Santa Fe Province tightens trichinosis controls after two outbreaks

Health authorities in Santa Fe Province have stepped up surveillance and preventive measures after detecting two trichinosis outbreaks linked to homemade pork sausages. One outbreak was traced to chacinados produced in a town of Buenos Aires Province, and the second involved two families who ate salami and chorizo made with pork bought in Ibarlucea, Rosario Department. Symptoms appeared 29‑45 days after consumption; most patients recovered, though one required hospitalization. The provincial Agency of Food Safety (Assal), together with the Ministry of Health, Senasa, the Ministry of Productive Development and the Rural Guard, interdicted the implicated establishment and urged the public not to consume uncooked or unverified meat products. Assal secretary Eduardo Elizalde warned that “the main source of transmission is the consumption of products made from meat of animals slaughtered at home, without veterinary inspection and eaten raw or undercooked.”

In parallel, health officials in General Madariaga, Mendoza Province, are investigating 12 suspected trichinosis cases, conducting epidemiological follow‑up and reinforcing the same advice: avoid unknown‑origin cured meats, cook pork thoroughly and obtain laboratory testing for any home‑slaughtered carcasses.