Concern Voiced on Undercooked Pork
Published: February 28, 1991
Although cases of the parasitic disease trichinosis have steadily declined in the United States, outbreaks last year show that it has not been eradicated and that continued vigilance is needed in cooking pork and game, health officials say.
In the late 1940's, about 400 cases of trichinosis were reported annually, resulting in 10 to 15 deaths a year. Most cases were attributed to pork. By 1989, 3 cases were related to pork and another 20 were traced to wild game, like bear, wild boar and walrus.
But last year, Federal health officials say, 90 people who ate undercooked pork sausage at a wedding in Des Moines developed trichinosis. Many of them were from Southeast Asia, where the trichinella parasite is not widespread, the officials said.
In November and Decemmber, 15 cases reported to the health department in Staunton, Va., were also linked to undercooked pork sausage. Three other cases were reported to health officials in other states last year.
Cooking is the best way to assure that trichinella larvae are destroyed. Pork should be cooked until the meat is no longer pink. Trichinella in pork are also killed by freezing at 5 degrees Farhenheit for 21 days or more if the meat is thicker than 6 inches. Trichinella in wild game are often resistant to freezing, so the meat should also be cooked until it is well done.
People who ingest trichnae generally experience nausea, abdominal pain or other intestinal symptoms about a week after eating the infested meat. They may later suffer fever, swelling around the eyes, rash and severe muscle pain.
Dr. James McAuley, a medical epidemiologist at the Federal Centers for Disease Control in Atlanta, said: "Although the commercial pork industry in the United States has made big inroads in eliminating trihnae from pork, they have not been 100 percent successful. So anyone who eats undercooked pork or meat from other carnivorous animals is at risk."