C24 | Minced meat from hunted game: are microbiological process hygiene criteria applicable?

A. Cantarini¹, F. Limone¹, R. Branciari¹, R. Roila¹, F. Fiorucci², C. Baldinelli², D. Ranucci¹. | ¹ Centro di Ricerca Veterinario sulla Fauna Selvatica (SELVA-VET). Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia; ²ASL UMBRIA 1 - Servizio Igiene degli alimenti di origine animale, distretto Alto Chiascio.

Purpose. The creation of structured supply chains for the production of hunted game meat is enabling the development of a range of products ready for use in the home and catering sectors, such as vacuum-packed and frozen meat preparations and minced meat. Minced meat is of considerable interest due to its ease of use and versatility in various culinary preparations, but the mincing process can promote bacterial proliferation and oxidation. The hygienic characteristics of frozen minced wild boar and roe deer meat are few understood, especially considering that they come from complex supply chains and the potential high variability of meat contamination throughout the primary production and processing process. The aim of this research was to assess the hygienic level of vacuum-packed and frozen minced wild boar and roe deer meat. The study also aims to critically evaluate the application of the microbiological criteria for process hygiene identified by EC Regulation 2073/2005. 2. Methods Seventy samples of minced wild boar and roe deer meat (corresponding to 14 batches, 10 of wild boar and 4 of roe deer) were taken over a calendar year (March 2024-June 2025) in a dedicated processing plant. Approximately one sample per week was taken (depending on the availability of raw material). The samples were processed and subjected to microbiological analysis to evaluate the aerobic colony count, Escherichia coli β-glucosidase+, and the presence of Salmonella spp. and Listeria monocytogenes. Results. The average aerobic colony count was 4.64 ± 0.75 Log CFU/g with no significant differences between wild boar and roe deer samples (4.65 and 4.61 Log CFU/g, respectively). For the E. coli count, differences were found between species, with an average value of 2.60 ± 1.02 Log CFU/g for wild boar and 1.90 ± 0.81 Log CFU/g for roe deer. Salmonella and L. monocytogenes were not detected in any sample. Considering the values obtained in relation to the microbiological criteria for process hygiene indicated by European legislation, 95.71% of minced meat samples had an aerobic colony count that was satisfactory and 4.29% were acceptable, while 35.71% of samples had an E. coli count >500 CFU/g, which is considered unsatisfactory for minced meat from farmed ungulates. Conclusions. Considering that the process hygiene criteria for hunted game carcasses are not specified in current legislation and it is unclear whether the same standards as those for farmed meat should apply to derived products, it might be appropriate to consider setting specific limits for minced hunted game meat in relation to the particular characteristics of the production chain. This is also in light of the absence of Salmonella spp. and L. monocytogenes in the finished product, and the manufacturer's instructions to consume the product after thorough cooking.