Trichinosis in bear meat.

j.krug said:
Perhaps I'm living on the edge but I like my pork chops with a slight hint of pink and my bear steaks medium just like my beef. ;)
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This isn't dangerous, it's reckless, but it's your health I just hope you don't share it with unsuspecting friends or family. Bear is one of those things you just plain cook VERY well, and don't screw around with it. Undercooked bear (medium rare etc, even medium's pushing it) makes pink chicken look very safe.
 
kkahmann said:
-40 degrees for 10 days will kill it. Hard to do. Takes a special commercial freezer to do it.
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Tell that to the young lady up here who spent a winter on the Dempster Highway a few years ago. A grizzly was shot and she did not consume any of it until it after it had been frozen outside, at 40-65 below zero, for much of the winter. She contracted trichonosis after eating it.

This is not complicated or hard. Just cook it properly, and enjoy!

Ted
 
The OP is wise to bring this issue up for the benefit of others. This very serious issue came up on this site a few years back. Unfortunately, same cavalier attitude by a few.

I know (Second hand) about this infection and its symptoms. Believe me, it is real, it is in Canada and it is one mother....er you don't wanna mess with. Amazing how some people refuse to accept certain scientific facts. :confused:

The Mayo Clinic link is an excellent source.
 
Besides diseases, pork fat does not freeze well enough at the temperature most home freezers are set at, and should be consummed within four months. That I got from a butcher, and part of their training includes disease and processing, not just cutting. Forget zombies, the tape worms are gonna get ya.....
 
I ate quite a bit of previously frozen bear meat cooked to medium before I became aware that it isn't killed by freezing ( even in my -35 commercial freezer)

I won't do it anymore, particularly as my friends father almost died from medium cooked bear meat trich. It screwed him up for the rest of his life and he died fairly young.
 
I am at a complete loss as to why some feel a need to argue about this post as set forward by Why Not? The Mayo clinic and CDC both agree with Ted, why would anyone argue about this, the FACTS are there. Read and heed, it's pretty simple, don't eat bear unless well cooked, 160 degrees internal temp, and don't believe freezing makes it all good IT DOES NOT!!

I truly cannot believe this, Why Not? is sharing valid and researched information that may save your life and some feel the need to contradict and argue WTF !!:bangHead:
 
Ardent said:
Rumours like this are very dangerous to spread as hearsay, have a lab test /article to prove that? Lots of evidence points to trich surviving any freezing.
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The Mayo Clinic article isn't very detailed and gives no sources.


This one of the National pork board (USDA) is a bit more detailed with peculiar references. It is however a bit old
http://www.aphis.usda.gov/vs/trichinae/docs/fact_sheet.htm

This fact sheet on the Food and agriculture organisation of the world's website
http://www.fao.org/AG/AGAINFO/programmes/documents/URUGUAY-CONGRESS.pdf

and another FAO article
http://www.fao.org/docrep/w8901e/w8901e05.htm

In the manual of methods of the Canadian food inspection agency they describe the parameters to follow to destroy Trichinella by freezing
http://www.inspection.gc.ca/english/fssa/meavia/man/ch4/annexbe.shtml



But all of these are in pork. So yes Trichinella is easily destroyed by cold, but apparently strain infecting wild game is freeze resistant
 
30 years ago I boned pork for a small company in Kansas City, Mo. It was exported to Japan and garenteed to be trichinosis free. It was held in a freezer at -40 for 10 days. The vetrinarian who inspected the kill floor also locked and moniterd the freezer.

Times change and I stand corrected. I always thought it would be easier to just cook it.
 
Demonical said:
You are absolutely living dangerously. Check out Monsters Inside Me sometime, and the stories of PORK TAPE WORMS contracted through eating under-cooked pork.

If they get in your body, they migrate to the brain and cause horrible problems in there. You do not want to go there!
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To be fair, j.krug is from Ontario and as such he likely already had horrible problems in his brain. Gun owner living in Bantario? :D
 
I doubt the pork chops in coke thing is real. Otherwise any time you marinated pork in any sort of acidic/sweet sauce ( like most BBQ marinades) you would see this. My guess is he left it out in a fly rich enviroment for a long time.
 
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