Hygiene and microbiology of meat from wild game: an Austrian view

Peter Paulsen

Hygiene and microbiology of meat from wild game: an Austrian view

In: Game meat hygiene in focus

Author:

Peter Paulsen

Peter Paulsen Institute of Meat Hygiene, Meat Technology and Food Science, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria; peter.paulsen@vetmeduni.ac.at

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Type:: Chapter

Pages:: 17–37

DOI:: https://doi.org/10.3920/9789086867233_002

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The food chain for meat from wild game in Central Europe differs from that of farm animals in the mode of killing (large game: free bullet in head, neck or anterior chest; small game: multiple shot pellets), conditions of evisceration, storage of carcasses (skin-on) and post and ante mortem inspection. Poor placement of shots, efflux of ingesta or feces during evisceration, delayed or insufficient cooling are known to compromise the microbiological condition of meat. Conditions at primary production level are poorly standardised which may explain the wide range: Total Aerobic Counts (TAC) on meat cuts from wild game. Counts in the order of 3-4 log cfu/cm² can be achieved when Good Hygiene Practice is strictly adhered to, but values of >8 log cfu/cm² are also reported. A number of studies report prevalences of pathogenic bacteria in intestines, tonsils or on skin, but relevant literature on the presence of a pathogen in the life animal and to what extent it will result in contamination of meat cuts is scarce. When meat from wild game is placed on the market the same way as that from farm animals, it is reasonable to demand that similar bacterial limits are set as performance objectives. This could be, for instance, for large game, that TACs must not exceed 6 log, and E. coli not 2 log cfu, per cm² on exposed muscle surfaces of skin-on carcasses arriving at game handling establishments and per g for meat cuts at retail. It is concluded that optimising the primary production level is the key to improving safety and shelf life of wild game meat.

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Game meat hygiene in focus

Microbiology, epidemiology, risk analysis and quality assurance

E-Book ISBN:: 9789086867233

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2011

Subjects
- Life Sciences

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Hygiene and microbiology of meat from wild game: an Austrian view

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Game meat hygiene in focus

Microbiology, epidemiology, risk analysis and quality assurance

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