Microbial quality of venison meat at retail in the UK in relation to production practices and processes

Philip J. Richards; Siyu Wu; David B. Tinker; Mary V. Howell; Christine E.R. Dodd

Microbial quality of venison meat at retail in the UK in relation to production practices and processes

In: Game meat hygiene in focus

Authors:

Philip J. Richards

Philip J. Richards ¹University of Nottingham, Sutton Bonington Campus, Leicestershire LE12 5RD, United Kingdom; Philip.richards@nottingham.ac.uk

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Siyu Wu

Siyu Wu ¹University of Nottingham, Sutton Bonington Campus, Leicestershire LE12 5RD, United Kingdom; Philip.richards@nottingham.ac.uk

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David B. Tinker

David B. Tinker ²David Tinker & Associates Ltd., 17 Chandos Road, Ampthill, Bedfordshire, MK45 2LD, United Kingdom

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Mary V. Howell

Mary V. Howell ³Food Standards Agency, Aviation House, 125 Kingsway, London WC2B 6NH, United Kingdom

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Christine E.R. Dodd

Christine E.R. Dodd ¹University of Nottingham, Sutton Bonington Campus, Leicestershire LE12 5RD, United Kingdom; Philip.richards@nottingham.ac.uk

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Type:: Chapter

Pages:: 113–117

DOI:: https://doi.org/10.3920/9789086867233_008

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Venison is a popular game meat in the UK with steadily increasing sales. Deer can be wild, kept in parks or farmed and this affects whether deer are shot in the open or slaughtered indoors. The distance the carcasses need to be transported affects whether evisceration is outside or inside and the time before the carcasses can be chilled. Our work aims to identify best hygienic practice from the different methods used to produce venison meat in the UK. We have visited five major UK producers of venison and recorded the production practices and processes used. We have also examined the microbiological quality of retail venison meat from these producers with the aim of relating food hygiene status to the production practices employed.

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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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Microbial quality of venison meat at retail in the UK in relation to production practices and processes

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Game meat hygiene in focus

Microbiology, epidemiology, risk analysis and quality assurance

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