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Altissimi C, Roila R, Ranucci D, Branciari R, Cai D, Paulsen P. Preventing Microbial Growth in Game Meat by Applying Polyphenolic Extracts from Olive Mill Vegetation Water. Foods 2024; 13:658. [PMID: 38472771 DOI: 10.3390/foods13050658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 02/12/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024] Open
Abstract
We studied the efficacy of different formulations of polyphenol extracts (mainly containing hydroxytyrosol and tyrosol) from olive mill vegetation water on the microflora on the surfaces of game meat cuts with high or low initial bacterial loads. Meat with a high microbial load (>5 Log cfu/g; mean value = 6.83 ± 0.45 standard deviation) was immersed for 10 or 60 sec into 25% and 10% solutions of microencapsulated freeze-dried and non-encapsulated polyphenolic extracts. Aerobic colony, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria counts were determined on treated samples compared to controls after 7 days of storage (in vacuum-packed conditions at +3 °C). Significant differences were registered only for aerobic colony count for a 10% liquid extract treatment (0.64 log reduction). In contrast, the dipping or immersion of game meat with low initial microbial loads (<5 Log cfu/g; mean value = 3.58 ± 0.72 standard deviation) in 10% solutions of the polyphenol extracts effectuated significant reductions in all bacteria counts (p < 0.002) at 7 and 14 days of storage for different extracts, independently from the application methods. The use of the extracts to inhibit bacterial growth in game meat should only be considered if a good hygienic baseline is guaranteed.
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Affiliation(s)
- Caterina Altissimi
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, 06121 Perugia, Italy
| | - Dongjie Cai
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 611130, China
| | - Peter Paulsen
- Centre for Food Science and Veterinary Public Health, Clinical Department for Farm Animals and Food System Science, University of Veterinary Medicine Vienna, 1012 Vienna, Austria
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Needham T, Bureš D, Černý J, Hoffman LC. Overview of game meat utilisation challenges and opportunities: A European perspective. Meat Sci 2023; 204:109284. [PMID: 37480669 DOI: 10.1016/j.meatsci.2023.109284] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/11/2023] [Accepted: 07/13/2023] [Indexed: 07/24/2023]
Abstract
Re-wilding and similar initiatives have resulted in an increase in wildlife suitable for human consumption in Europe. However, game meat production and consumption present several challenges, including infectious diseases which pose risks to livestock, processers, and consumers. This review provides insights into the infectious diseases and toxic contaminants associated with game meat. The effect of killing method on the meat quality is also discussed and means of improving the meat quality of game meat is elucidated. The use of different food safety systems that could be applied to provide safe meat is reported. The importance of collaborative multi-sector approaches is emphasized, to generate and distribute knowledge and implement One Health strategies that ensure the safe, traceable, sustainable, and professional development of commercial game meat supply chains.
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Affiliation(s)
- Tersia Needham
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, Prague, Suchdol 165 00, Czech Republic.
| | - Daniel Bureš
- Institute of Animal Science, Přátelství 815, 104 00 Prague, Czech Republic; Department of Food Science, Faculty of Agrobiology, Food and Natural Sciences, Czech University of Life Sciences Prague, Kamýcká 129, Prague, Suchdol 165 00, Czech Republic
| | - Jiří Černý
- Department of Animal Science and Food Processing, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, Prague, Suchdol 165 00, Czech Republic
| | - Louwrens C Hoffman
- Center for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building. 8115. Office 110, Gatton 4343, Australia
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Korkmaz B, Mateus-Vargas RH, Maaz D, Reich F, Bandick N, Lahrssen-Wiederholt M, Steinhoff-Wagner J. Microbiological investigation on the effect of rinsing of intentionally soiled roe deer carcasses. J Verbrauch Lebensm 2023. [DOI: 10.1007/s00003-023-01417-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Abstract
AbstractReduction of the microbial load of soiled carcasses is essential in the production of game meat. Rinsing with water is a common practice in handling game carcasses to remove any visible contamination. In this study, microbiological investigations were performed on carcasses of roe deer (Capreolus capreolus), inoculated with a mixture of gastrointestinal content and then either rinsed (n = 3) or unrinsed (n = 3). Water rinsing may have short-term effects on bacterial contamination related to soiling. However, introducing water into the body cavity may promote bacterial growth during cold storage.
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Whole genome sequence-based characterisation of Shiga toxin-producing Escherichia coli isolated from game meat originating from several European countries. Sci Rep 2023; 13:3247. [PMID: 36828872 PMCID: PMC9957979 DOI: 10.1038/s41598-023-30333-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Accepted: 02/21/2023] [Indexed: 02/26/2023] Open
Abstract
Game meat is becoming increasingly popular but may be contaminated with pathogenic bacteria such as Shiga toxin-producing Escherichia coli (STEC). STEC cause gastrointestinal illnesses including diarrhoea, haemorrhagic colitis (HC), and the haemolytic uremic syndrome (HUS). The aim of this study was to assess the occurrence of STEC in 92 meat samples from chamois (n = 2), red deer (n = 27), roe deer (n = 38), and wild boar (n = 25), from Switzerland and other European countries. After enrichment, Shiga-toxin encoding genes (stx) were detected by PCR in 78 (84%) of the samples and STEC were isolated from 23 (25%) of the same samples. Nine different serotypes and eight different sequence types (STs) were found, with O146:H28 ST738 (n = 10) and O110:H31 ST812 (n = 5) predominating. None of the STEC belonged to the so-called top-five serogroups O26, O103, O111, O145, and O157. Subtyping of stx identified stx1c (n = 9), stx2a (n = 1), stx2b (n = 19), stx2e (n = 2), and stx2g (n = 1). Additional virulence factors (VFs) comprised ehx (n = 12), iha (n = 21), sta1 (n = 1), and subAB (n = 19). None of the isolates contained the eae gene. Twenty-one STEC contained VFs associated with extra-intestinal pathogenic E. coli (ExPEC). Overall, the pathogenic potential of STEC in game meat is moderate, though the isolation of one STEC strain carrying stx2a, and of STEC/ExPEC hybrids suggests a role of game meat as a potential source of STEC infections in humans. Therefore, detailed knowledge of the safe handling and preparation of game meat is needed to prevent foodborne infections.
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Korkmaz B, Maaz D, Reich F, Gremse C, Haase A, Mateus-Vargas RH, Mader A, Rottenberger I, Schafft HA, Bandick N, Nöckler K, Alter T, Lahrssen-Wiederholt M, Steinhoff-Wagner J. Cause and Effect Analysis between Influencing Factors Related to Environmental Conditions, Hunting and Handling Practices and the Initial Microbial Load of Game Carcasses. Foods 2022; 11:foods11223726. [PMID: 36429318 PMCID: PMC9689144 DOI: 10.3390/foods11223726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 11/11/2022] [Accepted: 11/18/2022] [Indexed: 11/22/2022] Open
Abstract
Environmental, hunting and handling factors affect the microbial load of hunted game and the resulting meat products. The aim of this study was to systematically investigate the influence of several factors on the initial microbial load (IML) of game carcasses during the early hunting chain. Eviscerated roe deer body cavities (n = 24) were investigated in terms of total viable count and the levels of Pseudomonas spp., Lactobacillus spp., Enterobacteriaceae and Escherichia coli (E. coli). Furthermore, a risk analysis based on the obtained original IML data, literature search and a Failure Mode and Effects Analysis (FMEA) was performed. The IML could be explained in a regression model by factors including the higher body weight (BW), damaged gastrointestinal tract by the shot, ambient temperature or rain. The levels of Lactobacillus spp. (p = 0.0472), Enterobacteriaceae (p = 0.0070) and E. coli (p = 0.0015) were lower on the belly flap surface when gloves were used during evisceration. The literature search revealed that studies examining influencing factors (IF) on the IML of game carcasses found contradictory effects of the comparable IF on IML. Potential handling failures may lead to a higher IML of game carcasses during the early hunting chain ranked by FMEA. Several handling practices for game carcasses are recommended, such as ensuring efficient cooling of heavier BW carcasses to limit bacterial growth or eviscerating heavier carcasses before lighter ones.
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Affiliation(s)
- Birsen Korkmaz
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
- Correspondence:
| | - Denny Maaz
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
- Berlin Brandenburg State Laboratory, Gerhard-Neumann-Straße 2, 15236 Frankfurt (Oder), Germany
| | - Felix Reich
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
| | - Carl Gremse
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
| | - Annina Haase
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
| | | | - Anneluise Mader
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
| | - Ingo Rottenberger
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
| | - Helmut A. Schafft
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
| | - Karsten Nöckler
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
| | - Thomas Alter
- Institute of Food Safety and Food Hygiene, Center for Veterinary Public Health, Department of Veterinary Medicine, Freie Universität Berlin, Königsweg 69, 14163 Berlin, Germany
| | | | - Julia Steinhoff-Wagner
- German Federal Institute for Risk Assessment (BfR), 10589 Berlin, Germany
- TUM School of Life Sciences Weihenstephan, Animal Nutrition and Metabolism, Technical University of Munich, Liesel-Beckmann-Str. 2, 85354 Freising-Weihenstephan, Germany
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Korkmaz B, Reich F, Alter T, Steinhoff-Wagner J, Maaz D, Gremse C, Haase A, Mader A, Schafft H, Bandick N, Nöckler K, Lahrssen-Wiederholt M. Microbial load of rinsed and unrinsed body cavities of roe deer (Capreolus capreolus) on the killing day and after cold storage: A preliminary investigation. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Editorial for the Special Issue: Game Meat and Game Meat Products: Safety, Quality and Consumer Perception. Foods 2022; 11:foods11142073. [PMID: 35885316 PMCID: PMC9321794 DOI: 10.3390/foods11142073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Accepted: 07/11/2022] [Indexed: 02/04/2023] Open
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Peruzy M, Murru N, Smaldone G, Proroga Y, Cristiano D, Fioretti A, Anastasio A. Hygiene evaluation and microbiological hazards of hunted wild boar carcasses. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108782] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Tomljanović K, Grubešić M, Medić H, Potočnik H, Topolovčan T, Kelava Ugarković N, Marušić Radovčić N. The Impact of Premortality Stress on Some Quality Parameters of Roe Deer, Wild Boar, and Red Deer Meat. Foods 2022; 11:foods11091275. [PMID: 35563998 PMCID: PMC9103850 DOI: 10.3390/foods11091275] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/26/2022] [Accepted: 04/26/2022] [Indexed: 02/04/2023] Open
Abstract
The specifics of meat production from free-ranging animals include the killing of animals in the wild with firearms. This type of uncontrolled killing sometimes leads to the phenomenon that the game does not die immediately but after a certain time from the shot to death, which may ultimately affect the quality of the meat. During one hunting year on free-ranging red deer (Cervus elaphus) (RD), roe deer (Capreolus capreolus) (RoD), and wild boar (Sus scrofa) (WB), the effect of time from shot to death on final pH, water-holding capacity (WHC), water content, and colour (L*, a*, b*) was investigated. All analyses were performed on Musculus biceps femoris (BF). After shooting, the animals were divided into two categories (A = time from shot to death ≤ 1 min; B = time from shot to death > 1 min). In RD, group B had significantly lower (p < 0.05) water content. In RoD, group B had significantly lower (p < 0.05) values of L* and b*. In WB, group B had significantly lower (p < 0.05) L* value and significantly higher (p < 0.05) pH value. The study proves that in BF of the three studied game species, the time extension from shot to death significantly affects the final water content values in RD, L* and b* in RoD and pH and L * in WB.
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Affiliation(s)
- Kristijan Tomljanović
- Faculty of Forestry and Wood Technology, Univesity of Zagreb, Svetošimunska cesta 23, 10000 Zagreb, Croatia; (K.T.); (M.G.); (T.T.)
| | - Marijan Grubešić
- Faculty of Forestry and Wood Technology, Univesity of Zagreb, Svetošimunska cesta 23, 10000 Zagreb, Croatia; (K.T.); (M.G.); (T.T.)
| | - Helga Medić
- Faculty of Food Technology and Biotechnology, Univesity of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Hubert Potočnik
- Biotehniška Fakulteta, Univerza v Ljubljani, Jamnikarijeva 101, 1000 Ljubljana, Slovenia;
| | - Tomislav Topolovčan
- Faculty of Forestry and Wood Technology, Univesity of Zagreb, Svetošimunska cesta 23, 10000 Zagreb, Croatia; (K.T.); (M.G.); (T.T.)
| | | | - Nives Marušić Radovčić
- Faculty of Food Technology and Biotechnology, Univesity of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
- Correspondence: ; Tel.: +385-99-383-88-00
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Ranucci D, Roila R, Onofri A, Cambiotti F, Primavilla S, Miraglia D, Andoni E, Di Cerbo A, Branciari R. Improving Hunted Wild Boar Carcass Hygiene: Roles of Different Factors Involved in the Harvest Phase. Foods 2021; 10:1548. [PMID: 34359418 PMCID: PMC8306536 DOI: 10.3390/foods10071548] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 06/29/2021] [Accepted: 07/01/2021] [Indexed: 11/29/2022] Open
Abstract
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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Affiliation(s)
- David Ranucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06121 Perugia, Italy; (D.R.); (D.M.); (R.B.)
| | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06121 Perugia, Italy; (D.R.); (D.M.); (R.B.)
| | - Andrea Onofri
- Department of Agriculture, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06126 Perugia, Italy;
| | - Fausto Cambiotti
- Health Department Umbria 1-Alto Chiascio, Via Cavour 38, 06024 Gubbio (PG), Italy;
| | - Sara Primavilla
- Istituto Zooprofilattico Sperimentale dell’ Umbria and Marche ‘T. Rosati’, Via Salvemini 1, 06126 Perugia, Italy;
| | - Dino Miraglia
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06121 Perugia, Italy; (D.R.); (D.M.); (R.B.)
| | - Egon Andoni
- Faculty of Veterinary Medicine, Universiteti Bujqësor i Tiranës, Kodër Kamëz, SH1, 1000 Tiranë, Albania;
| | - Alessandro Di Cerbo
- School of Biosciences and Veterinary Medicine, University of Camerino, 62024 Matelica, Italy;
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06121 Perugia, Italy; (D.R.); (D.M.); (R.B.)
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Roila R, Branciari R, Primavilla S, Miraglia D, Vercillo F, Ranucci D. Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa). POTRAVINARSTVO 2021. [DOI: 10.5219/1551] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The wild boar (Sus scrofa) population in central Italy has strongly increased in the last decades. The meat of the game is characterized by high-quality value and the manufacture of food products from game meat could represent a remarkable added value for the local market promoting local gastronomic specialties and traditions. Adult animals were hunted with the waiting method and the carcasses were processed into the game processing center. Five batches of salami were produced with different amounts of wild boar meat and pork meat. The microbiological, physicochemical, rheological, and sensory evaluations were performed. The microbiological analyses indicated that the salami is safe to consume as Listeria monocytogenes and Salmonella spp. were undetectable in the end products. The Enterobacteriaceae count was below 3 log CFU.g-1 attesting to the adequacy of hygienic characteristics of the process. The chemical composition analyses showed lower lipid content in comparison to pork salami, while the rheological characteristics were equivalent among products. The sensory evaluation highlighted that the consumers’ appreciation of wild boar salami is comparable to that of traditional pork salami.
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