“Smell is not always a good indicator,” said Dr. Cutter. “E. coli and salmonella can be present even without a bad smell.”
The doe kicked and ran out of the food plot like a hard-hit deer, hunched with its tail tucked, and I heard loud crashing sounds not far into the thicket. Confident I had venison on the ground within easy reach, I watched the remaining light fade from the woods and waited on my hunting partner to join me. Yet, once we started tracking, neither my hunting partner nor I could find any blood with our flashlight beams, and acres of barely penetrable briars in the surrounding cutover did not help. After a restless night, I returned at daylight and was relieved to find the doe within minutes, piled up just 10 yards off a trail I had crawled along the night before. Nearly 14 hours had passed since I shot, and though it was January 2, the overnight low in South Georgia was only 46 degrees. I wondered, was it safe for me to eat this deer?
Coincidentally, only a few weeks before this, I had spoken to Dr. Cathy Cutter, professor of food science and the Food Safety Extension …read more
Source:: Patriot Outdoor News