AI Article Synopsis
- A study was conducted on feral pigs to see if cooking reduces health risks from consuming meat from pigs previously exposed to diphacinone rodenticide.
- Feral pigs were fed varying amounts of diphacinone and were euthanized before showing any toxicity symptoms; the highest levels of diphacinone were found in liver tissue.
- Results showed that cooking did not significantly lower diphacinone levels, indicating that eating meat from feral pigs in areas with rodent control programs poses a risk to humans and pets.
Article Abstract
We examined feral pig tissues to determine whether the potential hazard of consuming meat from pigs previously exposed to diphacinone rodenticide baits was reduced by cooking. Residue levels were measured in cooked and uncooked tissues of feral pigs exposed to sub-lethal quantities of the anticoagulant rodenticide. Pigs were provided large amounts of baits or untreated food to consume, then euthanized prior to the onset of symptoms indicative of rodenticide poisoning or sickness. For analysis, we grouped pigs into three levels of mean diphacinone consumption: 0, 3.5, and 7.4 mg/kg. None of the pigs displayed obvious signs of toxicity during the study period. The highest concentrations of diphacinone were found in liver tissue. Cooking had little effect on residual diphacinone concentrations. The hazards to humans and pets from meat from feral pigs that consumed the rodenticide diphacinone are not reduced by cooking; consumption of pig meat obtained from areas with active rodent control programs should be avoided.
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| http://dx.doi.org/10.1016/j.fct.2011.05.014 | DOI Listing |
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