Trichinella Parasites Detected in Mexican Pork

July 7, 2010 — 

A researcher, Isabel Jimnez Seres, at the School of Veterinary and Animal Science at the Universidad Autnoma Benito Juarez de Oaxaca has detected the parasite which causes trichinellosis in pork purchased in the Maihuatian de Porfirio Diaz market in Oaxaca, Mexico.

Prior to these findings, health officials believed that the parasite, Trichinella spiralis, had been eliminated from Oaxaca where most pigs are raised in backyards under low hygienic conditions. Seres is recommending that local consumers cook pork to at least 72 C (160 F).

[Editor's note: Intensive control measures have essentially eliminated trichinella from commercial pork in the U.S. Parasite reservoirs do still exist, however, in wildlife populations, particularly bears and rodents (especially rats). Thus, it is important to minimize exposure to wildlife and maintain effective rodent control programs. Also, since the parasite can be transmitted to pigs by consuming meat scraps, do not feed uncooked waste products, table scraps or animal carcasses to pigs. Good farm hygiene and biosecurity practices are key to reducing potential exposure.]