Health officials in an Argentinian province have reported 50 confirmed Trichinella infections so far this year.
The Buenos Aires Ministry of Health said out of 100 suspected cases of trichinosis: 50 were confirmed, three were ruled out, and 47 are still under investigation.
Three confirmed and two suspected outbreaks have also been recorded. All outbreaks are linked to the consumption of home-cooked foods.
In June, in the districts of Tornquist and Bahía Blanca, six people with compatible symptoms after eating pork were identified.
In Azul in the second half of July, 42 people consumed homemade meats and sausages. To date, 37 of them have displayed symptoms associated with trichinosis. Of 28 people with available information, 25 are adults and two required hospitalization, while three are children. Pork had not been tested for Trichinella spiralis.
Authorities in Azul repeated a request for people not to consume meat of unknown origin or made from a pig or wild boar that has not been tested. Samples for trichinosis analysis are accepted at certain times every Tuesday at a local office.
The third confirmed outbreak occurred in Trenque Lauquen at the end of July with two sick people.
Cases down compared to 2024
In the third week of July, homemade products were consumed at a family event and out of 10 exposed people, nine presented with symptoms. The other suspected outbreak was reported in Carhué in a family who had eaten pork.
All individuals received treatment with albendazole and mebendazole, and samples were sent for diagnosis to the relevant laboratory of the Ministry of Health.
For the same period in 2024, 155 suspected cases had been reported, 76 of which were confirmed and three were probable. Four outbreaks were recorded in Leandro N. Alem, General Pueyrredón, Necochea, and Guaminí.
In July, the National Service for Agri-Food Health and Quality (Senasa) participated in an information and training event for pig producers and the community in Los Talas, Buenos Aires province. At another session, more than 2,400 professionals, farmers, and students participated in workshops as part of the “Trichinosis: Avoid Risks” (Triquinosis: Evitá riesgos) campaign.
Trichinosis is transmitted by eating raw or undercooked pork contaminated with the parasite Trichinella.
Initial symptoms of infection are nausea, diarrhea, vomiting, fatigue, fever, and abdominal discomfort. Headaches, fevers, chills, cough, swelling of the face and eyes, aching joints and muscle pains, itchy skin, diarrhea, or constipation may follow. Patients may have difficulty coordinating movements and have heart and breathing problems.
Abdominal symptoms can occur one to two days after infection. Further symptoms usually start two to eight weeks after eating contaminated meat. Freezing, curing or salting, drying, smoking, or microwaving meat may not kill the organism. The best way to prevent trichinosis is to cook meat to a temperature of 71 degrees C (160 degrees F).
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