Legislation Laws and rules for food producers may improve food safety for consumers, such as the rules established by the European Commission for inspections, rodent control, and improved hygiene. A similar protocol exists in the United States, in the USDA guidelines for farms and slaughterhouse responsibilities in inspecting pork. Education and training Public education about the dangers of consuming raw and undercooked meat, especially pork, may reduce infection rates. Hunters are also an at-risk population due to their contact and consumption of wild game, including bear. As such, many states, such as New York, require the completion of a course in such matters before a hunting license can be obtained. Meat testing Testing methods are available for both individual carcasses and monitoring of the herds. Artificial digestion method is usually used for the testing of individual carcasses, while the testing for specific antibodies is usually used for herd monitoring. Food preparation Larvae may be killed by the heating or irradiation of raw meat. Freezing is normally only effective for T. spiralis, since other species, such as T. nativa, are freeze-resistant and can survive long-term freezing. * All meat (including pork) can be safely prepared by cooking to an internal temperature of or higher for 15 seconds or more. * Wild game: Wild game meat must be cooked thoroughly (see meat preparation above) Freezing wild game does not kill all<unk>  larval worms, because the worm species that typically infests wild game can resist freezing. * Pork: Freezing cuts of pork less than 6 inches thick for 20 days at 5 °F (−15 °C) or three days at −4 °F (−20 °C) kills T. spiralis larval worms; but this will not kill other<unk>  larval worm species, such as T. nativa, if they have infested the pork food supply (which is unlikely, due to geography). Pork can be safely cooked to a slightly lower temperature, provided that the internal meat temperature is at least as hot for at least as long as listed in the USDA table below. Nonetheless, allowing a margin of error for variation in internal temperature within a particular cut of pork, which may have bones that affect temperature uniformity, is prudent. In addition, kitchen thermometers have measurement error that must be considered. Pork may be cooked for significantly longer and at a higher uniform internal temperature than listed below to be safe. Internal Temperature Internal Temperature Minimum Time (°F) (°C) (minutes) 120 49 1260 122 50.0 570 124 51.1 270 126 52.2 120 128 53.4 60 130 54.5 30 132 55.6 15 134 56.7 6 136 57.8 3 138 58.9 2 140 60.0 1 142 61.1 1 144 62.2 Instant Unsafe and unreliable methods of cooking meat include the use of microwave ovens, curing, drying, and smoking, as these methods are difficult to standardize and control. Pig farming Incidence of infection can be reduced by: * Keeping pigs in clean pens, with floors that can be washed (such as concrete) * Not allowing hogs to eat carcasses of other animals, including rats, which may be infected with Trichinella * 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 The US Centers for Disease Control and Prevention make 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 USDA. The USDA Animal and Plant Health Inspection Service (APHIS) is responsible for the regulations concerning the importation of swine from foreign countries. The Foreign Origin Meat and Meat Products, Swine section covers swine meat (cooked, cured and dried, and fresh). APHIS developed the National Trichinae Certification Program; this is a voluntary "preharvest" program for U.S. swine producers "that will provide documentation of swine management practices" to reduce the incidence of Trichinella in swine. The CDC reports 0.013% of U.S. swine are infected with Trichinella.
Trichinosis
Dermatomyositis
Trichuriasis
Measles
Trichiasis
Gastroenteritis
Trichomoniasis
Naegleriasis