Thread: People very sick after eating wild pig

Originally Posted by tararua

Are there any tests being done to determine if it was secondary poisoning?

I suppose it would not be good for DOC's agenda to chuck poison out of helicopters if any poison full stop made them sick.

1080 is not the only thing we have so much of we need to chuck it out of helicopters. They use Brodificom too.

No they're only testing for botulism, nothing else. Samples been sent to Aussie and could take a month to get results, from what I understand anyway.
If it was poison that caused the family's predicament, and I highly suspect it was imho, then ACC would cover them and whoever was responsible for the poison program could face criminal convictions

There is something not right about the whole testing thing. There has and still is a lot of advise coming in from experts etc saying that they should be testing for other poisons. I very much doubt we will see or hear any results if they do decide to test for other possibles.

Originally Posted by Gibo

Nah I'd say considering its food a bloke who runs a rewind outfit would be far more qualified

Friday's pie day! Survive another week! No porkies though!

How are the effected people doing? Are they ok?

https://www.stuff.co.nz/national/hea...me-in-putaruru

Originally Posted by berg243

now there is someone who went and cleaned the place before they went home and said the food on the plates from that meal had gone mouldy after 35 days but the meat looked like it had only been cooked a few hours ago.if true I would think that would rule out a bacteria wouldn't it?

I thought it was wild pork, not MacDonalds meat.....

If that was the case though (No mould on the meat) then whatever "toxin" was present, it is enough to make the conditions too nasty for mould as well.....

Suspect meat seemed in 'pristine condition' after 35 days | Radio New Zealand News

Would the so called piece of meat that was left in the pan still be in pristine condition when the same piece of meat on the plates went
mouldy, not in my book, why would it. Unless it had been replaced with another lot then it to would be mouldy.
I'm not wearing a so called tin paper hat but something aint right .
The original meat could have been swapped but if that was the case then why would the stuff on the plates be left, did some dumb bugger over look that if it was swaped like.
Many a sneaky case has gone by in this country and evidence has either vanished or been planted,this just don't seem right.
And the biggy one is,why are they only testing for Botulism.

I have worked and been trained in use of poisons such as 1080. im not an anti 1080 nut but sounds like secondary poisoning not botulism, especially since pigs build a tolerance to 1080 it can be possible to shoot a pig that has 1080 in its system.

The envirowatch article is focussed on1080 the same way botulism has been picked on by authorities. Both may be incorrect.
The article claims that with repeated exposure pigs can develop a tolerance to 1080 of between 4 and 10 mg/kg for Ld50 accepting this as accurate and assuming the pig was one of the lucky 50% it could have 4-10 mg per poison per kg of meat.
An 80 kg person would need to eat 1kg of the meat to get enough 1080 to reach the lower figure they quote as having possible effects on humans.
Try eating a kg of meat. There are other questions.
Was the animal taken in or near an area that a 1080 operation had recently been conducted in? As unlike anticoagulents brodifacoum etc 1080 does not accumulate and store in tissue being water soluble.
Lobby groups will use this case to push their individual barrows be it for reforming ACC, opposing the use of 1080, or banning migrants but the truth may never be known.
Having worked in analytical chemistry the idea of testing something for poison is next to impossible unless you have an idea of what you are looking for as the tests are specific.

If such a high concentration of 1080 were possible (which I doubt) then surly there would be a whole lot more vry ill pig hunters historically in NZ? Just does'nt add up for me. Something is screwy here.

Originally Posted by Paddy79

I have worked and been trained in use of poisons such as 1080. im not an anti 1080 nut but sounds like secondary poisoning not botulism, especially since pigs build a tolerance to 1080 it can be possible to shoot a pig that has 1080 in its system.

Same. I was once an approved operater using 1080 and held the required paper work bla,bla.
And yes have seen pigs cruising along just fine after scoffing on dead rabbits that had been killed using 1080,for how long I don't know as I never found them dead.

I am not so sure it was 1080. While the symptoms may appear to fit, the dosage and timing seem wrong. Likewise I think botulisim does not really fit. I just hope whatever it is, is clarified so others dont experience the same fate. It sounds to me like a poison / toxin rather than organic / bacteria / viral etc. But I dont know. Not knowing is what worries me. How can I avoid something I dont know to avoid?

https://www.msn.com/en-nz/news/natio...ocid=ACERDHP15

Originally Posted by bigbear

https://www.msn.com/en-nz/news/natio...ocid=ACERDHP15

As often, the heading and first line are contradictory. Illiterate journalists we shall always have with us, it seems:

Heading: "Police rule out deliberate poisoning in suspected botulism case"

First line: "Police won’t be investigating a claim that a family who were hospitalised with suspected botulism, were poisoned."