It would not hurt to reinforce public service announcements with warnings to use proper PPE's (disposable gloves, latex, etc.) when handling and preparing wild game for consumption. Also a warning on proper cooking temperatures and methods for cooking wilds game/bushmeat.
I was not able to find anything specifically on the CDC web site for recomendations on PPE's and handeling and processing wild game. The following information is from the Penn State Extension web site.
http://extension.psu.edu/food/safety...-game-and-fish
Field Dressing and Handling of Small Animals
It is generally recommended that small animals be handled similarly to large animals. It is also important to dress and cool small game animals as soon as possible. The practice of skinning small game animals in the field, wrapping the carcass, and placing it in a cooler will improve the overall quality and safety of the meat.
Rabbits
Because of the risk of
tularemia, an infectious disease acquired from wild rabbits and transmitted to humans via skin cuts and abrasions, you should wear plastic gloves while handling these animals. Use clean water, pre-moistened wipes, or alcohol swabs to clean the knife frequently between cuts to avoid dragging bacteria into the meat.
Once the animal has expired, make an incision at the rear of the hock, between the bone and the tendon. Suspend the carcass by hanging from one hock. Sever the head at the atlas joint (the connection between the head and the first vertebra of the neck and spinal column).
Remove the other rear leg at the hock joint. Remove the tail and forelegs (at the knee joints). Cut the skin from the other rear leg to the base of the tail. Continue to cut the skin up to the rear of the suspended leg. Pull the edges of the hide away from the flesh and down over the carcass. You should need no other cuts to remove the hide.
Cut from the breastbone to the belly and remove the intestines, stomach, and lungs. Remove the suspended rear leg. Rinse the whole carcass in cold water to remove hair and blood. Cut and remove the loin in one piece to keep the muscle intact, and separate the shoulders.
Recommended Equipment (for larger game found earlier in the post -AC)
For proper field dressing, bring the following items with you when you hunt:
- Sharp knife
- Small hatchet
- Whetstone or steel for sharpening
- Several feet of rope or nylon cord
- Rubber bands
- Clean cloths or paper towels
- Resealable plastic storage bags
- A large cooler full of ice/snow
- Ground pepper and cheesecloth
- Disposable plastic gloves
- Clean drinking water
Courtesy of: epicurious.com (Using disposable exam gloves in the kitchen while handling raw game meat should be common practice IMHO. - AC)
What to Cook Now: Game Meats (Please note that cooking dose not destroy the prions responsible for chronic wasting disease.)
http://www.epicurious.com/archive/se...l/cooknow_game
tips:
For safety, the USDA recommends cooking rabbit to an internal temperature of at least 160?F. Wild game birds should be cooked to an internal temperature of 180?F. If stuffed, the center of the stuffing should be checked after the thigh reads 180?F (stuffing must reach 165?F).
When roasting buffalo, count on about 16 minutes per pound in a 350?F oven (versus 20 minutes per pound for beef). Start checking the temperature of the meat about 30 minutes before you think it will be done. Buffalo should be cooked to an internal temperature of 125?F (the meat will continue to cook as it stands, reaching about 135?F for medium-rare buffalo).
