University of Guelph
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Date: Mon, 10 Jan 2005 16:09:15 -0500
From: Information <Info@lsd.uoguelph.ca>
To: joel@whitemoose.ca
Cc: Information <Info@lsd.uoguelph.ca>
Subject: Re: regarding Bear Meat
Hello again Joel,
I have conferred with several groups on your dilemma. Our group does not test meat tissue for herbicides although we do test for herbicides in plants and water. It would require some method development which would likely drive the costs above the value of the information to you.
Ministry of the Environment suggested CFIA or Ministry of Natural Resources.
The Ministry of Natural Resources suggests that you call the CFIA. They have an inquiry number at : 1-800-442-2342.
Both Ministries said they had never had a request such as this before. Typically any food-related issues with bear meat are related to Trichinosis.
I hope the CFIA can help you find the answers you need.
sincerely,
Lynne Fruhner
Business Development and Sales
Laboratory Services a division of
University of Guelph
tel: 519-767-6203 fax:519-767-6240
email: lfruhner@lsd.uoguelph.ca
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Date: Fri, 07 Jan 2005 11:27:59 -0500
From: Lynne Fruhner <LFruhner@lsd.uoguelph.ca>
To: joel@whitemoose.ca
Subject: Re: regarding Bear Meat
Hi Joel,
I am going to continue to find you a source of assistance. Our lab does not routinely test animal tissue for pesticides such as 2,4-D. As I hear back from some other sources I will contact you. Hopefully we will have some answers for you soon.
kind regards,
Lynne
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>>> <joel@whitemoose.ca> 1/6/2005 7:17:53 PM >>>
Lynn,
I appreciate the info on Trichinosis but am not sure that thats the problem.
We're really careful to make sure that the meat is really cooked well because
we've been told about the disease before. I will, however, get tested if you
think its a likely option of whats going on. However, the headaches, dry eyes,
and sore stomach starts within an hour of eating the meat (or less), which
doesn't seem to be consistent with Trichinosis symptoms. The herbicide used in
my area is 2, 4-D and the symptoms of poisoning from the herbicide (as I
reasearched yesterday) are exactly like the ones were experiencing. So at this
point, we can't rule out Trichinosis, but my guess is that the bear i shot and
the one my friend shot were heavily feeding long term in berry patches which
had been exposed to the chemical.
With this information, what tests would you recommend? I'm nearly certain that
its not an issue of under cooking the meat because I usually roast it for 2 to
3 hours with veggies and water at 350. The water boils the meat for at least
an hour.
And yes the bear meat has been frozen...
Gotta go,
send me your thoughts..
Thanks,
Joel Theriault
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Date: Thu, 06 Jan 2005 15:36:31 -0500
From: Lynne Fruhner <LFruhner@lsd.uoguelph.ca>
To: joel@whitemoose.ca
Cc: Donna Foran <DForan@lsd.uoguelph.ca>, Information <Info@lsd.uoguelph.ca>
Subject: regarding Bear Meat
** High Priority **
Hello Joel,
You certainly have an interesting inquiry here! We have done some background research and our suggestions is that you could be dealing with Trichinosis in the bears you hunted. Apparently, if the bears did ingest vegetation sprayed with herbicides it would have to be very high doses for the herbicide to be present in the muscle tissue and often the herbicide would be metabolized which would change its appearance. There are so many herbicides approved for use that it could be like looking in the proverbial haystack.
The chemist I spoke with also felt that the probability of symptoms as you describe would more likely be from insecticide chemicals, but again there are several dozen used commercially.
Here is information from one of the websites I visisted that describes the symptoms very similarly to what you describe.
http://www.dph.state.ct.us/BCH/infectiousdise/trichino.htm
Fact Sheet -Trichinosis
What is trichinosis?
Trichinosis is a disease caused by a very small parasite called Trichinella spiralis.
Where is the parasite found?
Animals such as pigs, dogs, cats, rats, and many wild animals including fox, wolf, and polar bear carry the parasite.
How does the parasite spread?
The usual source of human infection is eating raw or undercooked meats, particularly pork, but horse meat and wild animal meat, such as bear and walrus meat in North America, can be sources. The disease does not spread from person-to-person.
Who gets trichinosis?
Anyone who eats undercooked meat of infected animals can develop trichinosis.
What are the symptoms of trichinosis?
Nausea, diarrhea, vomiting, fatigue, fever, and abdominal discomfort are the first symptoms of trichinosis. Headache, fever, chills, cough, eye swelling, aching joints and muscle pains, itchy skin, diarrhea, or constipation follow the first symptoms. If the infection is heavy, patients may experience difficulty coordinating movements, and have heart and breathing problems.
How soon do symptoms appear?
Abdominal symptoms can occur 1 - 2 days after infection. Further symptoms usually start 2 - 8 weeks after eating contaminated meat.
What is the treatment for trichinosis?
Several safe and effective prescription drugs are available to treat trichinosis.
How can trichinosis be prevented?
- Cook meat products until the juices run clear or to an internal temperature of 170°F.
- Freeze pork less than 6 inches thick for 20 days at 5°F to kill any parasites.
- Cook wild game meat thoroughly. Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not kill all parasites.
- Cook all meat fed to pigs or other wild animals.
- Do not allow hogs to eat uncooked carcasses of other animals, including rats, which may be infected with parasites.
- Clean meat grinders thoroughly if you prepare your own ground meats.
- Curing (salting), drying, smoking, or microwaving meat does not always kill the parasites.
This fact sheet is for information only and is not meant to be used for self-diagnosis or as a substitute for consultation with a health care provider. If you have any questions about the disease described above or think that you may have this infection, consult a health care provider.
The difference in the symptoms between you and yoru girlfriend could be due to repeat exposure by you and your friends to the infection in bear meat and less exposure by your girlfriend to bearmeat.
Your family doctor can do a blood test to determine if you have contracted trichinosis.
The lab can perform a test on the bear meat but only if it has not been previously frozen.
The literature shows that there are other DNA-based (PCR) tests that can detect Trichinella in bear meat even if it has been frozen, but unfortunately I could not find a lab that could perform this test for you.
I hope you find this information helpful, and we certainly wish you well.
Sincerely,
Lynne Fruhner
Business Development and Sales
Laboratory Services a division of
University of Guelph
tel: 519-767-6203 fax:519-767-6240
email: lfruhner@lsd.uoguelph.ca