagnosis, treatment, and control of trichinellosis". Clin Microbiol Rev. 22 (1): 127–45, Table of Contents. doi:10.1128/CMR.00026-08. PMC 2620635. PMID 19136437.
  4. 4.0 4.1 Gebreyes WA, Bahnson PB, Funk JA, McKean J, Patchanee P (2008). "Seroprevalence of Trichinella, Toxoplasma, and Salmonella in antimicrobial-free and conventional swine production systems". Foodborne Pathog Dis. 5 (2): 199–203. doi:10.1089/fpd.2007.0071. PMID 18407758.
  5. 5.0 5.1 Owen IL, Pozio E, Tamburrini A, Danaya RT, Bruschi F, Gomez Morales MA (2001). "Focus of human trichinellosis in Papua New Guinea". Am J Trop Med Hyg. 65 (5): 553–7. PMID 11716113.