Big game meat spoilage

The Department of Tourism, Culture and Recreation in conjunction with the Department of Forest Resources and Agrifoods, today announced that replacement big game licences will not be issued to hunters whose meat may have spoiled or become contaminated as a result of exposure to excessive heat or improper handling of the meat.

"With unseasonably warm temperatures this fall, officials have noticed an increase in the frequency of hunters reporting spoiled big game meat. In many cases, the meat spoilage can be attributed to improper handling of the meat within the context of these warm temperatures," said John Blake, Manager of Conservation Services with the Inland Fish and Wildlife Division.

The current policy states that conservation officers with the Department of Forest Resources and Agrifoods will inspect any meat brought to their attention and evaluate the merits of any request for a big game licence. In some cases, the hunter may be referred to a provincial veterinarian to determine the cause of any meat spoilage. If the cause of contamination or meat spoilage is determined to be from a previous wound, infection or disease, then a replacement licence can be issued. If, however, the spoilage is found to be the result of excessive heat exposure and/or improper handling, then no replacement licence will be issued.

Officials with the Department of Forest Resources and Agrifoods remind the public that in order for conservation officers to conduct a complete examination of the big game animal they are required to deliver the entire carcass for inspection including the organs of the animal if possible.

According to Mr. Blake, heat, dirt and excessive moisture are all factors which contribute to meat spoilage, but the most critical is heat.

"Weather considerations must be taken into account by all hunters before they harvest any big game animal," said Mr. Blake. "If the forecast for your planned hunt calls for warm weather, consider postponing the hunt or take due precautions to ensure your meat does not spoil. Hunting in a location that can ensure rapid removal from the woods into cold storage is perhaps the key to hunting in warm weather."

Mr. Blake also noted several recommendations to ensure meat does not spoil after a successful hunt in warm weather conditions:

• Remove the paunch and quarter the animal immediately following a successful hunt.
• Remove the skin as quickly as possible to help the cooling process.
• Refrain from washing the quarters once the meat has begun to case or dry. Adding moisture will only promote bacterial growth.
• Use meat-socks or cheesecloth to wrap the meat once cooled. This will minimize exposure to flies and dirt yet allow adequate air flow to the meat.
• Move the quarters to a cool site, preferably cold storage as quickly as possible.

For further information, contact your local district Forestry/Wildlife Office.

Media contact:

Vanessa Colman-Sadd
Tourism, Culture and Recreation
(709) 729-0857

Sonia Glover
Forest Resources and Agrifoods
(709) 729-6183

2003 09 29                                        2:20 p.m.