Asian 25-09-2009 13:07

Dear.

Where can I test wild boar meat for trichinosis? Or maybe you can do it yourself?

DK-76 25-09-2009 13:36

Is it a poaching boar or something, or a downed one? If it is official, then they explain this when issuing a license. In the veterinary station. You need a head and a diaphragm, and a failure just in case.

Asian 25-09-2009 14:53

Boar, as usual, treated. And if not official, how to check?

DK-76 25-09-2009 15:31

Cut 30-40 slices with aperture, very thin and under a microscope. The second option is to treat your wife or mother-in-law to a neighbor's last resort and wait. True incubation period of up to six months.

SEIKO50 25-09-2009 21:45

quote: Originally posted by DK-76:
Cut 30-40 slices with aperture, very thin and under a microscope. The second option is to treat your wife or mother-in-law to a neighbor's last resort and wait. True incubation period of up to six months.

Asian 29-09-2009 12:10

Empirically, this is good, but seriously, that everyone eats so without checking.

SEIKO50 29-09-2009 15:04

That's how they eat

sokol1 06-10-2009 20:22

It's not good, Mr. Moderator, to encourage such things.)))

ay 23-11-2009 12:03

I really don’t advise without checking, recently in one farm of the region 3 wild boars of the year were shot in a row - all trichinosis, read a lot of literature about the consequences of this disease, symptoms too)))

Asian 23-11-2009 11:18

So I'm talking about the same. The consequences are serious. Where to check?

sokol1 24-11-2009 21:00

quote: recently, in one farm of the region, 3 wild boars of the year were shot in a row - all trichinosis,

For information, tell me where? And then somehow restless, not every veterinarian will see.

SEIKO50 25-11-2009 22:38

quote: [B] 3 wild boars of the year - all trichinosis,

If the information is classified, you can PM.

ay 03-12-2009 12:26

quote: So all the same, in what economy.
If the information is classified, you can PM.

I won’t name the farm, now you can end up in court for any even truthful information, not socialism))) but the entire left bank of the Volga is already unfavorable for trichinosis, no one can give any guarantees on the right, but porverka gives a guarantee, at least I don’t have any facts when they got infected after the check, but I’ve heard a lot about blood transfusion with AIDS and hepatitis))) so gentlemen gourmets to the laboratory))

ay 03-12-2009 20:46

A student of a Saratov university is suspected of spreading panic rumors about an outbreak of pneumonic plague in the Saratov region. A young man who published an entry about the plague on his blog in LiveJournal has been prosecuted under the article "knowingly false reports of an act of terrorism."
Draw your own conclusions, gentlemen)) here it is freedom of speech)) I wrote it in my journal and behind bars)) and you tell me))

Meerkat 17-01-2010 13:46

They showed on TV, a special device made especially for rangers, or you can train someone from your hunting company. In a box the size of a first-aid kit there is a microscope, between which a slice of striated muscles is laid between the glasses. All this is considered, once you see a worm, you won’t be mistaken again! They say they are quite large, you can see it well under a microscope. Well, in general it is necessary
Consult either in a veterinary clinic or in the SES: where to take a sample, how much to take, how to determine the presence or absence. In general, a useful thing.

- a parasitic disease of humans, which is caused by very small nematode worms. Infection most often occurs when eating infected meat that has been poorly processed thermally. Since trichinosis mainly affects wild animals, hunters and other people who consume game are most at risk. It is very important to know how to check the 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, roundworm, etc., it is visually very difficult to notice Trichinella in meat. Therefore, cases of infection are quite widespread.

Flow forms

Trichinella

Depending on the characteristics of the organism, the patient can have both types of leakage, and only one of them.

infected animals

Any meat can be infected, 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. The Bears;
4. Hares.

Also, all carnivores and omnivores in the wild are susceptible to invasion - rodents (almost all species), nutria, wolves, foxes, badgers. Pets, especially dogs, are also susceptible to infection. Therefore, their raw meat, which has not been tested for trichinosis at home, should also not be.

Poultry meat is also potentially dangerous for this disease, as scientists recently discovered another trichinosis pathogen that affects birds. It is transmitted to humans and animals less frequently, but it can still infect them.

Signs of infected meat

Anyone who uses the meat of animals killed in the hunt for food 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 invasion are found, 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 tested and untested boar meat for trichinosis must be carefully processed.

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

In the case when it is not possible to take the sample to the laboratory, one has to use a special device for hunters - a portable trichinoscope. In essence, this is a compact microscope with low magnification. This device is designed to test meat at home. It is quite versatile and is able to increase 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. Selectively, it is worth examining other muscle tissue, some internal organs. During the check it is important:

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

Infection prevention

Trichinella can remain active and infective after prolonged freezing, as well as after prolonged cooking. The cysts that the larvae form around themselves are not destroyed by either low or high temperatures. Therefore, no matter how carefully the meat is processed, the likelihood of infection is still present. If the diagnosis of trichinosis has not been carried out, then it is impossible to eat such meat, even carefully processed.

Symptoms

Checking the meat is very important. Since trichinosis is a rather dangerous disease. For example, when 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 has the following symptoms in the larval stage:

1. Chills;
2. sweating;
3. Increase in body temperature;
4. swelling of the face;
5. allergic reactions;
6. Muscle pain;
7. Joint pain.

In the intestinal stage, a different symptomatology occurs:

1. Diarrhea and constipation alternate;
2. Loose stools mixed with blood and mucus;
3. Stomach ache;
4. bloating;
5. Flatulence;
6. Change 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

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Slaughtering or hunting requires adherence to a number of rules, but hunters or farmers are not always required to check wild boar meat for trichinosis (or the carcass of any other animal). Such carelessness can lead to serious health problems or death. Modern technologies allow you to conduct your own examination of the carcass for the presence of infection away from the laboratory.

How does infection occur and what is the frequency of infections?

More often trichinosis affects a group of people. For example, after a meal of a large family or the company of the meat of one sick animal, symptoms appear in all members of the feast. They become infected with raw meat or a meat dish that has undergone insufficient processing. Cooking meat by salting or smoking does not kill all the larvae. Groups of people report symptoms of the disease during the hunting season, and farmers and people from rural areas in the fall, during the slaughter of livestock and the preparation of meat supplies. Recently, cases of poaching have become more frequent, so visits to the doctor with symptoms of trichinosis are not so strongly tied to the season of the year.

Settling in human muscles, Trichinella larvae begin the process of destruction. After 4 weeks, a strong capsule is formed around each of the larvae, which makes it possible to live in the human body for several years. A few days after being infected with trichinosis, a person begins to experience:

Which animals are more likely to be infected?

More than 100 species of animals (land and sea) can be carriers of trichinosis, which can be harmful to human health. Since a person has a high susceptibility to this disease, a few grams of the meat of a sick animal is enough for infection. In most cases, trichinella are found in bear or boar meat. Trichinosis is common in such wild animals:

• Wolf;
• badger;
• seal;
• whales;
• foxes;
• Lynx;
• squirrel;
• marten;
• mink;
• ferret.

The viability of Trichinella in wild animals persists for years.

Moose and roe deer get sick when aquatic vegetation and water, into which the remains of infected birds have fallen, are ill. Hares become infected by eating the remains of birds or other small land animals during cold winters. This disease can be affected by cats and dogs, pigs, chickens and ducks due to human fault. Rarely, manifestations of trichinosis are found in sheep and horses, which are most likely to become infected through dirty water.

The device consists of the microscope itself, a lighting device, a special mirror capable of focusing the light of the sun and allowing you to work without an illuminator, compressor (transparent glass plates with two screws at the edges, allowing you to position the sample for further research).

This device is very convenient to use at home.

Because Eating dogs and cats is unusual for most nationalities; pigs have earned the bad reputation of the main peddlers of Trichinella. It is when cooking their meat that special attention should be paid to thorough frying / boiling, since the death of Trichinella is guaranteed only at a temperature of 50 ° C (cooking time 570 minutes). However, according to current regulations (“Rules for the veterinary examination of slaughter animals and the meat products"), meat infected with trichinella (if even 1 larva per 24 slices is found), must be destroyed, it is forbidden to let it in factories even for stew. However, in theory, in order to ensure the safety of infected meat, the temperature regime should be observed for a certain time: at a temperature of 50 ° C, the 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 (it can replace the illuminator by focusing sunlight); compressorium (two transparent glass plates, between which the cut of meat shrinks). The illuminator of a portable microscope is designed specifically for work in road conditions from a car cigarette lighter. Nevertheless, it is not enough to purchase a device. A hunter or a pig breeder needs to carefully study the photos of encapsulated Trichinella taken by scientists using a microscope, and it is desirable 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-checking meat is just an express test compared to a laboratory study. It is extremely unreasonable to trust your health and life to such a test, therefore, even with the apparent absence of trichinella, animal meat (especially a wolf, bear, wild boar, beaver, badger, chicken or pig) should be subjected to thorough heat treatment. These helminths do not live in organs and internal fat, so they can be used even with a massive infection of meat with Trichinella. Subcutaneous fat, just in case, must be melted, maintaining a temperature of 100 ° C in it for 20 minutes. LABORATORY STUDY OF MEAT If the hunter or farmer has the opportunity, it is advisable to give animal meat for a professional laboratory test for trichinosis. There are several reasons for this: veterinarians have extensive experience in detecting representatives of all types of trichinella, including unencapsulated T. pseudospiralis, T. papuae and T. zimbabwensis, which can easily be missed by an amateur; laboratories use expensive microscopes that are much more accurate than portable trichinelloscope devices; the tests themselves are also more detailed - sections are taken not only on the diaphragm, but also on the intercostal, calf, chewing muscles and muscles of the tongue, and pieces of meat are dissolved in artificial gastric juice.

It seems to many that the warning of experts that a dead wild boar or beaver can be more dangerous than a living one seems at least ridiculous. Meanwhile, this is true: a live animal during a fight can injure only one, a maximum of several people, but a dead one can infect a large number of those who taste dishes prepared from its meat with trichinosis. What is this disease and what is the risk of infection with 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 lose his ability to work after a disease. But the worst thing is that infection with trichinosis can cost a person life.

The cause of this disease is trichinella. These are worms of a very small size, almost filiform, photos of which can be seen on the Web if you wish. The length of adults can be from one and a half to 1.8 millimeters, with a width of only about 0.05 mm.

Shortly after the larvae enter the human body, and the bloodstream carries them throughout the body, a person may manifest:

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, such as a wild boar, does not differ from the carcasses of healthy animals either in appearance, or in smell, or in color. But only one gram of it can contain up to 200 larvae.

Analysis

Impressive, isn't it? But it is very easy to avoid all the troubles that trichinosis can bring: you need to check the meat of the animal for the presence of helminths. Moreover, it is necessary to check the material both from wild animals and from domestic animals: infection data indicate that trichinosis larvae were found both in samples of badger, beaver, bear, wild boar, wild birds, horses, domestic pigs, and chickens provided for analysis.

But in order to conduct a study, it is necessary to provide the laboratory (it can be a sanitary and epidemiological station or a veterinary laboratory, which are available in every market) with the material taken. Moreover, it is necessary to provide the entire carcass for verification, since sampling for verification is carried out in its different parts. 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 places on the animal carcass so important for research? Because if the animal is infected, it is in these areas that the larvae are most of all, where to bring their bloodstream.

Pieces weighing about 60 grams are cut off for examination. Next, sections are separated from each sample. their size does not exceed the size of an oat grain. For example, meat for sampling from a wild animal is divided into 72 sections. Material in pets is divided into 24 slices. Then the selected section is placed on the glass of the compressorium. From above it is closed by another glass. After that, the material is crushed using special screws. Now it remains only to examine the sample under a trichinoscope or a special microscope.

But such a procedure is not only very complicated, but also not always possible - very often it is far 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, there are only problems. Therefore, most people eat kebabs at their own risk, stew meat on a fire right in the forest after a hunt or at home, hoping that it will carry over. What will have to pay for such frivolity - described above.

home analysis

But what about those who cannot deliver the carcass of an animal killed during a hunt for laboratory research? And it’s not at all that I didn’t want to carry it - there are times when it’s impossible to do this. For example, fishermen spend months in the lands during the production of fur-bearing animals, and sometimes they are separated from civilization by several hundred kilometers. They consume the meat of hunted animals without any checks.

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

1. One battery of this device can work for 60-65 hours.
2. Weight with packaging - 0.7 kg.
3. Dimensions of the device - 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 of which is 50, but if you wish, you can buy a trichinelloscope, the power of which is 200.

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

Of course, the cost of such a device is not very small. But given that its presence will help maintain health (and, sometimes, life), then such a price is not so big. 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 available to almost anyone.

What should I look for when self-testing for trichinosis with this device? You need to find the capsules. They can be oval or round. On their periphery there should be triangular fat deposits. Inside is usually a larva. With the help of methylene blue 1% solution, the ability to see the larva can be improved. 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 make sure that the material is infected.

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

1. Air bubbles. The larvae differ in size. In addition, they have a well-defined black border.
2. Stones. They differ in shape and size. It is necessary to refine the data obtained after the application of HC1.
3. Sarcocysts, which differ in the internal structure of the reticulate type and elongated shape.
4. Immature Finns. They are oval and larger.

In order to avoid mistakes, one microscope instrument is not enough - you definitely need to know the "enemy in the face", that is, it is good to study the photo on the network depicting helminths of this species. Moreover, you need to pay attention to those where the larvae in the meat were filmed in order to have an idea of ​​\u200b\u200bhow it looks in life.

In laboratories, sometimes artificial gastric juice is used in the analysis. 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. And - with the head and esophagus. In food, in this case, experts recommend using only internal fat and internal organs.

Thus, the study of the carcass of a hunted or slaughtered pet is not something simple. And if we take into account that the life of those who will cook and eat meat products depends on the quality of the check, then it is better to entrust this matter to professionals, although this does not give a 100% guarantee: there have been cases when, having tasted even 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. Given this, it is necessary to cook the meat, giving it high-quality heat treatment and not eating it half-baked, so experts do not recommend cooking a steak with blood.

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