Trichinosis in bear meat.

W

Why not?

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There are a lot of guys hunting bear this year. Just got a PM from a member asking about eating bear. When I mentioned trichinosis, he did not know what I was talking about.

So, just so everyone knows, trichinosis is not fun!

All bear meat must be handled and cooked with the understanding that it may have trichinosis, the same as pork. Having said that, it is perfectly safe if it is cooked properly. Internal temperature of 160F is plenty. Some authorities say 140 is adequate. Stews, casseroles, pressure cooker, boiled, etc. will all be safe. BBQ'd or fried medium rare, etc, is not safe.

http://www.mayoclinic.com/health/trichinosis/DS00689



It is delicious and safe when cooked properly.

http://www.canadiangunnutz.com/forum/showthread.php?t=431535

http://www.canadiangunnutz.com/forum/showthread.php?t=122157



Uncooked jerky is a good way to contract this very painful and debilitating disease.

Have a good hunt, and enjoy the meat.
Ted
 
Trichinosis is almost none existent in pork nowadays (citing the CDC:Infection was once very common and usually caused by ingestion of undercooked pork. However, infection is now relatively rare. During 1997-2001, an average of 12 cases per year were reported. The number of cases has decreased because of legislation prohibiting the feeding of raw-meat garbage to hogs, commercial and home freezing of pork, and the public awareness of the danger of eating raw or undercooked pork products. Cases are less commonly associated with pork products and more often associated with eating raw or undercooked wild game meats.) but WOW i've not thought about trichinosis in wild game before.. I usually cook my wild game well, but will sure as hell be more diligent about it! Thnx for the heads up!
 
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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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!


http://www.youtube.com/watch?v=fn0mMs3_nkI
 
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Wrong Way said:
X2.

Pork to medium, bear to medium rare. Now I wouldn't try it with a dump bear, but the ones we hunt are island-living, blueberry fed fatties that are 200 KMS by boat from the nearest dump :)
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This parasite does not occur because bears are eating 'dump' food. It occurs from bears eating meat. There is no way of knowing if the bear you shot is a vegan. So, best not to take chances.......
 
Wrong Way said:
X2.

Pork to medium, bear to medium rare. Now I wouldn't try it with a dump bear, but the ones we hunt are island-living, blueberry fed fatties that are 200 KMS by boat from the nearest dump :)
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................ but not to far from marine mammals like seals which carry the type of Trichinosis found in bears. Trichinosis has nothing to do with "dump bears" or what part of the country they are shot in.

A few years ago a group of Europeans (from France) contracted Trichinosis after eating bear "tartare" prepared from wilderness bears shot in Northern Quebec. A couple of them died horribly painful deaths before the doctors figured out what was wrong. The survivors are crippled fro life.
 
Gatehouse said:
Also, freezing won't kill the strain of trich found in bears.
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This one comes up all the time.

I called Natural Resorces, as I was tired of getting yes/no answers on it, and spoke to their head honcho on this sort of stuff.

I was told that 30 days in a deep freeze (not normal fridge freezer) DOES kill everything in the meat and that it is perfectly safe to make rare burgers from after that.

Now, I'm not saying that government scientists are the final word on anything, but I did get this directly from the horse's mouth, rather than rumor or general knowledge.
 
Northman999 said:
This one comes up all the time.

I called Natural Resorces, as I was tired of getting yes/no answers on it, and spoke to their head honcho on this sort of stuff.

I was told that 30 days in a deep freeze (not normal fridge freezer) DOES kill everything in the meat and that it is perfectly safe to make rare burgers from after that.

Now, I'm not saying that government scientists are the final word on anything, but I did get this directly from the horse's mouth, rather than rumor or general knowledge.
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The Mayo Clinic does not agree with your "Head Honcho"

http://www.mayoclinic.com/health/trichinosis/DS00689/DSECTION=prevention

Have wild-animal meat frozen or irradiated. Trichinosis can occur in any meat-eating mammal. Irradiation will kill parasites in wild-animal meat, and deep-freezing for three weeks kills trichinella in some meats. However, trichinella in bear meat does not die by freezing, even over a long period. Neither irradiation nor freezing is necessary if you ensure that the meat is thoroughly cooked.
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I wonder if smoking will kill any parasites? We always smoke a hind quarter of bear each year, but I've never considered Trichinosis when doing so. I'm guessing that as long as it's a hot smoke and the core temperature at the leg bone is 160 degrees it should be fine???
 
Gatehouse said:
Also, freezing won't kill the strain of trich found in bears.
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Do you have a source for that?
I would be really curious to know more about that strain. Maybe it is more freeze resistant, but are you sure they are impervious to freeze temps? Regular Trichinella spiralis is pretty sensitive to cold. Parasitic worms being eukaryotes it would be amazing to see a strain that can survive in very low water activity (frozen water)
 
From the link above:
Prevention
By Mayo Clinic staff
The best defense against trichinosis is proper food preparation. Follow these tips to avoid trichinosis:

Avoid undercooked pork, walrus, horse, bear or other wild-animal meat. Be sure whole meat is cooked to an internal temperature of 145 F (63 C) throughout, and don't cut or eat the meat for at least three minutes after you've removed it from the heat source. Ground pork must be cooked to at least 160 F (71 C) and can be eaten immediately after you remove it from the heat source. Using a meat thermometer is the best way to ensure the meat is thoroughly cooked.

Have wild-animal meat frozen or irradiated. Trichinosis can occur in any meat-eating mammal. Irradiation will kill parasites in wild-animal meat, and deep-freezing for three weeks kills trichinella in some meats. However, trichinella in bear meat does not die by freezing, even over a long period. Neither irradiation nor freezing is necessary if you ensure that the meat is thoroughly cooked.
Know that other processing methods don't kill parasites. Other methods of meat processing or preserving, such as smoking and pickling, don't kill trichinella parasites in infected meat.
Clean meat grinders thoroughly. If you grind your own meat, make sure the grinder is cleaned after each use.
 
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