Studies on reducing the risk of dietary infections caused by gibier

2020 Fiscal Year Final Research Report

• Project/Area Number: 19K24244
• Research Category: Grant-in-Aid for Research Activity Start-up
• Allocation Type: Multi-year Fund
• Review Section: 0908:Society medicine, nursing, and related fields
• Research Institution: Beppu University
• Principal Investigator: KATOH Hirosato 別府大学, 食物栄養科学部, 講師 (60847565)
• Project Period (FY): 2019-08-30 – 2021-03-31
• Keywords: 野性鳥獣由来食肉 / ジビエ / 屠畜解体 / 食肉の衛生度

Outline of Final Research Achievements

We investigated about the difference of hygiene level of venison and wild boar meat between the one killed and disassembled at meat processing plant which is approved and the one was killed and disassembled in the mountain with traditional way by hunter. We used the samples that they were caught in Oita prefecture and Osaka prefecture.
As a result, the traditional way of disassembling is hardly to keep the hygiene level for food. Therefore we need to get the consumer’s attention about game meat which is not disassembled at the slaughtering business with permission.

Free Research Field

食品衛生学

Academic Significance and Societal Importance of the Research Achievements

本研究は食品衛生の盲点ともいうべき野生鳥獣由来食肉の衛生度に関する研究であり、研究を実施した意義は非常に高い。本研究内容は第79回日本公衆衛生学会総会で発表し、約700の演題の中から19題が選出されたポスター賞を受賞した。2021年度からは、本研究と同様の内容の研究が厚生労働科研費21KA0401として実施されることになり、重要な基礎的研究となった、