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» LymeNet Flash » Questions and Discussion » Medical Questions » Question about eating deer meat/saftey issues

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Author Topic: Question about eating deer meat/saftey issues
Abxnomore
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A neighbor, who is a avid hunter, offered me some of his deer meat.

Frankly, the thought of eating it scares me but I'm sure if it was really cooked well, such as in a stew it would be fine.

Can anyone lead me to any sites or studies on the issue if one can contract Lyme and co infections via eating deer meat, especially if it is not well cooked.

Also, could handling the raw meat pose a risk? Does freezing it kill the pathogens and any chance of possible infection?

Would appreciate any thoughts and ideas.

Thanks.

Posts: 5187 | From Lyme Zone | Registered: Jan 2009  |  IP: Logged | Report this post to a Moderator
TerryK
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There have been many discussions here in the past and some think it is a problem and others don't.

A doctor in my State did some research, here is the result.

Yes, you could get lyme from an infected deer's blood. If exposed to the blood you should be treated.

Yes, it is safe to eat deer meat , but only if COOKED at 160 degrees.

Tell any hunter friends to wear gloves when dressing the deer. Also to take off the clothes they were wearing while hunting and not take them into the house as they could have ticks on them. This is how lyme disease could be spread to other family members.

You can also get other diseases from deer meat.

Human Granulocytic Ehrlichiosis
Clinical Infectious Diseases 2000;31:554-560

"Although tick bites are thought to represent the main method of transmission of the HGE agent to most patients, we have recently seen several butchers develop HGE shortly after cutting large quantities of fresh deer carcasses [54]. None of the butchers described any preceding tick bites.

It is therefore possible that exposure to infected blood represents an occupational hazard to persons who process large quantities of fresh deer meat, by direct inoculation of the HGE agent through cuts on skin or contamination of mucous membranes."

I think babesia is also a possibility. CaliforniaLyme posted some info about that in the past.

Terry

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psano2
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Venison can contain prions, which are believed to be the cause of mad cow disease. They cannot be destroyed by heat.

http://en.wikipedia.org/wiki/Prion

Read about it yourself. I used to love venison, and sometimes would still like to have it, but I'm no longer willing to take the risk.

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caat
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I read the study from texas where 2 researchers decided MCD survived autoclaving (high heat). Personally I wondered how well that study was conducted.... I searched for quite a while and only found that one study...

anyhow, I still eat deer meat. I soak it in a bowl of water with a lot of vinegar added and keep in a fridge. Then change the water/vinegar a few times in 24 to 30 hours then soak overnight in water with a good amount of a nice dry white wine. This "bleeds" the meat and tenderizes it like you wouldn't believe & you won't taste the vinegar. Then either chicken fry it or make shishkabobs with teriaki sauce, white wine (Riesling!) honey and mashed mangos or slightly ripe peaches. Mmmmm!

This way you can cook the c**p out of it and it's still tender. And the acidity of the vinegar will kill any amoebas and worms and most bacteria before you even cook it.

If you have any cuts on your hands you might want to wear gloves...

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Abxnomore
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Caat, would you have the link to that study.

Anyone have any info on whether freezing the meat kills the pathogens other than MCD? Doesn't seem like anything kills MCD/prions.

Any thoughts about what kind of journals I could research?

Thanks

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caat
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Sorry I don't. You could try google with the key words;

texas mcd OR "mad cow disease" prions autoclave lab OR laboratory OR study OR report OR research

and possibly the word; communication.


I think I remember them talking about "communication" between 2 separate lab enclosures. Personally I thought "contamination"...

>>>Anyone have any info on whether freezing the meat kills the pathogens other than MCD?

Might kill some pathogens but not all. Don't know if it will kill lyme- probley not the cyst phase. I think strong vinegar would work better because of the ph. There was a thread on that here years ago.

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Abxnomore
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Thank you for your input.

Sending this back up in case anyone else has experience/suggestions.

Posts: 5187 | From Lyme Zone | Registered: Jan 2009  |  IP: Logged | Report this post to a Moderator
   

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