Deer sausage, typically made from venison mixed with pork or beef, is often cured or smoked. Consuming this processed meat during pregnancy depends entirely on the preparation method, the venison source, and the final cooking process. While deer meat is a lean protein source, turning it into sausage introduces specific microbiological and contaminant risks that must be managed.
Safety Hazards from Curing and Smoking
The primary concern with ready-to-eat sausage, including cured or smoked deer sausage, is the potential presence of harmful bacteria, particularly Listeria monocytogenes. This bacterium thrives in refrigerated conditions and is dangerous during pregnancy because it can cross the placenta. This may lead to severe complications like miscarriage, stillbirth, or serious illness in the newborn. Cured meats are often cold-smoked or air-dried and not fully cooked, posing a higher risk because curing alone may not eliminate all pathogens.
Another microbiological risk, particularly with venison, is the parasite Toxoplasma gondii, which causes toxoplasmosis. Venison is considered a high-risk meat for this parasite. Infection during pregnancy can result in birth defects or serious health problems for the fetus. The curing process cannot be relied upon to eliminate all Toxoplasma cysts, especially in sausage intended to be eaten without further cooking. Therefore, deer sausage that is not fully cooked to a safe internal temperature must be avoided.
Unique Contaminant Concerns in Wild Venison
Wild venison carries risks distinct from commercially farmed meats. A major concern is potential lead contamination, especially if the animal was harvested using standard lead-core ammunition. When a lead bullet strikes, it can fragment into tiny pieces that disperse widely through the meat. These microscopic lead fragments can then be mixed throughout the sausage during grinding and processing.
Lead is a known neurotoxin, and there is no safe level of exposure for developing fetuses. Ingesting venison contaminated with lead fragments can increase blood lead concentrations, which can cause developmental and behavioral problems in children. Pregnant individuals should avoid venison from animals known or suspected to have been killed with lead ammunition. Wild game may carry other environmental contaminants, but lead from ammunition is the most prevalent risk.
Essential Preparation Steps for Safe Consumption
To safely consume deer sausage while pregnant, ensure the meat reaches a high enough internal temperature to kill all potential pathogens. For any ground meat product, including sausage, the required minimum internal temperature is 160°F (71°C). This temperature is necessary to eliminate bacteria like Listeria and parasites like Toxoplasma gondii.
If consuming dried or cold-smoked venison sausage, often called summer sausage, it must be thoroughly reheated until it is steaming hot throughout. Relying on the initial smoking or curing process alone is insufficient to guarantee safety during pregnancy. Using a meat thermometer is the only reliable method to confirm the correct temperature has been reached.
A further safety measure involves the source of the meat. Choose commercially processed venison sausage from reputable suppliers who can verify the meat was not harvested using lead shot. If the deer was home-processed, using non-lead ammunition, such as copper bullets, is the only way to eliminate the risk of lead exposure. Opting for whole cuts of venison over ground meat, if the harvest method is unknown, can also reduce lead contamination risk because grinding spreads fragments.