Hunters poisoned by meat from bear
- Thread starter John Y Cannuck
- Start date
Gibbs505 said:
True, pork is also a meat that needs to be cooked properly.
This is not as rare as you think. As most of us backyard BBQ'ers know, its easy to burn the outside and leave the inside raw or under cooked.
Very dangerous with "wild" meat(or meat that eats other meat). Many people use the old cut and look technique of guesstimating on the grill. What you really need to do is bring the internal temperature of the meat to a certain level.
OneBarfly
CGN Ultra frequent flyer
Pork may be frozen for a length of time in order to kill the parasite; however, I read that bear and walrus meat are cold-resistant and that freezing such meat will NOT kill larval cysts. :shock:
The truth about pork is that it only needs to be cooked to 140 degrees OR frozen for a certian lenght of time, depending on the frozen temperature.
Industrial pork packers have freezers that go down to minus 30 or so F, which will kill trichinosis in 24 hours or less. Which is why alot of pork products are frozen at one point.
140 degrees is MEDIUM RARE. I'd reccomend cooking it to 145 or 150 just incase your thermometer isn't accurate.
The trich in bear (and I suppose cougar) isn't killed by freezing and I htink it's even more heat resistant. SO medium well on up will give you safe nbear meat, although I've eaten alot of medium cooked bear... :mrgreen:
Curing doesn't kill trichinosis, either. :shock:
Industrial pork packers have freezers that go down to minus 30 or so F, which will kill trichinosis in 24 hours or less. Which is why alot of pork products are frozen at one point.
140 degrees is MEDIUM RARE. I'd reccomend cooking it to 145 or 150 just incase your thermometer isn't accurate.
The trich in bear (and I suppose cougar) isn't killed by freezing and I htink it's even more heat resistant. SO medium well on up will give you safe nbear meat, although I've eaten alot of medium cooked bear... :mrgreen:
Curing doesn't kill trichinosis, either. :shock:
- Location
- WMU247 near Edmonton
well done is the only way to cook bear, silly frenchies :roll:
Pressure cooker will work as long as you bring it up to the correct temperature to kill the little buggers.
Pressure cooker will work as long as you bring it up to the correct temperature to kill the little buggers.
www.usaha.org/species/trichinosis.html
"In packing plant operating under Federal meat inspection, pork products that are usually eaten without cooking (italics mine) are processed to kill trichinae--by cooking, special freezing, or special curing. Those products that are cooked must be heated throughout to 137 degrees F. (6 degrees above the thermal death point of encysted trichinae).
Some products cannot be heated to this temperature without harming their marketability. These products can be made from pork that has been held in temperatures no higher than -20 degrees for 6 to 12 days, no higher than -10 degrees for 10 to 20 days, or no higher than 5 degrees for 20 to 30 days, the time depending on the size of the pieces of meat in question."
www.doctorhealthynet.com/...inosis.htm
"How can I prevent trichinosis?
Cook meat products until the juices run clear or to an internal temperature of 170 o F. Freeze pork less than 6 inches thick for 20 days at 5 o F to kill any worms.
Cook wild game meat thoroughly. Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not effectively kill all worms.
Cook all meat fed to pigs or other wild animals.
Do not allow hogs to eat uncooked carcasses of other animals, including rats, which may be infected with trichinosis.
Clean meat grinders thoroughly if you prepare your own ground meats.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Curing (salting), drying, smoking, or microwaving meat does not consistently kill infective worms. "
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
From www.azstarnet.com/~thead/msfaq.html
"In packing plant operating under Federal meat inspection, pork products that are usually eaten without cooking (italics mine) are processed to kill trichinae--by cooking, special freezing, or special curing. Those products that are cooked must be heated throughout to 137 degrees F. (6 degrees above the thermal death point of encysted trichinae).
Some products cannot be heated to this temperature without harming their marketability. These products can be made from pork that has been held in temperatures no higher than -20 degrees for 6 to 12 days, no higher than -10 degrees for 10 to 20 days, or no higher than 5 degrees for 20 to 30 days, the time depending on the size of the pieces of meat in question."
www.doctorhealthynet.com/...inosis.htm
"How can I prevent trichinosis?
Cook meat products until the juices run clear or to an internal temperature of 170 o F. Freeze pork less than 6 inches thick for 20 days at 5 o F to kill any worms.
Cook wild game meat thoroughly. Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not effectively kill all worms.
Cook all meat fed to pigs or other wild animals.
Do not allow hogs to eat uncooked carcasses of other animals, including rats, which may be infected with trichinosis.
Clean meat grinders thoroughly if you prepare your own ground meats.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Curing (salting), drying, smoking, or microwaving meat does not consistently kill infective worms. "
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
From www.azstarnet.com/~thead/msfaq.html
troutseeker
CGN Ultra frequent flyer
- Location
- Prince George, BC
I had never heard of Bear Tartare before... :shock:
Trotuseeker
Trotuseeker
