Just a reminder to be sure to overcook your wild hogs to avoid pathogens not common in store bought pork.
Trichinosis is a nasty parasite that when ingested breed in the intestines. They then burrow through the lining of the intestine, doing some damage (creating scar tissue that will reduce vitamin and nutrient absorption in the future) and enter the bloodstream.
Once in the blood stream they travel to muscles throughout the body and form little cysts. Essentially like little tumors. They are permanent.
When another animal eats those cysts they become infected, continuing the cycle.
Trichinosis is almost gone in domestic pork production, though it is common throughout much of the world, even in many developed countries.
Wild hogs have a much higher prevalence of trichinosis. Often acquired by eating infected rodents.
If there is any pink left then the meat is not safe.
So while you may like your pork cooked juicy and tender from the supermarket, be aware that choice when eating wild pork can be unwise.
Symptoms of Trichinosis can vary from almost non existent being like dormant living tumors which may simply reduce life expectancy or quality of life, to causing some serious debilitating illness.
Strokes, and similar problems can result in some cases.
Trichinosis was once common in the United States.
In 1930 close to 17% of the population had Trichinosis.
Today it is officially rare, though a small amount of domestic pork produced is infected.
There is no cure for Trichinosis once the cysts are embedded in your muscles.
However even once someone has it eating more infected meat will increase the number of cysts, do more damage to the intestine, and increase the risk of cysts being deposited in areas that cause severe medical problems.
So all you hog hunters be careful and cook your meat well done!
Trichinosis is a nasty parasite that when ingested breed in the intestines. They then burrow through the lining of the intestine, doing some damage (creating scar tissue that will reduce vitamin and nutrient absorption in the future) and enter the bloodstream.
Once in the blood stream they travel to muscles throughout the body and form little cysts. Essentially like little tumors. They are permanent.
When another animal eats those cysts they become infected, continuing the cycle.
Trichinosis is almost gone in domestic pork production, though it is common throughout much of the world, even in many developed countries.
Wild hogs have a much higher prevalence of trichinosis. Often acquired by eating infected rodents.
If there is any pink left then the meat is not safe.
So while you may like your pork cooked juicy and tender from the supermarket, be aware that choice when eating wild pork can be unwise.
Symptoms of Trichinosis can vary from almost non existent being like dormant living tumors which may simply reduce life expectancy or quality of life, to causing some serious debilitating illness.
Strokes, and similar problems can result in some cases.
Trichinosis was once common in the United States.
In 1930 close to 17% of the population had Trichinosis.
Today it is officially rare, though a small amount of domestic pork produced is infected.
There is no cure for Trichinosis once the cysts are embedded in your muscles.
However even once someone has it eating more infected meat will increase the number of cysts, do more damage to the intestine, and increase the risk of cysts being deposited in areas that cause severe medical problems.
So all you hog hunters be careful and cook your meat well done!
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