The Importance of Temperature Controlīacteria exist everywhere in nature- in the soil, air, water, and our food-and can grow on food when the temperature is right because it provides the nutrients and other conditions they need to grow. This publication contains guidelines and hints to help ensure the food you are consuming is handled and prepared safely. Therefore, proper handling of game meat or fish from the field or stream to the table is extremely important. If the meat is not properly cooked or preserved, or if cross-contamination occurs, there is an increased risk that these pathogens will be ingested, often resulting in foodborne illness. Bacterial numbers will increase on the meat, especially if held at improper temperatures. Contamination of meat or fish may occur through the initial wound as well as during field dressing, handling, and transport. These bacteria, often associated with the gastrointestinal tracts of animals, can cause illness in humans when ingested. As with any perishable meat, raw or undercooked game meat can contain harmful bacteria such as salmonellae and pathogenic strains of Escherichia coli. Those who field dress animals, fish, and birds and transport them from the field are often unaware of the potential risks associated with foodborne pathogen contamination.
The meat from hunted animals, birds, or fish is processed and either prepared for immediate consumption or preserved for later consumption.
While most individuals hunt or fish for sport, many of them also do it to provide food for themselves and their family. Hunting and fishing are some of Pennsylvania’s most popular outdoor activities.
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