Although it is very rare in the United States today, trichinae has historically been associated with pork products not only domestically, but also around the world. Old misunderstandings and lack of education about trichinae often cause consumers to either overcook pork or avoid it altogether.

New Trichinae Research:

English: Status of Trichinella Infection in U.S. Commercial Pork and its Safety for International Trade in Pork and Pork Products

Spanish: Estatus de la infección por Trichinella en la carne de puerco que se comercializa en los Estados Unidos de Norte América y la seguridad correspondiente en las actividades comerciales a nivel internacional para la carne de puerco y los productos porcinos.