In November 2024, public health officials in North Carolina received reports of Trichinella infections in individuals who had consumed home prepared bear jerky. The implicated bear jerky was shared among 6 persons. Trichinellosis symptoms developed in 3 persons, including one person who was hospitalized with severe symptoms. No one died.

The bear was hunted in Graham County in Western North Carolina in October, the start of bear season. Approximately half of the meat was frozen and half was prepared as jerky without prior freezing. Because the process involved only marination and dehydration, the jerky preparation likely did not reach the suggested 165 degrees or above internal temperature necessary to kill Trichinella spp. parasites.

CDC's Division of Parasitic Diseases and Malaria tested 4 bear meat specimens. The meat was frozen at an unknown temperature for more than 57 days. Testing found encapsulated Trichinella spp. larvae in all 4 specimens. Molecular testing using real-time PCR targeting the encapsulated North American Trichinella spp. identified the larvae as T. spiralis nematodes.