Part,  Chapter, Paragraph

1   II,     6.  3.  6| contaminated, particularly raw or undercooked, pig meat. Other sources
2   II,     6.  3.  6|           the ingestion of raw or undercooked meat.~There is wide variation
3   II,     6.  3.  6|           or through ingestion of undercooked infected food. The number
4   II,     6.  3.  6|         the consumption of raw or undercooked meat products from pigs,
5   II,     6.  3.  6|           and consumption of such undercooked or raw meat should be avoided.~
6   II,     6.  3.  7|       animal tissues or fluids or undercooked infected meat; and 4) inhalation
7  III,    10.  3.  3|           or through ingestion of undercooked infected food. Trichinellosis