Improving Hunted Wild Boar Carcass Hygiene: Roles of Different Factors Involved in the Harvest Phase
David Ranucci | Rossana Roila | Andrea Onofri | Fausto Cambiotti | Sara Primavilla | Dino Miraglia | Egon Andoni | Alessandro Di Cerbo | Raffaella Branciari
Game meat production strongly differs from that of other meats, as peculiar factors present in the field and in the steps prior to transfer to a game-handling establishment can influence the hygiene of the carcasses and, therefore, of the meat. The effects of such factors were considered in hunted wild boars based on the main hygienic criteria adopted in meat processing. Environmental, animal, and hunting conditions were studied during two selective hunting seasons in Central Italy. A total of 120 hunted wild boar carcasses were sampled after the skinning process and analyzed for aerobic colony count, Enterobacteriaceae count, and Salmonella spp. isolation. The calculated mean values for aerobic colony and Enterobacteriaceae counts were 3.66 and 2.05 CFU/cm2, respectively, in line with the limits set for the meat of other ungulates by EU legislation. Salmonella spp. showed a prevalence of 2.5% (IC 95%: 1.72–3.27%). Statistical analysis of the data performed with the AIC criterion showed that the main parameter to consider for improving the hygienic level of carcasses is to reduce the time in the refrigerator before skinning, followed by hunting on cold days (<:10 °C) without rain, hunting animals <:60 kg, and reducing the time between shooting and evisceration.
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