If you've read through the Alberta Guide to Hunting Regulations, you may have seen a food consumption advisory for black bear and cougar in the province. The notice is not as conspicuous as in the past and reads: “ATTENTION BEAR AND COUGAR HUNTERS! Trichinosis – To prevent possible trichinosis, a parasitic infection, bear and cougar meat should be thoroughly cooked before it is consumed by humans or pets.” Before anyone hits the panic button and refuses to consider eating black bear or cougar meat, let's look at the history of domestic pork in North America.

The consumption warning for bears and cougars was once in place for domestic pork since the late 1800s. It was not until 2005 that pork production rules and procedures created trichinella-free swine.

Our grandmas and great grandmas were well-trained to cook pork beyond what would be considered well done by today's standards. It was part of disease control to ensure the parasite, Trichinella spiralis, was not ingested from pork purchased anywhere in North America.

When ingested, the larval form of Trichinella spiralis can cause a disease known as trichinosis. Veterinarian science played a key role in understanding the parasite and developing feed and husbandry programs to eventually test conclusively for trichinosis-free pork.

The early-stage larvae enter the bloodstream and eventually end up in animal muscle as a cyst, where humans can potentially consume them, causing trichinosis. Testing is still completed on all domestic pork to certify it disease-free. Black bears and cougars can be hosts to Trichinella spiralis or other genotypes, and understanding the parasite's life cycle and how to control it ensures food safety.

It took pork researchers over 100 years to unravel the issues with pork production to keep trichinosis out of the food chain. During that time, scientists found ways to kill and control the larvae, which applies to wildlife.

Infection

Not all bears and cougars are infected with Trichinella spiralis. Dr. Margo Pybus, Provincial Wildlife Disease Specialist with the Government of Alberta, advises following the Canadian Food Inspection Agency (CFIA) recommendations to cook meat to safe temperatures. Pybus pointed out North America's number one cause of trichinosis is consuming wild hogs—not bears and cougars—whose meat is undercooked.

Symptoms and Treatment 

There is medication to kill parasites that infect humans, and the earlier treatment starts, the better. Infection typically occurs 5 to 15 days after exposure. It may include abnormal fear of light, facial swelling, fever, gastrointestinal upset, headaches, muscle pain, and skin rash. The disease can be life-threatening if left untreated.

Cooking

The best way to prevent trichinosis from the consumption of bear, cougar, or wild hogs is to make sure the meat is properly cooked. Following CFIA guidelines, wild game and pork should be cooked to 71°C (160°F), as measured with a food thermometer placed in the thickest part of the meat. Allow the meat to rest for at least three minutes before carving or consuming.

Freezing

There are advisements for pork to freeze pieces less than six inches thick for 20 days at -15°C (5°F) to kill any cysts. However, the genotype of the parasite in bears and cougars is different from that of pork, and freezing may not effectively kill all worms, as some cyst species that infect wild game animals are freeze-resistant.

Meal Options

There are several ways to cook wild game with trichinosis warnings. A great starting point could be getting some of grandma's old pork recipes! Some favourites that ensure the meat is cooked to the correct temperature include corned, canned, soup, stew, and chilis prepared in a pressure cooker. Curing hams and sausages and then finishing them to the correct temperature is also a great way to use meat.