Nearly 50 patients with Trichinella infections in Argentina

Nearly 50 cases of Trichinella infection have been detected in one region of Argentina.

The Cordoba Ministry of Health is now reporting 46 cases of trichinosis, up from 13 infections reported by the agency earlier this month.

Most of the patients are from Cordoba, but five live in Santa Rosa de Calamuchita and four in Deán Funes. The patients were treated in different health centers.

The Health Ministry has told people to be careful when eating or selling pork products, adding that the symptoms may initially be mistaken for the flu or COVID-19. The agency also warned against eating raw meats or homemade sausages that have not been inspected before processing.

Public health officials have urged people to check the label of all pork products purchased for information such as brand, company name, establishment license number, conditions of storage and the date of manufacture and expiry.

Patient interviews confirmed consumption of salami and chorizo ​​but no brands were identified.

The origin of the food could not be established and investigations are ongoing, authorities said.

Past and About Trichinella Outbreak
At the end of 2021, Cordoba had almost 250 cases of trichinosis linked to the consumption of pork products.

Investigations have found a link to pork, sausages and salami from different companies in Villa del Totoral. In some cases, this meat was resold to other vendors. The presence of Trichinella Spiralis larvae was confirmed in a test on seized products.

Trichinellosis, or trichinosis, is a disease transmitted by eating raw or undercooked pork contaminated with the Trichinella parasite, which is not visible to the naked eye.

The first symptoms of infection in people are nausea, diarrhea, vomiting, fatigue, fever and abdominal discomfort. Headache, fever, chills, cough, swelling of the face and eyes, joint pain and muscle pain. Itchy skin, diarrhea or constipation may follow. Patients may have difficulty coordinating their movements and have heart and breathing problems.

Abdominal symptoms may occur one to two days after infection. Other symptoms usually begin two to eight weeks after eating contaminated meat. Freezing, curing or salting, drying, smoking or microwave cooking meat may not kill the organism. The best way to prevent trichinellosis is to cook meat to a temperature of 71 degrees C (160 degrees F).

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