Food Safety for Deer Hunters - Purdue University

2013 Venison Workshops

Food Safety for Deer Hunters

Enjoy your sport & treat family and friends

to safe Venison


VenisonCare and Handling of the Meat

Chilling and Freezing

for

Safety & Preservation


Meat Preservation

Low Temperature

Chilling

32-40ºF (0-5ºC)

Freezing

Below 28ºF (-2ºC)


Carcass Chilling Rate

Carcass Size & Weight

Temperature

Fat Cover on Carcass

Chilling Method


Carcass Chilling Rate

Chilling Method

Air

Deer – 20 hrs at 35o F

Beef – 48 hrs. at 35o F

Pork – 20-24 hrs. at 35o F

Relative Humidity ~ 85%

If higher Slime Bacterial Growth


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


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


Ageing Deer

Age deer only if:

Properly handled

Clean

Not gut shot


Ageing of the Carcass

Leave the skin on during ageing (cold)

Holds down shrinkage

Avoids discoloration

Proper ageing

Improves tenderness

Ageing temperatures

32º to 36 º Fahrenheit

Not to exceed 40 º Fahrenheit

Ageing time

2 Weeks Maximum

Please don’t

do this!!!

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.


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


Freezing

Less than 28ºF (-2ºC)Maintains:

Flavor and Tenderness

Nutritive Properties

of fresh meat when properly applied


Quality Affected By:

Freezing Rate

Storage Conditions

Thawing Rate


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 ()


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.


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!


Frozen Storage Timetable

Venison 6-12 months

Beef 6-12 months

Lamb 6-12 months

Veal 4 - 6 months

Fresh Pork 4 - 6 months

Cured Pork 1.5 months

Variety Meats 3 months

Poultry 4 months

Ground Beef 6 months

Seasoned Sausage 2 months


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)


Freezer Power Failure

Do Not Open the Freezer During Power Outage.

Check temperature of meat packages after power is restored.

If temperature is <40oF

Refreeze quickly

Temperature > 40oF

Cook immediately or discard


Chronic Wasting Disease

CWD


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


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


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


Protecting Indiana’s Deer Herd

So far CWD has not been found in Indiana, although it

was found in Northern Illinois in 2002.

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”.


From: APHIS – July 2013


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.


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.


2012 Final Report 2013 So Far…


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.


Indiana’s DNR has

EHD/CWD/TB fact sheets

online:

http://www.in.gov/dnr/fishwild/5466.htm


In Loving Memory of our fathers:

Howard “Bud” Osborne

1939 - 2007

Merrill Ferris

1937-1986

Food Safety for Deer Hunters - Purdue University

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