Bob cat tape worm...

https://www.easttexasmatters.com/ne..._Po_hxoo1pXAt_2zvow_zKAmA8lNYAgkq5DyTTZQ

All wild game carry various zoonotic diseases, bugs, etc. Use safe meat handling practices and proper meat cooking practices and you will be fine.

Yeah, my hunting buddy's wife saw that photo a few months ago, and now she won't eat hog meat. We inspect the meat pretty carefully, trim off some of the fat (if we're not making sausage), and I'm quite sure we'd see something like that. So, I don't worry about it much. I've seen worse in some of the fish I've caught!

That doesn't mean it's not a concern, but as DNS said one should use safe meat handling practices and cook it well.

All animal are carriers of something hence we pump them up domestic animals with antibiotics and wormers. Just think where they eat, off the same ground where they poop. … I used to worm and inoculate my cattle and horses on a schedule when I lived in the country.

You mean they don't use fine china?

Let's not EVEN get into what goes on in China …

chinet, they don't like to do dishes

parasites in swine is nothing new

When I clean pigs, or deer for that matter, if I see something unusual...like green stuff embedded in the fat, the meat will be discarded. Otherwise, I cook it to the temperature that I think tastes good. For deer, Med-rare. For pig back strap and t-loin, it is just till the blood is completely gone..probably a med well. Well done is just boot leather. I am my own USDA inspector and cook. I guess I'll take my chances.

It's no biggie. Clean it, and cook it right, (to the proper temperature) and you're good.

Another thing to read:

https://brokenarrowranch.com/blogs/wild-and-pure/trichinosis-how-common-is-the-disease