How to test wild meat at home. Testing meat for trichinosis at home

- a parasitic human disease that is caused by very small nematode worms. Infection most often occurs through consumption of contaminated meat that has been poorly cooked. Since trichinosis mainly affects wild animals, hunters and other people who eat game are at greatest risk. It is very important to know how to test meat in order to avoid contamination.

Larva in meat

The difficulty of testing meat for trichinosis is that the worms are very small. Males can reach several millimeters, females - a little more than a centimeter (although larger individuals are sometimes found). Unlike roundworms, etc., it is very difficult to visually notice trichinella in meat. Therefore, cases of infection are quite widespread.

Forms of flow

Trichinella

Depending on the characteristics of the body, the patient may have both types of progression, or only one of them.

Infected animals

Any meat can be contaminated, so you need to be very careful when processing it. However, Trichinella is most often found in the carcasses of the following animals:

1. Pigs;
2. Boars;
3. Bears;
4. Hares.

All carnivorous and omnivorous animals in the wild are also susceptible to invasion - rodents (almost all species), nutria, wolves, foxes, badgers. Pets, mainly dogs, are also susceptible to infection. Therefore, they should not be consumed with raw meat that has not been tested for trichinosis at home.

Poultry meat also potentially poses a risk for this disease, since scientists recently discovered another causative agent of trichinosis that affects birds. It is transmitted less frequently to humans and animals, but can still infect them.

Signs of contaminated meat

Anyone who eats meat from animals killed during hunting needs to know how to test meat for trichinosis. There are several rules for conducting such a check:

1. Each carcass that will be eaten is checked;
2. If there is a lot of meat and it is consumed regularly, then it is better to conduct a laboratory analysis of the carcass for trichinosis;
3. If signs of infestation are detected, the meat should not be eaten even after proper processing;
4. If at least one larva is found, then the entire carcass must be disposed of;
5. Any meat should be treated as potentially contaminated.

Both boar meat tested and untested for trichinosis must be carefully processed.

Infestation in a bear or other game can be diagnosed by the following signs that are visible in the meat:

In cases where it is not possible to take the sample to the laboratory, you have to use a special device for hunters - a portable trichineloscope. Essentially, this is a compact microscope with low magnification. This device is designed for testing meat at home. It is quite versatile and can magnify the sample up to 50 times.

Tissue areas are examined. It is mainly necessary to examine the muscles in those places where they grow together with the tendons. It is worth selectively examining other muscle tissue and some internal organs. During the inspection it is important:

In some cases, during testing it is necessary to use chemical compounds, in particular HCl. This is done in order to differentiate the larva from safe formations. If this analysis is necessary, it is better to take the meat to the laboratory.

Prevention of infection

Trichinella can remain active and infectious after prolonged freezing, as well as after prolonged cooking. The cysts that the larvae form around themselves are not destroyed either by low or high temperatures. Therefore, no matter how carefully the meat is processed, the likelihood of infection is still present. If trichinosis has not been diagnosed, then such meat, even carefully processed, should not be eaten.

Symptoms

Checking the meat is very important. Since trichinosis is a rather dangerous disease. For example, if the concentration of larvae is more than 5 pieces per 1 kg of body weight, there is reason to assume a fatal outcome. A person experiences the following symptoms at the larval stage:

1. Chills;
2. Sweating;
3. Increased body temperature;
4. Swelling of the face;
5. Allergic reactions;
6. Muscle pain;
7. Joint pain.

At the intestinal stage, other symptoms occur:

1. Diarrhea and constipation alternate;
2. Loose stools mixed with blood and mucus;
3. Stomach ache;
4. Bloating;
5. Flatulence;
6. Changes in taste preferences;
7. Weight loss;
8. Loss of appetite;
9. Nausea.

In people at risk, if such symptoms are detected, treatment should be started immediately. Since the development of invasion in the body can occur quite quickly.

Treatment

You can learn more about trichinosis from the video.

Video

←Previous article Next article →

Trichinosis is common among animals such as bears, badgers, wild boars, foxes, and wolves. Trichinella larvae sometimes infect domestic pigs. This happens when pigs eat the meat of dead animals or rats.

Complications that occur in severe forms of trichinosis:

1. Myocarditis- an inflammatory disease of the heart muscle, which in this case is of an allergic nature and is associated with an excessive reaction of the immune system. Myocarditis is the most common cause of death in patients.
2. Lung damage- pneumonia . This is eosinophilic pneumonia - it is caused by the accumulation of allergic cells - eosinophils - in the lung tissue. Sometimes rutting is complicated by pleurisy (inflammation of the pleura - a thin membrane of connective tissue that lines the chest cavity and covers the lungs), conditions reminiscent of bronchial asthma.
3. Meningoencephalitis- inflammatory process in the brain and its membranes.
4. Hepatitis- inflammatory damage by immune cells of the liver.
5. Nephritis- inflammatory kidney damage.
6. Severe muscle pain in combination with impaired mobility or complete immobility of the patient.

In severe cases of trichinosis, many patients die. During outbreaks, mortality rates reach 10–30%. Typically, patients die between 4 and 8 weeks of illness.

If the course of the disease is favorable, recovery occurs within 5–6 weeks from the moment the first symptoms of the disease appear.

Diagnosis of trichinosis

General blood test

There are several types of white blood cells - leukocytes - in human blood, each of which performs its own functions. Eosinophils are a type of white blood cell that is involved in allergic reactions. During trichinosis, accompanied by allergies, their content in the blood is very high. This is detected using a general blood test.

Types of serological diagnosis for trichinosis:

Abbreviation	Decoding	The essence
RSK	Complement fixation reaction	If there are antibodies in the patient’s blood, they combine with the antigen and attach a complement molecule, a special substance involved in immune reactions. In this case, the reaction will be considered positive.
RNGA	Indirect hemagglutination reaction	It is based on the ability of red blood cells to stick together when there is an antibody and antigen on their surface.
ELISA	Enzyme immunoassay	A reaction is carried out between antibodies and antigens. Special enzymes serve as a marker to evaluate the result.
REEF	Immunofluorescence reaction	The material contains a special label that causes it to glow after the antibody reacts with the antigen.
REMA	Reaction of enzyme-labeled antibodies.	A special label, which is an enzyme, allows you to evaluate the result.

Intravenous allergy test

Using this analysis, an allergic reaction that develops in response to the presence of Trichinella is detected. A solution containing antigens is injected under the patient's skin. There should be redness and a blister at the injection site.
An intravenous allergy test can detect the disease starting from the second week. In the future, the result will be positive for another 5 to 10 years.

Muscle biopsy

If trichinosis cannot be detected by other means, the doctor may prescribe a biopsy - an examination under a microscope of a small piece of the affected muscle, which was taken with a needle.

Study of meat from sick animals

To confirm the diagnosis, examination of the meat of a sick animal that the patient ate before becoming ill can be used. Under a microscope, capsules formed by Trichinella larvae are clearly visible.

Treatment of trichinosis

Anthelminthic drugs (treatment aimed at combating the causative agent of the disease)
Preparation	Indications and effects	Directions for use
Mebendazole	It disrupts the absorption of glucose by worms and the synthesis of ATP, the main carrier of energy, in their bodies. As a result of metabolic disorders, the worms die. Mebendazole is contraindicated in pregnant and nursing mothers.	0.3 – 0.6 g (1 – 2 tablets of 0.1 g three times a day) for 10 – 14 days.
Albendazole	It works almost the same way as Mebendazole. Most active against larval forms of worms. Available in the form of tablets of 0.2 grams. Contraindicated in pregnancy and retinal diseases.	Take at the rate of 10 mg per kilogram of the patient’s body weight for 10 to 14 days. (Reference Vidal, 2010)
Vermox	The active ingredient is mebendazole. Efficiency is 90%	For adults: during the first three days – 100 mg 3 times a day; the next 10 days - 500 mg 3 times a day. Children under 7 years old: 25 mg of the drug 3 times a day. Children aged 7 – 9 years: 3 times a day, 50 mg. Over 10 years old: during the first three days – 100 mg 2 – 3 times a day; then for 10 days, 500 mg 3 times a day. Take after meals.
Thiabendazole	Efficiency is 90%.	Dose for children and adults – 25 mg per kg body weight (dose (mg) = body weight (kg) * 25). Divide into 2 doses every 12 hours. The course of treatment is continued for 3–5 days, after which, according to indications, it is repeated after 7 days (as prescribed by a doctor). Take one hour after meals. (“Complete reference book of an infectious disease specialist”, edited by DMN, prof., corresponding member of RAE and REA Eliseeva Yu.Yu., “Eksmo”, 2007)
Treatment to combat symptoms of the disease
Anti-inflammatory drugs (Voltaren, Diclofenac, Diclogen, Ortofen).	They help cope with inflammation that was caused by allergic reactions in the patient’s body.	As prescribed by a doctor.
Antipyretics (Paracetamol, Aspirin, Acetylsalicylic acid, Nurofen, Ibuprofen).	Indicated when body temperature rises above 38°C.	As prescribed by a doctor.
Adrenal cortex hormone preparations - glucocorticoids.	Hormonal agents that suppress the immune system and allergic reactions.	Hormonal drugs are used only strictly as prescribed by a doctor.

In most cases, treatment of trichinosis is carried out in a hospital, since the disease at any time can become severe and cause severe complications. Despite such measures, 10–30% of patients still die, especially during outbreaks.

If the disease is accompanied by severe muscle damage and immobility, then the patient, bedridden, needs careful care. After recovery, rehabilitation treatment is carried out, including massage and physiotherapy. It is aimed at restoring muscle mobility.

All meat that goes on sale is necessarily examined for the content of capsules with larvae. Therefore, it is better to purchase it on the market from a seller who can show all the necessary papers, and not from private traders who are “on their own.”

• abdominal pain in the navel area;
• vomit;

2-4 weeks after infection. Symptoms of trichinosis are caused by the migration of larvae throughout the body and their penetration into the muscles. Newborn larvae penetrate through the intestinal walls into the blood and lymphatic vessels. With the blood flow, they are dispersed throughout the body and settle in the fibers of the striated muscles. Growing individuals release a large amount of toxic substances into the blood, which provoke allergies and intoxication.

• gradual restoration of the functions of internal organs over 2-3 weeks;
• muscle pain disappears after 1-2 months;
• eosinophilia continues for 3 months.

Patients may not have some symptoms, which makes the doctor's task more difficult. That's why diagnosis of trichinosis The doctor makes a diagnosis based on three signs that appeared after consuming suspicious meat:

• fever;
• increased level of eosinophils in the blood;
• periorbital edema – swelling around the eyes.

To confirm the diagnosis, the results of serological studies are used: RSK, RNGA, RIF, REMA.

How to test meat for trichinosis?

Trichinella larvae are found in domestic pigs, horses, wild boars, moose, bears, foxes, badgers, walruses, seals, cats, dogs, wild birds and rodents of various species. Therefore, it is necessary to check for trichinosis the meat of wild and domestic animals that is eaten. In epidemic terms, the greatest danger is posed by:

• pork;
• wild boar meat;
• bear meat.

Infected meat can contain up to 200 larvae per 1 g. However, it is no different in consistency, appearance, color and smell from the meat of healthy animals. Larvae are detected only under a microscope during laboratory examination. Meat that has undergone trichinoscopy has a corresponding mark on the carcass.

Where can you test meat for trichinosis? Such research is carried out by veterinary laboratories that are available in the markets, or by the laboratory of the sanitary and epidemiological station. It is better to bring the entire carcass for sampling. For research, meat samples weighing at least 5 g are taken from different parts of the animal carcass. The areas where blood circulation is best developed are most carefully examined: intercostal muscles, diaphragm, tongue and masticatory muscles.

If at least one trichinella is detected, the entire carcass is considered unfit for food and must be destroyed.

Despite veterinary control, contaminated meat and products made from it can be found in places of spontaneous trade or in markets, especially in the autumn-winter period, when mass slaughter of livestock occurs, and during the hunting season.

American researchers warn that even the most thorough trichinoscopy may not detect helminths. According to statistics, 30% of cases of the disease are caused by eating proven meat, so we recommend in any case that you boil and stew the meat for a long time. This is especially true for game, since in some endemic areas 100% of wild animals are infected.

The basic rule is that the temperature inside the meat must reach 80°C, in which case the Trichinella die within 15 minutes.

How to cook meat to prevent infection with trichinosis?

• Cook the meat in pieces no larger than 8 cm for 2.5 hours.
• Fry in small pieces (2.5 cm), and then simmer the meat for 1.5 hours.
• External fat (lard) is allowed to be consumed only after heating.

Dangerous to eat:

1. Raw lard and meat
2. Steaks with blood
3. Homemade sausages
4. Smoked and dried meat
5. Baked ham
6. Salted meat
7. Frozen meat (Trichinella die at -27°C for 20-30 days)
8. Raw smoked sausage
9. Dumplings, belyashi, cutlets

How to treat trichinosis with folk remedies?

Treatment of trichinosis with folk remedies is not able to get rid of the larvae located in the thickness of the muscles. Medicinal herbs affect adult Trichinella found in the intestines, and also help reduce intoxication in the initial stages of the disease.

• Tansy decoction. 2 tablespoons of crushed tansy flowers are poured into 500 ml of water and boiled over low heat for 10 minutes, cooled for 1 hour, and filtered. The resulting decoction is taken on an empty stomach 30 minutes before meals 3 times a day for a month. This remedy has a detrimental effect on helminths, normalizes bile secretion and improves intestinal condition.
• Milk thistle oil. Use 1 teaspoon of oil 3 times a day with meals. The course of treatment is 1 month. The oil helps eliminate toxins, improves liver function and accelerates the recovery of small intestines damaged by Trichinella.

We strongly do not recommend trying to cure trichinosis on your own., this is fraught with serious complications and death. Treatment of moderate and severe forms is carried out only in an infectious diseases hospital, and traditional methods are allowed to be used only as auxiliary means.

How does trichinosis manifest in children?

A child becomes infected by eating poorly fried or cooked meat, and even a small piece of 10-15 g is enough. The incubation period of trichinosis in children lasts 5-45 days, and the shorter the period from infection to the appearance of symptoms, the more severe the disease will be.

Mild form of trichinosis in children. Symptoms last 7-14 days. Minor muscle pain continues for another 7-10 days after recovery.

• Temperature up to 38.5°C;
• Swelling of the eyelids;
• Slight pastiness of the face;
• Minor muscle pain;
• Eosinophilia (increased level of eosinophils) up to 10-12%.

Moderate form of trichinosis in children. Without treatment, the duration of the acute period is up to 3 weeks. Recovery from illness takes 2-3 weeks.

• Fever up to 40°C, despite taking antipyretic drugs, it fluctuates within 1°C, without decreasing to normal numbers;;
• Epileptic seizures;
• Proteins and casts are found in the urine;
• Eosinophilia up to 80 - 90%;
• Leukocytosis up to 30-40x10 9 /l;
• ESR up to 50 - 60 mm/h.

Treatment of trichinosis in children carried out in a hospital. The basis of therapy is anthelmintic drugs (Vermox, thiabendazole) in an age-appropriate dosage.

The following is used as a symptomatic treatment for trichinosis in children:

• Antipyretics reduce temperature and reduce muscle pain - paracetamol, ibuprofen.
• Antihistamines to reduce allergic reactions and intoxication - loratadine, Cetrin.
• Antispasmodics for abdominal pain - No-spa, papaverine hydrochloride.
• Vitamins C and group B to increase the body's resistance.

After treatment, rehabilitation is necessary. It includes massages and baths with the addition of sea salt or herbal extracts, and physical therapy.

November and December are traditionally rich in holidays. And that means festive feasts. They are usually an excellent opportunity to demonstrate a wide variety of culinary delights. Housewives put village delicacies on the table - delicious circles of “finger phanoi” sausages, pink slices of smoked pork. Male breadwinners are concerned with the supply of hunting trophies. It's a pleasure to offer guests roast wild boar or juicy bear chops. We have nothing against it. In the event that, along with a selected piece of meat, you do not acquire a disease, the consequences of which can be very sad...

« Terrible demon», « man's terrible enemy“- this is the name given to the infectious disease trichinosis in the middle of the last century, from which entire families died out in Europe. Nowadays, such large outbreaks of trichinosis almost never occur, but this disease is not uncommon among the population of Belarus.

Almost every year in Minsk from November to February, during the period of mass slaughter of domestic pigs, hunting of wild animals (boars, foxes), cases of the disease are recorded trichinosis. Moreover, people began to get sick much more often. If earlier we were talking about isolated cases, now we count dozens. The reason for this is basic ignorance, and even more often - the frivolity so characteristic of us: “ maybe it will blow through, but I’ll save money».

Let’s say right away that a “thrifty” housewife, having fed her family pork infected with Trichinella, will soon be forced to borrow money for medicine for the whole family. And it’s also good if there are no tragic outcomes - untreated trichinosis can lead to death sick.

So let's take a closer look at what this disease is and how to avoid it.

People most often get sick by eating contaminated pork and home-cooked sausages that have not passed a veterinary examination. There are a lot of pathogenic larvae in the muscles of the animal; they are literally “stuffed” with them. For example, in 1 g of muscle tissue of a brown bear there is up to 200 Trichinella larvae, which can only be seen under a microscope.

Meat affected by trichinosis does not differ in any external signs (smell, color, consistency...) from ordinary benign meat. However, its The larvae retain their ability to cause disease for years, in animal corpses they die when exposed only to very high or very low temperatures.

The main cause of human illness is the consumption of contaminated meat without sufficient heat treatment or meat products that are deliberately cooked raw or half-baked. Pathogens enter the body of wild and domestic animals when they eat the corpses of rodents and other living creatures affected by trichinosis, and deposited in muscle fibers in the form of spirals, covered with a lime shell.

In the stomach of a person who has consumed contaminated meat, the lime capsules dissolve, Trichinella penetrates the intestinal wall and begins lay larvae, which are carried throughout the body by blood and lymph and settle in the muscles.

The disease manifests itself after a certain period ( from three days to 4–5 weeks). A sick person begins to complain about severe muscle pain. A rash appears on the body, breathing, swallowing and eye movement become difficult and painful. This disease is characterized by the appearance of swelling on the face, hence its popular name “ puffy" In severe cases, damage to the respiratory, cardiovascular and nervous systems is possible.

To avoid infection, it is necessary to veterinary control of each carcass of a killed pig or wild boar by trichinoscopy. It is carried out by veterinary and sanitary laboratories located in each regional center and in large markets.

For trichinoscopy, pieces of meat most affected by Trichinella should be delivered ( diaphragm, intercostal, chewing and tongue muscles). When found in sections at least one Trichinella infection in meat is considered unfit for food and must be destroyed. In this case, the outer fat can be eaten only when melted, and the inner fat can be eaten without restrictions.

Meat needs to be controlled because in Belarus, from time immemorial, dried sausage and polendvitsa have been made from pork and consumed practically without any heat treatment, and trichinella can remain viable in it even after prolonged cooking of a piece of meat.

When you buy meat from a state trade, you are guaranteed that it has been tested for trichinosis. If you purchased meat at the market, make sure it has hallmarks. Under no circumstances should you buy meat or lard, as well as homemade sausages. from random people and in unknown places.

For personal prevention, meat or lard should be thoroughly cooked or fried in small pieces. Death of Trichinella occurs only when cooking pieces of meat no more than 8 cm thick for 2.5 hours. Salting, smoking or freezing meat and lard does not kill the larvae, even with prolonged exposure.

Finally, a special warning to hunters. Remember that your hobby “can bring not only pleasure, but also trouble. In most cases, trichinosis is associated with consumption of wild boar meat. So don’t be lazy to first check your “trophies” in the veterinary laboratory, and only then set the table. This simple precaution will prevent serious threats to your health.

A. Gladky, chief state sanitary doctor of the Leninsky district of Minsk, Yu. Ignatova, hygienist.
Magazine "Health and Success", No. 11, 1997.

Many people think that the warning from experts that a dead wild boar or beaver can be more dangerous than a living one seems, at least, funny. Meanwhile, this is true: during a fight, a living animal can injure only one, or at most several people, but a dead one can infect a large number of those who taste dishes prepared from its meat with trichinosis. What kind of disease is this and what are the risks of contracting it?

Features of the disease

Trichinosis is an acute helminthiasis that affects mammals. It is also dangerous for humans. Differs in severe clinical manifestations. It is not uncommon for a person to become unable to work after suffering from an illness. But the worst thing is that infection with trichinosis can cost a person his life.

The cause of this disease is Trichinella. These are very small worms, almost thread-like, photos of which can be seen on the Internet if desired. Adults can be from one and a half to 1.8 millimeters in length, with a width of only about 0.05 mm.

Soon after the larvae enter the human body and the bloodstream spreads them throughout the body, a person may experience:

1. Muscle pain.
2. High eosinophilia.
3. Fever.
4. Skin rashes.
5. Swelling of the face.

1. Lungs.
2. Myocardium.

Today, trichinosis is treatable, but just 100 years ago, entire families died from it. After all, the meat of an infected animal, for example a wild boar, does not differ from the carcasses of healthy animals either in appearance, smell, or color. But just one gram of it can contain up to 200 larvae.

Analysis

Impressive, isn't it? But it’s very easy to avoid all the troubles that trichinosis can bring: you need to check the animal’s meat for the presence of helminths. Moreover, it is necessary to check the material from both wild animals and domestic ones: data on contamination indicate that trichinosis larvae were found both in samples of badgers, beavers, bears, wild boars, and wild birds submitted for analysis, as well as horses, domestic pigs, and chickens.

But in order to conduct a study, it is necessary to provide the taken material to a laboratory (this can be a sanitary and epidemiological station or a veterinary laboratory, which is available in every market). Moreover, the entire carcass must be provided for inspection, since sampling for inspection is carried out in different parts of it. These are the parts where blood circulation is best developed. These include:

1. Chewing muscles.
2. Language.
3. Diaphragm.
4. Intercostal muscles.

Why are these particular places on the animal carcass so important for research? Because if an animal is infected, these are the areas where most of the larvae are located, where they are carried into the bloodstream.

For examination, pieces weighing about 60 grams are cut off. Next, sections are separated from each sample. their size does not exceed the size of an oat grain. For example, meat for testing from a wild animal is divided into 72 sections. The material in domestic animals is divided into 24 sections. Then the selected slice is placed on the glass of the compressorium. The top is covered with another glass. After this, the material is crushed using special screws. Now all that remains is to examine the sample under a trichinelloscope or a special microscope.

But such a procedure is not only very complicated, but also not always possible - it is often a long way to get to the laboratory. In addition, you will need to explain where the meat was taken, whether there are documents for shooting the animal, if it is game, in general - nothing but problems. Therefore, most people eat barbecue at their own risk, stew meat on a fire right in the forest after a hunt, or at home, hoping that it will carry through. What you will have to pay for such frivolity is described above.

Home analysis

But what should those who cannot deliver the carcass of an animal killed during a hunt for laboratory testing do? And the point is not at all that I didn’t want to carry it - there are times when it is impossible to do this. For example, hunters spend months on the land while harvesting fur-bearing animals and are sometimes separated from civilization by several hundred kilometers. They consume meat from hunted animals without inspection.

There is a solution for such cases: you can purchase a special device - a compact microscope. It's called a portable trichinelloscope. Below are its main characteristics:

1. One battery of this device can operate for 60-65 hours.
2. Weight with packaging – 0.7 kg.
3. The dimensions of the device are 24.0x7.3 cm.
4. Service life – 3 years.
5. The temperature at which the device can operate is from +50 to – 20 degrees.
6. There are quite powerful devices, the magnification factor of which is 50, but if you wish, you can buy a trichinelloscope, the power of which is 200.

Thanks to this, rapid analysis of meat can be carried out at home or in the field - it all depends on whether it was hunting or slaughtering, for example, a pig at home.

Of course, the cost of such a device is not very small. But if you consider that its presence will help preserve health (and, sometimes, life), then such a price is not so high. In addition, several people can purchase a compact microscope, for example, neighbors or those who go hunting together. Then the cost of the device will be affordable to almost anyone.

What should you look for when self-testing for trichinosis using this device? The capsules must be found. They can be oval or round in shape. There should be triangular-shaped fat deposits on their periphery. There is usually a larva inside. Using a 1% methylene blue solution can improve the ability to view the larvae. If there is very little limestone on the capsule, 5% hydrochloric acid should be added to the cut. Just two or three drops are enough to determine whether the material is infected.

In addition, when doing analysis at home, you need to be very careful not to confuse the capsules of trichinosis larvae with:

1. Air bubbles. The larvae vary in size. In addition, they have a well-defined black border.
2. Concretions. They differ in shape and size. It is necessary to clarify the obtained data after using NS1.
3. Sarcocysts, which are distinguished by their internal structure of a mesh-like appearance and elongated shape.
4. Immature Finns. They are oval shaped and larger.

To avoid mistakes, one microscope device is not enough - you definitely need to know the “enemy in person”, that is, study well the photos on the Internet depicting helminths of this species. Moreover, you need to pay attention to those where the larvae are removed from the meat in order to have an idea of ​​what it looks like in life.

In laboratories, artificial gastric juice is sometimes used for analysis. The muscles dissolve in it. You can carry out such a check on the meat of an animal, for example, a beaver, if you purchase this material in advance and take it with you on a hunt.

If during the analysis it was possible to find only one larva, the entire carcass will have to be disposed of. Moreover, with the head and esophagus. In this case, experts recommend using only internal fat and internal organs for food.

Thus, examining the carcass of a hunted or slaughtered domestic animal is not something simple. And if you consider that the lives of those who will cook and eat meat products depend on the quality of the inspection, then it is better to entrust this matter to professionals, although this does not give a 100% guarantee: there have been cases when, even after tasting fresh meat that has passed the inspection, wild boar, bear, beaver, people became infected with trichinosis larvae. This is because it is very difficult to detect Trichinella, especially in the initial stages, even using the most modern equipment. Taking this into account, it is necessary to cook the meat, subjecting it to high-quality heat treatment and not eating it half-raw, so experts do not recommend cooking rare steak.

In addition, in order to avoid infection with trichinosis, in order to preserve health and nerves, it is not advisable to purchase raw meat products at spontaneous markets: even the documents provided there are not a guarantee of the quality of the inspection and do not indicate that the certificate was received for the carcass that is in sale.

Because Eating dogs and cats is unusual for most nationalities; pigs have earned a bad reputation as the main carriers of Trichinella. It is when preparing their meat that special attention should be paid to thorough frying/cooking, since the death of Trichinella is guaranteed only at a temperature of 50°C (cooking time 570 minutes). However, according to current standards (“Rules for veterinary inspection of slaughter animals and veterinary and sanitary examination of meat and meat products"), meat contaminated with Trichinella (if even 1 larva is detected in 24 cuts) must be destroyed; in factories it is forbidden to use it even for stewing. However, in theory, to ensure the safety of contaminated meat, the temperature regime should be maintained for a certain time: at a temperature of 50 °C, meat should be processed for 570 minutes; 51.1 °C - 270 minutes; 52.2 °C - 120 minutes; 53.4 °C - 60 minutes; 54.5 °C - 30 minutes; 55.6 °C - 15 minutes; 56.7 °C - 6 minutes; 57.8 °C - 3 minutes; 58.9 °C - 2 minutes; 60.0 °C - 1 minute; 62.2 °C - instant destruction of larvae.

This very expensive device, the price of which varies from 7 to 45,700 rubles (depending on the magnification factor), consists of: a compact microscope; an electric illuminator; a mirror (can replace the illuminator, focusing sunlight); a compressorium (two transparent glass plates, between which the cut of meat is compressed). The illuminator of a portable microscope is designed specifically for working in road conditions from a car cigarette lighter. However, purchasing the device is not enough. A hunter or pig farmer needs to carefully study the photos of encapsulated Trichinella taken by scientists using a microscope, and it is advisable to focus on those photos that were taken in muscle tissue. This is what Trichinella looks like in muscles under a microscope

Despite the complexity of the described procedure and the high cost of the device, self-testing of meat is just a quick test compared to laboratory research. It is extremely unwise to trust such a test with your health and life, therefore, even with the apparent absence of Trichinella, animal meat (especially wolf, bear, wild boar, beaver, badger, chickens or pigs) should be subjected to thorough heat treatment. These helminths do not live in organs and internal fat, so they can be used even when meat is massively infected with Trichinella. Just in case, subcutaneous lard must be melted, maintaining a temperature of 100 °C for 20 minutes. LABORATORY TESTING OF MEAT If the hunter or farmer has the opportunity, it is advisable to send animal meat for a professional laboratory test for trichinosis. There are several reasons for this: veterinary experts have extensive experience in detecting representatives of all types of Trichinella, including non-encapsulated T. pseudospiralis, T. papuae and T. zimbabwensis, which can easily be missed by an amateur; laboratories use expensive microscopes, much more accurate than portable ones Trichinelloscope devices; the tests themselves are also more detailed - sections are taken not only on the diaphragm, but also on the intercostal, gastrocnemius, chewing muscles and tongue muscles, and pieces of meat are dissolved in artificial gastric juice.