Editorial Manager(tm) for European Journal of Wildlife Research Manuscript Draft Manuscript Number: EJWR-D-10-00187R1 Title: Lesions in thighs from hunted Brown Hares (Lepus europaeus) and microflora under vacuum-packaging storage Article Type: Short Communication Keywords: Brown hare; microbiology; femur fracture; lead shot; storage temperature Corresponding Author: Dr. Peter Paulsen, Corresponding Author's Institution: University of Veterinary Medicine Vienna First Author: Verena Fettinger, Mag. med. vet. Order of Authors: Verena Fettinger, Mag. med. vet.; Frans JM Smulders, Prof., Dr.,Dr.h.c., PhD; Peter Lazar, Dr., PhD; Irem Omurtag, Mag. med.vet.; Peter Paulsen Abstract: In two surveys, thighs of a total of 137 hunted hares were tested for the presence of intramuscular shots and femur fractures, which were detected in 42.7% and 29.2% of 274 thighs, respectively. Femur fractures were significantly associated with the presence of intramuscular shots. In the second survey (46 hares), 92 thighs were grouped into three categories, "A" (no fractures, no intramuscular shot), "B" (one intramuscular shot) and "C" (multiple shots and hematoma), with 49.0%, 32.6% and 17.4%, respectively. Category "C" was found unfit for human consumption. During 7-day-storage of vacuum-packed "A" and "B" thighs, total aerobic counts increased from initially 3.3±0.3 (mean ± std.dev.) and 4.1±0.6 log cfu/g by ca. 2 log units when stored at 3-4°C, whereas the increase was clearly <1 log unit at 0°C. In comparison to temperature, differences between "A" and "B" category were less pronounced. Similar dynamics were observed for Enterobacteriaceae. In all categories, muscle pH values (mean = 5.83) were similar. It is concluded that storage at temperatures of ca. 4°C, although in compliance with EU legislation, does not afford keeping microbial contaminants in check, and thus will not preserve microbiological quality of vacuum-packed hare meat.

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Author manuscript, published in "European Journal of Wildlife Research 56, 6 (2010) 943-947" DOI : 10.1007/s10344-010-0427-4

Ref.: Ms. No. EJWR-D-10-00187

Lesions in thighs from hunted Brown Hares (Lepus Europaeus Pall.) and microflora under

vacuum-packaging storage

European Journal of Wildlife Research

Dear Editor,

We have made the changes a suggested under “minor comments” and addressed the “General

comments” in the revised version of the manuscript as described below. We hope that the

changes are done sufficiently clear. As the statements suggested by reviewer #1 were covered

by the references already cited, it was not necessary to include additional references.

On behalf of the authors,

Yours sincerely

Peter Paulsen

Reviewers' comments (italicized):

Reviewer #1: This paper deals with the microflora of vacuum-packaged (VP) wild hare meat

stored at 0 ºC and 3-4 ºC. Hare meat was grouped into categories according to the pattern of

lesions derived from shooting.

General comments

The authors did not determine lactic acid bacteria (LAB) and Brochothrix thermosphacta.

LAB are the main spoilage organisms associated with chilled VP fresh-meat products.

Enumeration of these bacteria would have been useful for understanding hare meat spoilage.

Comment:

Under the header “Impact of storage temperature and pattern of lesions on the microflora”, a

paragraph has been included to address this issue:

“For a more detailed study on shelf life and spoilage of vacuum-packed meat cuts

from Brown Hare, lactic acid bacteria as well Brochothrix thermosphacta have to be

considered as main bacteria developing in vacuum-packed meat (Upmann et al. 2000).

Further studies will focus on that issue.”

Sensory analysis was not performed although the authors referred to rejection by consumers

for reasons of spoilage (p. 4, l. 35).

Comment: We just mentioned that some literature references state that high total aerobic

counts are not automatically related to spoilage; and made no comment on our samples. To

make this more clear, the lines have been rephrased to:

(under the header “Impact of storage temperature and pattern of lesions on the microflora”)

“Although TACs in the order of 6 log cfu/g would not necessarily indicate deterioriation, it is

the critical pH (most samples >5.8) and the high concentration of Pseudomonas which

indicates the onset of spoilage (Gill 2004). Very early (Kniewallner 1969) as well as very

recent studies (Wacheck 2008; Türck 2009) demonstrate that high TACs as such are not too

close related to sensory spoilage and thus, rejection by consumers.”

Authors' Response to Reviewers' CommentsClick here to download Authors' Response to Reviewers' Comments: authors_reply-ms-fettinger.doc

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Growth of presumptive Pseudomonas on VP meat has been attributed to residual oxygen,

insufficiently impermeable packaging materials or the performance of Pseudomonas selective

media. Although some Pseudomonas strains grow quite well with as little as 200 Pa (0.2%) of

oxygen, the overall increase of the aerobic Pseudomonas spp. counts has been mainly related

to localized growth in small pockets of atmosphere remaining in a number of packages in

which irregular shaped cuts prevented perfect film adhesion.

Comment: This has been included in:

(under the header “Impact of storage temperature and pattern of lesions on the microflora”)

“However, the residual pressure of 100 mbar - deliberately chosen to simulate conditions as

can be expected in smaller “external sealer”-type vacuum-packing machines (as most

frequently used by hunters supplying meat directly to consumers in Austria) - will leave small

pockets of atmosphere remaining in a number of packages in which irregular shaped cuts

prevented perfect film adhesion. This can result in more than 0.2% residual oxygen, which

might retard, but not stop multiplication of Pseudomonas sp. (Clark and Burki 1972).

Admittedly, some oxygen is consumed during the storage period by meat respiration and

lactic acid bacteria (Upmann et al. 2000; Gill 2004).”

Minor comments

Page 1, l.1. Lepus europaeus: done

Page 1, l. 46. After brown hares (Lepus europaeus): done

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Lesions in thighs from hunted Brown Hares (Lepus europaeus) and microflora under

vacuum-packaging storage

Short Communication

V. Fettinger1, F.J.M. Smulders

1, P .Lazar

2, I. Omurtag

1, P. Paulsen

1*

1… University of Veterinary Medicine Vienna, A-1210 Vienna, Austria

2… University of Veterinary Medicine Košice, Slowak Republic

* Corresponding author:

Peter Paulsen

e-mail: peter.paulsen@vetmeduni.ac.at

Tel.: +43-1-25077-3318

Fax: +43-1-25077-3390

Keywords: Brown Hare, microbiology, femur fracture, lead shot, storage

temperature

Summary

In two surveys, thighs of a total of 137 hunted hares were tested for the presence of

intramuscular shots and femur fractures, which were detected in 42.7% and 29.2% of 274

thighs, respectively. Femur fractures were significantly associated with the presence of

intramuscular shots. In the second survey (46 hares), 92 thighs were grouped into three

categories, “A” (no fractures, no intramuscular shot), “B” (one intramuscular shot) and “C”

(multiple shots and hematoma), with 49.0%, 32.6% and 17.4%, respectively. Category “C”

was found unfit for human consumption. During 7-day-storage of vacuum-packed “A” and

“B” thighs, total aerobic counts increased from initially 3.3±0.3 (mean ± std.dev.) and 4.1±0.6

log cfu/g by ca. 2 log units when stored at 3-4°C, whereas the increase was clearly <1 log unit

at 0°C. In comparison to temperature, differences between “A” and “B” category were less

pronounced. Similar dynamics were observed for Enterobacteriaceae. In all categories, muscle

pH values (mean = 5.83) were similar. It is concluded that storage at temperatures of ca. 4°C,

although in compliance with EU legislation, does not afford keeping microbial contaminants

in check, and thus will not preserve microbiological quality of vacuum-packed hare meat.

Introduction

Brown Hare (Lepus europaeus) is one of the most abundant small game species in Central

Europe. Yearly hunting bags in Austria amount up to ca. 150,000 specimens (Pontasch 2008).

Usually, hares are killed on drive hunts with lead shots. Ideally, the lead shots would hit the

anterior parts of the body, and not penetrate into deeper tissues. Consequently, good practice

is defined as correctly aiming at the head / ahead of hares, with shots of appropriate diameter

at a shooting distance neither too close nor too far (Sternath 2006).

Traditionally, the majority of hunted hares is sold in uneviscerated condition to game

handling establishments, but there is an increasing trend to supply wild game directly from the

hunter to the consumer or to food retailers supplying directly to the consumer. European

Union food hygiene legislation allows national regulations for this particular sector of local

supply of small quantities of food [Reg (EC) 852/2004; EC 2004a]. The respective legislation

in Austria enables the hunters, under some provisions, to put not only eviscerated carcasses,

but also portioned and packed meat on the market (Winkelmayer and Paulsen 2008; Fettinger

*ManuscriptClick here to download Manuscript: fettinger-fuer-ejwr-revised.doc Click here to view linked References

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et al. in press). During evisceration, skinning, cutting and deboning of hares, hunters

experience that the location of shot pellets often is far from the ideal condition, and that

lesions in the valuable muscles (loin and thigh) are sometimes substantial.

The purpose of this study was to assess the frequency and distribution of lead pellets

in thigh muscles of hunted Brown Hare and to study the implications of the presence of this

physical hazard for the microflora and shelf-life of thigh muscles at 2 different storage

temperatures.

Material and methods

Presence of intramuscular shots and bone fractures

Two surveys were conducted, with a total of 137 hares studied:

A retrospective study was done on X-rays of 91 hunted (shot) hares. These hares had

been collected (every 10th

hare of the hunting bag) from a professionally organized drive hunt

in 2005 in a major hunting area in Lower Austria and X-rays (dorso-ventral and latero-lateral

projection) had originally been made to assess the presence of intraabdominal shots (Paulsen

et al. 2005). Presence of subcutaneous and intramuscular lead shot pellets in thighs and femur

fractures were recorded.

In a second survey in 2009, 46 hares were obtained from drive hunts (every 10th

specimen was taken), stored at 3-4°C, skinned, eviscerated, dissected 48h post mortem and

presence of subcutaneous and intramuscular lead shot pellets in thighs and femur fractures

were assessed by means of visual inspection and palpation.

All hares had been killed by lead shot of 3.0 to 3.5 mm diameter. Shooting distances

were not recorded.

Relation of intramuscular shots and bone fractures to microbial contamination and shelf life

By means of visual inspection and palpation, the 92 thighs of the second survey were grouped

into three categories, “A” (no femur fracture, no intramuscular shot, no hematoma); “B”

(femur fracture may be present, max. 1 intramuscular shot, small hematoma); “C” (femur

fracture, >1 intramuscular shot, large/disseminated hematoma).

From categories “A” and “B”, each 30 thighs were taken. Ten thighs were

immediately subjected to microbiological examination, and 20 thighs were individually

vacuum packed (90µm PA/PE film, 100 mbar residual pressure). Of these, 10 thighs were

stored 7 days at 0°C (i.e. -0.5 to +0.5°C) and the remaining 10 were stored 7 days at 3-4°C,

respectively. Intramuscular pH was measured by a puncture electrode (SenTix Sp, WTW,

Germany, on a pH-Meter CG822, Schott, Germany) in the M. quadriceps femoris. For

microbiological examination, 25g muscle free from visible shot lesions were taken and Total

Aerobic Count (TAC), and Enterobacteriaceae (EB) counts were determined with Tempo®

TVC and EB system (Bio Merieux, Marcy l´Etoile, F), numbers of Pseudomonas sp. were

assessed on Glutamate-Starch-Penicillin agar (Kielwein 1969).

Data were subjected to statistical analysis to explore if there was an association

between the presence of intramuscular shots and femur fractures (chi-square test and

calculation of Φ coefficient) and to assess the influence of group (“A” vs. “B”) and storage

temperature (0 vs. 3-4°C) on the log- transformed TAC and EB counts in results of the second

survey (ANOVA, with post-hoc test according to Scheffé to discriminate among means; 95%

confidence level). Tests were done by Statgraphics 3.0 software (Statistical Graphics Corp.,

Princeton, N.J.).

Results and Discussion

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Frequency of muscle lesions and physical hazards (shot pellets and femur lesions) in thighs of

shot hares

Of the total of 182 thighs examined by X-ray, 59.3% were found without fractures and

intramuscular shots (Table 1). Femur fractures and presence of intramuscular shot were

significantly associated, in that a fractured femur was highly indicative for the presence of

intramuscular shots (i.e. for the most probable causative agent) as demonstrated by a high Φ

coefficient.

The frequency distribution (%) of thighs was, according to the number of

intramuscular shots, approximately 60:19:11:10 for 0, 1, 2, >2 shots/thigh, respectively.

In the second data set, obtained by a different examination technique, the strong

association between femur fractures and intramuscular shots could be confirmed (Table 1).

The second sample set was also investigated in more detail with respect to the suitability as

food. The categorization of thighs resulted in 49.0%, 32.6% and 17.4% of “A”, “B” and “C”

grade, respectively. Due to the extent of hematomae and muscle lesions, Category “C” thighs

were judged as unfit for human consumption.

Here Table 1

Development of the microflora and pH

At the day of cutting and vacuum-packaging, average TACs (n=10) were 3.3±0.3 and 4.1±0.6

log cfu/g for categories “A” and “B”, respectively. These initial total aerobic counts agree

well with data presented in other studies. For frozen thighs from Argentinian hare, Hoppe

(1981) reported a range of 3 to 5 log cfu/g, and Türck (2009) reported a median of 3.7 log

cfu/g (range of 2.2 to 6.2 log cfu/g). It is important to note that hunted hares are not

necessarily more contaminated than slaughter animals of similar size, e.g. mean values of 4-5

log cfu/g for slaughtered farmed rabbits are reported by several studies conducted on different

continents (Khalafalla 1993; Bobbitt 2003; Rodriguez-Calleja et al. 2004).

Initial Enterobacteriaceae counts were 2.2±0.3 and 2.7±0.2 log cfu/g (n=10) for

categories “A” and “B”, respectively. Maximum value was 3.0 log cfu/g. These data are in the

same range as reported by Hoppe (1981) and Türck (2009). These and our values are roughly

1 log unit higher than those reported for slaughtered rabbits (Rodriguez-Calleja et al. 2004).

The difference between “A” and “B” category also implies that Enterobacteriaceae are more

sensitive hygiene indicators than total aerobic counts (Schaffner and Smith 2004).

After 7 days of storage at 0°C, average TACs were <1 log higher than initial data

(Table 2), whereas at 3-4°C, a significant increase of nearly 2 log to 6.1±0.5 and 6.4±0.4 log

cfu/g was observed for groups “A” and “B”, respectively. Results from category “A” and “B”

did not differ significantly (p=0.12), whereas TACs after storage were significantly higher

than those obtained at day 0 and at day 7, 0°C (p<0.05). For stored thighs, the microflora at 3-

4°C was dominated by Pseudomonas sp. (6.0±0.5 log cfu/g). In thighs stored at 0°C, these

bacteria also contributed substantially to TAC (3.8±0.8 log cfu/g).

For Enterobacteriaceae counts, significant differences were established both between

categories and storage conditions (p<0.05). Results after 7 days of storage were significantly

(p<0.05) higher than initial values of 2.2±0.3 and 2.7±0.2 log cfu/g (n=10). In detail, the

average difference (increase) was nearly 2 log for day 7 at 3-4°C and <1 log at day 7, 0°C as

compared to initial values (Table 2). Again, this suggests that Enterobacteriaceae are more

specific as hygiene indicators and reflect initial hygienic condition as well as storage

conditions.

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No significant differences were obtained for pH of thighs, with a range of 5.72 to 6.19,

and a mean of 5.83. Quite similar data have been presented for rabbit (Rodriguez-Calleja et al.

2004). This range of pH values approximates those found in high-pH-meat which is known to

be sensitive to multiplication of pathogenic or spoilage bacteria under vacuum- packaging

(Gill 2004).

Here Table 2

Impact of storage temperature and pattern of lesions on the microflora

An average increase of TACs at 3-4°C storage temperature of nearly 2 log units as opposed to

<1 log at 0°C clearly demonstrates the benefits of low cooling temperatures. Interestingly,

Pseudomonas sp. represented the major fraction of TACs. Principally, the multiplication of

this strict aerobe was not be expected in view of the vacuum storage conditions. However, the

residual pressure of 100 mbar - deliberately chosen to simulate conditions as can be expected

in smaller “external sealer”-type vacuum-packing machines (as most frequently used by

hunters supplying meat directly to consumers in Austria) - will leave small pockets of

atmosphere remaining in a number of packages in which irregular shaped cuts prevented

perfect film adhesion. This can result in more than 0.2% residual oxygen, which might retard,

but not stop multiplication of Pseudomonas sp. (Clark and Burki 1972). Admittedly, some

oxygen is consumed during the storage period by meat respiration and lactic acid bacteria

(Upmann et al. 2000; Gill 2004).

Notably, a storage temperature of 4°C is in compliance with EU law [Reg.(EC)

853/2004; EC 2004b], and thus would be considered as “Good Practice”. Yet, our results

clearly show that lower temperatures are needed in order to maintain “Best Practice” and to

keep microbial contaminants in check. Similarly, El-Ghareeb et al. (2009) reported that a

temperature of 0-1°C was able to keep the microflora of vacuum-packaged meat from various

game bird species nearly constant for a period of 7 days.

Although TACs in the order of 6 log cfu/g would not necessarily indicate

deterioriation, it is the critical pH (most samples >5.8) and the high concentration of

Pseudomonas which indicates the onset of spoilage (Gill 2004). Very early (Kniewallner

1969) as well as very recent studies (Wacheck 2008; Türck 2009) demonstrate that high

TACs as such are not too close related to sensory spoilage and thus, rejection by consumers.

For a more detailed study on shelf life and spoilage of vacuum-packed meat cuts from

Brown Hare, lactic acid bacteria as well Brochothrix thermosphacta have to be considered as

main bacteria developing in vacuum-packed meat (Upmann et al. 2000). Further studies will

focus on that issue.

Compared to storage temperature, the classification according to intramuscular shots

and hematoma had no or only a small influence on microbial counts.

Implications for food safety and hygiene

In the food industry, physical hazards, such as metal or glass parts are usually rare events,

contaminating single or few packing units and thus affecting a small number of consumers

(Anonymous 2010). Objects smaller than ca. 6-10 mm without sharp ends are less likely to

present an acute health hazard (Goldman 2002; Olsen 1998) and, in case of lead shot/ball

bullets, gastrointestinal complications are generally unlikely to occur (Hunter and Taljanovic

2003), although damage to teeth may ensue.

However, in our study, the high frequency of intramuscular shots in thigh from hare of

117/274 (42.7%), and that of fractures being 80/274 (29.2%) indicates that the risk - semi-

quantitatively estimated as combination of likelihood of occurrence (high) and extent of

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health damage (moderate to low) should not be neglected, though it is of lower priority in

formal risk assessments for game meat (Coburn et al. 2005; Anonymous 2009). It can be

argued that food business operators supplying meat cuts from hunted hare are obliged to

remove lead shots, and that consumers are aware of the presence of such hazards and will take

care in preparation and consumption of such meat. Besides constituting a physical hazard and

acting as a vehicle of microorganisms, the use of projectiles containing lead shots can result in

a chemical hazard (Johansen et al. 2006; Hunt et al. 2009; Anonymous 2009) by

contamination of muscle tissue with small lead fragments or “dust”.

Obviously, measures to reduce this complex of physical/chemical and microbiological

hazards have to be taken starting at primary production level, i.e. by optimizing shooting

distance, aiming point and selection of gauge and material of shots. Such measures would not

only contribute to the production of safe meat from wild game, but also have beneficial

environmental effects, which explains the ban/restriction of lead shot, as already implemented

in some countries.

Acknowlegdment

Data for the retrospective survey originate from a “Österreiche Nationalbank- Jubiläumsfonds

Grant No. 11307” project. The work was funded by the “Verein Grünes Kreuz”, Austria.

Thanks are due to Dr. A. Tichy, “platform biostatistics” unit, University of Veterinary

Medicine Vienna, for statistical advice.

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Tables

Table 1 Presence of intramuscular (i.m.) shot pellets and femur fractures in thighs of shot

hares, as assessed by X-ray and visual inspection/palpation

Femur fracture

i.m. shots no, n yes, n

n=182 (91 hares), X-raya 0 108 3

1 or more 34 37

n=92 (46 hares), visual inspection/palpationb 0 45 1

1 or more 7 39

a χ2 = 62.54, p<0.05, Φ = 0.59

b χ2 = 63.87, p<0.05, Φ = 0.83

Table 2 Total aerobic (TAC) and Enterobacteriaceae (EB) count (log cfu/g; mean ± std.dev.

of n=10) in thighs of hares of two different quality assortments (“A” and “B”) at day of

vacuum-packaging (0) and after 7 day storage at 0°C and 3-4°C

0 7d, 0°C 7d, 3-4°C

TAC

Category “A” 3.3±0.3a 4.0±0.5

a 6,1±0.5

a

Category “B” 4.1±0.6b 3.8±0.6

b 6.4±0.4

b

EB

Category “A” 2.2±0.3ce

3.1±0.7c 4,2±0,9

cf

Category “B” 2.7±0.2de

3.1±0.8d 5.3±0.5

df

“A” no femur fracture, no intramuscular shot, no hematoma

“B” max. 1 intramuscular shot, femur fracture may be present, small hematoma

in rows and columns, common superscript letters (a to f) indicate that results differ

significantly (p<0.05)

peer

-006

1817

3, v

ersi

on 1

- 1

Sep

2011