Factors affecting the microbiological load of Italian hunted wild boar meat (Sus scrofa)

Orsoni, Francesca; Romeo, Claudia; Ferrari, Nicola; Bardasi, Lia; Merialdi, G.; Barbani, Roberto

doi:10.1016/j.meatsci.2019.107967

Cited by 24 publications

(23 citation statements)

References 12 publications

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“…The data on the average carcass contamination of hunted wild boar is very consistent across the literature and is distributed in the range of 3–6-log cfu cm −2 [ 9 , 11 , 15 , 16 , 17 , 18 ]. To assess the microbiological status of the wild boar carcasses analyzed, our data were compared with the criteria specified by Regulation (EC) No.…”

Section: Resultssupporting

confidence: 79%

“…On the other hand, Stella et al [ 11 ] found that the total viable counts were positively influenced by high environmental temperatures, and higher Enterobacteriaceae counts were detected in heavy male carcasses than females. More recently, Orsoni et al [ 16 ] found that the aerobic colony count mean value in the whole sample was 4.67-log cfu cm −2 and varied with the boar’s total weight, time between evisceration and skinning and by cleaning. These authors found also that the aerobic colony counts increased with the boar’s total weight.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Delayed Refrigeration on the Microbial Carcass Contamination of Wild Boars (Sus scrofa)

Cenci‐Goga

Amicabile

Karama

et al. 2021

Animals

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The immediate refrigeration of meat after slaughter is a key issue for the proper storage and aging of meat. The industry standard cold chain relies on low temperatures and ventilation to lower the internal carcass temperature to 0–4 °C within the first 48 h, i.e., within four times the so-called semi-cooling time. On the other hand, for games, once bled and eviscerated, the carcass must be sent to a point where it can be sectioned or kept on air for maturation at refrigeration temperature. The precautions to observe are few and simple but essential: protect the meat and start the cooling process quickly. After preparing the animal (bleeding and evisceration), it may be necessary to face a period of transport that is sometimes long and not very easy; while small animals can be easily transported in a backpack, larger ones must necessarily be carried by several people or sometimes dragged to the vehicle capable of transporting them. It is obvious that a wild boar opened from the jaws to the pelvis and dragged for hundreds of meters will tend to be contaminated, although these contaminations are to be considered secondary for the preservation of the meat, compared to contamination by the intestinal contents. In an attempt to investigate the effect of delayed refrigeration on wild boar carcass contamination, the aim of this work was to determine a correlation between several hunting and logistic parameters (age, sex, animal weight, shooting distance, number of shots, weather and temperature and time from shot to refrigeration and to analysis) and bacterial contamination of the carcass. The correlation coefficient, r, was found to be 0.038 for the eviscerated body weight (p < 0.05), 0.091 for the external temperature on the day of hunting (p < 0.05), 0.027 for the time from shot to refrigeration (p = 0.081), 0.038 for the time from refrigeration to analysis (p < 0.05) and 0.043 for the time from shot to analysis (p < 0.05). These results stand for a negative correlation between the bacterial population and eviscerated carcass weight and between the bacterial population and external temperature and for a positive correlation between the time from shot to analysis and from refrigeration to analysis. No association was demonstrated between the bacterial population and the time from shot to refrigeration.

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Section: Resultssupporting

confidence: 79%

Section: Resultsmentioning

confidence: 99%

Effect of Delayed Refrigeration on the Microbial Carcass Contamination of Wild Boars (Sus scrofa)

Cenci‐Goga

Amicabile

Karama

et al. 2021

Animals

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“…The results highlight that hygiene for game meat depends on several factors that are related to environmental and animal conditions, as well as hunter choices and handling [ 21 ]. Even processing procedures performed at game-handling establishments and cutting plants have to be considered and could be influenced by proper management of hunted animals in the harvest phase, as microbial populations tend to grow quickly when there are high loads in the early stage [ 20 , 28 ]. For this reason, maintaining a relatively low level of microbial contamination in the harvest phase is of paramount importance.…”

Section: Discussionmentioning

confidence: 99%

“…Different authors have reported the hygienic characteristics of wild boar meat [ 14 , 16 , 17 , 18 ]; however, a multifactorial evaluation of the combined effects of harvest factors on the main microbiological criteria adopted for process hygiene and meat safety has been rarely reported [ 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Improving Hunted Wild Boar Carcass Hygiene: Roles of Different Factors Involved in the Harvest Phase

Ranucci

Onofri

Cambiotti³

et al. 2021

Foods

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Game meat production strongly differs from that of other meats, as peculiar factors present in the field and in the steps prior to transfer to a game-handling establishment can influence the hygiene of the carcasses and, therefore, of the meat. The effects of such factors were considered in hunted wild boars based on the main hygienic criteria adopted in meat processing. Environmental, animal, and hunting conditions were studied during two selective hunting seasons in Central Italy. A total of 120 hunted wild boar carcasses were sampled after the skinning process and analyzed for aerobic colony count, Enterobacteriaceae count, and Salmonella spp. isolation. The calculated mean values for aerobic colony and Enterobacteriaceae counts were 3.66 and 2.05 CFU/cm2, respectively, in line with the limits set for the meat of other ungulates by EU legislation. Salmonella spp. showed a prevalence of 2.5% (IC 95%: 1.72–3.27%). Statistical analysis of the data performed with the AIC criterion showed that the main parameter to consider for improving the hygienic level of carcasses is to reduce the time in the refrigerator before skinning, followed by hunting on cold days (<10 °C) without rain, hunting animals <60 kg, and reducing the time between shooting and evisceration.

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“…After 6 days of storage, the microbial loads were statistically higher than 2 to 4 days of storage before transferring the carcass to the game-handling establishment for skinning. Authors report a higher value of ACC and ENT loads when this step is prolonged because skin and fur could increase the risk of contamination [ 38 , 39 ] despite the carcasses being stored in chilled chambers. These observations refer to wild boar, as no data are available for roe deer carcasses.…”

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

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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.

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Factors affecting the microbiological load of Italian hunted wild boar meat (Sus scrofa)

Cited by 24 publications

References 12 publications

Effect of Delayed Refrigeration on the Microbial Carcass Contamination of Wild Boars (Sus scrofa)

Effect of Delayed Refrigeration on the Microbial Carcass Contamination of Wild Boars (Sus scrofa)

Improving Hunted Wild Boar Carcass Hygiene: Roles of Different Factors Involved in the Harvest Phase

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

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