Raccoon rabies: hunters, be careful when preparing your game!

Raccoon rabies: hunters, be careful when preparing your game!

Hunters are advised to exercise caution when handling game meat, particularly because of the risk of transmitting diseases such as rabies and certain parasites.

Since raccoons and white-tailed deer sometimes frequent the same habitats, transmission of rabies virus between these species is possible. A few cases of rabid deer are confirmed each year south of the border.

In order to reduce health risks, hunters must adopt good practices when handling, preparing and preserving wild meat.

One of the key recommendations is to avoid killing or handling an animal that shows unusual behaviour or signs of disease. The use of single-use gloves is also recommended when skinning and eviscerating the animal.

Cooking is another important measure. Game meat must reach an internal temperature of 74°C to help reduce the risks associated with certain pathogens. It is also recommended that domestic animals, including dogs and cats, never be fed raw meat, carcasses or viscera from game.

Special care should be taken when potentially contaminated fluid or tissue comes into contact with a wound, cut or mucous membrane such as the eyes, mouth or inside of the nose.

In such a situation, the affected area should be immediately washed with soap and water for 10-15 minutes, then promptly contact Info-Santé at 811 to obtain appropriate medical advice.

Prevention remains essential for hunters who want to enjoy the season safely. Proper handling of game and compliance with health recommendations help to limit risks for people and their pets.

For more information, consult the Quebec government’s page on precautions to take when handling wild game meat.