The question of whether rabbits are harmful to humans depends on the context, whether it involves consumption or contact with a live or deceased animal. When appropriate precautions are taken, the risks associated with rabbits are manageable. Farm-raised rabbits offer a very low risk profile, while wild rabbits carry specific disease concerns that require careful handling and preparation.
Zoonotic Diseases Transmitted by Rabbits
The primary health concern associated with rabbits is a bacterial disease known as Tularemia, commonly called “rabbit fever.” This illness is caused by the bacterium Francisella tularensis, which rabbits, hares, and other rodents can carry. Symptoms in humans generally appear three to five days after exposure, though the incubation period can be up to 14 days.
Infection occurs through several routes, including handling the infected tissues or body fluids of a sick or dead animal, which can allow the bacteria to enter the body through breaks in the skin. The bacteria can also be transmitted through the bites of infected insects like ticks and deer flies. Eating undercooked, contaminated rabbit meat or drinking contaminated water are other, less common, routes of transmission. Symptoms often include fever, chills, and painfully swollen lymph nodes, sometimes accompanied by a skin ulcer at the site of infection.
Another zoonotic risk is the microscopic parasite Encephalitozoon cuniculi, which is common in rabbits but rarely causes illness in healthy people. This parasite is shed in the rabbit’s urine and is primarily a concern for individuals with compromised immune systems, such as those with HIV/AIDS or organ transplant recipients. Transmission typically occurs through the ingestion or inhalation of spores from the environment, and in immunocompromised individuals, it can cause severe systemic infections affecting the brain and kidneys. Rabbits can transmit bacteria like Pasteurella multocida through bites or scratches, which usually results in a localized skin infection.
Safe Preparation and Consumption of Rabbit Meat
Ensuring the safety of rabbit meat requires adherence to specific food safety practices, particularly when dealing with wild game. The United States Department of Agriculture (USDA) recommends that all rabbit meat be cooked to an internal temperature of at least 160°F. Using a food thermometer inserted into the thickest part of the meat is the only reliable way to verify this temperature has been reached, which is necessary to kill potential pathogens like Francisella tularensis.
Farm-raised meat generally offers the most consistent safety profile and quality, as the animals are raised in controlled environments. Wild rabbit can be safe to eat, but hunters should be cautious of any animal that appears sluggish, sick, or has visible lesions on the liver, as these are signs of potential infection. Raw rabbit meat must be handled carefully to avoid cross-contamination, meaning separate cutting boards should be used for meat and produce. Hands must be thoroughly washed with soap and water before and after handling the raw meat.
Thawing frozen rabbit meat should always be done inside the refrigerator, which can take 24 to 48 hours for bone-in cuts, or by submerging the sealed meat package in cold water, changing the water every 30 minutes. Meat should never be thawed on the counter at room temperature, as this allows bacteria to multiply quickly. Leftovers should be refrigerated within two hours of cooking and reheated to 165°F.
Precautions When Interacting With Wild Rabbits
The most effective safety measure when encountering wild rabbits is to avoid direct physical contact, especially with animals that appear sick, injured, or dead. A wild rabbit that is unusually tame, lethargic, or has discharge around its eyes may be infected with Tularemia. If a dead rabbit or an animal carcass must be handled, wear gloves to prevent the transfer of bacteria through any existing cuts or abrasions on the skin.
Hunters or individuals dressing wild game should wear protective gloves and immediately wash their hands and all equipment thoroughly after the process is complete. This minimizes the risk of exposure to the bacteria, which can be aerosolized during the skinning of an infected animal. If you find a nest of baby rabbits, leave them undisturbed, as the mother is likely nearby and human intervention can cause fatal stress to the young.
Controlling environmental exposure can mitigate risk, particularly by managing tick and flea populations that transmit diseases from rabbits to humans. General hygiene practices, such as washing hands after outdoor activity or contact with a pet that has been in contact with wild animals, are effective steps. If a pet is bitten or scratched by a rabbit, the wound should be cleansed and medical attention sought for the animal.