The CDC has highlighted the importance of properly cooking wild game after six people fell ill from a parasite traced to undercooked bear meat. The infected individuals contracted trichinellosis from contaminated bear meat that was served rare, leading to fever, muscle aches, and other symptoms. Trichinellosis is considered rare in the U.S. and is mostly linked to wild game consumption. The cases were reported following a family reunion in South Dakota where the undercooked bear meat was served. Despite the meat being frozen for 45 days, the trichinella worms present were from a freeze-resistant species, emphasizing the need for thorough cooking to kill the parasites.
The CDC warns that adequate cooking is the only reliable way to kill Trichinella parasites in wild game animals and prevent the potential cross-contamination of other foods. The outbreak of trichinellosis linked to undercooked bear meat resulted in the hospitalization of three individuals, with symptoms ranging from fever to swelling around the eyes. While trichinellosis was once commonly associated with undercooked pork, most U.S. cases today are connected to the consumption of wild game. A total of seven outbreaks with 35 probable and confirmed cases were reported to the CDC from 2016 to 2022, with bear meat being the suspected or confirmed source in most cases.
The parasite responsible for trichinellosis can settle into various tissues in the body, including the intestines, muscles, heart, and brain. Most patients infected with trichinellosis fully recover within two to six months, but proper cooking of wild game is crucial to prevent infection. To ensure the elimination of parasites, the CDC recommends cooking wild game to at least 165 degrees Fahrenheit, as determined by a meat thermometer, as the color of the meat is not a reliable indicator of doneness. It is also important to keep raw and undercooked meat and their juices separate from other foods to prevent contamination.
The first case of trichinellosis from undercooked bear meat was reported in a 29-year-old Minnesota man who had attended the family reunion in South Dakota and had been hospitalized twice with symptoms of the infection. Despite the meat being from a black bear harvested in Saskatchewan and frozen for 45 days, trichinella worms were found to be present, indicating the need for proper cooking methods to ensure safety. Three of the victims required hospitalization, but all six individuals, ranging in age from 12 to 62, eventually recovered from the infection.
Consumption of wild game, including bear meat, carries the risk of trichinellosis if not properly cooked. The CDC’s recommendation to cook wild game to at least 165 degrees Fahrenheit is crucial to prevent the transmission of parasites and ensure food safety. Improper cooking of wild game can lead to trichinellosis infection, with symptoms ranging from fever to muscle aches. It is important for individuals to be aware of the risks associated with consuming undercooked wild game and take necessary precautions to avoid foodborne illnesses.
