The Missing Process Hygiene Criteria in the Game Meat Chain: Challenges in Wild Boar Meat Production

Wild boars are the most widespread large wild mammals globally, capable of reaching high population densities due to their ecological adaptability and human‐related factors. This leads to significant environmental, economic, and public health issues, making effective management essential. Hunting remains the most efficient control strategy and offers the potential to develop a game meat supply chain. However, wild boars are known carriers of foodborne pathogens and antimicrobial‐resistant bacteria, and various hunting‐related factors can influence carcass hygiene. This study aimed to assess microbial hygiene indicators—aerobic colony count (ACC), Enterobacteriaceae count (EntC), Salmonella , and Escherichia coli —in wild boars hunted in the Emilia‐Romagna, northern Italy, during the 2022/2023 and 2023/2024 hunting seasons. A total of 115 sponge samples from carcasses and 78 diaphragm muscle samples were collected from eight game‐handling establishments (GHEs), with biometric and process‐related data also recorded. Results showed average ACC and EntC levels of 4.22 and 2.27 log CFU/cm 2 , respectively. Salmonella was found in 3.48% of samples, with limited resistance detected (only one isolate resistant to sulfamethoxazole). E. coli was detected in 97.43% of the samples, with no resistance observed to third‐generation cephalosporins or carbapenems. Of these E. coli isolates, 39.5% harboured at least one virulence gene, and the majority were classified as atypical enteroaggregative E. coli (aEAEC). The study highlighted that time intervals between killing, evisceration, and skinning had a significant impact on hygiene, recommending completion of all steps ideally within 4 h. Although specific hygiene criteria for wild game are lacking, the observed microbial levels were within acceptable limits set for livestock by Regulation (EC) No 2073/2005. The findings underscore the need for standardized processing practices to ensure safety in wild boar meat production.