{"id":1956,"title":"TRIQUINOSIS: UNA ENFERMEDAD PREVENIBLE Y CONTROLABLE","featured_slider":0,"date":"26 may. 2026","summary":"El SENASA lanz\u00f3 su campa\u00f1a anual de prevenci\u00f3n de la triquinosis antes del inicio del invierno, la \u00e9poca de mayor elaboraci\u00f3n casera de chacinados y embutidos. La enfermedad es prevenible y el sistema sanitario argentino cuenta con herramientas concretas para garantizar productos porcinos seguros en toda la cadena.","ads_one":{"id":1,"title":"Banner A ","type":"2","slug":"banner-a","type1":null,"type2":"7","items":[{"id":7,"title":"Banner A EPP","url":null,"id_item":null,"slug":"banner-a-epp","images":{"desktop":"https:\/\/api.elproductorporcino.com\/web\/uploads\/advertisements_left_type2\/7\/type\/0-desktop.gif?1709003837","mobile":"https:\/\/api.elproductorporcino.com\/web\/uploads\/advertisements_left_type2\/7\/type_mobile\/0-mobile.gif?1709003845"}}],"related_company":[]},"content_one":"

El SENASA<\/strong> lanz\u00f3 su campa\u00f1a anual de prevenci\u00f3n de la triquinosis<\/strong> antes del inicio del invierno<\/strong>, la \u00e9poca de mayor elaboraci\u00f3n casera de chacinados y embutidos<\/strong>. La enfermedad es prevenible<\/strong> y el sistema sanitario argentino cuenta con herramientas concretas para garantizar productos porcinos seguros<\/strong> en toda la cadena.<\/span><\/p>\n

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La triquinosis es una enfermedad parasitaria causada por larvas del par\u00e1sito Trichinella. Su particularidad es que los animales infectados no presentan s\u00edntomas y su carne no evidencia alteraciones en el aspecto, color, olor ni sabor, por lo que la prevenci\u00f3n y el control sanitario resultan fundamentales. Se trata de una enfermedad prevenible y controlable: un predio limpio, animales alimentados correctamente y el an\u00e1lisis de la carne antes de elaborar productos son las pr\u00e1cticas que garantizan inocuidad en toda la cadena.<\/p>\n

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El SENASA recomienda a los peque\u00f1os y medianos productores evitar alimentar a los cerdos con restos de comida cruda, impedir el acceso a basurales o zonas con presencia de roedores, y mantener instalaciones limpias. Los cerdos adquieren el par\u00e1sito al consumir carne de otros animales o roedores infectados, por lo que las condiciones de crianza son determinantes para cortar el ciclo de la enfermedad. Estas medidas est\u00e1n contempladas en el Plan Nacional de Prevenci\u00f3n y Control de la Infecci\u00f3n por el par\u00e1sito Trichinella en la Rep\u00fablica Argentina.<\/p>\n

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La herramienta central de detecci\u00f3n es la T\u00e9cnica de Digesti\u00f3n Artificial, un an\u00e1lisis de laboratorio que se realiza sobre una muestra de carne del animal faenado y permite confirmar que el producto est\u00e1 apto para el consumo. Todos los frigor\u00edficos habilitados cuentan con laboratorios propios para realizar esta prueba, al igual que diversos laboratorios municipales o privados que brindan el servicio a peque\u00f1os y medianos productores. Sin ese an\u00e1lisis, no existe una garant\u00eda segura de inocuidad, aun cuando la faena sea para elaboraci\u00f3n limitada.<\/p>\n

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Para el consumidor, la cadena de seguridad se completa con dos pr\u00e1cticas sencillas: verificar que los productos cuenten con etiqueta de establecimiento habilitado y cocinar la carne hasta que pierda el color rosado en su interior, lo que garantiza temperaturas superiores a los 70\u00b0C necesarias para eliminar cualquier riesgo. La triquinosis no es un problema del cerdo sino de la falta de controles: con las pr\u00e1cticas adecuadas, la carne porcina es un alimento seguro.<\/p>\n

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