Common Parasites in Bear Meat
Bear meat can harbor several parasites, including Trichinella roundworms and Toxoplasma gondii. These parasites form cysts in muscle tissue and organs. Trichinella is the most frequently cited concern in wild bear meat.
Health Risks of Consuming Infected Bear Meat
Eating undercooked bear meat with viable parasites can cause trichinellosis or toxoplasmosis. Symptoms include nausea, diarrhea, fever, muscle pain, and fatigue. Severe cases may involve heart or neurological complications, especially in immunocompromised individuals.
Safe Handling and Cooking Practices
Freezing bear meat at -15°C (5°F) for 20 days or cooking to an internal temperature of at least 71°C (160°F) can reduce parasite risk. Always use a food thermometer, avoid tasting raw meat, and follow local wildlife agency guidance on testing and processing.
