Today, there are thought to be nearly nine million wild hogs in the United States, with 40 states reporting sightings. Descendants of Eurasian wild boar and released or escaped domestic hogs, these animals are notorious for destroying farmland and crops. They also compete with native wildlife for food and can spread diseases to other animals and people. In fact, there are more than 24 diseases that people can contract from wild hogs–usually through contact with bodily fluids and handling or ingestion of infected tissues.
Toxoplasmosis, swine flu, and leptospirosis are among those possibly transmitted diseases; however, this article will discuss brucellosis and trichinosis and how one might more safely enjoy the hunt and the harvest.
Brucellosis is an infectious bacterial disease that affects several animal species that commonly gives rise to chronic recurrent infections. In animals, this disease is typically responsible for problems with the reproductive tract, causing spontaneous abortion and impaired fertility.
In humans, brucellosis causes flu-like symptoms including fever, headache, back pain, and weakness. Infection is through the consumption of infected meat or through close contact with an infected animal when the organism may be inhaled or acquired via skin wounds. Blood tests can confirm diagnosis and antibiotics can be used.
Trichinosis is caused by a parasite living in the muscle tissue of animals. Trichinella is found worldwide in a variety of birds and animals. Although it is considered a relatively minor disease in wildlife, trichinosis can be fatal in humans.
Symptoms in people include a gastroenteritis-like illness initially, with nausea, vomiting, diarrhea, stomach pain, and fever followed by muscle aches, fever, and swelling around the eyes. Thirst, sweating, chills, weakness, and fatigue may follow. Chest pain can occur if the parasite has infected the diaphragm. Blood tests can confirm diagnosis and treatment is antiparasitic drugs.
To avoid infections with any animal to human diseases and parasites, effective prevention is key. Some key things to adhere to: avoid all contact with visibly ill animals or those found already dead; use clean, sharp knives for field dressing; avoid direct contact (bare skin) with fluid or organs from the hog; wear goggles and rubber or latex gloves when handling carcasses and avoid splashing bodily fluids into eyes and mouth; burn or bury disposable gloves and inedible parts of the carcass after butchering; wash hands as soon as possible with soap and water for 20 seconds or more; clean all tools and reusable gloves with a disinfectant, such as diluted bleach.
When preparing your harvest, wash hands often; clean surfaces often with hot, soapy water; separate raw pork from cooked pork and other foods; follow refrigeration, freezing, and cooking protocols (note that freezing to 0⁰ will render bacteria inactive but will not destroy them and once thawed bacteria will reactivate); and cook thoroughly.
It still holds true that an ounce of prevention is worth a pound of cure.
