The Municipality of Concordia, through the Directorate of Bromatology and in its role of preserving the health of the population, provides a series of recommendations to avoid contracting trichinosis.
Trichinosis is a disease caused by a microscopic parasite, which is not visible to the naked eye and occurs due to the consumption of pork or raw or undercooked meat products containing live larvae of the Trichinella Spiralis parasite.
Among the symptoms, the disease may include diarrhea, vomiting, eyelid swelling, muscle pain, and/or fever.
ADVICE
Purchase pork and pork-derived products (such as ham, bacon, longaniza, sausages, etc.) only in authorized businesses that guarantee they come from inspected establishments.
Consume fresh pork and derivatives well cooked (that is, cooking them until the pink color disappears; the internal temperature must be 71 degrees for at least two minutes). Keep in mind that: salting, drying, or smoking the meat is not enough to kill the parasite.
Verify on the label of pork products that they have been produced by authorized companies where the brand, lot identification, production and expiration date, identification of the producing establishment, and registration with the health authority (R.N.E. and R.N.P.A.) are specified.
Do not purchase this type of product on public roads, or when they are of dubious origin.
Trichinosis is a disease caused by a microscopic parasite, which is not visible to the naked eye and occurs due to the consumption of pork or raw or undercooked meat products containing live larvae of the Trichinella Spiralis parasite.
Among the symptoms, the disease may include diarrhea, vomiting, eyelid swelling, muscle pain, and/or fever.
ADVICE
Purchase pork and pork-derived products (such as ham, bacon, longaniza, sausages, etc.) only in authorized businesses that guarantee they come from inspected establishments.
Consume fresh pork and derivatives well cooked (that is, cooking them until the pink color disappears; the internal temperature must be 71 degrees for at least two minutes). Keep in mind that: salting, drying, or smoking the meat is not enough to kill the parasite.
Verify on the label of pork products that they have been produced by authorized companies where the brand, lot identification, production and expiration date, identification of the producing establishment, and registration with the health authority (R.N.E. and R.N.P.A.) are specified.
Do not purchase this type of product on public roads, or when they are of dubious origin.