Gun deer season is right around the corner, and just as hunters need to be trained in gun safety, they also need to be trained in food safety to prevent foodborne illnesses.
Farmers from across the country are experiencing extended wait times with processing facilities, and in some cases have had to contact their butcher years in advance to book their slot. This is no different with wild game processing, where more hunters are turning to at-home field dressing and processing this hunting season due to wait times and limited spot availability.
UW-Madison Division of Extension meat specialist Jeff Sindelar, says during field dressing it is important to minimize the amount of bacteria that is transferred to meat from the inside and outside of the deer. Improper handling can lead to cross contamination, and in cases where the weather is above 40 degrees, pathogens have an opportunity to grow.
For more information on handling venison safely, visit https://livestock.extension.wisc.edu/articles/handling-venison-safely/
