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FACT SHEET l Ohio Department of Agriculture |
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Governor Ted Strickland Lieutenant Governor Lee Fisher Director Robert J. Boggs |
Food Safety Division8995 East Main Street • Reynoldsburg, Ohio 43068 Phone: 614-728-6250• Fax 614-644-0720 ODA URL: www.ohioagriculture.gov E-mail: foodsafety@agri.ohio.gov |
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FACT SHEET: Deer Carcasses
November 6, 2001
With Ohio’s deer hunting season in full swing, Ohio Agriculture Director Fred L. Dailey reminds hunters to practice proper food safety
precautions while preparing the carcass.
“Foodborne
illness is a very real and serious threat for hunters processing meat on their
own,” said Ohio Agriculture Director Fred L. Dailey. “We recommend hunters
take their deer carcasses to meat processing plants which are either state or
federally inspected.”
If
hunters do decide to process the meat on their own, there are some important
food safety guidelines they should use when handling the carcass.
As
with all raw meat and poultry processing, it is important to follow basic food
safety rules when processing venison. A clean work environment and equipment,
including clean hands and proper personal hygiene, are a must. To avoid
premature spoiling of the meat, the deer must be properly bled out and field
dressed immediately after the kill and the meat should be chilled to
refrigeration temperature as soon as possible. As hunters are processing the
carcass, they should be careful not to contaminate the venison with dirt, hair,
feces, urine, or other materials which could carry harmful bacteria.
The
Ohio Department of Agriculture’s Division of Meat Inspection ensures the
safety of meat and poultry at the 283 state inspected processing plants, with
the USDA Food Safety and Inspection Service responsible for federally inspected
plants. It is legal to process venison without inspection for personal
consumption, but local ordinances may prohibit processing within some city
limits. Food service operations must use inspected meat and poultry products.
A fact sheet on step-by-step sanitary dressing procedures is available by calling the department’s Division of Meat Inspection at 1-800-282-1955.
