[What are the dangers of game meat?] Be careful with how it is handled in restaurants and the risks of eating it raw
Gibier (meat from wild birds and animals) is a gift from nature, and an attractive food ingredient that is rich in flavor and nutrition. However, it also carries risks such as food poisoning and infectious diseases . Correct knowledge and hygiene management are essential when handling gibier, especially in restaurants.
■ Why is game meat dangerous?
Unlike livestock, gibier is an animal that has grown up in a wild environment. Because it is not kept under control, there is a high risk of it carrying pathogens and parasites .
The most common risks are:
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Hepatitis E virus (mainly from boars): When humans become infected, they may develop symptoms such as fever and jaundice, and the disease may become severe.
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Toxoplasma : A parasite found especially in deer and wild boar. Pregnant women and those with weakened immune systems are at high risk of infection.
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Salmonella Campylobacter : Bacteria that are borne in feces and can cause diarrhea and vomiting.
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Lead poisoning : If lead fragments remain in the flesh of animals caught with lead shot, they can accumulate in the body.
The risk can be reduced if these foods are thoroughly cooked, but improper handling or cooking can still cause food poisoning.
■ Eating raw food is a no-no.
Particularly dangerous are eating raw or low-temperature cooked game meat. There are cases where venison sashimi or wild boar tataki are served in the same way as beef yukhoe or chicken sashimi, but eating raw game meat is clearly prohibited by the Ministry of Health, Labor and Welfare .
Unlike livestock, gibier meat is not subject to slaughter inspection (individual inspection by a meat hygiene inspection center). Therefore, safety cannot be guaranteed based on criteria such as "it looks clean" or "it doesn't smell."
In addition, although low-temperature cooking devices have become common in homes and restaurants in recent years, cooking for long periods of time at temperatures below 60°C may increase the risk of pathogens not reaching the internal temperature required to kill them.
■ Hygiene management is key in restaurants
If you are serving wild game in your restaurant, we recommend the following:
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Purchase from certified processing facilities (domestic gibier certified, local government certified facilities, etc.)
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When purchasing, check information such as lot number, capture date, and processing date.
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Heat thoroughly (at least 1 minute at a core temperature of 75°C or higher).
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Check for lead bullets and avoid meat around bones
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Care must also be taken to manage drips during thawing and prevent cross-contamination.
Furthermore, it is also important to educate staff. If too much emphasis is placed on the novelty and popularity of the ingredient, hygiene awareness tends to take a back seat. Only by handling game meat carefully can the appeal of the ingredient be safely presented.
■ To enjoy game meat with peace of mind
Proper cooking and hygienic management are essential to enjoy the delicious flavor and nutritional value of gibier. When cooking at restaurants or at home, it is important to never serve it "raw" or "rare" and to purchase it from a reliable source and cook it thoroughly before serving it.
Gibier is a "blessing from nature." In order to protect its richness, it will become increasingly necessary for both cooks and eaters to deepen their understanding of its safety.