Venison carries low risk of food poisoning, study finds

Consumers of Scottish venison are at low risk of contracting severe food poisoning, a Scotland-wide study of deer and venison has found.

Very few deer were found to carry the most harmful strains of Shiga toxin-producing Escherichia coli (STEC), according to the research, involving experts from the Moredun Institute and the Royal (Dick) School of Veterinary Studies.

The findings recommend good hygiene practices in the processing of deer meat to minimise the risk of consumers being infected with the bacteria, which can cause gastrointestinal upset and, in some cases, severe illness.

The findings, published by Food Standards Scotland, may help to limit the risk of an incidence of widespread food poisoning caused by STEC, like that of an outbreak in 2015 that affected 12 people.

Bacteria sampling

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The study involved a review of previous research into STEC and a study of bacteria on deer carcasses at all stages of production.

Analysis of deer faeces found that about one in 300 – 0.34 per cent – of samples contained STEC 0157, but the strains present are among the most harmful and could pose a risk to health.

Good hygiene in processing meat from wild deer can help to limit the risk of contamination. This includes careful, swift removal of dead deer from the site of the cull, especially in warmer weather, and care regarding contamination or dirty, wet animal hides, the findings showed.

The report also recommends minimising storage time for carcasses prior to processing, and maintaining low temperature chilling of carcasses and meat to limit the risk of bacterial contamination.

Bacterial contamination on meat was within acceptable limits at all stages of production, the study found.

The report was funded by the Food Standards Scotland and the Scottish Government.  

The good news is that Scottish venison carries low levels of STEC 0157, which suggests is it safe. However the risk of food poisoning should be taken seriously.

Alex Seguino

Care is needed at all stages of venison processing to minimise the risk of contamination.

Cristina Soare

Related links

Food Standards Scotland report

About the Royal (Dick) School of Veterinary Studies

The Royal (Dick) School of Veterinary Studies is a one-of-a-kind centre of excellence in clinical activity, teaching and research. Our purpose-built campus, set against the backdrop of the beautiful Pentland Hills Regional Park, is home to more than eight hundred staff and almost fourteen hundred students, all of whom contribute to our exceptional community ethos.

The School comprises:

• The Roslin Institute
• The Global Academy of Agriculture and Food Security
• The Roslin Innovation Centre
• The Hospital for Small Animals
• Equine Veterinary Services
• Farm Animal Services
• Easter Bush Pathology
• The Jeanne Marchig International Centre for Animal Welfare Education

We represent the largest concentration of animal science related expertise in Europe, impacting local, regional, national and international communities in terms of economic growth, the provision of clinical services and the advancement of scientific knowledge.