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.
Reviewed January 2011 by Roselyn Biermaier, Professor Emeritus, University of Minnesota Extension. Peer reviewed by Carolyn Thomas, University of Minnesota Extension Food Safety Specialist.