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

Autor:in:

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

Search for other papers by Peter Paulsen in
Current site
Google Scholar
PubMed

Art:: Kapitel

Seiten:: 17–37

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

Über Institut einloggen

Sofortzugang erwerben (PDF-Download und unbegrenzter Online-Zugang):

42,00 €35,00 € excl. VAT

Add to Cart

Token einlösen

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.

Zitierungsangaben

Save
Cite
Inhalt per Mail versenden

Link teilen

Sie können einen Link zu dieser Seite per E-Mail senden:
Inhalt per Mail versenden
oder den Link direkt kopieren:

https://brill.edhh.ma/abstract/book/9789086867233/BP000002.xml
Der Link wurde nicht kopiert. Ihr aktueller Browser unterstützt das Kopieren über diese Schaltfläche möglicherweise nicht.

Link wurde kopiert

Reduzieren
Erweitern
Nach oben

Game meat hygiene in focus

Microbiology, epidemiology, risk analysis and quality assurance

ISBN:: 9789086867233

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2011

Fachgebiete
- Biowissenschaften

Kennzahlen

	Insgesamt	Letzte 365 Tage	In den letzten 30 Tagen
Aufrufe von Kurzbeschreibungen	204	55	7
Gesamttextansichten	2	0	0
PDF-Downloads	4	0	0

Afrikanistik	Internationale Beziehungen	Nahost- und Islamwissenschaften
Altorientalistik und Ägyptologie	Internationales Recht	Pädagogik
Amerikanistik	Judaistik	Philosophie
Asienwissenschaften	Klassische Altertumswissenschaft	Religionswissenschaft
Bibelauslegung	Kunstgeschichte	Slawistik und Eurasienkunde
Biologie	Literatur- und Kulturwissenschaften	Sozialwissenschaften
Biowissenschaften	Medienwissenschaft	Sprachen und Linguistik
Buchgeschichte und Kartographie	Menschenrechte und humanitäres Völkerrecht	Theologie und Christentum
Geschichte	Musikwissenschaft

Fachgebiete

Autor:innen

Open Access

Produkt-Informationen

Über uns

Kontakt

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

Zitierungsangaben

Link teilen

Game meat hygiene in focus

Microbiology, epidemiology, risk analysis and quality assurance

Inhaltsverzeichnis

Kennzahlen

Kennzahlen