Trichinosis risk factors

Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1] Associate Editor(s)-in-Chief: Danitza Lukac

Common risk factors in the development of trichinosis disease are: consuming raw or undercooked meat, informal meat transportation, age, antimicrobial free/organic pork and hunting practices.^{[1][2][3][4][5]}

Common risk factors in the development of trichinosis disease are:

• Particularly wild game meat or pork^[1]
• Informal or clandestine meat transportation^[2]

• Predominance of infection in adults probably results from culture-driven food behavior. Improperly cooked or prepared meat dishes may be more commonly eaten at adult-oriented events, particularly if alcohol is consumed.^[2]

• Farmers and producers must certify the safety of the meat by using good practices.^[3][4]

• In some countries such as Papua New Guinea, hunting practices lead men to eat undercooked meat regularly.^[5]