avoid trichinosis?

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Put a pork chop in a pan, fill the pan with soda. Let sit for a few minutes. Drain out the soda and look at your pork chop.

I don't eat pigs anymore.

Whenever I read something like that I try it for myself. You'll quickly find that about 99% of the unbelievable things you read on the net are bovine scatology.

The most common carrier and transmitter of trichinosis is the black bear. Rooting animals such as pigs and bears contract trichinosis through earth worms. Cook your meat to at least 160deg F and you don't have to worry about it. If the thought if eating pork disgusts you then by all means avoid it. :)
 
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i could be misinformed, but i believe many of the 'ranches' in TX and elsewhere are capturing wild pigs in traps and selling them to slaughterhouses and so their presence is almost guaranteed in whatever you're picking up off the grocery store shelf.

True and false.

The majority of these captured for slaughter wild hogs go overseas. I've heard Asia and France primarily.
 
and what is that supposed to show?.. the only worms that live in pig meat is trichinella, and only their larvae which is microscopic so it can travel to the meat through the bloodstream, i seriously doubt youre seeing trichinella crawling out of meat without a microscope

elkhunterCO said:
Put a pork chop in a pan, fill the pan with soda. Let sit for a few minutes. Drain out the soda and look at your pork chop.

I don't eat pigs anymore.
 
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and what is that supposed to show?.. the only worms that live in pig meat is trichinella, and only their larvae which is microscopic so it can travel to the meat through the bloodstream, i seriously doubt youre seeing trichinella crawling out of meat without a microscope

Eggmazachery...

But we don't need no stinking facts on the interweb, sensationalism rules the day!:D
 
There are a host of critters, and risks asscoiated with eating meat of any kind, that rank a lot higher on the risk scale than trichinas. The one thing they have in common is that the disappear with proper cooking. They make it sound like it needs to be burnt or well done to eliminate the risk. Whether its 150 or 170, neither temp is very high. Water boils at 212. If your pork is sizzling clear through, its way above that.
 
actually, i probably havent eaten any fish with worms considering i cant stand the taste of seafood,

We used to "blast and cast" on the bay, friend and I. We'd go back of Lavaca Bay to an area known as the "bonal". It's a huge tidal area and has plenty of ducks. We'd go shoot ducks early morning, head out into the bay to fish after. I was raised on seafood among other wild critters having lived on the Texas coast all my life. And, so, anyway, we'd get through hunting, head out to the bay. Right at the mouth of the bonal there were oyster reefs. We always took an oyster knife and a bottle of cocktail sauce and had a snack of raw oysters fresh from the water. They were SO GOOD! They were so fresh they'd be screaming on the way down your throat. :D THEN, we'd fish, lots of redfish up there and some trout on the oysters.

Ain't much I WON'T try if not eat. I draw a line at insects, but that's just a mental problem of mine. I've fried up rattle snake on occasion, tastes like chicken. I won't eat possum, just a NASTY animal I have no use for. So, hey, wild pork is NO problem. I've eated my way through my freezer stash many times over. I need to go set some more throw lines in the river, need more catfish filets. :D No fish is better than a channel cat IMHO.

Again, I'm 62 years of age and ain't dead, yet, rather healthy, actually. I'm a bit fat, but hey, I enjoy what I eat. :D
 
I've had SUCH a hard time with beef and the kids when it comes to my wife.

She doesn't eat beef (unless you count White Castle gut bombs), but she believes it should be cooked well done...because that's how her Dad likes it. If it's not, it's DANGEROUS!

You wouldn't believe the scene she's caused when one of the kids would want to order a steak medium or medium rare in a restaurant!

It took me FOREVER to get the kids to even try steak. Then, when they discovered they liked it, they learned that over cooking it takes all the flavor out of it! (well...except for my youngest, who prefers well done).

But my wife just never grasped the psychology of dealing with tweens and teens. At those ages, they are all about pushing your buttons and if asking for a steak medium, medium rare, or (gasp!) rare will set Mommy off, that's what they're gonna order!
 
I eat steak Pittsburgh Rare. Anything above medium is disgusting. Want me to scream at my server? Have them ask me if I want steak sauce with my steak. I eat hamburgers cooked rare. I take the risk.

My freezers are full of catfish (channel and flathead), bream, crappie (pronounced crappy), bass, speckled trout and frog legs. Home grown beef, bison, venison, wild pig and some home grown chicken. I do buy store bought chicken breasts and bacon.

Maybe I just have a strong stomach? I do have a big stomach.
 
well, no coastal anything where i live, unless youd consider lake michigan or lake superior.. so all my fishing is freshwater, and well, mercury seems to be the biggest issue with that, the higher up the food chain you go, the more mercury in the fish.. so bluegill are probably the safest to eat here, no idea what sort of parasites they get, if they have worms crawling through their flesh like some ocean fish or not
 
I send a sample of for a trichinosis test from all the wild boar i shoot.
Here's one from last night. Wild boar,Yum
 

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What results have you had? I am under the impression that trichinosis is non-existent in Europe, even in the wild. Am I wrong?

You're right: you're wrong!

;)

Now that I've had my semantic fun, this is, indeed, incorrect.

Worldwide, trichinosis about 10,000 cases occur annually. Only about 10 to 20 cases occur each year in the United States:

http://www.cdc.gov/parasites/trichinellosis/epi.html

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2620635/

http://ec.europa.eu/food/food/biosafety/hygienelegislation/trichinella_en.htm
 
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Infestation or Handgun Selection

Wow Chief ! That was a wonderful dissertation on handgun selection.
Maybe it was for another thread ?

I don't care ! I always enjoy and benefit from your input, no matter the subject !:)
 
Wow Chief ! That was a wonderful dissertation on handgun selection.
Maybe it was for another thread ?

I don't care ! I always enjoy and benefit from your input, no matter the subject !:)

Well...that's what I get for having so many threads open at once! Sometimes I post my comment in the wrong one!

Whoops!

Anyway...thanks! I copy/pasted it where it belonged and deleted it here!

:eek:

It's now post #51 in this thread!

http://www.thehighroad.org/showthread.php?t=779251
 
This thread is really making me hungry, and we don't have wild pigs to take here.

Now THATS sad.

Cook your dang pork. Well done. Well done.

Want rare ? good beef, or goose. Gosh, I miss me some goose....with orange glaze and wild rice.

Ok, off to bed, dreaming of flying filet mignon.
 
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