The presence of heavy metals in big game meat may pose a risk to human health. The main objective of this paper is to carry out a risk assessment study (using a probabilistic and point-estimate approach) of lead intake by consumption of red deer and wild boar meat in Southern Spain based on Spanish data collected in the period 2003–2006. In general, the concentration levels found for wild boar meat (mean = 1291 µg kg⁻¹) were much higher than those observed in red deer meat (mean = 326 µg kg⁻¹). The results from a point-estimate risk assessment showed that the estimated average intake of lead among different exposure scenarios varied from 0.1 to 6.5 and from 0.3 to 38 µg kg⁻¹ week⁻¹ for red deer and wild boar meat, respectively; and from 0.3 to 35 µg kg⁻¹ week⁻¹ for individuals consuming both red deer and wild boar meat, and that the estimated intake of lead by consumption of big game meat differed significantly between hunters and non-hunters, it being higher for hunters. Besides this, results from the probabilistic risk assessment study corroborated the fact that risk is greater in hunter populations, reaching a maximum in individuals consuming only wild boar and both types of meat, with 0.4% and 0.2% of the population above the provisional tolerable weekly intake (PTWI), respectively. Likewise, the hunter populations consuming wild boar and both types of big game meat (red deer and wild boar meat) were exposed to the maximum lead level (56 µg kg⁻¹ week⁻¹), which corresponded approximately to 224% of the PTWI. Further data and studies will be needed to give a complete risk estimation in which it will be crucial to consider the contribution to the lead intake level of other foods in the diet of both population groups.

Background: Pasteurella multocidais the etiological agent responsible for several diseases in a wide range of hosts around the world and thus, causes serious economic losses. Acute septicemia associated with capsular type BP. multocidahas recently emerged in Europe and continuous outbreaks of these acute processes have been described in Spain since they were first detected in pigs in 2009 and cattle in 2015. The scarcity of studies on the antimicrobial susceptibility of this capsular type ofP. multocidaand growing concern about the general increase of antimicrobial resistance mean that studies related to the performance of type BP. multocidaagainst antibiotics are necessary to establish accurate treatments and to monitor antimicrobial resistances.Results: Seventy-six isolates ofP. multocidatype B from pigs and cattle with acute septicemia were tested for susceptibility to 10 different antimicrobials. Bovine isolates were susceptible to all the antibiotics we tested except for lincomycin (94.4% of isolates were resistant). However, the antimicrobials we tested were less effective against swine isolates, of which none were susceptible to lincomycin. Furthermore, 29.3% swine isolates were resistant to tetracycline, 27.6% to penicillin, 20.7% to oxytetracycline, 17.3% to chloramphenicol, 15.5% to gentamicin, and 3.4% to enrofloxacin; no resistance to ceftiofur was detected. No multidrug resistant isolates were detected from cattle, while 25.86% of swine isolates were resistant to three or more antibiotic classes.Conclusions: In this study, the lower resistance rates and multidrug resistant isolates reported forP. multocidatype B derived from cattle compared to those isolated from pigs may be related to the increased use of antibiotics in the porcine industry in Spain. Lincomycin is not recommended for the treatment of acute septicemia in pigs or cattle, rather, the use of ceftiofur, enrofloxacin, or gentamicin is indicated as an emergency treatment in the early stages of disease; once the susceptibility results are known, the use of tetracyclines, penicillin, or chloramphenicol should be prioritized. The increase in multidrug resistant isolates and antimicrobial resistance rates indicates that more attention should be paid to prevention as well as the responsible use of antibiotics.

The aim of this work was to study the nutritional value of game meat through the fulfillments of Dietary Reference Intakes (DRI) for trace elements (Co, Cr, Cu, Fe, Ni, Se, and Zn). A probabilistic model (@Risk) was developed based on the consumption data of hunter-consumers obtained from a previously published survey. Two game species widely consumed in Europe were selected: red deer (Cervus elaphus) and wild boar (Sus scrofa). Red deer muscle had the highest content of Cr (0.25 mg/kg) and Zn (44.3 mg/kg) and wild boar muscle recorded the highest Cu (2.23 mg/kg), Ni (0.60 mg/kg), and Se (0.19 mg/kg), showing statistically significant differences between the two species for these elements. No statistically significant differences were found for Fe between both game species (red deer: 52.9 mg/kg and wild boar: 53.3 mg/kg). Co content in this kind of meat was negligible for both species. The results obtained from the simulation of the probabilistic model with red deer indicated that a consumption once per week of this meat fulfills Cr, Fe, and Zn DRIs for the 95th percentile in hunter-consumers. Regarding wild boar, the values obtained also fulfill the Fe DRI and were between 61 and 75% for the rest of the trace elements analyzed.

Dry-fermented sausages are appreciated all over the world for their sensory characteristics. Carbohydrates (sugars) are added during the production process, the type and quantity of which directly affect the quality of this product. However, there are few data on the role of sugars on instrumental and sensory parameters of sausages derived from Iberian pork. The objective was to determine the effect of different carbohydrate formulas during the ripening time on the quality of dry-fermented Iberian pork sausages. Five batches were formulated with different combinations and concentrations of carbohydrates (dextrose, dextrin and glucose syrup), making 16 sausages per batch on which to perform repeated measurements throughout the ripening process. Physicochemical characteristics, instrumental colour, textural parameters and sensory attributes were analysed. The C− batch (without any carbohydrate addition) showed unstable pH evolution and high b* values throughout the ripening process and the lowest instrumental texture values (for hardness, springiness and chewiness). The D10d5 batch also presented an unstable pH evolution but low a* values, and it was the highest rated by consumers for sensory texture attributes. This batch, made with dextrose (in higher proportion) and dextrin, differed from the other Iberian pork sausages, suggesting that this carbohydrate formula may be more appreciated by Mediterranean consumers.