Wild game meat: why bear, boar and deer need thorough cooking

FSIS reminds hunters that wild game hasn't been federally or state inspected, and parasites such as Trichinella and Toxoplasma may be present. Game is safe to eat when it's handled and cooked properly. The details matter more than with farm meat.

Trichinellosis: cook it, don't count on freezing

CDC says trichinellosis is rare in the U.S., about 15 confirmed cases a year, and the infected meat usually comes from meat-eating animals such as bear, wild boar or walrus.

• Cook to 165°F. CDC's 2024 outbreak reports say cooking wild game to an internal temperature of at least 165°F (74°C) is necessary to kill Trichinella. Use a thermometer.
• Don't trust color. In a 2022 outbreak, bear meat was served rare partly because it was dark and hard to judge by eye. Two people who ate only the vegetables cooked with it were also infected.
• Freezing may not work. Some worms in wild game are freeze-resistant (CDC). In that outbreak, the hunting outfitter had recommended freezing; the meat was frozen for 45 days, and six of eight diners got sick.
• No tasting. Even tasting small amounts of raw meat during preparation is a risk (CDC). Curing, drying, smoking or microwaving alone doesn't reliably kill the worms.

Brucellosis: protect yourself while field dressing

CDC lists feral swine, deer, elk, bison, caribou and moose among animals that can carry brucellosis.

• Wear eye protection and latex or rubber gloves when handling carcasses.
• Use safe field dressing techniques; healthy-looking animals can still be infected.
• Freezing, smoking, drying and pickling don't kill the bacteria.
• Don't feed dogs raw meat or other parts of the carcass.

Deer and elk: chronic wasting disease

CDC advises not shooting, handling or eating animals that look sick or act strangely, and strongly considering CWD testing for deer or elk before eating the meat.

Field to cooler

FSIS: dress game in the field right after shooting, chill the dressed meat as soon as possible, and keep it below 40°F until it can be cooked or frozen.

How Japan handles deer and boar

In Japan, deer and wild boar meat is sold as jibie (from the French gibier). Tokyo's English summary of the national guideline warns that raw or undercooked deer or boar can carry hepatitis E virus and enterohemorrhagic E. coli, as well as parasites, and tells people to heat the center of the meat to 75°C (167°F) for one minute or longer, and never eat it raw. The national guideline, revised in 2023, applies this even to meat hunters eat themselves or give away. Hepatitis E is a particular danger for pregnant women, and Japan has recorded trichinellosis outbreaks from undercooked bear meat too.

Our suggestions

• Probe the thickest part of a roast; for game, aim for 165°F.
• Keep raw game away from other food in the cooler, and wash boards, knives and hands after handling it.
• If you get a flu-like illness after hunting or eating game, tell your doctor.