Microbiology of New Zealand farmed venison

The hygienic status of two consignments of farmed (“killed”) venison has been surveyed in New Zealand export game packing houses. The consignments were of strikingly different quality. In one case total, coliform and E. coli counts were 103‐105/g, 102‐104/g and 102‐104/g respectively and Salmonella was not detected. In the other consignment total, coliform, E. coli and staphylococcal counts were 105‐107/g, 103‐105/g, 102‐105/g and 103‐106/g respectively, with 16 out of 30 samples positive for Salmonella Saint Paul. Although populations of coliforms, E. coli and Clostridium perfringens diminished during frozen storage in ground venison, Salmonella typhimurium which had been added to the venison was still detectable after 12 months storage.