Hunting: the risks of lead shot, what a careful hunter must do
Lead from shot can leave traces in game. And yes. This risk has been known for several years now, but new research today shows that tiny lead particles can remain in the meat regardless of how it is cooked. This was demonstrated by an investigation conducted by experts from the Foundation for Waterfowl and Wetlands (WWT), in collaboration with British researchers and the Institute for Research in Resource Hunting (Irec). Lead is, in fact, a heavy metal and highly toxic to animals. The ways in which lead comes into contact with the animal's flesh can be both through the traces that the shot from the cartridges can leave in the wound; but also the bullets that remain on the ground for years within which the animals continue to feed.
But what damage can lead cause to human health? The most characteristic symptoms, after an excess of metal in ingested food, are kidney damage, anemia and hypertension.
To avoid the known dangers of lead, then, alternatives are sought. Such as, for example, the use of bullets made with dissimilar materials, such as copper (less toxic) or steel.
Until a few years ago it was believed that the possibility of lead contamination was very limited. It was believed, in fact, that it was enough to remove the pellet residues from the carcass and cook the game to eat safely. The fragments of the bullets, on the other hand, are often very small, spread through the wound and remain in different parts of the tissues.
The experts, who have conducted their survey of six species in the UK, realize that the risk of exposure to lead is higher than one might expect, especially for children and large consumers of beef.
All the carcasses used were baked in the oven. Research results show that part of the sample exceeded the maximum level of lead deemed safe by the World Health Organization (i.e. 1,75 mg in a weekly dose for a 70-pound person). During the study, the pieces of meat were cooked and then the pellets were removed. The X-ray display showed that while the bullet is removed, the concentrations of the metal are maintained, especially with the interaction given by the use of a cooking acid, which can be an ingredient such as vinegar (which makes easier dissolution of lead in meat).
As we know, most game meat is intended for personal consumption. In fact, it is the hunters themselves, accompanied by friends and relatives, who are the main consumers, often underestimating the potential health risk of these meats.
But, as required by law, it would be preventive to apply rigorous veterinary examinations after slaughter, especially on trichinellosis in wild boars (a disease caused by Trichinella spiralis larvae). The hunter can take samples from different parts of the captured animals.
So what to do to minimize the risks? Here are some guidelines that the hunter must keep in mind: it is important to use latex or nitrile gloves to treat the piece; it is necessary to check the external appearance to assess the general condition of the animal; also, the animal must be eviscerated as soon as possible; and then, it is necessary to transport the meat in the best hygienic conditions, keep it in the fridge and eat it cooked or grilled; finally, it is necessary to avoid leaving the entrails of the hunted animals to the dogs.
These are only minimal indications but people who engage in hunting should, as a rule, know the animal diseases, the technical and hygienic rules for handling meat and the legislation in force on the subject.