Trichinosis primary prevention

Overview
Trichinosis, also called trichinellosis, or trichiniasis, is a parasitic disease caused by eating raw or undercooked pork and wild game products infected with the larvae of a species of roundworm Trichinella spiralis, commonly called the trichina worm. The few cases in the United States are mostly the result of eating undercooked game or home reared pigs. It is most common in the developing world and where pigs are commonly fed raw garbage.

Primary prevention
The Centers for Disease Control and Prevention makes the following recommendation: "Curing (salting), drying, smoking, or microwaving meat does not consistently kill infective worms." However, under controlled commercial food processing conditions some of these methods are considered effective by the United States Department of Agriculture.
 * Cooking meat products until the juices run clear or to an internal temperature of 170 °F (77 °C).
 * Freezing pork] less than 6 inches thick for 20 days at 5 °F (&minus;15 °C) or three days at &minus;4 °F (&minus;20 °C) kills larval worms.
 * Cooking wild game meat thoroughly. Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not effectively kill all worms. This is because the species of trichinella that typically infects wild game is more resistant to freezing than the species that infects pigs.
 * Cooking all meat fed to pigs or other wild animals.
 * Keeping pigs in clean pens with floors that can be washed (such as concrete). This is standard in Germany, where raw pork is a common delicacy and trichinosis is rarer than in the U.S.
 * Not allowing hogs to eat uncooked carcasses of other animals, including rats, which may be infected with trichinosis.
 * Cleaning meat grinders thoroughly when preparing ground meats.
 * Control and destruction of meat containing trichinae, e.g., removal and proper disposal of porcine diaphragms prior to public sale of meat.