The MeatEater Podcast Ep. 191: Sicker Than Hell
Oct 21, 2019
Timothy Sly, an epidemiologist specializing in foodborne diseases, shares expert insights on pathogens and food safety. He explains the evolution of epidemiology, the risks of trichinosis from raw bear meat, and the intricacies of foodborne illnesses. Sam Lundgren, an outdoor writer and hunter, dives into the risks of eating raw freshwater fish, challenging common beliefs with intriguing anecdotes. Together, they tackle various pathogens, cooking safety, and cautionary tales from the wild, all while keeping the conversation engaging and informative.
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Epidemiology Is Broader Than Infections
- Epidemiology studies what visits populations, not just infectious diseases, tracing back to Hippocrates' focus on natural causes.
- Modern epidemiology covers chemical, occupational, chronic disease, and accidents as well as infections.
Cook Game Thoroughly (Aim For 160°F)
- Treat potentially infected game to at least 160°F to reliably kill bacteria like Francisella.
- When in doubt, raise cooking temperature or use longer sous-vide times to ensure pathogen kill.
Raw Bear Feast Triggered Big Trichinosis Outbreak
- Timothy Sly recounts a 2008 California outbreak where 39 people who ate raw bear meat all contracted trichinosis.
- Lab tests found extremely high larvae counts in small meat samples, showing raw bear is high risk.