People have known about the risks of blackbear meat for a while... You can get it tested- but it's generally one of those meats you cook fully. I've had rare blackbear meat- and it's good... but it was a risk.
The real benefit of taking a black bear is the fat. IF you were actually trying to survive on wild game fat is paramount nutritionally if you want to avoid succumbing to protein poisoning.
Also- for anyone wondering about trichinosis there are different types of trichinae parasites. The type you find in bear (and cougar) meat don't die when you freeze them. The type you (rarely) find in wild hogs does die when you freeze it. So keep that in mind.
More commonly people who get ill from wild game do so when they process the animal- you can get brucellosis, toxoplasmosis aswell as salmonella and e.coli from processing game and coming into contact with it via open wound or something... but that's pretty rare- actually Rare enough I don't personally wear gloves when cutting up animals and my hands are rarely pristine.
Seriously- if you are cooking any meat it's really not difficult to get a $15 digital thermometer. So no excuses there... you'll ruin fewer steaks by overcooking them aswell.
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