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You are looking at a preview of what’s in the timed Ohio Hunter Ed Course. Feel free to look around, but you’ll need to register to begin progress toward getting your Hunter Education Certificate.

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Everything from shot selection to the way you handle game after it’s harvested can have a significant impact on the quality of the meat.

Bacteria spoils meat

The growth of bacteria is the cause of spoiled meat. Three factors contribute to bacteria growth.

  • Heat: Heat is the number-one concern. Bacteria grow rapidly in a carcass, especially if it’s allowed to stay warm. Meat begins to spoil above 40° Fahrenheit. The higher the temperature—and the longer the meat is exposed—the greater the chance of spoilage. This is particularly true with large game.
  • Moisture: Moisture also encourages the growth of bacteria.
  • Dirt: Dirt can introduce bacteria.