Microscopic Fungi on Fresh Meat Derived from Roe Deer (Capreolus Capreolus) and Red Deer (Cervus Elaphus)

A study was conducted to investigate microbial contamination of game meat - roe deer and farmed red deer. Microbial analysis revealed a high mycological contamination level - a total of 11 genera of microscopic fungi (Acremonium, Apophysomyces, Aspergillus, Cladosporium, Fonsecaea, Humicola, Mucor, Penicillium, Rhizomucor, Rhizopus, and Scedosporium) were established in meat samples of 60 game animals obtained in Latvia. All isolated fungi genera were conditionally pathogenic and caused spoilage of food products. It was detected that the average contamination intensity value of meat by microscopic fungi was 4.57 cfu log for roe deer and 4.59 cfu log for red deer; the difference was insignificant (p>0.05 or p value - 0.594). In cases when microscopic fungi cultures were isolated, the possibility that fungi may act as disease-causing agents was evaluated. The research suggests that the high mycological contamination levels in game meat might be connected with the wide distribution of environmental contaminants as well as with lack of good hygiene practices in meat processing. Investigation results proved that a considerable reduction in fungi multiplication in game meat is possible by programming and controlling the carcass chilling regime and the relative air humidity as well as by observing the desirable temperature regime during storage.