Pierre, South Dakota – Six individuals recently fell ill after consuming a meal that contained black bear meat, leading to a diagnosis of trichinellosis, a parasitic zoonotic disease. The Centers for Disease Control and Prevention (CDC) released a report detailing the incident, which occurred during a gathering where the meat was improperly cooked and served.
The report indicated that a 29-year-old patient exhibited symptoms of trichinellosis, including fever, severe muscle aches, eye swelling, and elevated levels of white blood cells. The investigation revealed that the black bear meat, which had been frozen for 45 days before being prepared, contained trichinella larvae, a type of roundworm known to infect carnivorous animals like bears.
Among the group that consumed the black bear meat, six individuals were diagnosed with trichinellosis, while two cases were linked to individuals who only consumed the accompanying vegetables. The CDC emphasized the importance of thorough cooking to eliminate trichinella parasites and prevent the cross-contamination of other foods.
Further analysis showed that the trichinella larvae in the bear meat belonged to a freeze-resistant species called trichinella nativa and had been frozen in a household freezer for over 15 weeks. Despite three of the symptomatic individuals requiring hospitalization and treatment with albendazole, all impacted individuals eventually recovered from the illness.
Trichinellosis outbreaks in the United States are rare, primarily associated with the consumption of wild game meat. Bear meat has been identified as the main source of infection in several reported outbreaks, highlighting the importance of proper handling and cooking techniques to prevent the spread of parasitic diseases.
Overall, the incident underscores the potential health risks associated with consuming improperly prepared wild game meat and the importance of following recommended guidelines to ensure food safety. Public health officials continue to monitor and educate the public on the dangers of trichinellosis and best practices for handling and cooking meat to prevent similar outbreaks in the future.