Trichinella sp. – Larvae encapsulated in muscles (HES stain, x 10)

Trichinella spiralis larva is 0.8 to 1 mm long, and coiled into a muscle cell that subsequently turns into 2 nurse cells. Meat is cleaned up by sufficient cooking (at 77°C or over in the whole piece), or by freezing at -15°c for 3 weeks, or at – 30° C for 1 week,or by dry salting, or soaking in a 19% brine, or by exposure to gamma-radiations. Smoking is not efficient.