Module 7 of 10 Core
Disease and Field-Care Safety
Protect yourself, your dogs, and your family from the diseases feral swine carry by handling carcasses, meat, and the field safely from shot to table.
Best after: The Invasive Pig: Why Hogs Are Different
Lessons
3 lessons in this module · 35 across the path
- Brucellosis and Pseudorabies Understand the two headline feral-swine diseases — swine brucellosis (transmissible to humans, roughly one in ten hogs) and pseudorabies (deadly to dogs) — and how exposure happens.
- Gloves and Safe Field Dressing Field dress hogs with double impermeable gloves, avoid contact with blood and organs, protect cuts and eyes, and disinfect tools and hands to block pathogen entry.
- Cooking Temperature and the Table Cook all feral hog meat to a safe internal temperature of at least 160°F to kill parasites and pathogens, and handle and store the meat safely on the way there.