Effect of time and temperature before chilling on the hygiene of carcasses in wild boar hunted in central Italy

• Published in: Italian journal of food safety 2022-01, Vol.10 (4), p.9959-9959
• Main Authors: Barbani, Roberto, Lalinga, Giulia, Bardasi, Lia, Branciari, Raffaella, Miraglia, Dino, Roila, Rossana, Ranucci, David
• Format: Article
• Language: English
• Subjects: Carcass hygiene; Enterobacteriaceae count; Game meat; Microbial load
• ISSN: 2239-7132; 2239-7132
• DOI: 10.4081/ijfs.2021.9959

The interest in certified game meat chains highlights the need for the evaluation and the management of factors affecting carcass hygiene along the peculiar steps of the production. The effects of time and temperature before chilling were specifically evaluated on aerobic colony count and count in hunted wild boar carcasses. Thirty wild boars were considered in two process steps where the hunted animal are still not chilled: after evisceration and just before chilling. Environmental temperature, carcass temperature and the elapse time between the two-step considered were registered. Furthermore, surface microbial loads were analyzed on the inner part of the carcasses. The mean time between the two sampling steps was 6 hours with an average environmental temperature of 20.49°C. A carcass temperature 9.6°C drop was observed during this period. In this lap of time aerobic colony count and count increased of 0.68 Log CFU/cm and 1.01 Log CFU/cm respectively, with a moderate correlation with the time but not with the temperature delta. The results reveal that the temperature conditions in central Italy hunting areas were not able to quickly reduce the carcass temperature and therefore the time between carcass evisceration and chilling should not exceed 6 hours.