Where does the parasite in meat come from, and how did it reach consumers?

The emergence of new cases of trichinellosis in Lebanon last week has brought food safety and meat inspection back into the spotlight. Several people were infected with the parasite, prompting the closure of a restaurant in Beirut and a meat warehouse that supplied it.

The relevant authorities have taken the case seriously, while investigations and laboratory tests are still underway to determine the source of the infections and trace the distribution channels of the meat suspected of being contaminated.

The incident has sparked concern among Lebanese citizens, particularly given the popularity of traditional dishes prepared with raw meat, such as kibbeh nayyeh. It has also raised questions about how potentially contaminated meat reached consumers and whether existing controls over meat sourcing, storage, transportation and sales are sufficiently effective.

The infections reported at a restaurant last week led to the closure of the establishment and a meat warehouse in Beirut. Investigations are continuing, accompanied by warnings about the risks of consuming raw meat and calls for tighter market inspections.

While the health authorities await the findings of the investigations, specialists are warning against eating raw or undercooked meat and are calling for stronger veterinary inspections.

A source at the Ministry of Public Health confirmed that epidemiological investigations and laboratory tests are continuing to identify the source of the infections, trace the distribution network of the closed warehouse and determine whether other restaurants had purchased meat from the same supplier. These measures aim to limit the spread of infections and protect public health.

What is trichinellosis?

Family and public health physician Ali Al-Tanir explains that “trichinellosis, also known as trichinosis, is caused by parasites transmitted to humans through the consumption of contaminated raw or undercooked meat, particularly pork, wild boar meat and the meat of certain other animals”.

He adds that “after entering the human body, the parasites initially affect the digestive system before the larvae spread through the bloodstream to muscle tissues, where they settle and may cause symptoms of varying severity depending on the number of parasites consumed”.

According to Al-Tanir, “the initial symptoms include abdominal pain, nausea, diarrhoea and vomiting. These may be followed by fever, muscle pain, headaches, swelling around the eyes and fatigue. In severe cases, complications affecting the heart or nervous system may occur, making early diagnosis and appropriate treatment essential”.

The physician explains that diagnosis is based on “symptoms, dietary history and laboratory tests. These examinations may include blood tests to detect an increase in eosinophils, a type of white blood cell. Treatment is determined by the physician according to the timing and severity of the infection and may include antiparasitic medication under medical supervision”.

Al-Tanir stresses that “prevention begins with avoiding raw or undercooked meat, purchasing meat from reliable and regulated sources, and ensuring that it is thoroughly cooked. He also warns against the misconception that salting, smoking or drying meat necessarily eliminates parasites, as these methods alone do not guarantee that meat is safe”.

He adds that “preventing cross-contamination requires cleaning and disinfecting knives, cutting utensils and surfaces used to prepare raw meat before using them for other foods. Consumers should also avoid tasting raw meat during preparation”.

He advises anyone who develops fever, muscle pain or swelling around the eyes after eating meat to seek medical attention promptly. This is particularly important if several people who shared the same meal develop symptoms. Health authorities should also be provided with information about the meal and the source of the meat.

Regarding official responsibility, Al-Tanir emphasizes that “prevention is not the responsibility of consumers alone. It begins with the state, ministries and regulatory and veterinary authorities, particularly the Ministry of Agriculture and veterinary services. Their responsibilities include monitoring animal farms, slaughterhouses and slaughter facilities, conducting the necessary tests, preventing infected meat from entering the market and ensuring its disposal in accordance with established procedures”.

He explains that “the required measures also include controlling rodents that may contribute to maintaining the parasites’ life cycle, preventing animals from being fed untreated raw meat, monitoring wild animal meat, particularly wild boar, and strengthening inspections of transportation, storage and distribution conditions”.

He stresses that “coordination between ministries, municipalities, laboratories, veterinary services and regulatory authorities is essential, because any failure at one stage of the food supply chain can put consumers’ health at risk”.

Meat fraud

For his part, Majed Eid, Secretary of the Livestock Traders Association, says that meat from infected animals is among the main sources of trichinellosis transmission, particularly pork.

Eid believes that “the investigation into the recent infections must determine whether the incident was linked to mixing different types of meat or using contaminated cutting utensils”. He stresses the importance of waiting for the investigation results and avoiding conclusions about the source of contamination before official findings are released.

He also warns about “fraudulent practices that have continued for years in Lebanon’s meat sector, including mixing fresh meat with frozen or refrigerated meat and selling the products to consumers as fresh”. In his view, such practices deprive citizens of the right to know the actual nature and origin of the meat they purchase.

Eid points out that Lebanon imports frozen and refrigerated meat from several countries, including India, Brazil, Colombia and Australia. He notes that the challenge is not limited to inspecting shipments upon their arrival at ports, but also includes monitoring their destination after customs clearance, as well as their storage, transportation, distribution and sale.

He adds that “price differences between retail outlets may warrant closer scrutiny of the origin and nature of meat products”. He therefore calls for shops to be required to clearly disclose the type of meat, country of origin, production dates and expiry dates, enabling consumers to distinguish between fresh, frozen and refrigerated meat.

Regarding inspections, Eid says that imported fresh meat is subject to veterinary procedures and testing, while imported frozen and refrigerated meat is also inspected upon arrival. However, he emphasizes the importance of monitoring the products throughout their subsequent journey and ensuring that retailers comply with storage requirements and accurately disclose the nature of the products they sell.

He criticizes what he describes as “the lack of sufficiently deterrent penalties for violations” and calls for “updating consumer protection laws and strengthening penalties, including the permanent closure of establishments proven to be involved in practices that threaten food safety, in accordance with applicable laws and judicial procedures”.

He also highlights “the need to establish a traceability system for imported meat, allowing authorities to identify the recipients of shipments, their storage and distribution locations, and the final points of sale”. He believes that such a system would improve transparency and make it easier to establish accountability whenever violations are discovered.

Avoid eating raw meat

Meanwhile, former head of the Parliamentary Health Committee, Dr Assem Araji, has warned about the dangers of consuming raw meat amid the reported infections and ongoing investigations. He stresses the importance of citizens following preventive measures until the circumstances surrounding the incident become clear.

Araji explains that larvae enter the small intestine after a person consumes contaminated meat, where they develop and multiply before spreading through the bloodstream to body tissues and settling in the muscles. They can then cause pain and symptoms whose severity varies depending on the number of larvae consumed.

He explains that “the initial symptoms may appear during the first few days in the form of digestive problems, including diarrhoea, abdominal pain, vomiting and fatigue”.