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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]
Muscle biopsy may be used for trichinosis detection. Several immunodiagnostic tests are also available. Typically, patients are treated with either mebendazole or albendazole, but efficacy of such products is uncertain. Symptoms can be relieved by use of analgesics and corticosteroids. [2] In pigs, ELISA testing is possible as a method of ...
Trichinella is the genus of parasitic roundworms of the phylum Nematoda that cause trichinosis (also known as trichinellosis). Members of this genus are often called trichinella or trichina worms . A characteristic of Nematoda is the one-way digestive tract, with a pseudocoelom (body cavity made up of only an ectoderm and endoderm ).
Although not caused by a bacterium, trichomoniasis can be cured with certain antibiotics (metronidazole, tinidazole, secnidazole). [1] Sexual partners should also be treated. [1] About 20% of people get infected again within three months of treatment. [2] There were about 122 million new cases of trichomoniasis in 2015. [3]
Can a person get Trichinosis from eating smoked cured ham that hasn't been cooked? How much of it does one have to eat? How many days after eating it would a person see symptoms? —Preceding unsigned comment added by 169.244.81.22 17:13, 8 April 2009 (UTC)
In the first few minutes of the first “My Big Fat Greek Wedding,” Gus Portokalos, played by the late actor Michael Constantine, is seen using a bottle of Windex on what looks like a pimple or ...
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For safety, bacon may be treated to prevent trichinosis, [9] caused by Trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking. [10] Sodium polyphosphates, such as sodium triphosphate, may also be added to make the product easier to slice and to reduce spattering when the bacon is pan-fried.