A food illness that develops by eating raw or undercooked pork and wild game products infected with the larva of the Trichinella worm. Typical symptoms may include abdominal discomfort, aching muscles and joints, a persistent cough, chills, diarrhea or constipation, fever, headaches, or itchy skin. The infection may last for a few months and anyone infected may suffer weakness, fatigue and continual abdominal discomfort resulting in diarrhea. The abdominal symptoms will generally occur within a day or two after being infected, while additional symptoms may become noticeable within weeks thereafter. There are a variety of procedures that will assist to avoid trichinosis, but a few that are common are: 1) Cook meat products at an internal temperature of 170° until the meat juices run clear; 2) Always cook wild game thoroughly; 3) Keep counter tops, cutting boards and meat grinding equipment fully cleaned and sanitized. Trichinosis may also be known as trichinellosis.