Prevalence of the pathogenic bacteria producing food poisoning in wild boar meat
2014
Rîmbu, C. | Botezatu, C. I. | Guguianu, E. | Cretu, C. | Horhogea, C. | Grecu, M. | Carp-Carare, C.
In order to establish hygienic quality of wild boar meat after culling, evisceration, skinning and bleeding, it is necessary to isolation and identification of microbiological indicators according to ISO standards in the European Union. Traceability must be ensured in according to Regulation (EC) No 853/2004 (European Commission,2004b). The microbiological risks associated with wild game species are consistent with those identified for domestic pork. Have been investigated 28 carcasses slaughtered wild boars by shooting in the hunting fund Buzau (region of Moldova, Romania). The prevalence of microbiological indicators implicated in food poisoning to humans, was variable. Thus, the following bacterial species were isolated with different weights, Listeria monocytogenes (7.14%); Salmonella spp (10.7%); Escherichia coli (42.85%); Clostridium perfringens (53.57%) and Escherichia coli O157H7 was not isolated. From data obtained we conclude that in the process of slaughtering of wild boars, contamination with pathogenic microflora can not be avoided, only limited. Results show the role of reservoir of potentially pathogenic bacterial species raised with the possibility of zoonotic transmission. Setting up a traceability system is a matter of organisation but controls on its effective application are needed.
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Editeur State Agrarian University of Moldova
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