Ecological, biological and morphological features of the causative agent of trichinosis in the Kirov Region and optimization of control measures

Abstract

Trichinellosis is one of the most dangerous zoonosis. The analysis of different methods of prevention in helminthology indicates an increasing attention to such zoonotic diseases as trichinellosis in the World and Russia. Wild animals as a source of infection play the leading role in human infection. The task of present work is diagnostics, prevention of helminthozoonosis and improved monitoring and surveillance of the dissemination of trichinellosis. Practical application of expertise of meat and meat products from hunter’s trophies allows preventing infection of human and domestic animals with dangerous zoonosis. The article considers the influence of low temperatures, and the improvement of the fight against trichinosis in the northern territories. The index and shape of the capsule of trichinella in carnivores have differences. Apparently, these features are due to the peculiarities of parasite-host relationships and differences in the morphology of muscle tissue myosymplasts in various animals, and are species-specific for the host animals of trichinella. The conducted studies confirm the effectiveness of the combination of methods of compressor trichinoscopy and digestion in the artificial gastric juice for postmortem diagnosis of trichinosis of wild animals. When comparing these methods, it was found that the method of digestion in artificial gastric juice is more sensitive compared to compressor trichinoscopy, but it is less effective in detecting dead trichinella. New technologies for disinfection of carcasses and residual muscle mass after hides have been milled have also been developed for mechanical harvesting stations; for this, special refrigerating chambers and solutions of disinfectants have been proposed. Trichinella of the northern territories are more resistant to low temperatures, therefore, disinfection modes should be increased (both temperature and exposure time). So, for example, if pork is frozen at a temperature of -15 oC, and according to the recommendation of the International Commission on Trichinosis, it is necessary to keep the meat for at least 3–4 weeks, and carcasses of wild animals should be frozen for at least 3 weeks at a temperature of less than -20 oC.