GAME MEAT SAFETY

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GAME MEAT SAFETY

• Catherine Cutter
• Penn State University

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Pennsylvania Game

• Small game (rabbits, squirrel, hares,
  wood-chucks)
• Fowl (grouse, pheasants, quail, crows, turkey,
  duck)
• Fish
• Large game (deer, bear)

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Pennsylvania Hunting Facts

• Hunting of wild game is a sport that has a
  tremendous impact on the economy of the State of
  Pennsylvania.
• Pennsylvania is ranked 1 in the United States
  for the number of hunting licenses issued.
• In 1998, 2.5 million hunting and nearly 1 million
  fishing licenses were issued.
• Many of the hunters hunt not only for sport, but
  also for meat.

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Hunting Facts

• Many people who hunt animals and birds have
  little or no knowledge about the potential risks
  that are involved in contaminating the carcasses
  with foodborne pathogens while dressing,
  handling, and transporting game carcasses.

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Foodborne Illnesses Associated with Game Meat
and Animals

• Escherichia coli O157H7 and Salmonella
  Typhimurium DT104
• Dressing, skinning, wound location, transport,
  holding, and processing
• Improper temperature control, preservation
  practices (canning, dehydration), cooking, and
  handling

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• Objective
• To develop educational materials and program to
  address food safety issues related to game meat
  in Pennsylvania

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Brochures and Pamphlets

• Hunting, dressing, handling, and transporting
  game animals, birds, and fish
• Diseases of game animals that are communicable in
  nature
• Safe preparation and preservation of game meat

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Distribution

• PSU Cooperative Extension programs
• Hunters conventions/outdoor shows
• Retail outlets for hunting goods
• Pennsylvania Game Commission
• License renewal locations
• County fairs
• Pennsylvania Farm Show
• Ag-Progress days
• Training camps for FFA

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Educational Program

• October 2000 In-service
• Communicable diseases from animals
• Live animal and carcass inspection
• Dressing, transport, processing, and handling of
  carcass
• Cooking and preserving game meats

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PSU Food Safety Website Info http
//foodsafety.cas.psu.edu

• Dressing
• Curing/Nitrite
• Smoking
• Processing
• Cooking/Canning
• Freezing
• Nutrition Information
• Recipes
• Aging/Tenderization

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Questions??