The aim of this study was to evaluate the presence along game meat chain of Listeria monocytogenes in fermented sausages manufactured from game meat of different species and to subtype the isolates. L. monocytogenes strains, identified by API® Listeria BioMerieux were serotyped by conventional serological methods and multiplex PCR, and then subtyped by pulsed-field gel electrophoresis. Our results showed that L. monocytogenes was present in 24% of the samples analysed, but consistently at levels <10 cfu/g.

Shiga toxin-producing Escherichia coli (STEC) are foodborne pathogens of concern in raw milk dairy products. Ensuring product safety requires regular own-check testing, but evidence on naturally occurring STEC behavior during aging remains limited. This study analyzed three batches of bovine raw milk washed-rind cheese produced with STEC-positive curds to evaluate: (I) STEC distribution within cheese wheels and (II) STEC behavior during aging. STEC detection followed ISO/TS 13136:2012. First, two cheese wheels from batch A were sampled at the core (n = 4) and external (n = 4) locations at three timepoints (55, 85, and 150 days after production). External regions showed higher detection rates than the core, but this pattern was inconsistent, indicating heterogeneous STEC distribution. Second, batches B (n = 25) and C (n = 24) were sampled at four timepoints (85–86, 121–122, 170–171, and 197–198 days after production). In batch B, 16/25 wheels tested positive at least once, with alternating positive/negative patterns. In batch C, no wheel remained consistently negative, and only 2/24 wheels were negative at the final timepoint. These findings highlight the heterogeneous distribution and prolonged detectability of STEC in semi-cooked bovine raw milk cheese up to 198 days of aging, emphasizing the challenges associated with STEC sampling and detection in this product.

In Italy, traditionally, chamois, roe deer, red deer and wild boar meats are consumed, either fresh or in the form of local products such as ‘luganeghe’. The growing consumption of game meat and their products can be attributed not only to their unique organoleptic properties but also to a changed perception of the consumer. Related to the game animal´s feral life cycle and the consequent absence of drug treatment, game meat has important ethical and ecological value. Although game meat contributes only a small part to overall meat and food supply it can be considered as an alternative to farmed animals meat for reasons of animal welfare, sustainability and nutritional value. Indeed, game meat has low lipid content, high quality protein associated with the presence of essential amino acids, more polyunsaturated than saturated fatty acids and high contents of ω-3 fatty acids. Although the management of microbiological hazards resulting from the consumption of this meat has a great impact on health and economic activity, no risk assessment has been made especially for game meat, and there are no specific microbiological criteria stipulated in EU legislation. In this context, hunters and butchers have a key role ensuring the healthiness of the product, during all production stages, and thus in assuring the health of the consumer. As a part of a study funded by the Ministry of Health and involving a multidisciplinary group, the purpose of this study was to monitor the hygienic quality of typical game meat products of the Trentino region.