Trichinella research results presented at BfR event
Sequencing data on all known Trichinella species will be presented for the first time and there will be a discussion of the results of genome and proteome research.
Trichinella larvae are killed during boiling and frying if the meat reaches a core temperature of 70 °C for at least two minutes so the colour on the inside is grey.
Risk areas in Europe include, Romania, Bulgaria as well as the Baltic States.
The main problem is when, during private slaughtering, no testing for Trichinella is done or it is not in accordance with regulations before raw products intended for human consumption are made from the meat, said BfR.
"In Germany, trichinellosis outbreaks are usually triggered by the consumption of raw wild boar meat,” said Professor Dr Andreas Hensel, president of BfR.
"For this reason, wild boars should invariably be tested for this muscle parasite and products made from wild boar meat should not be eaten raw."
Trichinellosis (synonym trichinosis) is a foodborne infectious disease which affects several thousand people worldwide every year and is caused by roundworms of the genus Trichinella.
Trichinellosis outbreaks are mostly caused by insufficiently cooked game meat, raw wild boar products as well as imported raw sausages and ham.
The 14th International Conference on Trichinellosis is in Berlin-Marienfelde from 14 to 18 September.
More than 120 experts from 35 countries will attend the event organised with the German Veterinary Association (DVG), the Free University of Berlin (FUB) and the Federal Ministry of Food and Agriculture (BMEL).
