Extension > Food > Food Safety > Preserving and preparing > Meat and fish > Parasites: a concern with wild game venison
Parasites: a concern with wild game venison
Parasites and tapeworms
- Parasites and tapeworms are common in all wild game.
- Eating fresh venison is not recommended.
- Freeze wild game down to -4 degrees for a minimum of 4 days before eating or processing it into jerky or sausage to help kill parasites or tapeworms.
- Cooking venison to 160 degrees will also help to kill parasites and tapeworms.
E.coli O157:H7 – a concern in wild game venison jerky and sausage
- E.coli O157:H7 has been found in the intestinal tract of wild game.
- Research shows E.coli O157:H7 can survive in homemade wild game jerky and fermented sausages like pepperoni.
- Researchers found that E.coli 0157:H7 survived more than 10 hours of drying at 145 degrees.
- The U. S. Department of Agriculture (USDA) recommends that jerky made from beef or venison be steamed, roasted or boiled to 160ºF before drying.
References
- Clean, Separate, Cook and Chill – fightbac.org
- Parasites Prevent and Control – CDC
Reviewed January 2011 by Roselyn Biermaier, Professor Emeritus, University of Minnesota Extension. Peer reviewed by Carolyn Thomas, University of Minnesota Extension Food Safety Specialist.
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