There are worms in the pork

Pork is a kind of meat that is often consumed in people's daily life. People have eaten pork during festivals since ancient times. The price of pork in the market is not cheap. Therefore, there is a lot of inferior pork on people's tables. Most of them are inferior pork sold by unscrupulous businessmen in order to make profits. So, what's the matter with worms in pork?

First, what's the matter with the worms in pork? Trichinella spiralis is a zoonosis parasite that is distributed all over the world and is most prevalent in Europe and the United States. It is reported that about 1.5 million people in the United States have Trichinella spiralis cysts in their muscles. Except Hainan Province, there are reports of Trichinella infection in other provinces, regions and cities in China. The infection rate of Trichinella in pigs is higher in Southwest China (Yunnan, Tibet, Guangxi, Sichuan), Central China (Hubei, Henan) and Northeast China. The larvae of Trichinella spiralis live in the muscles of pork. When people eat pork containing Trichinella spiralis cysts, the cysts are digested by gastric juice and the larvae are released in the duodenum. After about 5 to 7 days, they develop into adults and live in the small intestine.

Second, adult insects mate and produce a large number of larvae, which can circulate in the blood and reach various organs in the human body. The larvae that invade the striated muscle can continue to develop into cysts. The main clinical manifestations of human infection with Trichinella spiralis are fever, muscle aches, fatigue, and severe cases can lead to death. Inspection of Trichinella spiralis: The most common place for Trichinella spiralis in pork is the diaphragm. The commonly used method is to pick a small piece of muscle (0.5g), place it between two glass slides, squeeze it and thin it, and then magnify it 100 times under a microscope. Confirmation is achieved by finding Trichinella larvae cysts.

What if there are worms in pork? When it comes to prevention, the first thing to do is of course to buy safe and reliable pork. Pork like this one with a qualified inspection stamp has passed the health and food supervision and quarantine. However, safety cannot be completely guaranteed because there is a possibility of missed inspections. On the other hand, the media once reported that pork inspectors were unaware of Trichinella spiralis. The inspection of Trichinella spiralis is troublesome and slow, and the quarantine time for pork is tight. Whether the quarantine is safe or not is related to the sense of responsibility of the pork inspector. The cysts of Trichinella spiralis larvae are very resistant and cannot be killed by smoking, pickling or drying. They can survive for 20 days at -15℃. But it is not resistant to high heat and can be killed at 100 degrees Celsius for 2 minutes.