It is possible to get sick from deer meat (venison), though the risk is low when the meat is handled and cooked properly. Like all wild game and domestic meats, venison carries a risk of exposure to various pathogens. These risks fall into two categories: common bacterial and parasitic contamination, and the potential for a specific neurological disorder unique to cervids. Understanding these threats and following established safety protocols is key.
Understanding Common Pathogen Risks
The most frequent causes of illness from venison are common foodborne pathogens. Bacterial contamination, such as E. coli and Salmonella, usually results from improper field dressing or storage. These bacteria live in the deer’s intestinal tract and can transfer to the muscle meat if the gut contents spill during cleaning or if the meat touches contaminated surfaces. Bacteria multiply rapidly if a carcass is not cooled quickly, especially above 40°F (4°C); ground venison poses a higher risk than whole muscle cuts because grinding distributes surface bacteria throughout the meat. Parasites, including Trichinella and the protozoan Toxoplasma gondii, also naturally occur in wild game, and the risk from both bacteria and parasites is eliminated when the meat is cooked to the correct internal temperature.
The Threat of Chronic Wasting Disease
A unique concern for venison consumers is Chronic Wasting Disease (CWD), a fatal neurological illness found in members of the deer family (cervids), including deer, elk, and moose. CWD is classified as a prion disease, caused by misfolded proteins that accumulate in the brain and spinal tissue. Currently, there is no confirmed evidence of CWD being transmitted to humans, but health organizations recommend extreme caution because the disease is related to other prion diseases that have crossed species barriers, such as the one responsible for “mad cow disease.” The infectious prions are concentrated in specific tissues of the animal, including the brain, spinal cord, spleen, tonsils, and lymph nodes. Health agencies advise against consuming meat from any deer that appears sick or has tested positive for CWD, and testing harvested animals before consumption is a precautionary step in areas where CWD is present.
Essential Steps for Safe Handling and Preparation
Safe Handling
Preventing illness from venison requires careful attention throughout the entire process, starting immediately after the animal is harvested. During field dressing, hunters should wear disposable gloves to reduce the risk of exposure to potential pathogens and avoid cross-contamination. It is important to remove the entrails as quickly as possible and avoid puncturing the stomach or intestines, which are reservoirs for bacteria like E. coli. Rapid cooling of the carcass is necessary to inhibit bacterial growth, ideally to a temperature between 35°F and 40°F (1.7°C and 4.4°C). During processing, all high-risk tissues associated with CWD, such as the brain, spinal cord, and lymph nodes, should be carefully removed and discarded.
Proper Cooking
Proper cooking is the final defense, eliminating bacterial and parasitic threats. Whole muscle cuts of venison should be cooked to an internal temperature of at least 145°F (63°C), followed by a three-minute rest time. Ground venison, which carries a higher risk of bacterial distribution, must reach a minimum internal temperature of 160°F (71°C). Always use a meat thermometer to verify these temperatures, as meat color is not a reliable indicator of safety.