Trichinosis

Trichinosis is a parasitic infection caused by roundworms called Trichinella spiralis. You get this infection by eating raw or undercooked meat that contains larvae, which are immature forms of the parasite. Pork and wild game like bear and walrus are the most common sources.

After you eat infected meat, the larvae travel through your digestive system. They release into your small intestine, mature into adult worms, and produce new larvae. These new larvae enter your bloodstream and burrow into your muscles. This is when most symptoms appear.

Trichinosis was once common in the United States but is now rare. Improved farming practices and meat inspection have reduced cases to fewer than 20 per year. Most infections today come from wild game rather than commercial pork. The infection can range from mild to severe depending on how many larvae you ingest.

• Muscle pain and weakness, especially in the arms, legs, and jaw
• Swelling around the eyes, often the first noticeable sign
• Fever and chills that may last for weeks
• Diarrhea, nausea, and abdominal cramping in early stages
• Headache and fatigue that can persist for months
• Red rashes or spots on the skin
• Sensitivity to light and eye discomfort
• Joint pain and general body aches
• Difficulty breathing or swallowing in severe cases

Some people with mild infections have no symptoms at all. Others notice only minor digestive upset. Symptoms typically appear 1 to 2 weeks after eating infected meat but can take up to 6 weeks to develop.

Trichinosis happens when you eat meat containing Trichinella larvae. The parasite lives in the muscle tissue of infected animals. When meat is not cooked to safe temperatures, the larvae survive and enter your body. Pork products like homemade sausage and wild game meats carry the highest risk. Bear, boar, walrus, and other wild animals often harbor the parasite in regions where it remains common.

Risk factors include eating wild game, consuming raw or rare meat, and home butchering without proper knowledge. Hunters who share meat without adequate cooking instructions increase infection risk. International travel to areas with poor meat inspection also raises your chances. Smoking, curing, and drying meat do not kill Trichinella larvae. Only cooking meat to an internal temperature of at least 160 degrees Fahrenheit kills the parasite.

Doctors diagnose trichinosis by combining your symptoms, food history, and blood test results. Eosinophils are a type of white blood cell that increases sharply during parasitic infections. An eosinophil count can show elevated levels starting 1 to 2 weeks after infection. Levels can rise to 70% of your total white blood cell count, which is a strong indicator.

Your doctor may also order a muscle enzyme test to check for creatine kinase, which rises when muscle damage occurs. A muscle biopsy can confirm the presence of larvae but is rarely needed. Antibody blood tests can detect immune response to Trichinella but take 3 to 5 weeks to become positive. Rite Aid offers comprehensive blood testing that includes eosinophil counts to help detect parasitic infections like trichinosis early.

• Antiparasitic medications like albendazole or mebendazole to kill adult worms in your intestines
• Pain relievers such as ibuprofen or acetaminophen for muscle pain and fever
• Corticosteroids to reduce inflammation in severe cases with heart or brain involvement
• Rest and hydration to support recovery during the acute phase
• Monitoring by a doctor for complications affecting the heart, lungs, or nervous system

Treatment works best when started early, before larvae spread widely through muscle tissue. Once larvae are embedded in muscles, medication cannot kill them. Your immune system eventually walls them off, where they can remain for years. Most people recover fully within a few months with proper treatment. Always see a doctor if you suspect trichinosis, especially after eating wild game or undercooked pork.