AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question I butcher wild hogs year round any where from 1 to 12 at a time, weights are from 20lbs to 250lbs. I take ice out with me to start the cool down process, then add more after I'm done. What I would like to know some times I have to dispatch 4 to 5 at a time, do to unable to get them one at a time even when the temp is 95 degree. It take me about 30min from the time they are shot, skin and gut and put in ice chest with ice per pig. We have a pig problem in Texas and some People shoot them and let them lay. As for me I'm a hunter that eat what I kill and supply food banks with fresh meats and sausage. My question is how long from the time a pig is killed till it is no longer good for humans eat. at 95 degree.
Answer Hi Kenton,
As you are probably aware, feral hogs are known to carry viral and bacterial diseases, many of which can infect humans. Feral hogs are reservoirs for numerous parasites that can affect people, pets, livestock or wildlife.
I'm not aware of a definitive guideline of how long after butchering at 95 degrees outside temperature does the wild hog meat become unsafe for human consumption. However I do know that it is recommended for deer and other large gamed to try to chill the carcass as quickly as possible when the air temperature is above 40 degrees. Filling the cavity with plastic bags of ice works well. Do not, however, place ice directly into the body cavity as moisture will encourage bacterial growth.
My best guess as far as time from slaughter until refrigeration should be no more than 1 hour. This is the recommendation we give for raw beef held at an air temperature over 90 degrees. After 1 hour we recommend not cooking or eating the meat.
Because of this, field dressing wild hogs should be done quickly and the following precautions should be taken:
1. Wear disposable rubber or latex gloves when field dressing and butchering
2. Avoid direct contact with blood and reproductive organs
3. Keep pets away from hog carcasses; pets can be fatally infected through exposure to infected blood or tissue
4. Immediately wash hands with soap and hot water after field dressing or butchering
5. Wash tools with soap and hot water after field dressing or butchering and soak them for a half-hour in a solution of bleach water (3/4 cup bleach per gallon of water)
6. Properly dispose of gloves and burn or bury any animal remains
7. Cook feral hog meat thoroughly – to a temperature of 170 degrees F – before eating
If I can be of further assistance, please let me know.
