November 15, 2007
Handle Wild Game Properly to Prevent Foodborne Illness
LINCOLN, Neb. — The holiday season provides an excellent opportunity for hunters to take to the fields in search of a variety of wild game.
Deer, pheasant, quail, duck, geese and wild turkey all provide opportunities to enjoy nature's bounty at the holiday table. But don't let a foodborne illness spoil the holiday fun due to carelessness when cleaning and preparing wild game.
There are four basic safety steps that will help reduce the risk of foodborne illness: clean, separate, cook and chill, said Julie Albrecht, UNL food safety specialist.
"Wash your hands with warm soapy water before and after handling food," Albrecht said. "Every surface that raw food comes into contact with should be cleaned thoroughly. This includes countertops, utensils, cutting boards and dishes."
When preparing raw meat be sure to keep it separate from cooked foods to prevent cross contamination. Arrange and serve food on several small platters rather than on one large tray. Replace or wash empty platters before adding fresh food to a dish that has already been used, she added.
Since wild game obviously doesn't get inspected by state or federal inspectors like other foods, special care should be taken to handle these meats safely, Albrecht said.
Dress game in the field right after it is shot. Meat from wild game should be chilled as soon as possible to temperatures below 40 degrees or until it is cooked or frozen. Parasites such as trichenella and toxoplasma can be present in some game. Thoroughly cooking wild game to 160 degrees will prevent infection by these parasites.
"Temperature plays an important role in preventing foodborne illness when handling wild game," Albrecht said.
Cook foods thoroughly, using a food thermometer to check for safe internal temperatures.
"Be sure meats reach an internal temperatures of 160 to 212 degrees to destroy bacteria," Albrecht said.
If wild game is handled properly from the field to the fork, it should be safe to eat, but if mishandling occurs bacteria may produce toxins that can cause foodborne illness, which may not be destroyed by cooking.
Other precautions Albrecht recommends to prevent foodborne illnesses when handling raw food include:
– Use nonporous cutting boards. Cutting boards should be washed in the dishwasher with hot, soapy water after each use. Have several cutting boards available – one for meats and another for vegetables or other ready to eat foods.
– Use the refrigerator when defrosting or marinating meat. Defrosting foods in the microwave is an acceptable method if the meat is going to be cooked immediately.
– Meats should never be defrosted at room temperature. Raw meats should be stored or defrosted on a plate or tray that will not allow the juices to drip on other foods.
– Don't spread bacteria with dirty sponges, dish clothes or towels. Use paper towels, cleansing wipes, freshly cleaned sponges or dish clothes. Hot water and soap should always be used to clean food preparation areas.
11/15/07-JL Julie Albrecht - Ph.D.
Nutrition and Health Sciences Professor (402) 472-7919
 
Sandi Alswager Karstens IANR News and Photography (402) 472-3030
Department:
Nutrition and Health Sciences
|
