AUDIO TRANSCRIPT: Local researchers look to raise awareness about venison preparation safety
Megan Acker: Toxoplasmosis, known as the leading cause of death from food borne illness, has been found in high concentration in Onondaga County deer. Safe food preparation practices eliminate risk of infection. Doctors Emily Ledgerwood and Jason Luscier found evidence of the illness in deer collected through a federal culling program.
Jason Luscier: The deer that are culled, that meat, the deer meat, their venison is donated through a series of venison donation programs.
Acker: These programs work with local food banks to feed people in need. The researchers are now hoping to work with local health officials to share information on how to prevent infection with people receiving. County health inspector Mark Costello is on board.
Mark Costello: We want to make sure that the individuals who are processing the deer and the hunters that are hunting the deer, that they are processing it properly and storing it properly, and really importantly, cooking the meat to a minimum of 165 degrees.
Acker: Megan Acker, NCC News.
SYRACUSE, N.Y. (NCC News) — After the publishing of their research in January, Dr. Emily Ledgerwood and Dr. Jason Luscier hope to raise awareness about food safety. They studied culled deer from Onondaga County and found evidence of toxoplasma gondii, the parasite responsible for causing toxoplasmosis infection in humans, present in over 60% of sampled deer.
Toxoplasmosis is the leading cause of death from food borne illness in the United States according to the Centers for Disease Control and Prevention. While most people who contract the infection are asymptomatic, immunocompromised or pregnant people can be at increased risk of developing severe side affects. Under cooked venison can spread toxoplasmosis, but following food safety guidelines minimizes risk greatly. Most important warns Mark Costello, an Onondaga County health inspector, is to cook venison to the recommended 165 F.
The study highlights the need for accessible food safety messaging in Onondaga County. Much of the venison from sampled deer was donated to the Venison Donation Coalition, which partners with local food banks throughout the state, according to Luscier.
The researchers additionally hope the study can be more widely applied as an example of the One Health approach.
“Wildlife, human health, the overall health of an ecosystem, they’re all interconnected,” said Luscier. The One Health approach seeks to address connections between humans and the environment to promote health. It is commonly applied to zoonotic diseases- pathogens that can spread from animals to humans- like toxoplasmosis.
More information on venison processing and consumption guidelines can be found at the New York State Department of Health website.