Trichinella in black bear meat - Ask Extension
I harvested a black bear this fall in oregon and took the meat to a local processor who aside from butchering also made pepperoni, summer sausage and ...
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Trichinella in black bear meat #219185
Asked November 02, 2014, 8:08 PM EST
I harvested a black bear this fall in oregon and took the meat to a local processor who aside from butchering also made pepperoni, summer sausage and smoked one of the hams. After this process i became aware of the risk of trichinosis from eating wild bear.
I know that if the fresh meat is cooked to the correct temperature for the correct amount of time it should kill the parasites. The pepperoni was supposedly brought up 170 degrees but the summer sausage was only brought up to about 155 degrees and the ham was only brought up to about 140/140 degrees. to my understanding the summer sausage and ham is NOT safe to eat.
Ive also read that freezing WILL NOT kill the parasites in wild meat.
What can i do to make my processed meat safe to eat?
can i freeze for a longer duration and kill the parasites?
what is a realistic safe temperature to cook the meat? is it 170 degrees as per the CDC?
Im hoping that an expert can share some detailed information as to methods that will make my food safe besides cooking it beyond recognition.
Thank You
Chad Hansen
Clackamas County Oregon
Expert Response
Hello,
We don't get questions about bear very often.
I would like you to speak with Frank Barcellos, Program manager, Oregon Department of Agriculture.<personal data hidden> I have spoken to him and he is expecting to hear from you.
He can help you sort out if the processing of the meats was adequate. A licensed processor should be following USDA guidelines which should be safe.
I can tell you that we have research indicating that freezing may not be adequate to destroy the trichinella parasites in bear meat, like it seems to in pork or other game meats. That makes adequate heating the only method of ensuring a safe meat product.
Good luck,
Jeanne
We don't get questions about bear very often.
I would like you to speak with Frank Barcellos, Program manager, Oregon Department of Agriculture.<personal data hidden> I have spoken to him and he is expecting to hear from you.
He can help you sort out if the processing of the meats was adequate. A licensed processor should be following USDA guidelines which should be safe.
I can tell you that we have research indicating that freezing may not be adequate to destroy the trichinella parasites in bear meat, like it seems to in pork or other game meats. That makes adequate heating the only method of ensuring a safe meat product.
Good luck,
Jeanne
