(2) Trichinosis. The causative agent of this disease is Trichinella spiralis.
The host acquires the infection by eating viable encysted larvae in the muscles of
infected animals. Man becomes infected by eating the larvae in raw or partially cooked
pork products. Swine are infected by eating raw or partially cooked garbage that
contains uncooked meat scraps. Many may also be infected by eating beef products
(such as hamburger) that have been adulterated either intentionally or inadvertently with
pork. The clinical disease in man is highly variable, ranging from a mild febrile disease
to a fulminating fatal disease. The diagnosis of Trichinella spiralis infection in pork
depends principally upon detection of the encysted larvae by an inspecting veterinarian.
(3) Hydatidosis. This disease in humans is caused by the larval stage or
hydatid cyst of two species of tapeworms, Echinococcus granulosis and E.
multilocularis. Dogs, the natural hosts of the adult form, become infected by eating the
meat of animals containing the cysts. Humans contact the disease when dogs have
access to uncooked viscera of meat animals and pass the infective eggs on to the
carcass of the meat animals.
DETERIORATION OF UNKNOWN CAUSE
Examine the product for deteriorative changes. Once the changes have been
identified but a cause is not known, you should notify the veterinary officer. The
veterinarian will determine the cause. If the cause of the deterioration cannot be
determined, then the veterinary officer will have you prepare a sample for submission to
the medical laboratory. For additional information, see subcourse MD0694, Basic Food
DETERMINING THE AMOUNT, SEVERITY, AND EXTENT OF A
Following the determination of the deteriorative condition in the meat product,
determine the amount of deteriorative condition present in the product. You, the 91R20
veterinary food inspection specialist, will determine the severity and extent of the
product deteriorative condition. For this, you will use contractual documents or local
SOP, as applicable. This information may have already been supplied by the 91R10
veterinary food inspection specialist's inspection reports.
Section II. DETERMINATION OF POTENTIAL HEALTH HAZARDS,
RECOMMENDATIONS, AND REFERENCES
Determine the existence of any potential health hazard, based upon the
deteriorative condition and the amount of product deterioration. A health hazard is
defined as any substance that could harm a person's health and/or well-being.