Marine biologist Carrie Wilson of the state Department of Fish & Game provides this feature of questions and answers, selecting a few each week. She can be reached at CalOutdoors@dfg.ca.gov.
Q: I have a question about trichinosis in wild game. I understand it's caused by a nematode-like worm that burrows into its host, and is most commonly associated with pork (although it can be found in any game that eats meat, such as bear). But, how common is it? For pig hunters, is it something that we should look out for, and if so, how do we guard against it?
A: You can be at risk for contacting trichinosis if you eat raw or undercooked meats, particularly bear, pork, wild feline (such as a cougar), fox, dog, wolf, horse, seal or walrus. The disease cannot be transferred to others as infection occurs only by eating raw or undercooked meat containing Trichinella worms.
According to DFG senior wildlife veterinarian Dr. Ben Gonzales of the Wildlife Investigations Laboratory, limited data related to pig hunting indicates that trichinellosis (trichinosis) is relatively uncommon in wild pigs in California. Gonzales says he personally still cooks all his pork -- domestic and wild -- to well done. The greater risk to human health from wild pig relates to food hygiene and care of the carcass after it is taken.
Here are some facts on trichinosis from the Centers of Disease Control (CDC) and on how to prevent it:
• Hunters should practice good field dressing practices and cook all meat well.
• Cook meat products until the juices run clear or to an internal temp of 170°F.
• Freeze pork less than six inches thick for 20 days at 5°F to kill any worms.
• Cook wild game meat thoroughly. Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not effectively kill all worms.
• Clean meat grinders thoroughly if you prepare your own ground meats.
• Curing (salting), drying, smoking or microwaving meat does not consistently kill infective worms.
DFG recommends hunters take the following precautions when field dressing and preparing wild pigs:
• Wear gloves when dressing out hogs and dispose of gloves properly.
• Avoid eating/drinking/smoking while doing so.
• Wear eye protection if there is risk of eye splashed with blood/other fluids.
• Wear coveralls over clothes or promptly change into fresh clothes after dressing animals.
• Wash hands and equipment thoroughly with hot, soapy water.
• Practice good handling/storage procedures with the meat.
• Properly cook the meat to 170°F to kill bacteria, viruses and parasites.
Wild pigs inhabit 56 of 58 counties in California but are most common in the foothills from the central coast region to the western Sierra Nevadas, and on up into Humboldt County. Though widely distributed, hikers and other outdoors enthusiasts may still only catch a glimpse of one as it bolts through brush.
Anyone seeing a wild pig that appears ill should report it to DFG's Wildlife Investigations Lab at (916) 358-2790.
For more information, visit the Centers for Disease Control and Prevention website at www.cdc.gov/ncidod/dpd/parasites/trichinosis//.
Q: Does every licensed fisherman have to have their own stringer to hold their limit of fish?
A: DFG laws do not specifically require each person to have their own stringer. However, it is a violation to possess more than your limit of fish. If you allow others to share your stringer, make sure they remain with you at all times, or else you are likely to be cited for having an over limit.
Q: I am now on one year of probation because of an abalone violation. Am I allowed to still buy a fishing license to go only ocean fishing?
A: You will have to read the terms of your probation ordered by the court. If the judge ordered no fishing for 12 months, then the answer would be no. If the judge said no abalone fishing, then other fishing may be allowed. The ruling may differ by courts, but if the case was prosecuted in the Fort Bragg court, then according to Lt. Dennis McKiver, it probably calls for no fishing at all for 12 months. That's the usual term for abalone violations in Mendocino County.
Q: I have a question about trichinosis in wild game. I understand it's caused by a nematode-like worm that burrows into its host, and is most commonly associated with pork (although it can be found in any game that eats meat, such as bear). But, how common is it? For pig hunters, is it something that we should look out for, and if so, how do we guard against it?
A: You can be at risk for contacting trichinosis if you eat raw or undercooked meats, particularly bear, pork, wild feline (such as a cougar), fox, dog, wolf, horse, seal or walrus. The disease cannot be transferred to others as infection occurs only by eating raw or undercooked meat containing Trichinella worms.
According to DFG senior wildlife veterinarian Dr. Ben Gonzales of the Wildlife Investigations Laboratory, limited data related to pig hunting indicates that trichinellosis (trichinosis) is relatively uncommon in wild pigs in California. Gonzales says he personally still cooks all his pork -- domestic and wild -- to well done. The greater risk to human health from wild pig relates to food hygiene and care of the carcass after it is taken.
Here are some facts on trichinosis from the Centers of Disease Control (CDC) and on how to prevent it:
• Hunters should practice good field dressing practices and cook all meat well.
• Cook meat products until the juices run clear or to an internal temp of 170°F.
• Freeze pork less than six inches thick for 20 days at 5°F to kill any worms.
• Cook wild game meat thoroughly. Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not effectively kill all worms.
• Clean meat grinders thoroughly if you prepare your own ground meats.
• Curing (salting), drying, smoking or microwaving meat does not consistently kill infective worms.
DFG recommends hunters take the following precautions when field dressing and preparing wild pigs:
• Wear gloves when dressing out hogs and dispose of gloves properly.
• Avoid eating/drinking/smoking while doing so.
• Wear eye protection if there is risk of eye splashed with blood/other fluids.
• Wear coveralls over clothes or promptly change into fresh clothes after dressing animals.
• Wash hands and equipment thoroughly with hot, soapy water.
• Practice good handling/storage procedures with the meat.
• Properly cook the meat to 170°F to kill bacteria, viruses and parasites.
Wild pigs inhabit 56 of 58 counties in California but are most common in the foothills from the central coast region to the western Sierra Nevadas, and on up into Humboldt County. Though widely distributed, hikers and other outdoors enthusiasts may still only catch a glimpse of one as it bolts through brush.
Anyone seeing a wild pig that appears ill should report it to DFG's Wildlife Investigations Lab at (916) 358-2790.
For more information, visit the Centers for Disease Control and Prevention website at www.cdc.gov/ncidod/dpd/parasites/trichinosis//.
Q: Does every licensed fisherman have to have their own stringer to hold their limit of fish?
A: DFG laws do not specifically require each person to have their own stringer. However, it is a violation to possess more than your limit of fish. If you allow others to share your stringer, make sure they remain with you at all times, or else you are likely to be cited for having an over limit.
Q: I am now on one year of probation because of an abalone violation. Am I allowed to still buy a fishing license to go only ocean fishing?
A: You will have to read the terms of your probation ordered by the court. If the judge ordered no fishing for 12 months, then the answer would be no. If the judge said no abalone fishing, then other fishing may be allowed. The ruling may differ by courts, but if the case was prosecuted in the Fort Bragg court, then according to Lt. Dennis McKiver, it probably calls for no fishing at all for 12 months. That's the usual term for abalone violations in Mendocino County.
Joe Segura, a mild-mannered reporter for a major metropolitan newspaper, has covered Gotham City, er Long Beach, for 34 years. During his very, very long -- endless -- tenure, he's covered almost every beat, and he was the main writer for BeachWeek, which focused on life and lifestyles of the shoreline communities from downtown Long Beach to the Huntington Beach pier.
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