Wild game animals must be cooked to a minimum internal temperature of:

Wild game animals must be cooked to a minimum internal temperature of 165°F for at least 5 seconds to ensure that harmful pathogens are effectively killed. This standard is based on food safety guidelines that aim to prevent foodborne illnesses associated with consuming undercooked meats, including wild game, which often harbor bacteria and parasites not commonly found in domesticated animals.

Cooking to this temperature for the specified duration ensures both safety and palatability, allowing flavors to develop while also ensuring the meat is tender. It is crucial for chefs and food handlers to be aware of these guidelines, particularly when preparing meats that are not part of the regular domestic supply chain, as they may come with additional risks.

The other temperatures provided in the choices generally apply to different types of food or have longer time requirements than are necessary for wild game. Thus, understanding the specific temperature requirement for wild game is essential for safe culinary practices.