The Effectiveness of Postharvest Processing on Microbiological Safety of Game Meat—A Systematic Review

The rising global consumption of game meat has highlighted gaps in the management of biological hazards associated with its production and consumption, and the safety of processed game meat products remain insufficiently addressed. Therefore, there is a need for research evaluating the effectiveness of processing and preservation methods in reducing microbiological risks. Thus, a systematic review adhering to the Preferred Reporting Items for Systematic Review and Meta-Analysis (PRISMA) guidelines was conducted. The review yielded 65 records detailing the decrease or inactivation of microbiological foodborne pathogens in game meat treated with various processes. Most records focused on bacterial hazards, particularly Listeria monocytogenes, Salmonella spp., and pathogenic Escherichia coli, while only one paper specifically addressed viral concerns, notably hepatitis E virus in wild boar meat products. Trichinella spp. emerged as the most referenced parasite, cited in 11 records. Refrigeration and freezing are commonly employed preservation methods but they may not control all hazards, including freeze-resistant parasites (e.g., Trichinella nativa) and psychrotrophic bacteria capable of growing at low temperatures. Curing and fermenting, although generally resulting in microbiologically safe ready-to-eat products, showed limited efficacy against certain parasites and bacteria, including Shiga toxin-producing Escherichia coli. Although thermal processing is well known to achieve broad-spectrum pathogen inactivation, its systematic evaluation as a controlled intervention specifically for game meat remains limited in the scientific literature. Alternative processing methods such as marinating and the use of natural antimicrobials have been minimally studied in game meat. The lack of standardized protocols and insufficient methodological detail across many studies hinder a proper characterization of the hazards involved.