THE EVERETT ADVOCATE – WEDNESDAY, NOVEMBER 24, 2021 Page 9 What you should know about deer and COVID-19 T he Massachusetts Division of Fisheries and Wildlife (MassWildlife) has been receiving inquiries from hunters and others regarding COVID-19 and its effect on deer and other wildlife. While experts are still learning about this virus, currently there is no evidence that wildlife might be a source of infection for people in the United States, and there is no evidence that you can get COVID-19 by preparing or eating food, including hunted wild game meat. Research As a novel emerging disease, research is ongoing for COVID-19 and its impacts on wildlife. Multiple studies have found COVID-19 antibodies in wild North American mammals, including white-tailed deer. New studies are showing that wild deer have contracted multiple strains of COVID-19 from humans, and Ohio State University recently found active infection in wild Ohio deer using polymerase chain reaction (PCR) tests. Experimental research with captive deer has shown that COVID-19 can spread among deer; however, deer are only contagious for a short duration (less than seven days). Transmission risks The risk for transmission from deer to humans is likely very low due to the outdoor aspect of hunting and the short period of time deer are contagious with the virus. COVID-19 is primarily transmitted by inhaling aerosolized droplets. These droplets can come from respiration or from the digestive tract. Currently: • The transmission mode from humans to white-tailed deer is unknown. • There have been no known cases of humans contracting COVID-19 from deer. • There is no evidence people can contract COVID-19 by eating wild game. Tips for handling and preparing game A half century of progress in “war on cancer” I t’s been 50 years since President Richard Nixon signed the National Cancer Act, launching the “war on cancer.” How did we do? Substantial progress has been made in the war against cancer, according to new analysis from the American Cancer Society. The new analysis found that as of 2019 mortality rates for all cancers combined dropped by 27 percent since 1971 and by 32 percent since 1991, when mortality rates were highest. Mortality rates have dropped since 1971 for 12 of 15 investigated cancer sites, including by as much as 70 percent for cervical and stomach cancer. However, rates increased in parts of the South and for pancreatic cancer, and progress was limited for brain and esophageal cancers. “The increase in overall cancer mortality in many parts of the southern states suggests unequal dissemination of advances in cancer control like the availability of screening and therapeutic advances,” said Surveillance and Health Equity Science Senior VP Dr. Ahmedin Jemal, “whereas the continuous increase in pancreatic cancer mortality underscores the need for increased investment in the prevention, early detection and treatment of this highly fatal disease.” This year marks the 50th anniversary of the National Cancer Act of 1971, which designated defeating cancer as a national priority. The Act allocated substantial resources to the National Cancer Institute, which has seen a 25-fold annual budget increase since the law was enacted, from $227 million to $6.01 billion. Researchers at the American Cancer Society, led by epidemiologist Tyler Kratzer, analyzed national cancer mortality data from the National Center for Health Statistics for PROGRESS | SEE PAGE 19 To minimize the transmission risk of diseases, MassWildlife always recommends hunters use best practices for processing game: • Avoid handling or consuming wild animals that appear sick or those found dead. • Wear gloves and a face shield when handling, field dressing, and processing game. • When possible, process your game outdoors or in a well-ventilated location. • Use caution and minimize contact with the brain or spinal tissues. Out of an abundance of caution for COVID-19, additional preventative measures include avoiding the head, lungs and digestive tract. • Handle knives carefully to prevent accidental cuts. • Wash hands thoroughly with soap and warm water after handling carcasses and before and after handling meat. • Thoroughly sanitize all tools and work surfaces used during processing with a bleach solution (one tablespoon of bleach to one gallon water). Consider keeping a separate set of knives used only for butchering game. • Cook game meat thoroughly to an internal temperature of 165 degrees to kill pathogens.
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