Risk factors for trichinosis include:

  • Improper food preparation. Trichinosis infects humans when they eat undercooked infected meat, such as pork, bear or walrus, or other meat contaminated by grinders or other equipment.
  • Rural areas. Trichinosis is more common in rural areas. In the United States, higher rates of infection are found in hog-raising regions.
  • Consumption of wild or noncommercial meats. Public health measures have greatly decreased the incidence of trichinosis in commercial meats, but noncommercial, farm-raised animals have higher rates of infection — particularly those with access to wild-animal carcasses. Wild animals, such as bears and walruses, are still a common source of infection.
May. 24, 2012