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ANIMALS 31/03/22 Standardised Sampling Approach for Investigating Pathogens or Environmental Chemicals in Wild Game at Community Hunts. Open AccessArticle by 1,* , 2 and 1 German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Str. 8-10, 10589 Berlin, Germany Federal Ministry of Food and Agriculture (BMEL), Wilhelmstraße 54, 10117 Berlin, Germany Author to whom correspondence should be addressed. Academic Editors: Claudia Romeo, Maria Vittoria Mazzamuto and Anna Katarina Schilling. THE LANCET - MAI 2022 - Wildmeat consumption and zoonotic spillover: contextualising disease emergence and policy responses.

FOODS 14/03/22 Consumers’ Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland. Wild game meat can be a healthier, safer, and more environmentally friendly alternative to meat from farm animals. The aims of this study were to know the preferences and opinions of Polish consumers regarding game meat and its use in their diet, and to identify consumer segments based on differences in individual game meat choices, concerns, and eating habits related to game meat. The survey was conducted using the platform for online surveys among 1261 adult Poles. Six clusters characterizing the behavior of game consumers were identified (casual consumers, occasional game gourmets, indifferent consumers, occasional consumers, accidental consumers, wild game lovers) and four clusters among those who do not eat game (uninterested, restricted, dislikers, fearful).

It has been found that wild game is more often eaten by hunters and their family or friends. The most common reasons for not consuming game are high prices, low availability, no family tradition, and unacceptable taste. FOODS 27/01/22 Safe Game: Hygienic Habits in Self-Consumption of Game Meat in Eastern Spain. We used anonymous questionnaires to assess the hygienic and sanitary aspects of game meat self-consumption in Eastern Spain as the first step towards a health risk assessment. The survey yielded 472 valid interviews from active hunters. The maximum possible score was 65 points (average 29 ± 8; range 1–52). Most participants were men (95%), but women achieved significantly better scores (p = 0.003).

Hunters above 65 years old scored significantly lower results than younger groups (p = 0.007). The score increased with the educational level (p = 0.046). This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited We used anonymous questionnaires to assess the hygienic and sanitary aspects of game meat self-consumption in Eastern Spain as the first step towards a health risk assessment.

Références AFSCA concernant la viande de gibier

UNIVERSITY OF MINNESOTA EXTENSION - 2018 - Eight steps to freeze wild game meat. ITALIAN JOURNAL OF FOOD SAFETY - 2017 - The hygiene-sanitary control in the wild game meats. Introduction The law N. 157 of 11/02/1992 its subsequent amendments rule on wildlife and hunting. Article 1 Subparagraph 1 states that wildlife is a heritage to be safeguarded in the interests of the national and international community. Article 1 Subparagraph 3 states that, in addition, regions shall adopt rules relating to the management and the protection of all wildlife species. In accordance with this law, international conventions and directives must indicate the methods, procedures and technical figures of the hunting of boars in the territories. Materials and Methods Hunting of wild animals in accordance with current legislation Regulation EC n. 852/2004, is a primary production and the hunter is a primary producer.

A comparison between the current legislation and the official controls made by the veterinaries of the ASUR Marche, area Vasta 5, Ascoli Piceno-San Benedetto on meat inspected during the hunting seasons showed the following. Results Discussion Conclusions. FRONT. VET. SCI 02/03/18 Consumption of Big Game Remains by Scavengers: A Potential Risk as Regards Disease Transmission in Central Spain.

Introduction Hunting remains represent an essential food resource for the scavenger community and can play an important role in ecosystem diversity and community structure (1), but also in disease transmission (2–4). Animal by-products can spread diseases (e.g., virus, bacteria, parasites, or prions) or chemical contaminants (e.g., dioxins), and can be dangerous for animal and human health if not properly disposed of.

A large number of infectious agents have been found in big game species, and usually, the most abundant big game species [e.g., wild boar or red deer in most Europe (5)] in a particular region are of the greatest concern as the risk of exposure by these animal remains may be the highest. There are some 20 species within Europe (Cervidae, Bovidae, Ovidae, and Suidae) adding up to 15 million and representing a standing biomass of more than 0.75 billion kg (6). Materials and Methods Study Area and Field Procedures Table 1. Figure 1. Data Analysis Results Table 2.

Figure 2. 2. 3. PENNSTATE EXTENSION 06/09/17 Proper Processing of Wild Game and Fish. Introduction Hunting and fishing are some of Pennsylvania's most popular outdoor activities. According to the Pennsylvania Game Commission, 2.7 million hunting licenses and nearly 1 million fishing licenses were issued in the state in 2009--the most in the United States. While most outdoorsmen hunt or fish for sport, many of them also do it to provide food for themselves and their families.

The meat from hunted animals, birds, or fish is processed and either prepared for immediate consumption or preserved for later consumption. Those who field dress animals, fish, and birds and transport them from the field are often unaware of the potential risks associated with foodborne pathogen contamination. The Importance of Temperature Control Bacteria exist everywhere in nature--in the soil, air, water, and our food--and it can grow on that food when the temperature is right because it provides the nutrients and other conditions bacteria need to grow.

The Temperature Danger Zone: 41-140°F (5-60°C) AFSCA - DEC 2016 - BULLETIN AFSCA. Au sommaire: La viande de gibier : une viande bien contrôlée ? FOOD CHEMISTRY - 2013 - High resolution TaqMan real-time PCR approach to detect hazelnut DNA encoding for ITS rDNA in foods. FOODSTANDARDS_GOV_AU 08/10/13 Au sommaire notamment: Supporting document 2 - Assessment of microbiological hazards associated with the four main meat species ​(pdf 1095 kb) | (word 819 kb) Supporting document 3 - Assessment of the microbiological hazards. Page Content This Proposal is to develop a national food safety standard covering meat and meat products from the major and minor meat species e.g. cattle, sheep, goats, pigs, buffalo, camels, alpacas, llamas, deer, horses, donkeys, rabbits, crocodiles, ostrich and emu. In 2013, FSANZ merged the two proposals relating to meat primary production and processing standards into one proposal (P1014).

The two proposals were originally P1014 (minor meat species) and P1005 (major meat species). More information Questions and answers about P1014 Approval Report including Attachment D (RIS) - 27 May 2014 ​(pdf 1398 kb) | Report witthout Attachment D (RIS) (word 154 kb) | Attachment D (RIS) (word 1036 kb) Supporting document 2 - Assessment of microbiological hazards associated with the four main meat species (at Approval) ​(pdf 1092 kb) | (word 808 kb) Submissions (zip file 6423 kb) Comments received after closing date (pdf 623 kb)

Stellenbosch University - MARS 2013 - Thèse en ligne : Veterinary public health aspects related with food-producing wildlife spe. BLOG HYGIENE SECURITE ALIMENTAIRE 26/03/12 Le gibier d’un ami chasseur peut-il être accepté par le gérant d’un restaurant ? La présence de gibiers (cervidés, suidés) dans les chambres froides, dans les restaurants, sans traçabilité est une des non-conformités fréquemment constatées par les inspecteurs d’hygiène lors de leurs contrôles. Alors comment être en conformité… car oui, c’est possible ! Lisez ce qu’il suit pour savoir « comment faire pour être conforme » ? Alors… je peux le poser dans un restaurant ? Quelques Définitions Les chasseurs qui approvisionnent directement le commerce de détail local, qui lui-même fournit directement le consommateur final, en petites quantités de gibier sauvage (attention dans l’état du produit primaire) n’appliquent pas le règlement (CE) n°853/2004 (c’est-à-dire qu’ils ne sont obligés d’être agréés).

Cette activité est donc pas soumise, non plus, aux dispositions du règlement (CE) n°852/2004. L’importance d’être un produit primaire est primordiale car c’est là que tout se joue ! Un produit primaire est un produit non transformé (voir la définition dans le lexique). 4. 5. 6. 7. 8. UNIVERSITE DE MONTREAL - STRUCTURE ET TENDRETÉ DE LA VIANDE (gibier) Note de service DGAL/SDSSA/N2012-8158 du 25/07/2012 Dispositions de l’arrêté du 18 décembre 2009 relatives aux viandes fraîches. Stellenbosch University - 2009 - Thèse en ligne : THE EFFECT OF DIFFERENT CROPPING METHODS ON THE MEAT QUALITY OF VARIOUS GAME S. OPUSCULAIRE - Les Suisses aiment le gibier - mais d'où vient-il ?

FEDERATION NATIONALE DES CHASSEURS - Colloque SFER "Chasse, Territoires et Développement durable Outils d'analyse, enjeux et per. VORZINEKIS - 2009 - Les gibiers (Grandes lignes) - Règle sur la vente de gibier en restaurant. RESTOCOURS - 2009 - Le gibier. AIR CANADA - L’horaire idéal pour votre viande de gibier…… PENNSTATE FOOD SAFETY - 2002 Game Meat Safety In-Service Review. Courses and resources for farmers, processors, and the food service industry to ensure safe food from farm to table. USDA Food Safety Tips for Areas Affected by Snow Storms February 12, 2014 With the continuous parade of winter storms hitting the U.S., USDA has released an information sheet titled Food Safety Tips for Areas Affected by Snow Storms.

Don't overlook safe turkey-handling practices for a happy holiday November 25, 2013 UNIVERSITY PARK, Pa. -- Thanksgiving is a time for sharing: good food, family time, friendship and memories. Research minimizes effects of federal produce standards on mushroom industry September 23, 2013 UNIVERSITY PARK, Pa. -- Strict requirements on the use of animal manures in fresh produce production imposed by the new federal food-safety law threatened to adversely impact the mushroom industry, which relies on horse and poultry manure for a specialized growth substrate. Extension specialist: Carefully follow instructions to preserve foods safely August 29, 2013. RUNGIS - L'hygiène alimentaire sur le Marché de Rungis. Hygiène & Sécurité Alimentaire L'hygiène alimentaire sur le Marché de Rungis Le plus grand Marché de gros au monde pour les produits frais est exemplaire en ce qui concerne l'hygiène alimentaire. Les services vétérinaires sont présents en permanence sur le Marché et concourent à l'assurance d'une qualité irréprochable des produits, indépendamment de l'agrément sanitaire délivré aux entreprises.

En ce qui concerne les bâtiments, un important programme d'investissement a été mis en place ces dernières années par la SEMMARIS, visant à supprimer tout risque de rupture de la chaîne du froid. Ces investissements ont concerné pour les produits carnés le pavillon de la triperie, celui des viandes et pour une part celui de la volaille. Les deux pavillons consacrés aux produits laitiers ont été également modernisés et celui de la marée a fait l'objet d'un réaménagement total. Un atelier de traitement du gibier a été construit pour inspecter le gibier sauvage arrivant directement des lieux de chasse.

Les informations en rapport avec le gibier - archives de la liste HYGIENE. Nouveau moteur concernant le gibier et la faune s MEDAD 21/01/08 La commercialisation et le transport du PREFECTURE INDRE - Le point sur la commercialisation de la viande de MINISTERE DE L'AGRICULTURE 22/10/04 Bulletin officiel. Au sommaire:- Note de service DGAL/SDSSA/N2004-8244 du 18/10/2004 : Bilan du plan de surveillance de la qualité bactériologique des viandes de gibier sauvage pour les saisons 2002-2003 et 2003-2004. Autres informations concernant les renards:WIKIPEDIA - fiche d'infor WIKIPEDIA : dossier Le rôle de la faune sauvage dans les zoonoses émergentes ou réémergentes (1) Diagnostic.

Viande de brousse