Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon".[2] Such use is common in areas with significant Muslim populations.[3] The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon"). For safety, bacon must be treated for trichinella,[4] a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.[5]