October Hunting Season Brings Food Safety Tips from K-State Expert

As the Kansas hunting season opens with elk, antelope, deer, and a range of other species now in season, hunters are reminded that food safety begins in the field.

Kansas State University food scientist Karen Blakeslee emphasizes the importance of handling harvested meat properly to prevent contamination and ensure its safety for consumption.

“Field dressing should be done quickly to reduce body heat and avoid contamination,” Blakeslee advises.

She also notes that hunters should be mindful of Chronic Wasting Disease (CWD), especially in deer, as the disease poses risks even though there have been no known cases in humans.

Blakeslee suggests using proper methods when preparing meat at home, particularly dehydrating jerky.

“To prevent bacteria growth, jerky needs to be dehydrated at 160°F,” she explains. She also highlights pressure canning and freezing as safe methods for long-term storage.

For more detailed guidelines on meat preparation, hunters can refer to K-State’s online resources.

With more species like duck, geese, pheasant, and quail soon to be in season, hunters are encouraged to stay informed and prioritize food safety during their harvests.

For more expert tips on handling and preparing wild game meat, visit our homepage.