Tape worms in hogs?

[SwampRabbit]

If I can see the worm or something strange (like what Mary's repost describes) then I toss it. Plain and simple. I cook all pork to 165. Wild pork is usually best slow cooked to high temps anyways so that it falls apart. Venison is the about the only thing I eat at a temp below 165 (and usually around 145)

Nothing new here and I'm kind of like Mary, suspicious of just about anything on FB that starts telling a story and dropping names. Most of the stuff on FB is old, partly true, or just wrong.

Anywho... cook your meat.

[Graysonhogs]

Under certain conditions the tapeworms can affect the human brain.

http://discovermagazine.com/2012/jun...s-in-the-brain

That would explain a few of the people who post on here.

[SwampRabbit]

Under certain conditions the tapeworms can affect the human brain.

http://discovermagazine.com/2012/jun...s-in-the-brain

So basically it isn't the pig you eat... it is the eating your own poop after you have gotten a tapeworm from the undercooked pig you ate.

Roger that!

(I try and not eat my own poop... or undercooked pig... so....)

[Playa]

I researched wild meat a great deal as an epidemiologist. Here is the one fact you need.

Other than a species of trichinella that polar bears get freezing your meat for 10 days will kill 100% of all parasites that would be in there. At that point you could even eat pork raw and be fine.

Interesting, I had heard this when I was feeding my dog a raw diet. Never fed her pork anyway, just chicken, venison and beef liver. I would freeze for a week at a time in my deep freeze at -20.

Do subzero temps in a deep freeze increase the effectiveness or shorten the duration of sub freezing temps required to kill the parasites?

Any scientific journals you could point me to with content regarding this topic?

[meltingfeather]

I think the bottom line is....make sure don't under cook your hog meat...nothing has changed there.

Pretty much... there's a reason why nobody asks how you want your pork chops cooked.

[Outbreaker]

Interesting, I had heard this when I was feeding my dog a raw diet. Never fed her pork anyway, just chicken, venison and beef liver. I would freeze for a week at a time in my deep freeze at -20.

Do subzero temps in a deep freeze increase the effectiveness or shorten the duration of sub freezing temps required to kill the parasites?

Any scientific journals you could point me to with content regarding this topic?

Pick almost any veterinary parasitology lab book or textbook.

Lower the temperature the faster it happens.

My 10 days was based at -5C degrees. Only real exceptions are the polar parasites......for obvious reasons.

At -20F it will be done in about 48-72 Hours. And that is with ALOT of room for error.

[Outbreaker]

Pretty much... there's a reason why nobody asks how you want your pork chops cooked.

There has not been a pork related case of Trichinosis in 100yrs.

All most all the cases reported to the CDC have been from the consumption of either bear or mountain lion jerky.

[SwampRabbit]

Interesting, I had heard this when I was feeding my dog a raw diet. Never fed her pork anyway, just chicken, venison and beef liver. I would freeze for a week at a time in my deep freeze at -20.

Do subzero temps in a deep freeze increase the effectiveness or shorten the duration of sub freezing temps required to kill the parasites?

Any scientific journals you could point me to with content regarding this topic?

I researched wild meat a great deal as an epidemiologist. Here is the one fact you need.

Other than a species of trichinella that polar bears get freezing your meat for 10 days will kill 100% of all parasites that would be in there. At that point you could even eat pork raw and be fine.

Yes, be careful with this information and don't make assumptions. There are charts that tells you how long you must maintain the meat at certain temperatures for the thickness of the meat itself. Most of those temperatures are subzero and not just 20 degrees F for instance. I recall the colder, the shorter the time you had to keep it frozen.

I keep my chest freezer at -15 degrees (based on measurement) and I think it is just a couple days for that temp. I don't rely on it to allow me to undercook food, but I do feel better in knowing that it helps just in case I accidentally undercook something.

[Big E]

Every time I hear of guys using wild hog to make dried sausage, I wonder if they truly get it up to a safe temp while smoking before they hang it to dry.

I have also read that it is not safe to eat sushi or other under cooked freshwater fish for the same reasons. My brother worked with a woman that was having seizure problems etc. and the doctors originally thought she had the tape worm cysts in her brain as a result of eating sushi made from freshwater fish in a central American county while on vacation.

I do a lot of saltwater fishing and I still don't like seeing those white colored worms in the meat of speckled trout when I fillet them. I was told they are also some type of tape worm but not transferrable to humans.

E

[Snakelover]

Yes, be careful with this information and don't make assumptions. There are charts that tells you how long you must maintain the meat at certain temperatures for the thickness of the meat itself.

^^^This^^^

The CDC recommends 20 days at 5F for up to 6" thick. I would err on the side of more time, not less. But then I would also make sure it is cooked properly no matter how long it had been frozen. Might as well be double-safe.

[Radar]

Every time I hear of guys using wild hog to make dried sausage, I wonder if they truly get it up to a safe temp while smoking before they hang it to dry.

I have also read that it is not safe to eat sushi or other under cooked freshwater fish for the same reasons. My brother worked with a woman that was having seizure problems etc. and the doctors originally thought she had the tape worm cysts in her brain as a result of eating sushi made from freshwater fish in a central American county while on vacation.

I do a lot of saltwater fishing and I still don't like seeing those white colored worms in the meat of speckled trout when I fillet them. I was told they are also some type of tape worm but not transferrable to humans.

E

I have always thought about the dried sausage mixed with feral hog.

[kumathebear]

FREEZE "any" meat then you will be good to go later. We then cook all our meats with no "blood" running to a minimum whether wild or store bought. Yeah, I know...but just follow "red" cooked hamburger in eateries and watch how many produce meat induced contamination. Strange in you don't see many "beef" related contamination for those who like your steaks rare? There has to be a correlation from "steaks" to HB?

With pork...IMO NEVER take a chance and cook it thru and thru....not worth the risk folks!

[meltingfeather]

There has not been a pork related case of Trichinosis in 100yrs.

You must have looked at different CDC data than I did.

[Outbreaker]

You must have looked at different CDC data than I did.

Those are not pork related. Have to read the MMWR to know that though.

[Playa]

FREEZE "any" meat then you will be good to go later. We then cook all our meats with no "blood" running to a minimum whether wild or store bought. Yeah, I know...but just follow "red" cooked hamburger in eateries and watch how many produce meat induced contamination. Strange in you don't see many "beef" related contamination for those who like your steaks rare? There has to be a correlation from "steaks" to HB?

With pork...IMO NEVER take a chance and cook it thru and thru....not worth the risk folks!

Hamburger is far more processed and exposed to more contaminates along the way.