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However, freezing pork is not an effective method for killing larvae. One way to prevent trichinellosis is to cook meat to a safe temperature (at least 145 °F, 63 °C internal temperature as measured by a food thermometer, followed by a three-minute rest for fresh pork). [9] The meat is not safe until cooking is completed.
In areas with triatomine bugs, transmission of T. cruzi can be prevented by sleeping under bed nets and by housing improvements that prevent triatomine bugs from colonizing houses. [16] Blood transfusion was formerly the second-most common mode of transmission for Chagas disease. [35]
The best way to prevent trichinosis is to fully cook meat. [3] A food thermometer can verify that the temperature inside the meat is high enough. [3] Infection is typically treated with antiparasitic medication such as albendazole or mebendazole. [4] Rapid treatment may kill adult worms and thereby stop further worsening of symptoms. [4]
One downside to being a foodie is the occasional instance of food poisoning from all that eating. It's plagued us all one time or another, and foodborne illness is actually pretty common, with one ...
By: Hilary Meyer Pork chops are one of my favorite meats to grill. They're quick-cooking and relatively cheap, but they haven't always been so well received. The popularity of pork took a nosedive ...
It is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels. The most common CCP is cooking, where food safety managers designate critical limits.
Chagas disease can be prevented by avoiding insect bites through insecticide spraying, home improvement, bed nets, hygienic food, medical care, laboratory practices, and testing. [38] It can be diagnosed through a serological test, although the test is not very accurate. [18] Treatment is with medication, which may have severe side effects. [38]
Chagas disease undergoes two phases, which are the acute and the chronic phase. The acute phase can last from two weeks to two months but can go unnoticed because symptoms are minor and short-lived. Symptoms of the acute phase include swelling, fever, fatigue, and diarrhea.