I got this tip from an octogenarian friend of mine. It was backed up by a microbiologist.

We all know that cooling the carcass as soon as possible is important. It is also important to keep the meat clean.

After we have field dressed our deer, we take them back to the cabin to "detail" and hang. We rinse out the carcass with a lot of cold water. We also use a very mild water / vinegar solution. (This is especially important if the shot was "less than clean".) This solution will help to kill the bacteria and lessen the chance it will be passed on to your table.

Happy Hunting
_________________________
The opinions expressed are what you can expect for the price paid.