Trichinelloosin

Trichinelloosin is a term that has been used to refer to the disease caused by infection with parasitic roundworms of the genus Trichinella, most commonly Trichinella spiralis. This infection, known medically as trichinellosis, is acquired by consuming raw or undercooked meat containing the infectious larval stages of the parasite. Once ingested, the larvae mature in the small intestine of the host, where they reproduce. New larvae are then released and migrate through the bloodstream and lymphatic system to embed themselves in muscle tissue, where they can remain viable for extended periods.

Symptoms of trichinellosis can vary widely depending on the number of larvae ingested and the stage of infection. Early symptoms may include gastrointestinal upset such as nausea, vomiting, diarrhea, and abdominal pain. As the larvae migrate into the muscles, more severe symptoms can develop, including fever, muscle pain and weakness, swelling of the face, particularly around the eyes, and joint pain. In severe cases, the infection can affect the heart, lungs, and central nervous system, potentially leading to serious complications. Diagnosis is typically made through a combination of clinical signs, a history of consuming potentially contaminated meat, and serological tests to detect antibodies against Trichinella. Treatment usually involves antiparasitic medications. Prevention primarily focuses on thorough cooking of meat, especially pork and wild game, to kill any existing larvae.