Assurance of food safety along the game meat production chain: inspection of meat from wild game and education of official veterinarians and ‘trained persons’ in Austria

Summary

Wild game harvested by common hunting methods represents a sustainable source of meat. Most hunting practices fulfil animal welfare requirements and the meat has usually a high nutritive value and favourable sensory characteristics. The mode of production, however, differs from that of farmed animals, and prompts taking specific measures along the food chain. Among these measures, meat inspection and hygiene control are necessary to assure that meat from wild game is ‘safe’ for the consumer. In 1994, Austria implemented an inspection system in compliance with EU directive 92/45/EEC (EC, 1992), which involves three categories (hunter, trained person and official veterinarians), and provides continuous training and evaluation of these people in a consistent and logical way. With the ‘new’ food hygiene legislation entered into force in 2006, only minor adaptations had to be made. In compliance with EU recommendations, ‘Guides to Good Practice’ form an important element not only in training of inspection personnel, but they also serve as references when game carcasses or food businesses trading meat from wild game are inspected.