Mice and rats are rodents that have lived in close proximity to humans for thousands of years. While they are often seen as pests that damage food supplies and spread disease, some people have resorted to eating mice and rats as a desperate measure during famines and survival situations. So can you really eat mice and rats? Let’s take a closer look at the nutritional value, risks, and preparation methods for eating these rodents.
Quick Facts on Eating Mice and Rats
- Mice and rats can be a source of protein and nutrients when other food is scarce.
- Both mice and rat meat have been consumed historically during times of famine and starvation.
- Wild mice and rats may carry diseases, so cooking thoroughly is important to kill bacteria.
- Rat meat has been compared to rabbit or chicken, while mouse meat is extremely lean.
- Trapping and preparing mice or rats properly for food reduces the risk of disease transmission.
Nutritional Profile of Mice and Rats
When evaluating mice and rats as a potential food source, it is important to analyze the nutritional makeup. Let’s start by looking at the macronutrients:
Protein
Both mice and rats are high in protein, providing all of the essential amino acids. The protein content is estimated at around 20-30% for rats and mice. This is comparable to other meat sources like beef, pork, and chicken. Consuming mice or rats can help meet protein needs especially in survival scenarios when other protein sources are limited.
Fat
The fat content is low in wild rats and mice at around 5-10% of total calories. However, pet and laboratory mice and rats fed a commercial diet tend to have higher fat levels around 30-40%. So wild mice and rats are quite lean while domesticated varieties contain more fat.
Carbohydrates
There are minimal carbohydrates found in the meat of mice and rats. However, their digestive tracts may contain some undigested plant material that provides a carbohydrate source.
In terms of micronutrients, here are some of the key vitamins and minerals found in mice and rat meat:
Vitamin B12
Rodents contain high levels of B12 in their livers. B12 is essential for nervous system function and DNA production.
Niacin
Also known as vitamin B3, niacin supports energy metabolism and nervous system health. The niacin content is higher in mice and rats compared to other meats.
Riboflavin
Riboflavin, or vitamin B2, is another B vitamin present in mice and rats. It helps the body convert food into energy.
Selenium
This essential mineral has antioxidant properties that protect cells from damage. Mice and rats contain moderate to high amounts of selenium.
Phosphorus
Important for bone health, phosphorus is found in significant amounts in rodents.
Iron
Iron helps transport oxygen in the blood. Mouse and rat meat contains some iron to help prevent deficiencies.
Overall, mice and rats can provide meaningful nutrition to survive when other food sources are scarce. The high protein and vitamin B12, along with other nutrients, make them a viable food option in desperate times.
Potential Risks of Eating Mice and Rats
Although mice and rats may seem like an easy protein source when facing starvation, there are some notable risks and dangers associated with eating them raw or improperly cooked:
Disease Transmission
One of the biggest risks is contracting a foodborne illness or disease from eating mice or rats. Rodents can carry pathogenic bacteria, viruses, parasites and other pathogens that can infect humans:
- Salmonella – Rodents are common carriers of Salmonella food poisoning, which causes nausea, vomiting, and diarrhea.
- Hantavirus – This rare but deadly virus can be found in rodent droppings and urine and transmitted by breathing in dust.
- Leptospirosis – Caused by bacteria found in urine of infected mice and rats. It can lead to organ damage and severe illness if untreated.
- Rat bite fever – The bacteria Streptobacillus moniliformis is passed through bites or ingestion of contaminated water/food and causes fever, rash, joint pain.
- Plague – While rare today, the Yersinia pestis bacteria causing bubonic plague is spread by rat fleas.
Thorough cooking at high temperatures can kill most bacteria and viruses, but the risk can never be completely eliminated. Parasites may also survive cooking.
Accumulation of Toxins
Mice and rats living in urban environments may accumulate high levels of toxins in their bodies including heavy metals, pesticides, and other industrial pollutants as they consume garbage and contaminated materials. These can be passed on through consumption.
Prion Diseases
Prion diseases like variant Creutzfeldt-Jakob Disease (vCJD), a fatal brain disorder, can be transmitted by eating contaminated central nervous system tissue from mice and rats. This remains a rare but serious risk.
Overall the diseases, toxins, and other hazards associated with eating mice and rats means they should only be considered as an emergency food source when facing starvation without other options. Safely trapping and thoroughly cooking the meat reduces some of the risks but does not guarantee safety.
Preparing and Cooking Mice and Rats
If you find yourself in a survival situation where mice or rats may need to be consumed for sustenance, here are some tips for preparing and cooking the meat as safely as possible:
Trapping Techniques
The first step is trapping mice or rats for food. Some common methods include:
- Small snap traps baited with peanut butter, seeds or grains
- Glue traps to immobilize rodents
- Deadfall traps utilizing a weighted platform to crush and kill the animal
- Snares or homemade traps made from sticks and rope
Avoid eating any animals that have died from poisoning or trapping methods that may contaminate the meat.
Butchering
Once trapped, butcher the animal safely by:
- Using gloves and thoroughly washing hands, tools and surfaces
- Carefully skinning and gutting the animal
- Disposing of internal organs as they may harbor parasites
- Removing the head, tail and feet
- Cutting remaining meat and muscles away from bones
Proper butchering helps remove toxic or diseased body parts.
Cooking Methods
Cook the rodent meat thoroughly using these methods:
- Boiling – Boil for at least 10 minutes to kill bacteria
- Roasting over a fire – Use a spit to cook over open flames
- Frying – Cook in a pan with high heat until internal temperature reaches 165°F
- Stewing – Simmering the meat in a pot or Dutch oven for over 30 minutes
High temperatures from boiling, roasting, frying or stewing will kill most pathogens. Cook meat until well done with no pink areas.
Food Safety
Other food safety tips include:
- Wash hands thoroughly after handling raw rodent meat
- Cook meat immediately and do not leave sitting raw
- Do not cross-contaminate cooking tools, surfaces, or other food
- Eat cooked meat promptly and do not store leftovers
Following proper handling, preparation and cooking guidelines will reduce potential foodborne illness risks when eating mice or rats in survival situations. But there is no way to fully guarantee safety.
Taste and Texture of Mouse and Rat Meat
What do mice and rats actually taste like when cooked? Here is a description of the flavor and texture:
Mouse Meat
Mouse meat is very lean and lacks the fat that provides flavor and juiciness. The taste has been described as bland or similar to chicken, but with a stronger, gamier flavor. The meat is dry and tough. Mice lack fat reserves in their muscles unlike other livestock. The small bones make preparation tricky. Overall, mice do not provide the most palatable meat.
Rat Meat
Rats provide more edible meat and fat reserves compared to mice. The taste of rat meat has been described as comparable to chicken or rabbit with a gamey essence. Rat is often made into stew or curry to tenderize the lean meat. It can be dried or smoked as well. Larger rats are preferred to mice for eating as they provide more substantial meat.
Here is a table comparing some characteristics of cooked mouse and rat meat:
| Characteristic | Mouse Meat | Rat Meat |
|---|---|---|
| Flavor | Bland, chicken-like but gamier | Gamey, similar to rabbit or chicken |
| Texture | Dry and tough | Lean but more tender |
| Fat Content | Extremely lean | Low to moderate fat |
| Preparation | Difficult due to small bones | More meat makes preparation easier |
The bottom line is rat meat is generally preferable for flavor and palatability over mouse meat when in survival mode.
Historical Cases of Consuming Rat and Mouse Meat
While it may seem unappetizing, there are documented historical cases of people resorting to eating mice and rats to survive during desperate times of famine, war, and poverty. Here are some examples:
The Great Famine of China (1959-1961)
During the tragic Great Famine in China caused by droughts and poor government policies, starvation was rampant. People turned to eating grass, tree bark, and rodents to try to survive when food became scarce. An estimated 30 million people died during this famine.
Prisoners of War
Prisoners of war and people held in detention camps often faced severe food deprivation. Some resorted to catching and eating mice and rats. During World War II, prisoners of Japanese POW camps reported consuming mice and rats when starving under horrible conditions.
French Revolution (1789-1799)
During the chaos of the French Revolution, hunger became common among lower class Parisians. Markets ran out of meat and gaining access to food was difficult. Some people turned to eating rats and mice that were abundant in Paris streets and buildings at the time.
Painted Caves in South Africa
Archaeological evidence indicates the San tribe indigenous to South Africa may have eaten mice for survival as far back as 2,500-1,500 years ago. Animal bones with gnaw marks and depictions in their cave paintings provide clues.
Early 20th Century United States
In poorer urban centers, some struggling immigrants and city residents facing hunger or malnutrition reportedly captured and ate mice and rats as a free source of meat. This occurred in places like New York’s Lower East Side.
So throughout history, cultures around the world have been forced to rely on rodents for sustenance during severe food shortages and famine even though they carry disease risks and unpleasant taste. Consuming mice and rats continues to persist today among the extremely impoverished.
Is Eating Mice or Rats Recommended?
Based on the nutritional profile, risks, historical context, and palatability, here are some final recommendations on whether you should eat mice or rats:
Only as a Last Resort for Survival
Eating mice or rats is not recommended under normal circumstances and should only be considered an absolute last resort for survival when facing imminent starvation with no other food options available. The food safety risks outweigh benefits.
Rat is Preferable to Mouse Meat
Due to higher fat reserves and meat yield, rat is preferable for food compared to mice. Rat meat provides more flavor and substance.
Thorough Cooking is Essential
It is imperative to cook rodent meat over high heat until well done to reduce the risk of foodborne illness as much as possible. Do not consume raw or undercooked meat.
Population Control is Better Than Consumption
Rather than eating mice and rats, the better solution for preventing overpopulation and disease transmission is to control populations humanely through traps, removing food sources, and sealing up access to buildings.
In conclusion, while mice and rats can technically be eaten, they should not be part of the normal human diet. Consuming them carries significant risks and should only be considered during emergencies and famine when no other options exist. With proper preparation and cooking, mice and rats can provide sustenance, but taking steps to control populations is more advisable than eating these rodents. Under the right circumstances, they can be a survival food but do not offer optimal nutrition or safety.
