Microbiological control project of minced meat of wild boar (Sus scrofa L.) in approved establishments in Sweden

The aims of this study were to enhance knowledge of microbiological status of minced meat of Swedish wild boar and to evaluate its compliance with the Commission Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs. The sampling was performed by the official control staff at Swedish Food Agency during 2024. While wild boar has the capacity to harbor a diverse range of zoonotic agents there is a lack of microbiological data on the products derived from wild boar carcasses. More information concerning the microbiological status of minced meat of wild boar is needed. These results could contribute to the development of risk-based management strategies and the verification of control measures through the safe game meat chain. One sample from each of selected 33 approved establishments producing minced meat of wild boar was sent to a commercial laboratory accredited for the analyses. Process hygiene criteria Aerobic Colony Count (ACC) and Escherichia coli were analysed as well as food safety criteria Salmonella spp. and results were assessed according to the microbiological criteria for minced meat. Results show no presence of Salmonella spp. in any of the samples. The 165 units, clustered in 33 plants, had a median for ACC 5.6 log₁₀ colony forming units, cfu/g and E. coli 1.8 log₁₀ cfu/g. However, 25 of 33 samples (proportion 0.758, 95% Confidence interval, CI: 0.577;0.889) were unsatisfactory. In total, about one fourth of samples, (proportion 0.242, 95% C.I: 0.111;0.423) were satisfactory or acceptable. The evidence for a temporal trend from September to December was insufficient. The results show non-compliance with the process hygiene criteria for minced meat of wild boar. Hunters must be informed about the key importance of proficient shooting skills and adequate evisceration procedures. Food business operators must focus on control of incoming carcasses and hygienic handling in every stage of the production. In case of unsatisfactory results according to in-house sampling, effective corrective action should be implemented by food business operator and verified by official control. Our results show that it is possible to produce minced meat of wild boar of good bacteriological quality.