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eatdeer
New Member
MS.
95 Posts |
 Posted - 10/28/2009 : 11:51:20
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Ok here's the low down on the pathogens of concern, at this time the concern for deer is CWD. If you're still sawing bone, beware. The dept. of Ag recommended no sawing back in 02. If you using beef for blending, then the concern is E.coli 0157. Proper cooking will eliminate this one. If you using pork, the concern is Salmonella. Again proper cooking will eliminate this unless toxins have formed. Toxins are "poisons' formed during growth of pathogens. No amount of cooking will eliminate toxins. If you're getting cooked/smoked product, the concern is Listeria m.. This one is usually introduced after cooking/smoking during packaging. All of these are identified pathogens that occur in meat processing. and this is providing you took good care not to introduce staph. during intial cleaning/skinning (we all have staph on our hands 24/7) It's reduced by frequent washing. Refrigeration only slows down growth, why it is better to pack in ice(not water). Ice is 32-34, coolers are normally maintained around 40, and if there is a lot of traffic, that will go up. The question is do you want to feed your family and friends safe food? Now you can see why, it's a bad idea to batch hunters together. Maybe more people should ask for inspecting deer processors. We're all glad other meat processors are inspected. Not wanting to scare anyone, just trying to get the info. out. If I offended anyone, so be it. I am as passionate about food safety as I am about making it in this business.
www.eatdeer.com
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hungryhuntergirl
Senior Member
MS
1539 Posts |
Posted - 10/28/2009 : 15:32:32
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The biggest part of problematic deer processors is the overwhelming amount of work to be done in a short time, how much money they can make instead of turning away people so deer sit in coolers longer than they need to. I dont think inspections are going to help this problem but it will help in the ones that take short cuts in there coolers and there equipment. As far as CWD and bone, I believe that it is only transferrable in saliva and spinal fluid so the main sawing is the neck...am I correct? Has there been a transferrance of the prawns to humans from deer or is it just a precaution?
GOD created man, Sam Colt made them
equal
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eatdeer
New Member
MS.
95 Posts |
Posted - 10/28/2009 : 16:09:56
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| there is plenty substance in what you are saying about the money in a short period of time. Shortcuts and mistakes go way past just the time thing. Cross contamination can be at it's biggest threat too. Overcrowding and proper cleaning is also an area that would be controled by inspection. As for CWD, I can only say what I have knowlege of. At this point I believe it is only a precaution, and I have not heard of it in MS. yet. Would have to agree about the neck if that's the only place you saw, but some still saw a carcass in half. |
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RT8
Advanced Member
MS
4999 Posts |
Posted - 10/28/2009 : 16:25:17
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quote:
Originally posted by hungryhuntergirl
...As far as CWD and bone, I believe that it is only transferrable in saliva and spinal fluid so the main sawing is the neck...am I correct?...
Most places I've seen also saw the spine in front of the hind quarters as well. And, like eatdeer said, many split the spin lengthwise as a first step. |
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hungryhuntergirl
Senior Member
MS
1539 Posts |
Posted - 10/28/2009 : 16:48:56
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Come to think of it we also cut across the hind quarters as well, but you also have the issue with cutting the skull cap to get the horns off...
GOD created man, Sam Colt made them
equal
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food safety and deer meat