Quick Answer
Game meat can be contaminated by various signs, including a strong, unpleasant odor, mold or slime on the surface, and greenish or pinkish discoloration. A high temperature above 40°F (4°C) within 2 hours of harvesting can also be an indicator of spoilage. Check the meat carefully before consumption.
Physical Signs of Contamination
When inspecting game meat, look for visible signs of spoilage such as mold, slime, or greenish discoloration. Check the entire surface of the meat, paying close attention to areas around wounds or cuts. If the meat is stored at a temperature between 40°F (4°C) and 140°F (60°C), spoilage can occur within 2 hours, so it’s essential to handle and store the meat promptly.
Temperature and Time Guidelines
Store game meat in a cooler with a temperature of 35°F (2°C) or below to slow down bacterial growth. If you’re unable to store the meat immediately, use ice packs to keep it cool. Allow 10 pounds of ice for every 100 pounds of game meat. Never leave game meat at room temperature for more than 2 hours or in a car for more than 1 hour.
Additional Inspection Tips
Use a sharp knife to make a small cut in the meat, and if it’s contaminated, you’ll notice a strong, unpleasant odor or a pinkish or greenish color. Also, check for any visible signs of insects, such as maggots or flies, which can be an indicator of spoilage. Always err on the side of caution when handling game meat, and if in doubt, it’s best to discard it to prevent foodborne illness.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.