Wild Game Meats - Grey Bruce Health Unit

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