Usually, the symptoms take a longer time to show up. Knowledge of the characteristics of salmonella and trichinosis and the safe techniques used when handling food, will help people be more aware of the dangers of microorganisms in food handling and consumption. Trichinosis is caused by consuming food which contains a microscopic worm called a trichinella spiralis. It is usually in the muscle tissue of animal products. It is killed if the meat is cooked well.
Trichinosis causes nausea, diarrhea, fever, muscle pain, and tiredness.
In bad cases, it can cause heart and brain damage and even death. Hands should be washed with soap and water before preparing food. The U.S. Department of Agriculture, the Food and Drug Administration, and other agencies devote much of their resources to the study and research of keeping food safe to eat and free from spoilage. From this research recommended rules and regulations are established. This is partly an emphasis on packaging and partly an emphasis on how to preserve and store food by canning, freezing, dehydrating, or irradiating it.