Mange is a contagious skin disease found in deer and other mammals, caused by microscopic parasitic mites that burrow into the skin or hair follicles. An infected deer will show signs of hair loss, often accompanied by thickened, scabby, or flaky skin. The core question for hunters is whether the venison remains safe for consumption, which depends more on the animal’s overall health than on the mites themselves.
Edibility and Mange Mite Transmission Risk
The presence of mange mites on a deer’s hide does not automatically make the meat unsafe for human consumption. Mites that cause mange in deer, typically Demodex species, are host-specific and live only in the skin and hair follicles. These mites do not penetrate the muscle tissue.
Even if a deer is infected with Sarcoptes scabiei, a mite that can temporarily cause skin irritation in humans (scabies), the risk of transmission through consuming the meat is negligible. Any mites present on the carcass during processing are killed by normal cooking temperatures. The primary safety concern is not the mite itself, but the compromised health status of the animal that allowed the severe mange infection to develop.
Secondary Infections and Systemic Risks
A severe mange infection indicates that the deer’s immune system is compromised. This weakened state makes the animal susceptible to secondary bacterial infections that pose a food safety risk. The skin lesions caused by the mites and the deer’s scratching allow bacteria to enter the bloodstream, leading to systemic infection.
This systemic infection, such as septicemia or widespread abscesses, can spread beyond the skin and contaminate the muscle tissue. Hunters should inspect the meat and internal organs carefully for signs that the infection has become systemic. Visible signs that the meat may be unfit include a foul odor, enlarged lymph nodes, or unusual color or consistency in the muscle tissue.
Animals suffering from severe mange often become emaciated because the energy spent regulating body temperature and fighting the infection prevents proper foraging. A deer in very poor body condition or one with pus-filled lesions within the muscle should be considered unsafe for consumption. When in doubt about the internal condition, it is safest to discard the meat.
Proper Handling and Disposal Procedures
Hunters must take precautions when handling any deer showing signs of mange to prevent exposure to secondary pathogens. It is recommended to wear disposable rubber or latex gloves throughout field dressing and butchering. Tools and work surfaces should be thoroughly disinfected after processing to eliminate lingering bacteria or mites.
If the deer is determined to be unfit for consumption, proper disposal of the entire carcass is necessary to prevent disease spread to other animals. The best disposal methods include taking the carcass to a lined landfill or burying the remains at least two feet deep. This burial depth discourages scavengers, which could otherwise drag the remains and spread disease.
When encountering a visibly sick deer, report the sighting to the local wildlife management agency. Wildlife officials track disease distribution and may test the animal to monitor herd health. Following these handling and disposal guidelines helps maintain safety and limits the transmission of pathogens within the local wildlife population.