Most of the news from state wildlife agencies across the country this week are about hunting: seasons opening and closing, whether the numbers are up or down for a particular season. For the folks at the Canadian Cooperative Wildlife Health Center, that’s a good reason to take a look at food-safety issues associated with hunter-killed wildlife.
For the most part, the news is good. Taking care when field dressing and butchering the meat avoids the most common problems, they say. The occasional wound or parasite is to be expected, the entry says, and is no cause for alarm.
For all the details, plus a link to common sense wild meat handling guidelines, see the CCWHC blog entry, here.
We’ll hear more from the CCWHC blog on Monday.
Photo courtesy US Fish and Wildlife