The Administration for Food Safety, Veterinary and Phytosanitary Affairs called on pig keepers and hunters to perform a mandatory inspection of meat for trichinosis.
"Trichinosis is a zoonosis from which humans can become ill after consuming raw or insufficiently thermally processed meat of animals in which there are larvae of the parasite Trichinella spp. Trichinosis is widespread and these parasites can be found in almost all mammals. As a source of infection for humans, the most significant is pig (domestic and wild), and less often other animals (bear, horse) whose meat can also be a source of infection. The only safe way to protect people from trichinosis is to inspect the meat for the presence of Trichinella spp parasite larvae, by analyzing a meat sample from each slaughtered pig. i.e. caught wild pigs. The inspection is carried out after slaughtering i.e. shooting, and before consuming the meat or preparing products and processed products from pig meat", announced the Administration for Food Safety, Veterinary and Phytosanitary Affairs.
Meat inspection is performed by veterinarians - doctors of veterinary medicine, in veterinary organizations.
Sampling and sample delivery
It is important that the pig keeper, i.e. the hunter, submits adequate samples taken from all animal carcasses to the veterinary clinic or the Specialist Veterinary Laboratory in Podgorica, and the meat is used only after confirmation that the sample is negative for trichinosis.
It is necessary, after cutting the carcass and removing the internal organs, to take a sample from all slaughtered domestic or shot wild pigs, of all age categories, without exception.
As a representative sample for examination, a piece of meat is taken from the root of the diaphragm, which separates the chest from the abdominal cavity, namely its muscular part that connects the diaphragm to the spinal column (from the root of the diaphragm at the transition from the muscular to the tendinous part). The sample must be at least the size of a walnut (approx. 100 gr), taken from both the left and right horn of the diaphragm.
An adequate way of sampling part of the diaphragm
In exceptional cases, when it is not possible to take a sample of the diaphragm, a sample of the masticatory muscles, tongue, rib or chest part of the diaphragm or abdominal muscles should be brought for examination, and in wild boars, the muscles of the front leg are also acceptable. For all more detailed explanations about sampling, the interested person can contact his veterinarian, who will instruct him in the procedures in detail.
It is necessary to pack each sample in a clean PVC bag, and for domestic pigs, each should be marked with the appropriate number of the ear tag of the slaughtered pig or deliver, together with the sample, the ear tag of the slaughtered pig. In this way, the holder fulfills the legal obligation to deregister the animal from the farm.
The Directorate for Food Safety, Veterinary and Phytosanitary Affairs notes that salting, drying and smoking, as well as thermal processing of meat, are not a safe way to destroy parasites. Cured meat products have been the cause of many confirmed cases of trichinosis in humans.
The meat of an infected animal, as well as meat products and products found to be infected with trichinella, is not for human consumption - it must not be processed, discarded or consumed, but must be destroyed in accordance with the regulations, according to the decision of the veterinary inspector.
In the case of a positive test for trichinosis in a domestic pig, the owner of the animal has the right to compensation, provided that all conditions prescribed by the Law are met.
Animals in which this parasite is present generally do not show signs of illness, so it is impossible to know that the meat is safe for consumption without examining a suitable meat sample.
Prevention of infection in domestic pigs
For the prevention of Trichinella parasite infection in the pig population, it is important not to give them meat scraps as part of the scum, to keep the pigs in a closed area, to carry out regular pest control measures and to prevent the entry of rodents, which are the main reservoirs of this parasite, into the facilities for keeping pigs .
Protection of human health
As the offer (and sale) of meat and pig meat products via the Internet on social networks has recently been very widespread, the Directorate for Food Safety, Veterinary and Phytosanitary Affairs informs potential buyers of meat or products offered in this way that, if they decide on this method of supply , take responsibility for their health and that of their family, given their unknown health status and therefore the risk of trichinella infection.
Unlike pork from households, which is used for personal use, where the responsibility for inspection rests with the pig keeper himself, pork from approved slaughterhouses must be inspected on the slaughter line by authorized veterinarians and consumers can be sure of its safety.
The Directorate for Food Safety, Veterinary and Phytosanitary Affairs warned citizens to buy meat, as well as all other types of food, only in registered facilities for sale.
Bonus video:
