The meat from hunted animals, birds, or fish is consumed, processed, or preserved for immediate or later consumption.
Those who handle animals, fish and birds in the field are sometimes unaware of the potential risks involved in contaminating the meat or fish with foodborne pathogens while dressing, handling and transporting it.
Topics covered in this publication include:
· The importance of temperature control
· Processing of Wild Game and Fish
· Nutritive Value of Game Foods
The LSU AgCenter and the LSU College of Agriculture