Quick Answer
Yes, parasites in wild venison can pose a health risk if not handled and cooked properly. Cercariae from schistosomes, tapeworms, and other parasites can be present in the liver, lungs, and intestines of infected deer. Proper handling and cooking methods can minimize the risk.
Parasite Presence in Wild Venison
Wild venison can harbor various parasites, including Cercariae from schistosomes, tapeworms, and liver flukes. Research has shown that up to 70% of white-tailed deer in certain areas can be infected with at least one type of parasite. To minimize the risk of consuming parasitized venison, it’s essential to follow proper handling and cooking techniques.
Cooking and Handling Techniques
To kill parasites and minimize the risk of infection, venison should be cooked to an internal temperature of at least 160°F (71°C). This is particularly crucial for high-risk areas, such as the liver and lungs, where parasites are more likely to be present. In addition to proper cooking, it’s also essential to handle venison safely, using clean equipment and avoiding cross-contamination with other foods. A good practice is to freeze venison at 0°F (-18°C) for at least 28 days to kill trichinella parasites.
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