Wild Boar Meat Research Articles

Exemplifying the “wild boar paradox”: dynamics of cesium-137 contaminations in wild boars in Germany and Japan

Wild boars (Sus scrofa) are notorious for accumulating high contamination levels of 137Cs in their meat. Publicly available data of 137Cs contamination levels in wild boars from 2011 to 2019 were used to determine some radioecological characteristics in Germany (affected by Chernobyl-fallout, 1986) and Japan (affected Fukushima, 2011). The effective half-life of 137Cs in wild boar meat was much longer in Germany (7.3 y) than in Japan (2.6 y), respectively. Wild boars in Germany thus show much more persistent contamination levels than other game or forest animals. This unusual behavior has been termed “wild boar paradox.” In German wild boars, the data sets reveal a distinct geographical and seasonal dependence with higher activity concentrations in winter than in summer. In Japan, contamination levels only exhibit a distinct decline behavior.

Distribution of Radioactive Cesium during Wild Boar Meat Processing

Wild boar meat containing radioactive cesium (Cs) of approximately 1,000 Bq/kg (134Cs+137Cs) was processed into bacon, sausage, and ham. To understand the concentration and quantity change of radioactive Cs, the processing factor (Pf) and food processing retention factor (Fr) were calculated. The radioactive Cs quantity in the meat did not reduce during smoking. The dehydration-related meat mass reduction during smoking without decrease of radioactive Cs led to Cs condensation in the bacon compared with the raw rib meat before processing, resulting in a Pf of 1.18. Soaking in liquid, such as pickling in liquid and desalting or boiling in water, effectively removed radioactive Cs by leakage into water. Therefore, the Fr value of the boiled ham produced from a loin meat block through three liquid-soaking processes was 0.27. The Pf value of the boiled ham was 0.30 due to meat block mass reduction after boiling as a result of dehydration, along with protein thermal denaturation-related muscle tissue shrinkage. The steamed ham Fr value was 0.53, because the removal of radioactive Cs was less efficient by steaming than by boiling. The Pf value of the steamed ham was 0.54, almost the same as the Fr value, because the mass decrease rate was the same as the radioactive Cs decrease rate by steaming. The Fr and the Pf values of the boiled sausage, whose processing did not include soaking in the pickling liquid, were 0.64 and 0.62, respectively. Steaming the sausage meat did not remove radioactive Cs during the dehydration-related mass reduction, leading to Fr and Pf values of 1.01 and 1.17, respectively. This study found that processing into boiled ham was the most effective measure for reducing radioactive Cs quantity and concentration in raw meat. Processing into bacon and steamed sausage showed no Cs quantity reduction, with the moisture loss resulting in Cs condensation compared with the raw material.

Effect of NaCl levels in minced DFD wild boar meat on the physicochemical properties of model sausages

Effect of NaCl levels in minced DFD wild boar meat on the physicochemical properties of model sausages

Consumer preferences for wild game meat: evidence from a hybrid choice model on wild boar meat in Italy

The increasing numbers of wild animals in Europe is leading, on the one hand, to growing problems stemming from their interaction with human activities. On the other, many European countries have still not developed national supply chains to market wild game. Instead, these supply chains could represent a win–win strategy in providing a sustainable alternative to production via intensive livestock farming and developing rural territories. Our aim was to understand consumer behaviour towards wild game meat. We conducted a choice experiment on wild boar meat on a sample of Italian consumers (625). The application of a hybrid model combining a structural equation model and a latent class analysis allowed us to identify the antecedents of attitude towards wild game meat and to analyse consumer choices by utilising attitude as an explanatory variable. The results provide useful suggestions to implement rural development policies and offer food for thought in the area of consumer behaviour.

Effect of Muscle Fibre Type on the Fatty Acids Profile and Lipid Oxidation of Dry-Cured Venison SM (semimembranosus) Muscle.

The aim of the study was to describe the effect of fibre type on the fatty acid profile and lipid oxidation observed in dry-cured ham produced from individual semimembranosus venison (roe-deer, fallow deer, deer and wild boar) muscles. The results indicated that wild boar meat was characterised by the highest percentage of IA fibres and it contained the higher percentage of MUFA, but a low of PUFA and SFA, and was characterised by a(n-6)/(n-3) ratio lower than in the case of deer meat and greater susceptibility to oxidative changes. The highest percentage of SFA, and the lowest of MUFA and PUFA, was recorded in fallow deer meat, which was also characterised by the highest percentage of white fibres. The curing and drying processes increased the percentage share of SFA and the susceptibility of muscle lipids to oxidation, decreased the percentage of PUFA, and caused insignificant changes in the (n-6)/(n-3) ratio of fatty acids. The products were also characterised by a low amount of fat.

Novel subtypes and unexpected heterogeneity of hepatitis E viral strains in wild boar captured in a small area in Central Italy.

Wild boar is the main sylvatic reservoir of the genotype 3 of hepatitis E virus (HEV). The occurrence of HEV-3 human cases has been linked to the consumption of raw or undercooked pig and wild boar meat and liver. The zoonotic transmission of HEV-3 has been confirmed by sequencing identical or strictly related viral strains in humans, wild boar and derived food. The HEV sequences classified within the HEV-3 genotype are highly variable, and although only one serotype has been identified so far, the observed differences allow for the further classification of the HEV-3 genotype into subtypes, named in alphabetical order. Compared to human and pig strains, an even higher heterogeneity is observed among strains infecting wild boar. In the present study, the genetic variability of eight HEV-3 strains detected in wild boars sampled in a small geographical area in Central Italy (Lazio and Umbria regions) was investigated by full genome sequencing and phylogenetic analysis. The strains were classified within the HEV-3a, HEV-3c, HEV-3f subtypes and within two new recently proposed subtypes. Results demonstrate - despite the relatively small geographic area of origin - an unexpected divergence within HEV-3 strains hosted by the investigated wild boar population and highlights the need for extensive sequencing of HEV in reservoirs to fully understand diversity, geographical distribution and evolution of this group of viruses.

Hygiene evaluation and microbiological hazards of hunted wild boar carcasses

Within the European Union, different legal requirements must be applied in relation to the circumstances in which wild boar meat is supplied for human consumption. The present study performed from October to December 2019 in the Campania region aimed to monitor microbial contamination on 36 wild boar carcasses eviscerated in premises registered according to the EU Regulation 852/04 (19 animals) and hunters' private houses (17 animals). From each carcass, four areas (ham, back, jowl, and belly), were swabbed using cellulose sponges and analysed for the enumeration of mesophilic bacteria, Enterobacteriaceae and E. coli using the respective culture ISO methods. Real-time PCR was used for the detection of Salmonella spp., Yersinia enterocolitica, Campylobacter spp., and pathogenic E. coli. The presence of pathogenic bacteria was also evaluated in 36 meat samples to better understand the public health risks related to its consumption. Additionally, the presence of Y. enterocolitica was assessed on 36 tonsil samples since, in swine, this pathogen is frequently isolated in this organ. According to the limits settled by the EU Regulation 2073/2005 for pork, carcasses collected from registered premises resulted in more satisfactory mesophilic counts (<4.0 log10 CFU/cm2) than carcasses collected from non-registered premises (Registered premises = 7 carcasses, 36.8% vs Hunters' private houses = 3 carcasses, 17.7%). However, the satisfactory Enterobacteriaceae counts (<2.0 log10 CFU/cm2) were similar at registered and non-registered premises (Registered premises = 3 carcasses, 15.8% vs Hunters' private houses = 3 carcasses, 17.7%). Of the four investigated areas, the jowl and belly showed the highest level of contamination, however the observed differences were not significant (p > 0.05). The overall percentage of wild boars positive per at least one of the enteric pathogens tested was 79.0% (15 out of 19 animals) in registered premises and 82.4% (14 out of 17 animals) in private houses. Pathogenic E. coli was detected in 27 carcasses (75.0%), suggesting that wild boar could play a role as reservoir host and that the meat can cause public health concerns. In conclusion, in the present study an overall high bacterial level was observed on wild boar carcasses, and therefore the need for better slaughter hygiene was demonstrated. Based on the data, the meat resulting from private domestic slaughter may be of lower hygienic quality. The absence of a significant difference observed in the present study may be due to limited sample size and therefore further research should be performed.

The Impact of Premortality Stress on Some Quality Parameters of Roe Deer, Wild Boar, and Red Deer Meat.

The specifics of meat production from free-ranging animals include the killing of animals in the wild with firearms. This type of uncontrolled killing sometimes leads to the phenomenon that the game does not die immediately but after a certain time from the shot to death, which may ultimately affect the quality of the meat. During one hunting year on free-ranging red deer (Cervus elaphus) (RD), roe deer (Capreolus capreolus) (RoD), and wild boar (Sus scrofa) (WB), the effect of time from shot to death on final pH, water-holding capacity (WHC), water content, and colour (L*, a*, b*) was investigated. All analyses were performed on Musculus biceps femoris (BF). After shooting, the animals were divided into two categories (A = time from shot to death ≤ 1 min; B = time from shot to death > 1 min). In RD, group B had significantly lower (p < 0.05) water content. In RoD, group B had significantly lower (p < 0.05) values of L* and b*. In WB, group B had significantly lower (p < 0.05) L* value and significantly higher (p < 0.05) pH value. The study proves that in BF of the three studied game species, the time extension from shot to death significantly affects the final water content values in RD, L* and b* in RoD and pH and L * in WB.

Radiocesium accumulation and germline mutations in chronically exposed wild boar from Fukushima, with radiation doses to human consumers of contaminated meat

Genetic effects and radioactive contamination of large mammals, including wild boar (Sus scrofa), have been studied in Japan because of dispersal of radionuclides from the Fukushima Dai-ichi Nuclear Power Plant in 2011. Such studies have generally demonstrated a declining trend in measured radiocesium body burdens in wildlife. Estimating radiation exposure to wildlife is important to understand possible long-term impacts. Here, radiation exposure was evaluated in 307 wild boar inhabiting radioactively contaminated areas (50–8000 kBq m−2) in Fukushima Prefecture from 2016 to 2019, and genetic markers were examined to assess possible germline mutations caused by chronic radiation exposures to several generations of wild boar. Internal Cs activity concentrations in boar remained high in areas near the power plant with the highest concentration of 54 kBq kg−1 measured in 2019. Total dose rates to wild boar ranged from 0.02 to 36 μGy h−1, which was primarily attributed to external radiation exposure, and dose rates to the maximally exposed animals were above the generic no-effects benchmark of 10 μGy h−1. Using the estimated age of each animal, lifetime radiation doses ranged from <0.1 mGy to 700 mGy. Despite chronic exposures, the genetic analyses showed no significant accumulation of mutation events. Because wild boar is an occasional human dietary item in Japan, effective dose to humans from ingesting contaminated wild boar meat was calculated. Hypothetical consumption of contaminated wild boar meat from radioactively contaminated areas in Fukushima, at the per capita pork consumption rate (12.9 kg y−1), would result in an average effective annual dose of 0.9 mSv y−1, which is below the annual ingestion limit of 1 mSv y−1. Additionally, a consumption rate of about 1.4 kg y−1 of the most contaminated meat in this study would not exceed annual ingestion limits.

Occurrence of hepatitis E virus (HEV) in Calabrian wild boars

Hepatitis E virus (HEV) is an emerging pathogen in industrialized countries. HEV infections in humans are mainly related to the HEV-3 genotype, predominant in Europe and widespread in wild boars' food products. However, there are little relevant data around HEV prevalence in wild boars, although they are considered the main HEV reservoir and used for typical food products such as liver sausages. Our study aimed to assess HEV occurrence and genetic variability in Calabrian wild boars hunted in the central and ionic area of Catanzaro's province. A total of 86 wild boar liver samples were analyzed showing an overall HEV RNA prevalence of 26.7% (23/86). All positive samples were characterized molecularly as genotype 3 and predicted as HEV-3c subtype despite the shortness of fragment employed for the molecular analysis. This data is in line with previous studies conducted in Europe highlighting the public health concern of these results.Biomolecular methods performed in our study detected only the HEV RNA positivity of analyzed samples without information about the virus viability. Consequently, it is not possible to fully estimate the risk related to the consumption of wild boar's liver sausages or wild boar meat products. Our results highlight the need for further studies in order to investigate the virus viability and to link wild boar's meat consumption with HEV human seroprevalence in Italian regions (Abruzzo, Lazio, Campania and Calabria) where typical wild boar's products are consumed. In this way, the Competent Authorities could perform a complete risk assessment, implement risk management and establish proper measures to ensure the public health and prevent relative human disease.

The effect of storage method on selected physicochemical and microbiological qualities of wild boar meat.

This study investigated the influence of the storage method on the physicochemical characteristics and microbial growth of m. longissimus thoracis et lumborum (LTL), m. biceps femoris (BF) and m. vastus lateralis (VL) of wild boar. Muscles were stored in a vacuum (VAC), in a modified high-oxygen atmosphere (MAP) or meat seasoning cabinet (DRY-AGED) for 21 days. Wild boar meat was characterised by a high protein and low fat content and a good amount of potassium, sodium, calcium, magnesium, zinc and iron. Significantly higher (P < 0.05) pH values were noted for DRY-AGED muscles stored for 21 days (up to 5.89 for VL). On day 21, a significant decrease in pH was noted for all MAP muscles (down to 5.23 for BF). Storage losses due to desiccation and water loss were significantly higher for DRY-AGED samples and ranged from 25.63% to 32.89% on day 21. MAP affected protein and lipid oxidation, which was also reflected in Warner-Bratzler shear force VAC and DRY-AGED had positive results regarding tenderness, whereas on day 21 the MAP-stored meat had toughened significantly (from 35.3N to 50.7N in LTL). Lipids were oxidised much faster than proteins during prolonged storage in MAP. Compared to the other methods, DRY-AGED had the best effect on microbial growth. These results indicate that the recommended methods for the storage of wild boar meat are either vacuum packing or dry ageing. The high oxygen content of MAP negatively affected the quality of wild boar meat and carried a risk of increased protein carbonylation. © 2022 Society of Chemical Industry.

Meat Fatty Acid Composition of Wild Boars Hunted in Romania in Relationship to Gender and Age-Class.

Simple SummaryGame meat has a good nutritional profile; wild boar, in particular, has lower fat, high protein, and higher iron content than meat from other domesticated animals. The present study aimed to assess the carcass characteristics and chemical composition and also to investigate the effect of gender and age on the intramuscular fatty acid profile of wild boar meat harvested during the 2010–2017 winter hunting seasons in the Frasin District hunting area (Romania). The age-class factor influenced the carcass traits (p ≤ 0.05), but not the yield, although overall, adults were heavier and had a better yield compared to the younger specimens (77.36 vs. 74.79 kg). The differences induced by gender for carcass traits and dressing yield were present but not statistically significant (p > 0.05). For the chemical composition of wild boar meat, the percentages of protein, fat, ash, and water did not present significant differences (p > 0.05) within the factors applied (gender, age-class). Regarding the studied effects, results showed that the wild boars’ age-class significantly influenced (p ≤ 0.001) the amount of meat total fat, with the adults having the highest fat content than subadults (7.60% vs. 4.52%). As for the fatty acid profile, a high ratio of PUFA/SFA (P/S: polyunsaturated fatty acids/saturated fatty acids) and n-6/n-3 PUFA was present in the meat, showing good functional properties for human health.The present study evaluates the influence of gender and age-class on the carcass traits, meat chemical composition, and fatty acid profiles of randomly hunt-harvested wild boars from Romania’s Frasin District hunting area, which is an important part of the stock density management strategy. Only 76 wild boars were chosen to participate in the experimental design from a total of 94 wild boars hunted over seven winter seasons, based on two main criteria: right carcass part intact and animal health status (suitable for human consumption) as determined by the veterinary health notice issued by the Food Safety Authority, with all wild boars being evaluated before slaughtering. After sanitary inspection and within the first 24 h postmortem, meat samples were taken in duplicate from the right side of wild boar carcasses (m. Biceps femoris). The aim of this study was to compare the carcass characteristics, chemical composition, and fatty acid profile of wild boar Biceps femoris muscle obtained from the right side of carcasses, as well as the effects of gender, age-class, and their interaction on these traits, in a context where venison is frequently regarded as organic food by consumers due to the natural habitat in which wild animals live. The age of the animals had an effect on the postmortem undressed warm and cold carcass weights (p ≤ 0.05). Considering the proximal chemical composition, only the intramuscular fat (IMF) content was higher in adult meat samples compared to young animals. C18:1 n-9 was the most abundant fatty acid in wild boar meat, followed by C16:0, C18:2 n-6, and C18:0. For IMF content, gender, age class, and their interaction influenced mainly MUFA fatty acids, in particular C16:1 n-9, C20:1 n-9 and C22:1 n-9, and also PUFA fatty acids C18:3 n-6, C20:3 n-3, C20:4 n-6, C20:5 n-3, C22:4 n-6, and C22:5 n-6. The appropriate amounts of individual fatty acids in the muscles of the wild boars translate into a ratio of P/S acids that promotes health as a bio-alternative resource of meat.

Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham

The literature suggests that wild boar meat structure is unique among pork meats, being less juicy and tender. However, a deeper analysis of wild boar meat consumption from the oral processing and sensory perception perspectives is lacking. This research reports on how boiling, grilling, and sous-vide cooking methods affect wild boar ham color, texture, mastication, bolus formation, and dynamic sensory perception.The examined cooking methods produced steaks of different colors, where the sous-vide was lighter and redder on cross-section. Meat having higher redness had lower hardness and chewiness. That was also further observed for oral processing, where the sous-vide and grilled meat demanded less effort for mastication, absorbed less saliva, and produced boluses with fewer and bigger particles than did the boiled meat. In contrast, boiling led to higher cooking loss, which further affected bolus formation, with more saliva needed. Regarding sensory perception, boiled meat was firm and fibrous compared to grilled and sous-vide meats that were juicier.

Presence of enteric bacterial pathogens in meat samples of wild boar hunted in Campania region, southern Italy.

Wild boars can be infected with several foodborne pathogens which may be transmitted to humans through the consumption of their meat, but currently, data of their prevalence are still limited. The present study aimed to evaluate the presence of enteric pathogens in wild boar meat samples killed in the Campania region. Twentyeight wild boar meat samples were analyzed for the detection of Salmonella spp, Y. enterocolitica, Campylobacter spp., and Shiga- Toxigenic E. coli.Salmonella spp. was detected and isolated in ten samples and after serotyping S. Veneziana, S. Kasenyi, S. Coeln, S. Manhattan, S. Thompson, and S. Stanleyville were identified. Twenty-one meat samples were found to be contaminated with Y. enterocolitica; in 6 samples the ystA and ystB genes were detected simultaneously, while in 15 only the ystB gene, which characterizes the bacteria belonging to the biotype 1A, was present. Shiga-Toxin producing E. coli was detected in 12 while Campylobacter spp was never detected.In conclusion, due to the high occurrence of pathogenic bacteria detected, the present research shows that wild boars are important reservoirs for foodborne zoonoses which may be transmitted to livestock and humans. This confirms the importance of controls throughout the wild boar supply chain. In the Campania region, checks are guaranteed by the Veterinarians who work within the “management and control plan for wild boar in the Campania region” which has the twofold objective of containing the increasingly invasive presence of this animal and guaranteeing greater safety, traceability, and transparency in the consumption of meat.

Analysis of a Trichinellosis Outbreak in Poland after Consumption of Sausage Made of Wild Boar Meat

An outbreak of trichinellosis due to the consumption of sausage made from wild boar meat unexamined for the presence of Trichinella spp. was reported in Poland in December 2020. The outbreak affected eight people. Examination of the sausages made of wild boar meat collected during epidemiological investigation indicated a high level of Trichinella spp. Larvae per gram (>30 lpg) and therefore the threat of an infection in humans after consumption of such product was significant. Over the years, the main source of trichinellosis in Poland has been wild boar meat, and the majority of trichinellosis cases were related to the consumption of traditional raw meat products such as Polish sausage. Taking this into account, there is the need for better education of consumers in the Trichinella spp. endemic regions and among cultures consuming traditional raw meat products.

Could the re-emerging practice of wild boar hunting linked to the recent economic crisis lead to new outbreaks of trichinellosis in Lebanon?

Background: Documented trichinellosis outbreaks in Lebanon date back to the late 19th century. The first published outbreaks were attributed to the consumption of wild boar meat, while those that followed incriminated pork. The practice of hunting wild boar is currently re-emerging in Lebanon given the recent economic crisis that has limited the purchase of livestock meat. Results: In Lebanon, at least 15 outbreaks of trichinellosis have been reported since 1870. We report an outbreak in January 2019, where five of the fifteen people present at a barbecue party were diagnosed with trichinellosis after wild boar meat consumption. Two subspecies of wild boar, Sus scrofa libycus and Sus scrofa scrofa, are commonly targeted by hunters. Hunters and consumers are sometimes unaware of the ineffectiveness of freezing meat and cooking over a wood fire to avoid trichinellosis. Unexpectedly, the National Center for Zoonosis Control receives every year 4 samples of wild boar meat, all free of Trichinella sp. larvae. Conclusion: Trichinellosis, a zoonosis typically unrecognized or undeclared, still represents a risk linked to the consumption of meat from wild animals, especially wild boar. Consumers, hunters, veterinarians, and butchers need to be further educated. Government regulation of wild boar hunting should be implemented to prevent further outbreaks.

Radiocaesium in wild boars in Novohradské (Gratzen) Mountains

The monitoring of radiocaesium in the ecosystems of particular areas in the Czech Republic is necessary even decades following the Chernobyl nuclear disaster. We report an evaluation of the radioactive contamination of the meat of wild boars hunted in the Novohradské (Gratzen) Mountains in the period of December 2012 to December 2019. Radionuclide 137Cs is surveyed for food safety as a source of food chain contamination and a possible risk for human health. Overall, 654 samples of game meat from wild boars were analysed for 137Cs activity. The 137Cs legal limit of 600 Bq·kg-1 was exceeded in 238 samples (36.4%) of hunted wild boar meat. Statistical analysis showed that 137Cs activities measured in wild boar muscle in March reached lower values compared to the period from June till November (P &lt; 0.05). Higher values were reported in September (P &lt; 0.05) as well as in August (P &lt; 0.01) compared to December. A significant season-based 137Cs level was found (P &lt; 0.000). Higher 137Cs activities in wild boar in the winter season (November to April) are related to decreasing access to a naturally occurring diet with a lower 137Cs content. The keepers of the wild boar in this area were ordered to comply with obligatory emergency veterinary precautions set by the Regional Veterinary Administration to analyse all hunted game meat for radiocaesium. All wild boars with an above-limit 137Cs value had to be excluded from the food chain by hunting ground keepers and disposed of safely.

Serological survey of antibodies to four pathogens in wild boars in Nagano Prefecture, Japan.

Wild boars (Sus scrofa) captured or found dead in Nagano Prefecture were surveyed for antibodies to Aujeszky’s disease virus (ADV), Erysipelothrix rhusiopathiae, porcine reproductive and respiratory syndrome virus (PRRSV), and Toxoplasma gondii. While all 168 samples tested were negative for anti-ADV antibodies and all 140 samples tested were negative for anti-PRRSV antibodies, all 190 samples tested were positive for anti-E. rhusiopathiae antibodies and 12 of 180 samples were positive for anti-toxoplasma antibodies. These results suggest that since E. rhusiopathiae and T. gondii cause zoonotic diseases, in addition to wild boars being a potential source of infection for domestic pigs, caution should be taken when handling wild boars or eating wild boar meat because of the possibility of human infection.

Molecular Identification and Characterization of a Genotype 3 Hepatitis E Virus (HEV) Strain Detected in a Wolf Faecal Sample, Italy.

Simple SummaryData on hepatitis E virus (HEV) strains circulating in carnivores are still limited. However, serological evidence suggests that their exposure to HEV infection is more common than expected. In addition, close relatives of Orthohepevirus C detected in rats and in human patients with persistent hepatitis have been detected in ferrets, minks, and foxes, providing a rationale for investigating the presence of HEV or HEV-like viruses in wild carnivores. Herewith, we report the identification and the nearly full-genome (7212 nucleotides) characterization of an HEV Gt3 strain detected in a faecal specimen collected from a wolf found dead in Northwestern Italy. This finding poses questions concerning the potential role of wolves as HEV mechanical, passive carriers, favouring the introduction and spread of HEV in the environment.Hepatitis E virus (HEV) infection is a major health problem worldwide. In developed countries, zoonotic transmission of HEV genotypes (Gt) 3 and 4 is caused by the ingestion of raw or undercooked meat of infected pigs and wild boars, the main reservoirs of HEV. However, additional animals may harbour HEV or HEV-related strains, including carnivores. In this study, we investigated the molecular epidemiology of orthohepeviruses in wild canids by screening a total of 136 archival faecal samples, collected from wolves (42) and red foxes (94) in Northwestern Italy. Orthohepevirus RNA was identified in a faecal specimen, collected from a wolf carcass in the province of La Spezia (Liguria Region, Italy). The nearly full-length (7212 nucleotides) genome of the strain HEV/81236/Wolf/2019/ITA (GenBank accession no. MZ463196) was determined by combining a sequence-independent single-primer amplification (SISPA) approach with the Oxford Nanopore Technologies sequencing platform. Upon phylogenetic analysis, the HEV detected in wolf was segregated into clade HEV-3.1, displaying the highest nucleotide (nt) identity (89.0–93.3%) to Gt3 strains belonging to subtype c. Interestingly, the wolf faecal sample also contained porcine astrovirus sequences, endorsing the hypothesis of a dietary origin of the HEV strain due to preying habits.

Annual report of the Scientific Network on Microbiological Risk Assessment 2021

Among the tasks of EFSA, according to its founding regulation (Regulation (EC) No 178/2002), there is the establishment of a system of Networks of organisations operating in the fields within EFSA’s mission, the objective being to facilitate a scientific cooperation framework by the coordination of activities, the exchange of information, the development and implementation of joint projects, the exchange of expertise and best practices. The Scientific Network on Microbiological Risk Assessment (MRA Network) had its first meeting in 2007. Currently, 25 European Union Member States and two observer countries (Switzerland and Norway) are participating in the MRA Network. The 21st meeting was held on 5-6 October 2021 as a web-meeting. A wide range of activities related to microbial risk assessment were presented including risk ranking of pathogens in different foods, Salmonella in wild boar meat, STEC in flour, bacterial pathogens on fresh fruit and vegetables, Campylobacter and E. coli in broiler meat and Anisakidae in fish, date marking as well as EFSA activities.