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Department of Fish and Game Advisory on Potential Health Risks for Wild Pig Hunters in Areas With Reports of Anthrax.
11/02/01
A recent report of anthrax detected in cattle in southeastern Santa Clara County has raised questions about potential health risks for hunters harvesting wildlife in the affected areas. The disease was confirmed in the deaths of 21 cattle in the county between Oct. 20-28. Anthrax is a disease of all warm blooded animals, including livestock and wildlife. The outbreak in cattle occurred in an area of alkaline soils considered endemic for the presence of anthrax spores in the soil. Historically, the exposure of livestock to anthrax spores occurs during disturbance of surface soils resulting from grazing activity during drought conditions or following heavy rainfall and flooding.
The feeding behavior of free ranging deer and elk places them at lower risk for soil borne infection than cattle confined to pastures. Although the risk is considered low, there is a potential for infection when soil and environmental conditions are favorable and infected carcasses are present. Infected deer and elk, similar to cattle, can experience sudden death without previous symptoms, or may exhibit bleeding from the mouth, nose and anus.
Rooting and ingestion of soil are characteristic of wild pig behavior, and may expose them to anthrax spores. Swine are considered to be more resistant to anthrax infection than cattle and other ruminants. A total of four wild pigs found dead in the area were buried before they could be examined for evidence of the infection. Monitoring for wild pig mortalities is ongoing in the immediate area, and no additional sick or dead animals have been located. Local property owners have voluntarily agreed to avoid hunting pigs in the area where the cattle mortalities occurred.
Pigs are less likely than cattle to experience sudden death, but tend to develop more chronic infections. A common symptom of anthrax in swine is tissue swelling and enlargement of the lymph nodes of the throat. Hunters harvest thousands of wild pigs in California every year, with very few cases of human illness occurring that can be attributed to hunting wild pigs. Hunters can further reduce the risk of exposure to parasites and diseases carried by wild pigs by following a few standard sanitary practices:
Do not shoot pigs that appear ill or abnormal. Do not handle or open carcasses of pigs found dead. Report any sick or dead pigs found to the Department of Fish and Game at (916) 358-2790. Wild pigs should be gutted, skinned, cleaned and cooled as soon as possible after being killed as they can spoil rapidly, especially in hot weather. Pigs hold their body temperature after death and need to be completely opened up and cooled. Wear rubber gloves when dressing wild pigs and avoid puncturing the urinary bladder or gastrointestinal tract.
Avoid oral exposure by not eating, drinking or smoking while handling carcasses and uncooked meat, and by washing cutting boards and knives before using them for other foods. This precaution is standard sanitary practice when handling game meat as well as domestic beef, chicken or pork. Completely cook wild pig meat (170 degrees) before serving.
11/02/01
A recent report of anthrax detected in cattle in southeastern Santa Clara County has raised questions about potential health risks for hunters harvesting wildlife in the affected areas. The disease was confirmed in the deaths of 21 cattle in the county between Oct. 20-28. Anthrax is a disease of all warm blooded animals, including livestock and wildlife. The outbreak in cattle occurred in an area of alkaline soils considered endemic for the presence of anthrax spores in the soil. Historically, the exposure of livestock to anthrax spores occurs during disturbance of surface soils resulting from grazing activity during drought conditions or following heavy rainfall and flooding.
The feeding behavior of free ranging deer and elk places them at lower risk for soil borne infection than cattle confined to pastures. Although the risk is considered low, there is a potential for infection when soil and environmental conditions are favorable and infected carcasses are present. Infected deer and elk, similar to cattle, can experience sudden death without previous symptoms, or may exhibit bleeding from the mouth, nose and anus.
Rooting and ingestion of soil are characteristic of wild pig behavior, and may expose them to anthrax spores. Swine are considered to be more resistant to anthrax infection than cattle and other ruminants. A total of four wild pigs found dead in the area were buried before they could be examined for evidence of the infection. Monitoring for wild pig mortalities is ongoing in the immediate area, and no additional sick or dead animals have been located. Local property owners have voluntarily agreed to avoid hunting pigs in the area where the cattle mortalities occurred.
Pigs are less likely than cattle to experience sudden death, but tend to develop more chronic infections. A common symptom of anthrax in swine is tissue swelling and enlargement of the lymph nodes of the throat. Hunters harvest thousands of wild pigs in California every year, with very few cases of human illness occurring that can be attributed to hunting wild pigs. Hunters can further reduce the risk of exposure to parasites and diseases carried by wild pigs by following a few standard sanitary practices:
Do not shoot pigs that appear ill or abnormal. Do not handle or open carcasses of pigs found dead. Report any sick or dead pigs found to the Department of Fish and Game at (916) 358-2790. Wild pigs should be gutted, skinned, cleaned and cooled as soon as possible after being killed as they can spoil rapidly, especially in hot weather. Pigs hold their body temperature after death and need to be completely opened up and cooled. Wear rubber gloves when dressing wild pigs and avoid puncturing the urinary bladder or gastrointestinal tract.
Avoid oral exposure by not eating, drinking or smoking while handling carcasses and uncooked meat, and by washing cutting boards and knives before using them for other foods. This precaution is standard sanitary practice when handling game meat as well as domestic beef, chicken or pork. Completely cook wild pig meat (170 degrees) before serving.
