Trichinosis

Excerpt

Trichinosis, also known as trichinellosis, is a helminthic infection most commonly acquired through the consumption of improperly prepared or undercooked infected meat. Historically, pork and pork products were the primary source of infection; however, in countries with stringent commercial pork inspection programs, eg, the United States, wild game now accounts for the majority of cases.[1] While trichinosis can be potentially fatal, it more often follows a self-limiting course.[2] The condition was first identified by Sir Richard Owen and Sir James Paget in 1835, when they observed a mass of worms lining the diaphragm of a cadaver. Trichinosis continues to pose a public health concern in regions where consumption of undercooked wild game or noncommercial pork remains common.[3]