Editing Trichinosis (section)

===Pig farming===
Incidence of infection can be reduced by:{{citation needed|date=January 2021}}
* Keeping pigs in clean pens, with floors that can be washed (such as concrete)
* Not allowing hogs to eat carcasses of other animals, including rats, which may be infected with ''Trichinella''
* Cleaning meat grinders thoroughly when preparing ground meats
* Control and destruction of meat containing trichinae, e.g., removal and proper disposal of porcine diaphragms before public sale of meat

The US [[Centers for Disease Control and Prevention]] makes the following recommendation: "Curing (salting), drying, smoking, or microwaving meat does not consistently kill infective worms."<ref>In addition, out of the reports of trichinosis in the United States, all have been a result of mass production, particularly in large venues, such as cafeterias and mall food courts.
{{cite web| url = https://www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm| title = Parasitic Disease Information – Trichinellosis| author = [[Centers for Disease Control and Prevention]], Division of Parasitic Diseases| date = 2004-07-15| access-date = 2007-01-28| url-status = live| archive-url = https://web.archive.org/web/20070128070459/http://www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm| archive-date = 2007-01-28}}</ref>
However, under controlled commercial food processing conditions, some of these methods are considered effective by the USDA.<ref>
{{cite web| url = http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=f9361ee66063187dffee4c083c24b6a7&rgn=div5&view=text&node=9:2.0.2.1.19&idno=9#9:2.0.2.1.19.1.21.9| title = Electronic Code of Federal Regulations; Title 9: Animals and Animal Products; Part 318 – Entry into Official Establishments; Reinspection and Preparation of Products; § 318.10 Prescribed treatment of pork and products containing pork to destroy trichinae| author = United States Department of Agriculture| access-date = 2007-01-28| url-status = dead| archive-url = https://web.archive.org/web/20060929115037/http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=51d274787de185a8f3e56500af8649ca&rgn=div5&view=text&node=9%3A2.0.2.1.19&idno=9#9:2.0.2.1.19.1.21.9| archive-date = 2006-09-29| author-link = United States Department of Agriculture}}</ref>

The USDA Animal and Plant Health Inspection Service (APHIS) is responsible for the regulations concerning the importation of swine from foreign countries. The Foreign Origin Meat and Meat Products, Swine section covers swine meat (cooked, cured, dried, and fresh). APHIS developed the National Trichinae Certification Program; this is a voluntary "preharvest" program for U.S. swine producers "that will provide documentation of swine management practices" to reduce the incidence of ''Trichinella'' in swine.<ref name=fifteen>USDA Animal and Plant Health Inspection Service APHIS – Veterinary Services. Retrieved February 11, 2009, {{cite web |url=http://www.aphis.usda.gov/vs/trichinae/ |title=Trichinae Herd Certification Pilot |access-date=2009-08-23 |url-status=live |archive-url=https://web.archive.org/web/20090814134507/http://www.aphis.usda.gov/vs/trichinae/ |archive-date=2009-08-14 }}</ref> The CDC reports 0.013% of U.S. swine are infected with ''Trichinella''.<ref name="fifteen"/>