Public Health

Extension Column: October 15, 2002
by: Guest Columnist, Sherry Maston, Consumer Health Specialist, Wyoming Department of Agriculture

Freezers will soon be filled with wild game meat. There are some important steps to take to ensure the game meat remains safe.

First, hunters need to choose a healthy-looking animal to bag. There is a potential for Chronic Wasting Disease (CWD) in deer and elk. The disease is more prevalent in the southeast Wyoming areas. A testing program is available for CWD and should be utilized for safety precautions.

Hunters need to wear disposable gloves while eviscerating (gutting) the animal. Also, in order to prevent the spread of the prion that causes the disease, knives or saws used to sever the spinal cord need to be cleaned and sanitized with a 50/50 bleach water solution. After removing the head, place the knife or saw in a container of bleach water. Mixed properly, the bleach solution will sanitize equipment.

Wash hands and wear gloves to remove the hide, using a clean sanitized knife. Trim any visible contaminants such as hair or debris from the carcass. Wash the carcass thoroughly after trimming.

Wild game carcasses need to be cooled quickly to prevent microbial growth. Cooling can be quite challenging for larger animals such as elk and moose. Proper air circulation around the carcass will aid in cooling.

If hunters process their own deer or elk, it is better to make all boneless cuts because of Chronic Wasting Disease. Bone-in cuts are acceptable with other game species. Remove any lymph nodes within the game meat, while processing. Deer and elk have lymph nodes in the neck and hind round area. Package and freeze game meat immediately after processing.

When thawing meat, do not leave it at room temperature. Room temperature thawing promotes the growth of microorganisms, which could cause food borne illness. Placing frozen meat on the bottom shelf of a refrigerator is the best method for thawing.

Wash your hands for twenty seconds before and after handling raw meat. Practicing good personal hygiene is always important in food safety. Cross contamination must be prevented. Raw meats or soiled surfaces from raw meats must not come into contact with other foods. Equipment and surfaces can be cleaned and sanitized by washing with soapy water, rinsing, and then sanitizing with a chlorine sanitizing solution, mixed at one tablespoon bleach per gallon of water. Note that this bleach solution is at a different strength than what is required to sanitize equipment that might come into contact with a prion--causing Chronic Wasting Disease.

Wild game meats must be cooked to an internal temperature of 165EF to eliminate microorganisms that cause illness. Proper cooking is important for any food. If there are leftovers, be sure to place them in the refrigerator immediately to start the cooling process. Leftovers need to be cooled quickly when passing through the temperature danger zone, 40-140 degrees F.

If hunters and their households practice these food safety tips, family meals are sure to be enjoyed without the unpleasantness of food borne illness.

This column is provided by the Wyoming Food Safety Coalition which is dedicated to promoting Wyoming=s safe food supply. For additional information, contact your local consumer health specialist, Sherry Maston at (307) 322-9671.