Re: trichinosis laboratory analysis
Definitely can't get trichinosis from a cut.
The only reason bear meat should be tested is if it is accidentally consumed raw or under cooked.
Definitely no point testing it just to find out if the meat has it. 15-20% of bears in southern BC have it and as many as 80% up north.
So the test comes back positive which indicates you need to cook it through? Newsflash, trichinella is just one of dozens of reasons bear must be cooked properly. It's not like it's safe to eat a medium rare bear steak just because it tested negative for one of many parasites.
Absolutely no point in testing meat unless it was accidentally eaten raw or undercooked.
There was an FB post a year or two ago where a toddler got into the fridge and started chowing down on raw bear meat (savage!) ... the hospital sent it off for testing. That is one case where testing meat makes sense to me.
Re: trichinosis laboratory analysis
Quote:
Originally Posted by
Onesock
Why would anyone knowingly eat worms?? There is only one thing to do with a bear!!!
some one referred to the white worms (filarial worms not trich) as spirit worms ....heheheheh
reading the next link may scare you away from meat completely...heheheheh
http://www.bccdc.ca/resource-gallery...etymanual1.pdf
not just bears by the way...
https://www.youtube.com/watch?v=1nVLiDlzlac
Re: trichinosis laboratory analysis
Just so you fellas know Trich has been just about eradicated in all large scale domestically raised pork .Now for small farm raised hogs that are slop fed Hmmmm I'd think about that !
Arctic Lake
Re: trichinosis laboratory analysis
I have cut myself a couple times when dressing a bear. Buddy told me that if that gives you trichinosis than everyone would have it lol.
I wouldn't throw it out. I assume they all have trichinosis and I cook the meat to 160. I'll feed it to my son as long as it's cooked to 160.
Re: trichinosis laboratory analysis
Quote:
Originally Posted by
AllDay
I have cut myself a couple times when dressing a bear. Buddy told me that if that gives you trichinosis than everyone would have it lol.
I wouldn't throw it out. I assume they all have trichinosis and I cook the meat to 160. I'll feed it to my son as long as it's cooked to 160.
LOL your buddy is 100% correct.
And your assessment is on point as well. Assume they have trichinosis, cook to temperature and enjoy.
Re: trichinosis laboratory analysis
not sure if i have ever procccessed a bear without cutting myself..lol not kidding they are alot of work.
Re: trichinosis laboratory analysis
Quote:
Originally Posted by
walks with deer
not sure if i have ever procccessed a bear without cutting myself..lol not kidding they are alot of work.
It's the damn fat ! I've only managed to cut myself on bears but so far it's been 4/4 of them. Glad I'm safe from trich hahah
Re: trichinosis laboratory analysis
people turn their nose up at bear because of parasites but make satisfied groans as they gobble halibut or salmon...guess what.
Re: trichinosis laboratory analysis
Quote:
Originally Posted by
two-feet
people turn their nose up at bear because of parasites but make satisfied groans as they gobble halibut or salmon...guess what.
Very true, I opened up a fish two years ago and the body cavity was a squirming mess of brown worms.
Re: trichinosis laboratory analysis
I read something, I think from meateater saying the temp that kills trich is actually 130 but the USDA played it safe and said 160...
I love ground bear meat but wouldn't eat it rare..or costco ground beef or chicken..starting to eat my pork a bit pink with a bit of lime though....mmmmm.. I think people blow the trich bear thing out of proportion..its no big deal..