Physical Hazards in Aepyceros melampus Carcasses Killed for Meat Purposes by Aerial and Thoracic Shots

Abstract

Physical hazards, such as bullet particles and bone fragments, in wild meat could be introduced by processes applied whilst killing game meat animals. These hazards may pose a health risk to non-suspecting consumers and must therefore be identified, evaluated and removed from meat and meat products. The extent of dispersion of these hazards in carcasses has not been sufficiently investigated with respect to game meat safety. This study aims to describe and quantify the occurrence of these hazards in animals shot by aerial (helicopter) shotgun targeting the head and higher neck region (n = 12) and single-projectile/free-bullet rifle shots targeting the thorax region (n = 36) of impala killed for meat consumption. To quantify the occurrence, particle sizes and dispersion surface of bullet fragments and bone splinters in the forequarters, radiographs were taken from top to bottom (dorsal ventral) and from the side (lateral) in the sequence of the skull, neck and forequarters. A t-test (p < 0.05) was conducted to compare the association of averages from the killing methods with the occurrences of bullet fragments and bone splinters. Bullet particles and bone splinters of significant sizes were introduced by the killing methods adopted. The results show a high incidence of harmful bullet particle and bone splinter sizes from the rifle thorax shots (p = 0.005). The dispersion of both physical hazards could cover a wide distance of >332 mm between particles on hunted game meat animals. Game meat animal killing methods with a rifle targeting the chest cavity should be refined and implemented. These should include the selection of bullets less prone to fragmentation, and compliance with regulated game meat animal-killing protocols, including regulating the placement of shots to allow only head or high neck shots for game meat animals slaughtered/culled for human consumption.

Mitigating physical hazards in food processing: Risk assessment and preventive strategies

“…Physical hazards can be introduced unintentionally into food during the process of harvesting, processing, manufacturing, packaging, handling, or transportation, from “gate to plate” or “farm to fork”, or due to food tampering or intentional sabotage (Nkosi et al., 2022 ). However, naturally occurring physical hazards may be present in raw materials if not properly removed during harvesting or processing (Pettoello‐Mantovani et al., 2021 ).…”

“…Physical hazards present in food that can pose a potential risk to consumers depend on several factors. These factors include the size of the foreign material found in the food product, the type of contaminated food, the physical characteristics of the foreign material, and the consumer who is eating the food product (Nkosi et al., 2022 ; Table 3 ). While the effects of physical hazards may vary from case to case, ingesting foreign objects can result in injuries such as cuts, lacerations, internal damage, choking, or posing immediate health risks (Aladjadjiyan, 2006 ; Das et al., 2019 ).…”

Toxic Metals in Meat Contributed by Helicopter and Rifle Thoracic Killing of Game Meat Animals

“…Intensive (animals maintained in small to moderate predator-controlled camps) and semi-extensive farming systems (larger environments to self-sustain the game population) are generally found in game meat producing countries. Farmers have the right to trade, breed, and harvest/hunt game animals as part of their game farm management strategies and subsequently supply local markets with such meat [43]. Some of the strategies employed include the promotion of breeding for trophy hunting (horn size at a pre-determined age) and harvesting of meat from those animals that do not meet trophy standards [44].…”

“…In these processes, identified animals are shot as part of the normal management strategy to remove sub-par animals that do not meet the breeding criteria (horn size or colour). This meat subsequently enters the food chain after normal slaughter and dressing at local slaughter facilities or abattoirs [43].…”

Basic Hazard Control Plan for Small Wild Ungulates Slaughtered for Meat Production

“…In the past, there has been no integrated package that outlines the processes of hazard identification, evaluation and control in small wild ungulates slaughtered for private or commercial purposes, especially in developing countries [ 15 , 16 ]. This paper consolidates the results of three investigations of impala ( Aepyceros melampus ) during a commercial slaughter program at a game farm in South Africa, and provides a summary of the hazards and control plans adoptable for the slaughter of small game meat animals.…”