Hunters urged to practice extra hygiene to avoid bacteria transmitted from wild game

Danish hunters must exercise extreme caution and hygiene when handling and preparing wild game meat, as it may harbor disease-causing bacteria. This warning comes from the National Food Institute at the Technical University of Denmark (DTU), the Danish Veterinary and Food Administration, and the State Serum Institute.

The alert follows a Danish Veterinary and Food Administration sample test revealing Shiga toxin-producing E. coli (STEC) bacteria in one out of every four packages of minced wild game meat. In comparison, the same bacteria were found in only one of 15 packages of minced beef. STEC infections can lead to diarrhea and, in severe cases, life-threatening conditions like kidney failure, with children being particularly vulnerable.

"STEC infection can in the most severe cases cause kidney failure, and children are particularly at risk," explained Susanne Schjørring, head of a department at the State Serum Institute. "Precisely because of the seriousness of this infection, it is important to identify all sources of infection."

Last year, Denmark registered 1,049 cases of STEC bacteria. The bacteria reside in the animal's intestines and can transfer to the meat during handling after slaughter. Authorities emphasize the importance of meticulous hygiene during the evisceration process. Thoroughly cooking minced wild game meat is crucial, as heat kills the bacteria. The bacteria are also more prevalent in fermented wild game sausages than in fermented beef sausages. Since these sausages are often consumed without prior heating, proper hygiene during game handling is paramount.