Land Snail Consumption: Microbiological Safety Considerations, Best Practices and Regulations

The aim of this study was to determine the microbiological safety challenges associated with the consumption of land snails, emphasizing the risks posed by pathogenic bacteria, parasites, and contaminants. The best practices and guidelines for the safe handling, preparation, and consumption of snails, with emphasis on critical factors such as proper harvesting techniques, hygienic processing, and appropriate cooking temperatures have been examined. A case study was presented, detailing the microbiological analysis of cooked snail meat over a 30-day period to monitor microbial growth and contamination potential. Additionally, the article reviews regional and European regulatory frameworks governing the harvesting, storage, and service of snail meat for human consumption.