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Trichinosis: common source outbreak related to commercial pork.
South Med J. 1992 Apr; 85(4):428-9.SM

Abstract

Fifteen patients had trichinosis after eating raw or undercooked commercial pork sausage produced by a local processing plant. Even though it is recommended that all fresh pork be cooked to a temperature of at least 171 degrees F (77 degrees C) to ensure a sufficient margin of safety, this is not always done, and sporadic outbreaks continue to occur. Control strategies to prevent human trichinosis should include trichinosis surveillance of all commercial swine, as well as strict compliance with current regulations.

Authors+Show Affiliations

Rockingham Memorial Hospital, Harrisonburg, Va.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Case Reports
Journal Article

Language

eng

PubMed ID

1566149

Citation

Landry, S M., et al. "Trichinosis: Common Source Outbreak Related to Commercial Pork." Southern Medical Journal, vol. 85, no. 4, 1992, pp. 428-9.
Landry SM, Kiser D, Overby T, et al. Trichinosis: common source outbreak related to commercial pork. South Med J. 1992;85(4):428-9.
Landry, S. M., Kiser, D., Overby, T., Mays, B., & Caplen, C. W. (1992). Trichinosis: common source outbreak related to commercial pork. Southern Medical Journal, 85(4), 428-9.
Landry SM, et al. Trichinosis: Common Source Outbreak Related to Commercial Pork. South Med J. 1992;85(4):428-9. PubMed PMID: 1566149.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Trichinosis: common source outbreak related to commercial pork. AU - Landry,S M, AU - Kiser,D, AU - Overby,T, AU - Mays,B, AU - Caplen,C W, PY - 1992/4/1/pubmed PY - 1992/4/1/medline PY - 1992/4/1/entrez SP - 428 EP - 9 JF - Southern medical journal JO - South. Med. J. VL - 85 IS - 4 N2 - Fifteen patients had trichinosis after eating raw or undercooked commercial pork sausage produced by a local processing plant. Even though it is recommended that all fresh pork be cooked to a temperature of at least 171 degrees F (77 degrees C) to ensure a sufficient margin of safety, this is not always done, and sporadic outbreaks continue to occur. Control strategies to prevent human trichinosis should include trichinosis surveillance of all commercial swine, as well as strict compliance with current regulations. SN - 0038-4348 UR - https://www.unboundmedicine.com/medline/citation/1566149/Trichinosis:_common_source_outbreak_related_to_commercial_pork_ L2 - http://ovidsp.ovid.com/ovidweb.cgi?T=JS&PAGE=linkout&SEARCH=1566149.ui DB - PRIME DP - Unbound Medicine ER -