The Missing Process Hygiene Criteria in the Game Meat Chain: Challenges in Wild Boar Meat Production

Area of Science:

• Food Science and Technology
• Microbiology
• Wildlife Management

Background:

• Wild boars are globally widespread, with high population densities posing ecological and public health challenges.
• Hunting is a key management strategy, but wild boar meat can carry foodborne pathogens and antimicrobial-resistant bacteria.
• Carcass hygiene is influenced by hunting and processing factors, necessitating microbial assessment.

Purpose of the Study:

• To evaluate microbial hygiene indicators (ACC, EntC, Salmonella, E. coli) in hunted wild boar carcasses.
• To identify factors influencing carcass hygiene, particularly processing times.
• To assess the safety of wild boar meat for potential game meat supply chains.

Main Methods:

• Collected 115 carcass sponge samples and 78 diaphragm muscle samples from hunted wild boars in Northern Italy.
• Analyzed samples for aerobic colony count (ACC), Enterobacteriaceae count (EntC), Salmonella, and Escherichia coli.
• Recorded biometric data and process-related information, including time intervals between killing and skinning.

Main Results:

• Average ACC and EntC levels were 4.22 and 2.27 log CFU/cm², respectively.
• Salmonella was detected in 3.48% of samples with minimal antimicrobial resistance.
• E. coli was prevalent (97.43%), with no resistance to critical antibiotics, but 39.5% harbored virulence genes (mostly aEAEC).

Conclusions:

• Time intervals between killing, evisceration, and skinning significantly impact hygiene; completion within 4 hours is recommended.
• Observed microbial levels are within acceptable limits for livestock, suggesting potential for safe wild boar meat.
• Standardized processing practices are essential for ensuring the safety and quality of wild boar meat products.