Should pregnant women avoid eating venison because of the possibility of contracting tuberculosis?
Provided that venison is handled and cooked properly, I don’t see any special reason why a pregnant woman should avoid it. I would suggest that you emphasize proper handling (e.g., safe refrigeration and thawing, avoiding cross-contamination, hand washing) and cooking the venison to a safe temperature using a meat thermometer. Meat from wild game animals should be cooked to 165 degrees F, according to the 1999 Food Code. The potential presence of bovine tuberculosis should not be a significant additional concern if safe handling practices are followed. This is because the organism is predominantly associated with tissues that are not typically consumed (e.g., the viscera) as well as the fact that the organism is effectively killed by cooking to 165 degrees F. I would urge caution if the venison is used for jerky or sausage, as some additional precautions are necessary to prepare venison safely in this manner.
