For many, wild venison is a highly-prized, free-range meat source. However, hunters and consumers need to be aware of the potential risks associated with consuming deer meat. From neurological diseases to environmental toxins, a number of factors can pose a threat if not managed with care and knowledge.
Chronic Wasting Disease (CWD)
Chronic Wasting Disease, often referred to as "zombie deer disease," is a fatal, transmissible neurological disorder that affects deer, elk, and moose. It is caused by infectious proteins called prions that lead to brain degeneration over time. Deer with CWD may appear emaciated, disoriented, or stumble, though it can take months for symptoms to appear.
Can CWD Be Transmitted to Humans?
As of now, there is no definitive evidence that CWD has spread to humans. However, some researchers express concern about the theoretical possibility, citing potential links to other human prion diseases. A 2024 report highlighted the deaths of two hunters who had consumed venison from a CWD-infected area and later developed a human prion disease, though direct causation was unproven. As a precaution, the CDC and World Health Organization advise excluding products from any CWD-infected animals from the human food chain.
How to Minimize CWD Risk
- Do not consume meat from any deer that looks sick or acts strangely.
- Check with local wildlife agencies for CWD prevalence in your hunting area.
- Have the animal tested for CWD, especially if hunting in a known CWD zone.
- Avoid consuming high-risk tissues such as the brain, spinal cord, spleen, and lymph nodes.
- Use separate knives and tools for processing high-risk tissues.
Lead Contamination from Ammunition
Another significant risk comes from ammunition. If a deer is harvested using lead bullets, small, hard-to-detect lead fragments can spread through the meat, especially if a bone is struck. These fragments can contaminate ground venison more easily than whole cuts. Lead is toxic to humans, and elevated blood lead levels have been observed in game eaters. Children under six and pregnant women are particularly vulnerable. The best ways to avoid this risk are to use non-lead ammunition (e.g., copper) or to trim a significant distance from the wound channel.
Foodborne Bacterial and Parasitic Infections
Eating raw or undercooked venison can expose you to various pathogens, including bacteria and parasites.
Common Pathogens
- Bacteria: E. coli, Salmonella, Brucella, Campylobacter, and Listeria can all be found in deer intestines and can contaminate meat during processing.
- Parasites: The parasite Toxoplasma gondii is known to be in deer muscle tissue and can cause serious illness, especially in pregnant women and those with compromised immune systems.
Safe Cooking and Handling
- Cook venison thoroughly to the correct internal temperature: 145°F for whole cuts and 160°F for ground venison.
- Use good hygiene during field dressing, including wearing gloves and avoiding organ puncture.
- Wash hands and sanitize equipment with a bleach solution after handling.
Environmental Contaminants
Deer may ingest environmental toxins such as Per- and polyfluoroalkyl substances (PFAS) and cadmium, which can accumulate in their filtering organs. The Wisconsin Department of Natural Resources and other authorities have issued warnings against consuming deer liver from specific areas due to elevated contaminant levels. It is generally recommended to avoid consuming a deer's liver and other internal organs, regardless of your location.
A Comparison of Processing Practices
| Practice | Risk of Contamination | Recommendation |
|---|---|---|
| Processing on a dirty surface | High | Always use a clean, sanitized surface and tools. |
| Consuming raw venison | Very High | Venison, especially ground meat, should always be cooked to a safe internal temperature to kill pathogens. |
| Using lead ammunition | Moderate | Consider using non-lead alternatives or trim liberally around the wound channel. |
| Rapidly cooling carcass | Low | Chill the carcass as soon as possible to inhibit bacterial growth. |
| Avoiding internal organs | Very Low | Discarding organs like the brain, spleen, and liver minimizes risk from CWD prions and environmental toxins. |
| Processing in a CWD-endemic area | Low (if tested) | Test the meat for CWD before consuming and follow all local guidelines. |
Minimizing Your Risk: A Hunter's Checklist
Here are some key steps to take to ensure the venison you consume is as safe as possible:
- Observe the animal. Never harvest or eat meat from a deer that appears sick, emaciated, or displays abnormal behavior.
- Use proper hygiene. Wear latex or rubber gloves while field dressing and butchering. Clean hands and tools thoroughly.
- Avoid piercing organs. Take care not to puncture the bladder, stomach, or intestines during field dressing to prevent contamination.
- Cool the carcass quickly. Get the meat chilled as soon as possible after the kill to prevent bacterial growth. Do not stack warm carcasses.
- Consider non-lead ammo. Use copper or other non-lead alternatives to eliminate the risk of lead poisoning.
- Cook thoroughly. Always cook venison to the proper internal temperature to kill bacteria and parasites.
- Don't eat the liver. Due to potential contaminant accumulation, especially in areas with known contamination issues, avoid consuming the liver.
- Test for CWD. If hunting in an area with CWD, get your deer tested and wait for negative results before consuming the meat.
Conclusion
Eating deer meat can be a rewarding and healthy experience, but it requires diligent awareness and safety precautions. By understanding the potential risks, including CWD, lead contamination, and foodborne pathogens, and implementing safe handling and cooking practices, hunters can protect themselves and their families. Always be cautious, especially with animals from CWD-affected areas or those harvested with lead ammunition. CDC: About Chronic Wasting Disease (CWD) is an excellent resource for staying informed.
