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Safety precautions for hunters in cleaning meatArkansas Okay, so you've bagged a deer, and now you have to process the meat. What's the safest way to do it to ensure you won't be a victim of food poisoning? If you're processing your own game, keep the carcass at less than 40 degrees, says Dr. Russ Kennedy, health and aging specialist with the University of Arkansas Cooperative Extension Service. "Bacteria grow more rapidly in temperatures between 40 and 140 degrees," he said. "They can double in number in as little as 20 minutes. Refrigerate the carcass below 40 degrees and process the meat as soon as possible. "Don't leave the carcass hanging outdoors," he added. "Temperatures have not been cold enough to slow bacterial growth." Kennedy offered these additional tips: --Keep the carcass cool during transport. Keep it out of direct sunlight. --Do not tie the deer across the hood or roof of a car. --Do not put a deer in the trunk while it's still warm. Allow for adequate air circulation. --Use clean water, pre-moistened wipes or alcohol swabs to clean the knife frequently or between cuts to avoid dragging bacteria into the meat while field dressing. --Remove all dirt, feces, hair and blood. --Wipe out the cavity with individual paper towels. Prop the cavity open with a clean stick to aid in air circulation. --If you wash the cavity with water, dry the area quickly to prevent spoilage. --After cleaning the cavity, add ice sealed in plastic bags and pack them into the cavity. Secure the cavity shut with a cord or rope. --Keep the carcass out of direct sunlight and allow for adequate air circulation. If you're not going to process the meat yourself, transport it to a processing facility as soon as possible. Processing should be done only by businesses with full refrigerated facilities, Kennedy said. For more information, contact a local county Extension agent. The Cooperative Extension Service is a part of the U of A Division of Agriculture.
Date: 11/7/08
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