Safe Goat Meat Handling From Start to Finish
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Safe goat meat handling starts on the farm with a healthy herd and ends in the kitchen with appropriate safety measures taken along the way.
Remember all those public service announcements giving thumbnail reasons why you should practice safe meat handling? After reading this article, perhaps you’ll understand why.
Anyone who raises meat animals or hunts wild game will understand that parasites and pathogens are just a part of life for both wild and domestic animals. However – trust me – these aren’t something consumers should willingly expose themselves to or ingest.
All Goat Meat is not Created Equal
Unfortunately, there are a number of common zoonotic (animal-to-human transmission) pathogens capable of causing infections or toxicity in people. Meat and meat products can be exposed to these pathogens during production, processing, transportation, and food preparation. Eating pathogen-contaminated meat or meat products causes a variety of diseases. In short, those public service announcements were right.
Two-thirds of human food-borne diseases worldwide are caused by bacteria, which often produce harmful toxins. The majority of these diseases, tragically, are concentrated in developing nations.
It Begins with Good Husbandry
According to the National Agricultural Statistics Service (NASS), meat goats account for 79.8 percent of the total goats produced in the United States as of 2023. Avoiding pathogens starts with good animal husbandry in terms of sanitation, food, water, shelter, and herd health. Remember, if your goats are falling sick, probably the last thing you should do is eat them — or worse, pass off the meat to an unsuspecting buyer.
Pens and feeding areas should be kept clean and as sanitary as possible. Avoid manure contamination of water sources where animals drink.
Preventing Parasites is a Key Step
Because goats are more susceptible to internal parasites than most other types of livestock, you and your veterinarian should develop a preventative health program. As the saying goes, an ounce of prevention is worth a pound of cure.
Pasture quality is an important factor. Rotational grazing programs can help prevent internal parasites. Consider moving the herd every four to five days before the grass is less than four inches tall.
Zoonotic Disease Concerns in Goat Meat
Keeping a closed herd is an excellent preventative measure for avoiding infectious diseases. For incoming animals (such as a new buck), ensure the animal comes from a herd that has tested negative for various diseases. It’s best if the individual animal has been tested (if he’s old enough). A closed herd also means you’re not taking your animals off-site for breeding or showing.
Diseased animals are of obvious concern to officials. Among the primary diseases that may prevent an animal from being suitable for slaughter include:
- Scrapie, the goat equivalent of bovine spongiform encephalopathy (BSE) or “mad cow disease,” and chronic wasting disease (CWD). Scrapie is rare in goats, and there is no evidence that scrapie or CWD can spread to humans, either through consuming meat or dairy products or by handling infected animals.
- Caseous Lymphadenitis (CL) is a chronic infectious disease in goats (and sheep) caused by Corynebacterium pseudotuberculosis. It affects the lymphatic system and causes abscesses on the internal organs and lymph nodes, as well as superficial (external) abscesses.
- Caprine Arthritis Encephalitis Virus (CAE), a contagious viral disease of which there are five major forms: arthritis, encephalitis (inflammation of the brain), pneumonia, mastitis, and chronic wasting. The arthritic form of the disease is most common in adult goats, while the encephalitic form is most common in kids.
- E. coli is a bacterial organism found in the intestines of healthy animals and can contaminate meat during slaughter.
- Toxoplasmosis, caused by a one-celled parasite and often caused by ingesting food contaminated by cat feces, causes abortions in goats. This disease can be transmitted to humans through undercooked meat, which is a concern for people with compromised immune systems and pregnant women (since it can cause neurological disorders in the fetus).
- Clostridium spp. (bacteria), Cryptosporidium spp. (parasite), and Campylobacter spp. (bacteria), a trio of woe that can be transmitted to humans while eating infected meat.
- Brucellosis (bacteria) is transferred to humans by ingesting undercooked meat, raw milk, or milk products containing viable organisms.
- Q fever (bacteria) and hydatidosis (parasite) are primarily transferred to humans through contact with infected animals or handling carcasses.
Safe Transportation of Meat Goats
A CVI (Certificate of Veterinary Inspection) may be required if meat goats are crossing state lines. High-risk animals (scrapie-positive or suspect, some exposed animals, and animals originating in an infected flock) may require permits rather than CVIs. Your local USDA office can provide additional guidance for necessary permits.
Safe Goat Meat Handling During Slaughter
According to the USDA Food Safety and Inspection Service, “goats are covered under the U.S. Federal Meat Inspection Act of 1906 and thus must be slaughtered under Federal or State inspection. Any carcasses slaughtered for sale must also be inspected.” There are no quality or yield grades for goat meat. Hormones are not approved for growth promotion in goats, though antibiotics may be used to treat or prevent diseases. Keep in mind a withdrawal period is required between administering antibiotics and when the animal is slaughtered, to allow residues to exit the animal’s system.
During an inspection, meat is tested for antibiotics, sulfonamides, and pesticide residues if problems are suspected. Imported goat meat is sampled at ports of entry for residues from drugs, pesticides, or environmental contaminants. It’s worth noting there are seldom any residue violations for imported meat.
Home Processing of Goat Meat
Slaughtering goats for home consumption does not fall under federal or state guidelines. Naturally, under these conditions, the meat cannot legally be sold.
While butchering, cleanliness is the key. Take special care while removing the animal’s hide since it can be covered with fecal matter.
Poor cleaning of machines, unwashed hands, and dirty clothes can cause bacterial outbreaks such as Listeria or Clostridium. Floors and drains are often overlooked for cleaning, but these are known breeding grounds for listeria. Machines used to slice or tenderize should be fully disassembled, scrubbed, rinsed, sanitized, and air-dried between uses.
Safe Meat Handling Methods in the Kitchen
Since so many pathogens are zoonotic, safe goat meat processing and handling methods are crucial.
- Avoid using goat meat that has not been stored with proper refrigeration or freezing. Do not use raw meat that is discolored, feels tough or slimy, or has a strong odor. Bacteria can grow in enormous numbers on bad meat, so even a small amount of uncooked or spoiled meat can spread bacteria such as salmonella and E. coli.
- Thaw goat meat in the refrigerator, in cold water, or in the microwave. Never thaw on the counter or in other non-refrigerated locations.
- Raw goat meat should not come in contact with other foods, such as vegetables, during storage.
- Thoroughly wash hands with soap and water after contact with raw goat meat or potentially contaminated environments.
- Use boiling water to clean cutting boards, knives, and other equipment used for handling goat meat. Don’t use the same equipment to cut vegetables without cleaning them first.
- Don’t taste any goat meat before it is cooked thoroughly.
- Cook meat properly. Ground goat meat should be heated to 160 degrees Fahrenheit (71 degrees Celsius) as measured with a food thermometer. Goat steaks, chops, and roasts should be cooked to a minimum internal temperature of 145 degrees F (63 degrees C) before removing the meat from the heat source.
Common Sense when Handling Goat Meat
Goat meat is some of the healthiest and most delicious food available. An enormous factor in avoiding zoonotic pathogens or bacterial infections while consuming goat meat simply comes down to practicing suitable animal husbandry, proper sanitation, and old-fashioned common sense.
Just don’t fall for the fallacy that it can never happen to you. Be smart. Be safe.
Originally published in the September/October 2023 issue of Goat Journal and regularly vetted for accuracy.
