Hygienic quality and microflora evolution in game meat typical products

The game meat fermented sausages “luganeghe” have a great gastronomic and cultural value in the north-east Alpine regions. Traditionally, they are made with chamois (Rupicapra rupicapra), wild boar (Sus scrofa scrofa), roe deer (Capreolus capreolus) and red deer (Cervus elaphus), mixed with pork (40-60 %). The microbiological conditions of large game meat can be compromised by poor placement of shots, evisceration and further dressing in the field, and ageing of the carcasses at ambient temperatures. However, the microbiological quality of meat from large wild game is generally considered to be similar to that of livestock (ATANASSOVA et al., 2008). Several risk assessments have been already undertaken in the meat industry, but neither risk assessment has been carried out specifically for large wild game meat, nor are there specific microbiological criteria for such meat within European Union legislation.