Considerations for meat processors cutting venison to prevent the spread of Chronic Wasting Disease

Protocol for meat processors to follow when cutting and further processing venison this hunting season.

November 14, 2017 - Author: Jeannine Schweihofer, Michigan State University Extension, Tina Conklin, MSU Product Center

Although current research has found no direct link from Chronic wasting disease (CWD) to variant Creutzfeldt-Jakob disease (vCJD), the Centers for Disease Control and Prevention recommend not consuming venison from infected deer. Michigan State University Extension highly recommends that venison from a positively infected CWD deer not be consumed. Chronic wasting disease is a neurological disease that affects cervid (deer, elk or moose) animals. There is additional information on CWD, including from the State of Michigan. This brief background is meant to emphasize that CWD is a serious emerging disease in Michigan and meat processors can take steps to prevent the spread of it.

The Wisconsin Department of Natural Resources (DNR) has several recommendations for reducing the spread of CWD. When accepting and handling deer, especially from the Michigan CWD core areas and management zones, Deer Management Zone (DMZ) 419 and core area DMZ 333 as well as DMU 359, wear rubber or latex gloves. Change the gloves between deer carcasses. After deer test negative for CWD, processing can begin on those carcasses or whole muscle cuts that have been segregated.

It is important to use single-use, non-porous trash bags to line barrels and double line them for waste from CWD suspect animals. Before cleaning processing areas, remove and dispose of solids such as meat and bone pieces. This will avoid spreading potentially contaminated material through drains and wastewater into the environment.

Infected prions are not killed through traditional processing steps such as heating. They are only inactivated through 1800°F incineration. Best practices for cleaning and sanitizing known at this time include:

  • Regularly clean and sanitize personal protective equipment (boots, gloves, clothing, etc.).
  • Keep equipment, including knives, moist between use (exposure) and cleaning/decontamination.
  • Use 50% bleach, 50% water sanitizing solution and soak processing equipment and surfaces for at least 1 hour.
  • Rinse all equipment and surfaces with hot, potable water after soaking in bleach solution.

Consider using separate knives and equipment when possible for wild game processing and regular meat and poultry processing activities. Always clean and sanitize equipment and processing surfaces between processing of wild game and meat or poultry products. A receiving protocol article is available to help stop the spread of CWD.

A printer-friendly protocol of steps to take for cutting and processing deer from Michigan State University Extension is available online. Share this information with your employees. 

Tags: commercial food safety, food policy, msu extension, safe food & water

Michigan State University Michigan State University Close Menu button Menu and Search button Open Close