scholarly journals THE CONTROL OF MICROBIAL CONTAMINATION OF WILD BOAR MEAT

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Jovan Mirčeta ◽  
Jelena Petrović
Keyword(s):  
Wild Boar ◽  
Microbial Contamination ◽  
Control Measures ◽  
Meat Production ◽  
Monitoring And Control ◽  
Production Chain ◽  
Game Meat ◽  
Hygiene Practices ◽  
Inadequate Knowledge ◽  
Wild Boar Meat

Game meat production differs significantly from production of domestic animals meat. Common measures applied in the control of zoonotic pathogens in farm breeding are not always applicable in hunting estates. Thus, the main objective of this study is to present the methods that should be introduced in the hunting estates to assure production of microbiologically safe wild boar meat. The measures that can be applied before hunting include the control of newly acquired animals, vaccination, control of the population density and sanitary shooting. The most important measures applied during hunting and carcase processing includes the applicaton of good hunting and good hygiene practices. Particular emphasis is laid on inadequate knowledge and skills of hunters in view of proper washing and handling of carcases, which can lead to substantial microbial contamination of wild boar meat. Reduction of microbial contamination of game meat can be achieved only by applying relevant control measures along the entire production chain – from monitoring of health status of game in the hunting estate to adequate carcase storage. Particular attention should be given to the training of all hunting participants and adequate monitoring and control during carcase processing procedures.

scholarly journals SUGGESSTED MODEL FOR MONITORING AND CONTROL OF FOODBORNE PATHOGENS IN WILD BOAR'S MEAT

2015 ◽  
Vol 7 (2) ◽  
pp. 57-69
Author(s):  
Jelena Petrović ◽  
Jovan Marčeta ◽  
Dragan Antić ◽  
Ivan Pušić ◽  
Miroslav Urošević
Keyword(s):  
Wild Boar ◽  
Control Program ◽  
Meat Inspection ◽  
Control Measures ◽  
Meat Production ◽  
Monitoring And Control ◽  
Salmonella Spp ◽  
Game Meat ◽  
Wild Boar Meat ◽  
And Control

Wild animal meat harvesting and processing is signifi cantly different from classical livestock meat production and represents a challenge by itself.Implementation of concept “from forest to fork” encompasses influence of hunting ground ecology, type of hunting, fi eld evisceration of hunted game, meat inspection aft er shooting or transport etc. The objective of this paper was to propose a model for monitoring and control of food born pathogens in wild boar´s meat. Hazard analysis emphasized the importance of several pathogens: Mycobacterium spp., Salmonella spp., Trichinella spp., and a fi ve-step control program were proposed. The program includes management of microbial contamination of wild boar meat, control measures for live animals, control measures during hunting and aft er shooting, guidelines for offi cial meat inspection with specific details for control of identifi ed hazardous pathogens and control measures for wild boar carcasses processing. Th e research on presence of food born pathogens in wild boar meat is still scarce, while the Trichinella spp. live cycle is well described and there are relevant data about epidemiology and natural reservoirs of the parasite in this part of Europe, little is known about tuberculosis and salmonellosis prevalence in wild boar population. Thus, implementation of control program, with strictly defi ned control measures cannot be overemphasized, and should include veterinary offi cials as well as hunters and others involved in game meat chain.

0552 - Tracing microbial contamination sources in the meat production chain

2018 ◽  
Author(s):  
Benjamin Zwirzitz ◽  
Stefanie Urimare Wetzels ◽  
Beate Pinior ◽  
Evelyne Mann
Keyword(s):  
Microbial Contamination ◽  
Meat Production ◽  
Production Chain ◽  
Contamination Sources

scholarly journals Outbreak of trichinellosis related to eating imported wild boar meat, Belgium, 2014

2016 ◽  
Vol 21 (37) ◽  
Author(s):  
Peter Messiaen ◽  
Annemie Forier ◽  
Steven Vanderschueren ◽  
Caroline Theunissen ◽  
Jochen Nijs ◽  
...  
Keyword(s):  
Public Health ◽  
Wild Boar ◽  
Sharp Decrease ◽  
Incidence Rates ◽  
Control Measures ◽  
The European Union ◽  
Public Health Response ◽  
Local Public Health ◽  
Large Outbreak ◽  
Wild Boar Meat

Trichinellosis is a rare parasitic zoonosis caused by Trichinella following ingestion of raw or undercooked meat containing Trichinella larvae. In the past five years, there has been a sharp decrease in human trichinellosis incidence rates in the European Union due to better practices in rearing domestic animals and control measures in slaughterhouses. In November 2014, a large outbreak of trichinellosis occurred in Belgium, related to the consumption of imported wild boar meat. After a swift local public health response, 16 cases were identified and diagnosed with trichinellosis. Of the 16 cases, six were female. The diagnosis was confirmed by serology or the presence of larvae in the patients’ muscle biopsies by histology and/or PCR. The ensuing investigation traced the wild boar meat back to Spain. Several batches of imported wild boar meat were recalled but tested negative. The public health investigation allowed us to identify clustered undiagnosed cases. Early warning alerts and a coordinated response remain indispensable at a European level.

scholarly journals Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

2015 ◽  
Vol 4 (5) ◽  
pp. 98 ◽  
Author(s):  
Eugène Niyonzima ◽  
Martin Patrick Ongol ◽  
Anasthase Kimonyo ◽  
Marianne Sindic
Keyword(s):  
Risk Factors ◽  
Pathogenic Bacteria ◽  
Control Measures ◽  
Meat Production ◽  
Cattle Farm ◽  
Faecal Excretion ◽  
Production Chain ◽  
Efficient Management ◽  
Processing Plants ◽  
Food Borne Infections

<em>Salmonella</em> and pathogenic <em>Escherichia coli</em> are known to be the major bacterial agents responsible for human foodborne infections attributable to meat. A review of the specialized literature was carried out to identify the risk factors for bovine meat contamination by these pathogens from the cattle farm to meat consumption. Animal stress during transport to the slaughterhouse and the duration of the lairage period were identified as the key factors influencing the faecal excretion of <em>Salmonella</em> and pathogenic <em>E. coli</em> as well as cattle contamination prior to slaughter. At the abattoir level, hides and visceral contents appear to be the main sources of pathogenic bacteria that contaminate carcasses along the meat production chain. Finally, temperature abuses during distribution and meat contamination by infected handlers were found to be important contributors to the post-slaughter contamination of bovine meat. The findings of this study indicate that efficient management of human food borne infections attributable to bovine meat requires an integrated application of control measures involving all actors along the meat chain, namely slaughterhouses, meat processing plants, distributors and consumers.

scholarly journals A model for evaluating intervention strategies to control salmonella in the poultry meat production chain

2000 ◽  
Vol 124 (3) ◽  
pp. 365-373 ◽  
Author(s):  
M. J. NAUTA ◽  
A. W. VAN DE GIESSEN ◽  
A. M. HENKEN
Keyword(s):  
Control Strategies ◽  
Intervention Strategies ◽  
Control Measures ◽  
Poultry Meat ◽  
Effective Control ◽  
Meat Production ◽  
Policy Makers ◽  
Production Chain ◽  
Transmission Parameters ◽  
Salmonella Control

A model of the transmission of salmonella through the poultry meat production chain is developed, to predict the effects of intervention strategies for salmonella control. The model first describes the situation before intervention in terms of salmonella prevalences at flock level and some transmission parameters. After single control measures are translated into effects on these transmission parameters, the effects of sets of control measures (intervention strategies), can be calculated with the model. As research data are lacking, the model input parameters were derived from expert opinion. As an example, the effects of two intervention strategies proposed for the Dutch poultry industry are predicted. A sensitivity analysis is performed to indicate where the most effective control measures may be expected. Additionally, the reliability of the model predictions is studied by an uncertainty analysis. The use of the model as a tool for policy makers deciding about salmonella control strategies is discussed.

scholarly journals Effect of storage conditions on the biogenic amine content in wild boar meat

2014 ◽  
Vol 83 (1) ◽  
pp. 61-65 ◽  
Author(s):  
Zdeňka Hutařová ◽  
Gabriela Bořilová ◽  
Irena Svobodová ◽  
Vladimír Večerek ◽  
Pavel Forejtek ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Wild Boar ◽  
Biogenic Amine ◽  
Game Meat ◽  
Meat Spoilage ◽  
Hygienic Quality ◽  
Amine Content ◽  
Wild Boar Meat ◽  
Meat Samples

Hygienic quality of game meat depends on many factors during and after hunting. Freshness of meat is connected with the concentration of biogenic amines which is related to meat spoilage. The aim of this study was to assess changes in concentration of biogenic amines in raw meat of wild boar (n = 20, mean age 1–2 years) during storage at different temperatures. Carcases of wild boars hunted in winter 2012 in hunting districts of south Moravia were stored unskinned during 21 days at various temperatures (0, 7 and 15 °C). Concentrations of biogenic amines (putrescine, cadaverine, tyramine, tryptamine, phenylethylamine, histamine, spermine and spermidine) were determined in the shoulder and leg muscles by high-performance liquid chromatography in combination with triple quadrupole tandem mass spectrometry. Good hygienic quality was maintained when wild boar carcasses were stored for a maximum of 14 days at 0 °C (content of biogenic amines in 3 meat samples exceed the limit of 5 mg/kg on day 21 of storage) or a maximum of 7 days at 7 °C (content of biogenic amines in 4 meat samples exceed the limit of 5 mg/kg on day 14 of storage). The temperature of 15 °C should be considered as unsuitable storage temperature if good hygienic quality of game meat during storage is to be guaranteed (content of biogenic amines in 2 meat samples exceed the limit of 5 mg/kg already on day 7 of storage). The study brings new information about the biogenic amine content and its changes in wild boar meat during the storage period of 21 days.

scholarly journals Lead Levels in Wild Boar Meat Sauce (Ragù) Sold on the Italian Market

2021 ◽  
Vol 18 (8) ◽  
pp. 3989
Author(s):  
Antonio Lenti ◽  
Alessandro Menozzi ◽  
Giorgio Fedrizzi ◽  
Simonetta Menotta ◽  
Tiziano Iemmi ◽  
...  
Keyword(s):  
Wild Boar ◽  
Inductively Coupled Plasma ◽  
Lead Level ◽  
Food Stores ◽  
Game Meat ◽  
Inductively Coupled ◽  
Italian Market ◽  
Health Related ◽  
Lead Levels ◽  
Wild Boar Meat

Game meat is endowed with excellent nutritional value, but it may also be a possible source of harmful substances, such as mycotoxins and heavy metals. In particular, several studies showed that lead fragments from hunting ammunition are able to represent a residual contaminant in the meat of wild boars or deer, representing a possible source of lead absorption. Even though wild boar meat consumption in Italy is rather limited, this meat could also be present in very popular Italian recipes, such as the typical meat sauce called ragù. We evaluated the lead levels in 48 samples (three different batches for each of the 16 brands) of ready-to-eat wild boar meat ragù sold on the Italian market in food stores and online distribution with the inductively coupled plasma-mass spectrometry (ICP-MS) technique. A high variability was found in the lead levels detected in the samples, with a median lead level of 0.10 mg/kg (0.01–18.3 mg/kg) and some of the samples showing very high lead concentrations. Since no intake level of lead is considered completely safe, and maximum levels for game meat have so far not been established, a greater attention on the risks to consumers’ health related to the presence of this heavy metal in game meat is recommended.

scholarly journals Identification of risk factors for Salmonella spp. in pigs and control measures during management and transport of animals

2015 ◽  
Vol 31 (4) ◽  
pp. 457-466
Author(s):  
B. Vidic ◽  
S. Savic ◽  
N. Prica
Keyword(s):  
Meat Products ◽  
Control Measures ◽  
Meat Production ◽  
Common Source ◽  
Pork Meat ◽  
Salmonella Spp ◽  
Production Chain ◽  
Meat Juice ◽  
Human Salmonellosis ◽  
Human Infections

Pigs and pork meat products are common source of human salmonellosis. Salmonella can enter the food chain at any point such as the livestock feed, via the on-farm production site, at the slaughterhouse or packing plant, as well as during manufacturing, processing and retailing of food, or through catering and food preparation at home. The understanding of epidemiology of Salmonella sp. at all stages of production chain is of crucial importance. The production of ?Salmonella free pigs? would reduce the risk for the occurrence of human infections Also, production of ?Salmonella free pigs? is difficult to achieve due to a number of practical and financial reasons. However, serological status of particular pig farm can be determined based on the analysis of blood- or meat juice samples taken from slaughtered pigs. This procedure enables the identification of Salmonella free farms?. The basic actions for preventing salmonellosis in humans should involve the following: preventing the entrance of Salmonella to the farm, reducing the number of infected animals and preventing the spread of the infection. The best way to prevent the disease is to keep the infection away from the farm. In order to successfully resolve the problem of human salmonellosis associated with infected pork meat or meat products, control measures need to be simultaneously implemented at all levels of meat production chain.

The hygiene practices of three systems of game meat production in South Africa in terms of animal class and health compliance

Meat Science ◽  
2013 ◽  
Vol 94 (1) ◽  
pp. 145-152 ◽  
Author(s):  
Maretha Van der Merwe ◽  
Louw C. Hoffman ◽  
Piet J. Jooste ◽  
Frikkie Johannes Calitz
Keyword(s):  
South Africa ◽  
Meat Production ◽  
Game Meat ◽  
Hygiene Practices

scholarly journals Radioactivity in Calabrian (Southern Italy) Wild Boar Meat

2020 ◽  
Vol 10 (10) ◽  
pp. 3580
Author(s):  
Francesco Caridi ◽  
Maurizio D’Agostino ◽  
Alberto Belvedere
Keyword(s):  
Wild Boar ◽  
137Cs Activity ◽  
Production Chain ◽  
The Public ◽  
South Italy ◽  
Domestic Livestock ◽  
Wild Boar Meat ◽  
Experimental Values ◽  
Meat Samples ◽  
Environmental Radionuclides

The production chain for game meat is specific and differs from the production chain of meat from domestic livestock. Wild boar meat is a foodstuff consumed in Italy. Wild boars are considered as a reservoir of environmental radionuclides, and the accumulation of radioisotopes can pose a radiological hazard. 40K and 137Cs activity concentrations were measured through HPGe gamma spectrometry in wild boar meat samples, coming from six hygiene points representative of the entire district of Reggio Calabria, South Italy. Experimental values were found to be in the range of (91 ± 11) Bq kg−1 to (117 ± 14) Bq kg−1 for 40K and of (0.09 ± 0.03) Bq kg−1 to (1.61 ± 0.24) Bq kg−1 for 137Cs, respectively. Any possible radiological risk for the population was also estimated. Obtained values are in the range of 2.66 µSv a−1 to 4.00 µSv a−1, much lower than the recommended level for the public (1 mSv a−1).

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