Food Safety for Deer Hunters

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1 Food Safety for Deer Hunters Enjoy your sport & treat family and friends to safe Venison

2 Venison Care and Handling of the Meat Chilling and Freezing for Safety & Preservation

3 Meat Preservation Low Temperature Chilling 32-40ºF (0-5ºC) Freezing Below 28ºF (-2ºC)

4

5 Carcass Chilling Rate Carcass Size & Weight Temperature Fat Cover on Carcass Chilling Method

6 Carcass Chilling Rate Chilling Method Air Deer 20 hrs at 35 o F Beef 48 hrs. at 35 o F Pork hrs. at 35 o F Relative Humidity ~ 85% If higher Slime Bacterial Growth

7 Time/Temperature Control Points Chill Carcass Surface to 40ºF Within 24 hrs. Handling, Holding At 40ºF or lower Products that are not properly chilled held at temperatures exceeding 40ºF Further processed to kill pathogens

8 Chilling 32-40ºF (0-5ºC) Meat Aging Deer 1-2 weeks Beef 1-4 weeks Home Storage - 4 days (short term) Cut and packaged meat

9 Ageing Deer Age deer only if: Properly handled Clean Not gut shot

10 Ageing of the Carcass Leave the skin on during ageing (cold) Holds down shrinkage Avoids discoloration Please don t Proper ageing do this!!! Improves tenderness Ageing temperatures 32º to 36 º Fahrenheit Not to exceed 40 º Fahrenheit Ageing time 2 Weeks Maximum 53 degrees when this photo was taken, and it hadn t been below 40 degrees for 48 hours the whole time this deer was hanging.

11 Home Refrigeration Tips Operate refrigerator at 35ºF Properly wrap all meat Steaks and roasts may be aged in the refrigerator Ground meat has a shorter shelf life Cured meat products are more stable than fresh meat

12 Freezing Less than 28ºF (-2ºC) Maintains: Flavor and Tenderness Nutritive Properties of fresh meat when properly applied

13 Quality Affected By: Freezing Rate Storage Conditions Thawing Rate

14 Rapid Vs. Slow Freezing Ice Crystal Size Slow freezing allows ice crystals to grow to larger sizes ( ) Ice Crystal Location Slow freezing causes ice crystals to migrate to intercellular space ( ) Causes more drip loss ( )

15 Bottom Line. Freezing stops growth of microorganisms during storage may damage or kill some organisms maintains quality of product when properly applied Does not preserve by destroying bacteria, virus, mold or toxins.

16 Thawing Meat Meat thaws more slowly than it freezes at same temperature differential Slow thawing tends to reduce drip loss ( ) Thawing meat at room temperature poses a food safety hazard!

17 Frozen Storage Timetable Venison Beef Lamb Veal Fresh Pork Cured Pork Variety Meats Poultry Ground Beef Seasoned Sausage 6-12 months 6-12 months 6-12 months 4-6 months 4-6 months 1.5 months 3 months 4 months 6 months 2 months

18 Freezer Operation Tips Operate freezer at 0ºF (-10ºF better) Maintain constant temperature ±5ºF Proper wrapping is important Learn to recognize normal frozen meat color Observe recommended frozen storage times Thaw meat in the refrigerator or cook without thawing (allow 1/3 more time to cook)

19 Freezer Power Failure Do Not Open the Freezer During Power Outage. Check temperature of meat packages after power is restored. If temperature is <40 o F Refreeze quickly Temperature > 40 o F Cook immediately or discard

20 Chronic Wasting Disease CWD

21 CWD A Transmissible Spongiform Encephalopathie (TSE) Why should we care??? TSE s are fatal neurological disorders affecting humans and animals. BSE in Beef CJD in Humans Scrapie in Sheep FSE in Domestic Cats CWD in Deer and Elk

22 CWD TSEs are caused by Prions (small protein) Prions are resistant to heat and chemical denaturants Prions are difficult to deactivate CWD is not currently thought to be transmissible to Humans

23 Prudent Recommendations Minimize contact with Brain tissue, Spinal cord, Lymph nodes and Spleen Wear rubber gloves when field dressing, removing the head and antlers Use separate saw when removing head and antlers Remove lymph nodes Process animals individually Bone out the meat from your animal Use strong bleach to sanitize equipment

24 Protecting Indiana s Deer Herd So far CWD has not been found in Indiana, although it was found in Northern Illinois in What should you be looking for? Even before deer exhibit neurological symptoms (stumbling, lack of balance), they begin to salivate heavily, and you might notice drool marks down their face and neck. Eventually, they are unable to feed, and the ultimate cause of death is starvation, hence the term wasting disease.

25 From: APHIS July 2013

26 CWD Testing 2013 Deer Hunting Season Since 2002, over 10,000 samples have been tested with no prions detected. This year biologists will again sample road killed deer throughout the year as part of their routine duties. Additionally, about 50 staff will collect 10 samples each from hunter harvested deer during the first weekend of firearms season. Additionally, targeted testing will be done on deer that appear emaciated or otherwise ill.

27 Other diseases to watch for Bovine Tuberculosis (TB) -look for blister like sores on inside of body cavity and on organs Epizootic Hemorrhagic Disease (EHD) -six years ago there was a significant outbreak in Southern Indiana - So far this year (9/9) there have been reports in 13 counties, with only 1 positive sample in wild deer. - In previous years following outbreaks, the deer herd has rebounded to pre-outbreak levels very quickly.

28 2012 Final Report 2013 So Far

29 More on EHD EHD and Bluetongue virus are very similar Both are transmitted by biting flies, and therefore are seasonal in nature, occurring in late summer and early fall. Outbreaks cease with onset of cold weather (generally before hunting season) Antibodies for EHD can be passed on by surviving does to their fawns Drought is believed to be a contributing factor Humans are not at risk by handling infected deer, eating venison from infected deer, or being bitten by the infected biting flies.

30 Indiana s DNR has EHD/CWD/TB fact sheets online:

31 In Loving Memory of our fathers: Howard Bud Osborne Merrill Ferris

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