12. Listeria monocytogenes in game meat cured sausages

Lucchini, Rosaria; Armani, Mario; Novelli, Enrico; Rodas, Sonia; Masiero, Annalisa; Minenna, Jessica; Bacchin, C.; Drigo, Ilenia; Piovesana, Alessia; Favretti, M.; Rocca, Michele; Zamboni, Umberto; Farina, Giovanni

doi:10.3920/978-90-8686-238-2_12

Cited by 4 publications

(3 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The presence of this pathogen on the surface of the carcasses is probably due to environmental contamination, not only from animal specimens [ 45 ] but also in the establishments, where accurate hygienic processes could reduce its prevalence. Nonetheless, this pathogen must be taken into consideration when ready-to-eat products are obtained from roe deer meat [ 46 ].…”

Section: Discussionmentioning

confidence: 99%

Effects of Animal, Climatic, Hunting and Handling Conditions on the Hygienic Characteristics of Hunted Roe Doer (Caprelous capreolus L.)

Branciari

Onofri

Cambiotti³

et al. 2020

Foods

View full text Add to dashboard Cite

The population of wild animals is increasing, and control strategies based on selective hunting are among the major options adopted. The game meat obtained is therefore available for controlled and certified valuable chains. The understanding of carcass contamination and the factors affecting it is therefore crucial to ensure meat safety and prolonged shelf-life. The carcass hygiene of 64 hunted wild male roe deer (Capreolus capreolus L.) was evaluated in relation to factors potentially affecting it. Aerobic colony and Enterobacteriaceae counts, as well as Salmonella spp. and Listeria monocytogenes detection, were performed. The interaction of the microbial determination with age and weight of the animals, the climate conditions, the shooting procedure, the time between the killing and the evisceration as well as the time of storage of the carcasses in refrigerated conditions before skinning, were evaluated. Neither Salmonella spp. nor Listeria monocytogenes were detected on the carcasses and the average loads detected were 3.39 ± 1.06 UFC/cm2 and 2.27± 1.11 UFC/cm2 for the aerobic colony count and Enterobacteriaceae count, respectively. The loads detected are similar to those reported by UE legislation for slaughtered species. The time of storage before skinning, the environmental temperature during hunting and the time between shooting and evisceration, associated with animal weight, affect the carcass hygiene and must be taken into careful consideration by hunters as food business operators.

show abstract

Section: Discussionmentioning

confidence: 99%

Effects of Animal, Climatic, Hunting and Handling Conditions on the Hygienic Characteristics of Hunted Roe Doer (Caprelous capreolus L.)

Branciari

Onofri

Cambiotti³

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Regarding the presence of Listeria in wild boar meat products, Roila et al [ 83 ] did not detect the pathogen in wild boar salami, whereas Lucchini et al [ 84 ] isolated Listeria spp. in 65% of cured game meat sausages.…”

Section: Resultsmentioning

confidence: 99%

Presence of Foodborne Bacteria in Wild Boar and Wild Boar Meat—A Literature Survey for the Period 2012–2022

Altissimi

Noé-Nordberg²,

Ranucci

et al. 2023

Foods

View full text Add to dashboard Cite

The wild boar is an abundant game species with high reproduction rates. The management of the wild boar population by hunting contributes to the meat supply and can help to avoid a spillover of transmissible animal diseases to domestic pigs, thus compromising food security. By the same token, wild boar can carry foodborne zoonotic pathogens, impacting food safety. We reviewed literature from 2012–2022 on biological hazards, which are considered in European Union legislation and in international standards on animal health. We identified 15 viral, 10 bacterial, and 5 parasitic agents and selected those nine bacteria that are zoonotic and can be transmitted to humans via food. The prevalence of Campylobacter, Listeria monocytogenes, Salmonella, Shiga toxin-producing E. coli, and Yersinia enterocolitica on muscle surfaces or in muscle tissues of wild boar varied from 0 to ca. 70%. One experimental study reported the transmission and survival of Mycobacterium on wild boar meat. Brucella, Coxiella burnetii, Listeria monocytogenes, and Mycobacteria have been isolated from the liver and spleen. For Brucella, studies stressed the occupational exposure risk, but no indication of meat-borne transmission was evident. Furthermore, the transmission of C. burnetii is most likely via vectors (i.e., ticks). In the absence of more detailed data for the European Union, it is advisable to focus on the efficacy of current game meat inspection and food safety management systems.

show abstract

“…were not detected. The presence of these two pathogens in game meat products are reported in the literature (Cenci Goga et al ., 2012; Kuhn et al ., 2011; Lucchini et al ., 2014) but a frequency variation across populations may be present (Avagnina et al ., 2012). Besides, the implementation of good hygienic practice throughout the game meat chain could reduce the presence of both pathogens on wild ruminants’ carcass (Paulsen et al ., 2012) and, therefore, in the products.…”

Section: Resultsmentioning

confidence: 99%

Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami

et al. 2019

View full text Add to dashboard Cite

Game meat and related products are important in the promotion of local economies and rural areas. Microbiological, chemical–physical, rheological and sensory characteristics of fermented meat products (salami) made by different percentages of pork and hunted roe-deer (Capreolus capreolus) meat were evaluated. The microbiological determination indicated that the products are safe to eat, as neither Listeria monocytogenes nor Salmonella spp. was isolated from the samples. The hygienic adequacy of the process was guaranteed, as there was below 3 log CFU/g of Enterobacteriaceae level in the final products. The proximal composition analyses showed lower lipid levels in comparison to pork salami. The difference in chemical composition affects the rheological and sensory traits of the final products; the products were harder and with higher gumminess when 50% of roe-deer meat was used. Game meat flavour and odour increased with the increasing percentage of roe-deer meat.

show abstract

12. Listeria monocytogenes in game meat cured sausages

Cited by 4 publications

References 12 publications

Effects of Animal, Climatic, Hunting and Handling Conditions on the Hygienic Characteristics of Hunted Roe Doer (Caprelous capreolus L.)

Effects of Animal, Climatic, Hunting and Handling Conditions on the Hygienic Characteristics of Hunted Roe Doer (Caprelous capreolus L.)

Presence of Foodborne Bacteria in Wild Boar and Wild Boar Meat—A Literature Survey for the Period 2012–2022

Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami

Contact Info

Product

Resources

About