Unlike livestock raised as food animals, little to no history is known about an individual wild animal that is taken for food. Hunted animals have free choice of foods in the wild and may be exposed to any infectious agents that may be present in their environment. This presents a potential toxicity risk from animals that consume or even bioaccumulate natural toxins, as well as a zoonotic disease risk. Other than these inherent risks, it is important to note that hunters often dress carcasses in unsanitary conditions that would be illegal for a commercial meat processor. Hunters often field dress, skin, and quarter large game in the field, and have to hike back miles from the kill site before the meat can be put in a cooler. These opportunities for inadequate handling of downed meat may result in additional or increased disease risks. Since hunters are responsible for their own (and their friends' and families') food safety, they should be aware of the potential risks associated with selection, processing, and consumption of wild game, and have the education and resources necessary to maximize food safety in the field.
On their public health web pages, the American Veterinary Medical Association (AVMA) lists zoonotic diseases associated with wild game. A zoonotic disease is one that is transmissible between humans and animals. Some of these food borne diseases are also common in the domestic food animal industry, such as Salmonella or Escherichia coli. Hunted venison appeared to be the origin of several E. coli cases and was supported by experiments showing successful contraction of E. coli from farm-raised deer (Food Technology Magazine, October 1997). Other zoonoses are normally found in wildlife, such as the raccoon parasitic roundworm Bayliscaris procyonis, which can cause severe and permanent liver, brain, and eye damage in humans if infective worm eggs are inadvertently consumed.
There are many unavoidable differences between domestic animals and hunted animals in terms of the status of the animal, which may make safe preparation more difficult. Selecting an individual wild animal for meat poses much more inherent health risk than selecting a farmed animal for meat. Commercially, meat animals are selected based on weight, age, and apparent overall health. Unfortunately, these observations can’t be easily made during a hunt, and while there are selection regulations for wildlife, they are mostly based on the ecological management of the species (for example, only male turkeys are allowed to be taken during the spring season but the autumn season permits the hunting of either sex). Selection precautions hunters can make start with avoiding animals found dead or downed. While downed farmed animals may be okay for slaughter, a downed wild animal should be avoided because of the lack of known history about the individual. Wild game that are unnaturally quiet, nonresponsive, unfearing, or moving in a strange way should be avoided.
Dr. Catherine Cutter of Pennsylvania State University created the informative guide Proper Field Dressing and Handling of Wild Game and Fish. She covers topics from temperature control to field dressing to handling of large game, small game, game birds, and fish. As lots of bacteria proliferate above 40 degrees Fahrenheit, cooling the carcass is important to do as soon as possible. Moving the carcass out of direct sunlight is a good first step. The organs and hide should be removed and abdominal cavity propped open or filled with ice, if possible. Dilute acetic acid (a 50:50 vinegar:water mixture) can be sprayed on the meat to enhance evaporative cooling and discourage bacterial growth, which also is done in a commercial slaughter operation. The knife can be regularly disinfected by rubbing onto a sanitizing wipe between cuts. Cutter notes that not only are the bacteria potential hazards, but also toxins that they may produce. Heat stable bacterial toxins will persist even though the cells are killed by cooking. Warm weather may also be accompanied by insects like flies and wasps buzzing around the kill site, which can carry more microorganisms. To mitigate this the hunter can sprinkle ground black pepper on the meat and wrap it with cheesecloth.
Once the animal has been effectively killed and bled out through the kill wound, the hunter can begin butchering. Depending on the environment and game type, the hunter may be able to hang the kill or have to work on the ground. If on the ground, working on a clean tarp may be beneficial to minimize dirt from getting on the carcass. Other materials that food safety-conscious hunters can keep in their backpack are disposable gloves, sanitizing wipes or gel, string, ziplock bags, and dilute acetic acid (50:50 vinegar:water) in a small spray bottle. The use of gloves and hand sanitizer is self-explanatory. String is useful for tying off the ends of the gastrointestinal tract to prevent gut contents and feces from leaking out onto the meat upon removal. Unlike commercially slaughtered animals that are taken off food for 24 hours before slaughter, hunted wildlife are likely to have ingesta and digesta present in their gastrointestinal tract at the time of kill. Thus, more careful handling is required to prevent rupturing the GI tract.
Hunters should observe the internal organs of their kill. In a commercial facility, a USDA inspector checks the organs for abnormalities and determines if a carcass can proceed in the butchering process. For hunters in the field, being able to tell if an animal is healthy and edible is an important skill. Cutter advises against consuming any meat that came from an animal whose “internal organs smell offensive or exhibit greenish discharge, black blood, or blood clots in the muscle”. Animals with these organs should be reported to the Department of Fish and Wildlife.
After the game is successfully field dressed and hauled back to camp or to the car, it can be further cooled in a game cooler. Many meat parasites can be killed by extended freezing. Like farmed meat, it can then be sliced and diced and made into any food product where cooking to temperature guidelines can ensure most general pathogens are killed.
In a commercial food animal production setting, the animal is assessed at many points from conception to slaughter to processing to packaging to sales. In the field, hunters are responsible for all of the above and should take proactive steps to ensure food safety for themselves and their friends and family who consume game. A tarp and other materials to improve sanitation are lightweight and easy to fit into a pack. Good luck this season!
Citations:
There are many unavoidable differences between domestic animals and hunted animals in terms of the status of the animal, which may make safe preparation more difficult. Selecting an individual wild animal for meat poses much more inherent health risk than selecting a farmed animal for meat. Commercially, meat animals are selected based on weight, age, and apparent overall health. Unfortunately, these observations can’t be easily made during a hunt, and while there are selection regulations for wildlife, they are mostly based on the ecological management of the species (for example, only male turkeys are allowed to be taken during the spring season but the autumn season permits the hunting of either sex). Selection precautions hunters can make start with avoiding animals found dead or downed. While downed farmed animals may be okay for slaughter, a downed wild animal should be avoided because of the lack of known history about the individual. Wild game that are unnaturally quiet, nonresponsive, unfearing, or moving in a strange way should be avoided.
Dr. Catherine Cutter of Pennsylvania State University created the informative guide Proper Field Dressing and Handling of Wild Game and Fish. She covers topics from temperature control to field dressing to handling of large game, small game, game birds, and fish. As lots of bacteria proliferate above 40 degrees Fahrenheit, cooling the carcass is important to do as soon as possible. Moving the carcass out of direct sunlight is a good first step. The organs and hide should be removed and abdominal cavity propped open or filled with ice, if possible. Dilute acetic acid (a 50:50 vinegar:water mixture) can be sprayed on the meat to enhance evaporative cooling and discourage bacterial growth, which also is done in a commercial slaughter operation. The knife can be regularly disinfected by rubbing onto a sanitizing wipe between cuts. Cutter notes that not only are the bacteria potential hazards, but also toxins that they may produce. Heat stable bacterial toxins will persist even though the cells are killed by cooking. Warm weather may also be accompanied by insects like flies and wasps buzzing around the kill site, which can carry more microorganisms. To mitigate this the hunter can sprinkle ground black pepper on the meat and wrap it with cheesecloth.
Once the animal has been effectively killed and bled out through the kill wound, the hunter can begin butchering. Depending on the environment and game type, the hunter may be able to hang the kill or have to work on the ground. If on the ground, working on a clean tarp may be beneficial to minimize dirt from getting on the carcass. Other materials that food safety-conscious hunters can keep in their backpack are disposable gloves, sanitizing wipes or gel, string, ziplock bags, and dilute acetic acid (50:50 vinegar:water) in a small spray bottle. The use of gloves and hand sanitizer is self-explanatory. String is useful for tying off the ends of the gastrointestinal tract to prevent gut contents and feces from leaking out onto the meat upon removal. Unlike commercially slaughtered animals that are taken off food for 24 hours before slaughter, hunted wildlife are likely to have ingesta and digesta present in their gastrointestinal tract at the time of kill. Thus, more careful handling is required to prevent rupturing the GI tract.
Hunters should observe the internal organs of their kill. In a commercial facility, a USDA inspector checks the organs for abnormalities and determines if a carcass can proceed in the butchering process. For hunters in the field, being able to tell if an animal is healthy and edible is an important skill. Cutter advises against consuming any meat that came from an animal whose “internal organs smell offensive or exhibit greenish discharge, black blood, or blood clots in the muscle”. Animals with these organs should be reported to the Department of Fish and Wildlife.
After the game is successfully field dressed and hauled back to camp or to the car, it can be further cooled in a game cooler. Many meat parasites can be killed by extended freezing. Like farmed meat, it can then be sliced and diced and made into any food product where cooking to temperature guidelines can ensure most general pathogens are killed.
In a commercial food animal production setting, the animal is assessed at many points from conception to slaughter to processing to packaging to sales. In the field, hunters are responsible for all of the above and should take proactive steps to ensure food safety for themselves and their friends and family who consume game. A tarp and other materials to improve sanitation are lightweight and easy to fit into a pack. Good luck this season!
Citations:
- American Veterinary Medical Association. https://www.avma.org/public/Health/Pages/Disease-Precautions-for-Hunters.aspx
- Penn State University Extension. Proper Field Dressing and Handling of WILD GAME AND FISH (2011) by Catherine Cutter. http://extension.psu.edu/food/safety/educators/fact-sheets-brochures-books/game-meats/proper-field-dressing-and-handling-of-wild-game-and-fish/extension_publication_file
- Food Technology Magazine, October 1997. 51[10]:69-76. Republished by IFT.org http://www.ift.org/knowledge-center/read-ift-publications/science-reports/scientific-status-summaries/foodborne-disease-significance-of-escherichia-coli.aspx