Wild Game Meats - Grey Bruce Health Unit

FACT SHEET
Grey Bruce Health Unit, 101 17 th Street East, Owen Sound, N4K 0A5
519-376-9420 • www.publichealthgreybruce.on.ca • 1-800-263-3456
Safe Handling of Wild Game Meats
Introduction
Wild game can be a wholesome and nourishing food source. However, if improperly handled or
prepared, it can be the source of a wide variety of illnesses. These illnesses can spread to people through
consumption of the meat or direct animal contact and can be very serious.
Wild game meat includes bear, deer, moose, turkey, fish and other wild animals that are hunted for sport
or food.
Hazards of Wild Game Meat
Wild animals may contain microbes such as bacteria, viruses, parasites or fungi. These microbes may be
present on the hair or fur, in the digestive tract, and sometimes in the meat of wild game or fish. Under
ideal conditions, these microbes rapidly increase to levels that can lead to foodborne illness or food
spoilage.
Diseases such as E. coli, trichinosis, rabies, brucellosis, anthrax, tularemia and tick-borne diseases such
as Q fever and Lyme disease may be transmitted through contact with the hair, fur, feces, tissue or fluids
of wild game.
The internal organs of wild game may also have increased levels of toxic metals such as cadmium. Over
time, the consumption of cadmium may result in liver and kidney damage, cancer, and lung and bone
disease. Cadmium tainted meat is not readily detected upon visual inspection.
Tips for Handling Wild Game Safely
Be aware of wildlife diseases.
Be prepared for the hunt.
Bring sufficient amounts of water, paper towel and/or, rags and sharp knives.
Other essentials include protective clothing such as rubber gloves, overalls, goggles and rubber
boots.
Ensure that transportation and storage facilities are adequate.
Follow safe animal handling precautions.
Practice good hygiene: wash hands thoroughly with soap and warm water after handling animals.
Clean knives frequently with clean water between various cuts and after contact with soil.
Alcohol swabs may be used when water is not available.
Prevent direct contact with animal tissue, feces and fluids by wearing protective clothing.
Take steps to protect against insect bites and animal bites and scratches.
Program Code: SVC-FS Revised:2013-06-24 Page 1 of 2

FACT SHEET: Safe Handling of Wild Game Meats
519-376-9420 • www.publichealthgreybruce.on.ca • 1-800-263-3456
Use proper field dressing procedures.
Eviscerate or gut the animal as soon as possible.
Avoid piercing the intestinal tract because harmful microbes contained in the feces may
contaminate the flesh. Thoroughly wash hands and knives and remove and discard contaminated
meat portions if this happens.
Remove and discard the liver, kidneys and heart as soon as possible after kill as these organs
may have elevated levels of the metal cadmium. Cadmium intake in excess of the recommended
amount is toxic to humans.
Keep the carcass clean by using clean hands and tools, by keeping the carcass off the ground and
by removing loose hair and foreign matter.
Protect the carcass from vermin by covering with clean cheesecloth.
Keep the inside of the carcass dry since damp meat spoils faster. Wipe out excess blood and
moisture with paper towels or a clean rag and clean water. Use as little water as possible.
Cool the carcass quickly. Keep it chilled at 4C (40°F) or lower in the field and during
transportation. Refrigerate or freeze as soon as possible.
Select a reputable butcher for custom cutting or processing of the wild game meat.
Cooking wild game.
Practice good personal hygiene. This includes frequent handwashing before and after handling
wild game meat and following any operations when hands may have become contaminated.
Use only clean utensils and separate raw meats from other foods that are ready to eat.
Wash and sanitize all surfaces and utensils after they have touched uncooked game meat.
Ensure that game meat is cooked to a safe internal temperature of 74C/165F (82C/180F for
whole poultry). This is necessary to destroy any food poisoning organisms and parasites that may
be in the meat.
Portion uncooked meat into meal size amounts, label with contents and date and then refrigerate
or freeze immediately.
Use all fresh frozen game products within 8 months and seasoned or cured frozen game meat
products in 4 months.
Program Code: SVC Revised:2013-06-24 Page 2 of 2