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Trichinella

In the body: A parasitic worm in raw or undercooked pork and wild game: it can bring stomach upset, muscle pain and fever, 5 to 15 days after eating.

Not rated by dose: a flag on one reviewed food, Pork chop, raw.

Depends how you handle it. Safe one way, risky another: cook it, soak it, boil it or freeze it, as the agency says.

All hazards

The reference value and where it comes from

  • The agency’s figureno agency dose value
  • BasisCFIA: cook pork to an internal temperature of at least 71 C
  • Average adult intake Commercial pork from modern inspected abattoirs rarely causes human trichinellosis; the main Canadian risk is undercooked wild game (bear, walrus).
  • Source Canadian Food Inspection Agency, Trichinellosis fact sheet

Reviewed foods that carry it

1 reviewed food carries it; none is rated by dose.

How often you can eat it

No food here is rated by dose. Each line says why it’s listed: a flag for the people the source names, advice on handling it, or context.

Named above but not among the foods we review, so no line below: wild game.

Flags and context, not rated by dose

  • Pork chop, raw

    Worth knowing

    Canadian Food Inspection Agency, Trichinellosis fact sheet · grade A

    How it’s rated

    Flagged for a cooking warning: CFIA advises cooking pork to an internal temperature of at least 71 °C to guard against trichinella. Outbreaks tied to pork from modern inspected abattoirs 'rarely occur'; the last Canadian swine case (January 2013) was a non-commercial farm pig and no product entered the food system. The main Canadian risk is wild game.

    Intake: cooking, not a serving

    Measured on: CFIA trichinellosis fact sheet (last modified 2026-01-23)

Sources