Hygiene risks in venison and their microbial load and human pathogens

In a well-managed mountain game preserve 195 animals (roe deer, red deer, c hamois, mouflon) were examined, starting from the hunter's observation and assessment of the live animal to the refrigeration chamber, in an attempt t o obtain data and time periods relevant for hygienic venison production (am bient temperature and times between shot - death, death -evisceration, evis ceration - cooling). In addition to this, wipe swab samples were taken from the meat surface (inside of leg and belly) of 62 of these carcasses and of 61 carcasses collected in a storage facility. The samples were examined fo r pathogens relevant for food hygiene (coliforms, E. coli, Staphylococcus, coagulase-positive Staphylococcus) and potential human pathogens (Salmonell a, Listeria). Furthermore, their total bacterial count was assessed and the ir pH(ult) measured. Prompt evisceration and cooling of the meat produced m arkedly better results. In general, there is good agreement between the wip e swab samples taken from the inside of the belly and the legs. The optical impression of the meat surface and the location of the shot were shown to correlate with the microbial load on the surface.