In late July 2014, the Alaska State Health Department investigated an outbreak of Trichnella infections among hunters who consumed bear meat. The hunters butchered and cooked part of the meat over an open fire, consuming it afterwards. Another portion of the meat was slow cooked the following day over a 4-hour period and consumed. The remaining meat was frozen and taken home by the hunters. After returning home, several hunters became ill with gastrointestinal symptoms, fever, severe muscle pain, and fatigue. Four of the six hunters in the group were affected and sought medical care. One person was a resident of Seattle, Washington. Three of the four tested positive for elevated Trichinella antibodies. A sample of frozen meat tested positive for Trichinella sp at the Washington State Department of Health Public Health Laboratory. All ill persons recovered.