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DFG Advises Hunters To Keep It Clean When Handling Wildlife
5/6/09
Harvesting more than 5,000 wild pigs annually, California hunters are reminded to "keep it clean" in the field by using common sense field dressing precautions. The recent outbreak of the H1N1 (swine flu) virus has raised public concern about interaction with wild pigs but the Department of Fish and Game (DFG) advises that there are no known cases of humans contracting the virus from the wild animals.
"While we have seen no instances of wild pigs passing along swine flu to humans, all types of wildlife carry a host of other viruses and bacteria that can be transmitted," said Dr. Ben Gonzales, a DFG wildlife veterinarian. "By being vigilant about practicing good hygiene in the field and at home, hunters can greatly reduce the chances of contracting disease."
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 160O Farenheit to kill bacteria and viruses
Wild pigs inhabit areas from Monterey to Humboldt counties, but hikers and other outdoors enthusiasts may only catch a glimpse of one as it bolts through brush. Though there is no known evidence of wild pigs having transmitted swine flu to humans, wild pigs are susceptible to the virus like their domestic counterparts. Sick pigs exhibit symptoms such as coughing (barking), discharge from the nose, sneezing and breathing difficulties.
Anyone seeing an ill wild pig should report it to DFG's Wildlife Investigations Lab at (916) 358-2790.
The California Department of Food and Agriculture reports that people cannot get swine flu from eating pork or pork products. Meat should be properly cooked to 160 O Fahrenheit to kill any bacteria or viruses that may exist. Preliminary investigations have determined that none of those infected with the swine flu had contact with pigs, but the state is monitoring the domestic pig population. To find out more about domestic pigs, please visit www.cdfa.ca.gov.
Contact:
Alexia Retallack, Education and Outreach, (916) 322-8944
Ben Gonzales, Wildlife Investigations Laboratory, (916) 358-1464
5/6/09
Harvesting more than 5,000 wild pigs annually, California hunters are reminded to "keep it clean" in the field by using common sense field dressing precautions. The recent outbreak of the H1N1 (swine flu) virus has raised public concern about interaction with wild pigs but the Department of Fish and Game (DFG) advises that there are no known cases of humans contracting the virus from the wild animals.
"While we have seen no instances of wild pigs passing along swine flu to humans, all types of wildlife carry a host of other viruses and bacteria that can be transmitted," said Dr. Ben Gonzales, a DFG wildlife veterinarian. "By being vigilant about practicing good hygiene in the field and at home, hunters can greatly reduce the chances of contracting disease."
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 160O Farenheit to kill bacteria and viruses
Wild pigs inhabit areas from Monterey to Humboldt counties, but hikers and other outdoors enthusiasts may only catch a glimpse of one as it bolts through brush. Though there is no known evidence of wild pigs having transmitted swine flu to humans, wild pigs are susceptible to the virus like their domestic counterparts. Sick pigs exhibit symptoms such as coughing (barking), discharge from the nose, sneezing and breathing difficulties.
Anyone seeing an ill wild pig should report it to DFG's Wildlife Investigations Lab at (916) 358-2790.
The California Department of Food and Agriculture reports that people cannot get swine flu from eating pork or pork products. Meat should be properly cooked to 160 O Fahrenheit to kill any bacteria or viruses that may exist. Preliminary investigations have determined that none of those infected with the swine flu had contact with pigs, but the state is monitoring the domestic pig population. To find out more about domestic pigs, please visit www.cdfa.ca.gov.
Contact:
Alexia Retallack, Education and Outreach, (916) 322-8944
Ben Gonzales, Wildlife Investigations Laboratory, (916) 358-1464
