Food Safety Warnings Issued About Harvesting Deer In Warm Weather
Wisconsin food safety authorities are cautioning deer hunters that with temperatures on the rise across the state, care must be taken in handling a recently harvested deer
The Department of Agriculture, Trade and Consumer Protection warns that bacteria can multiply quickly in temperatures above 41 degrees Fahrenheit. Such temps can cause factors that increase the likelihood of food-borne illness, or just cause the meat to spoil. Hunters are advised not to hang the carcass in warm weather. It’s advised that hunters register their kills as soon as possible, and get it to a processor.
Other tips to hunters:
- Field dress the deer immediately after harvest. Carry a clean towel to wipe your hands and prevent cross contamination as you work on the carcass.
- Wash the body cavity with cold, clean water if possible.
- Spread the rib cage to cool the carcass more quickly. If the air temperature is over 40 degrees F., consider packing the carcass with clean ice.
- Refrigerate the carcass, if possible.