Hunters can take steps to
keep food safe, prevent disease
Posted 11/13/02

Hunters bringing home wild game to put on the table can take positive steps to keep the meat and other food safe and prevent disease. Bill Schafer, food scientist with the University of Minnesota Extension Service, lists the following general disease prevention steps:

ïWear gloves and protective clothing when field dressing game and working with carcasses.

ïAvoid cross-contamination. Don't let ready-to-eat foods touch fresh meat or be contaminated by unwashed equipment or surfaces that have been in contact with fresh meat.

ïWash hands thoroughly with soap and water after handling fresh meat.

ïDo not consume the brain, spinal cord, eyes, spleen, tonsils or lymph nodes from deer. Use boneless cuts of deer meat.

ïCook meat to recommended temperatures: ground meat - 160 degrees F; steaks and roasts - 145 degrees F, except bear - 160 degrees F; game birds, breast - 170 degrees F, whole - 180 degrees F, stuffing - 165 degrees F.

ï Pre-cook meat to 160 degrees F before making jerky.

ï Freeze raw or cooked game meats in food-use freezer bags for long-term storage.

ï Use a researched method with a pressure canner to can game meats. A University of Minnesota Info-U article on "Canning Meat, Fish, Poultry, and Wild Game" is at http://www.extension.umn.edu/info-u/nutrition/BJ626.html.

Other websites with information on wild game and food safety are at: http://www.oznet.ksu.edu/library/FNTR2/MF2176.PDF, http://www.oznet.ksu.edu/library/FNTR2/MF2177.PDF, and http://www.fsis.usda.gov /OA/pubs /jerky.htm.