The risk of acquiring Trichinella infection through the consumption of raw or undercooked meat has, in recent years, increased as a result of the increased globalization of both the food industry and eating habits. Identifying the etiological agents of these infections at the species level is quite important in aiding physicians in diagnosis and treatment, in tracing the source of the infection, in determining the area of origin of the infected meat, and in developing the most appropriate measures for controlling infection at all phases of food production. With regard to diagnosis, although only molecular methods can be used to identify the parasites at the species or genotype level, they cannot replace the currently available diagnostic techniques, such as ELISA for diagnosis in humans and the digestion of muscle samples for diagnosis in animals, given their high cost, lower sensitivity, and the need to perform a muscle biopsy.
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