Безопасность мяса дикого кабана (Sus scrofa): возможные риски (научный обзор, часть 2)

Актуальность. Дикий кабан (Sus scrofa) является широко распространённым охотничьим видом и важным источником мясной продукции в ряде регионов мира. Мясо дикого кабана характеризуется высокой пищевой ценностью, повышенным содержанием белка и относительно низкой жирностью, что делает его потенциально привлекательным для потребителей. Однако употребление мяса диких животных связано с рядом биологических, паразитарных и химических рисков, требующих ветеринарного контроля и соблюдения санитарных требований.
Методы. Поиск потенциально релевантных статей производили по ключевым словам в электронных базах данных и в открытом доступе сети Internet.
Результаты. В данном научном обзоре обобщены литературные данные об особенностях качества мяса дикого кабана, факторах, влияющих на его органолептические и технологические свойства, а также рассмотрены основные угрозы его безопасности. Мясо дикого кабана несет риски распространения зоонозных инфекций и паразитарных инвазий, включая трихинеллез, аляриоз и бактериальные инфекции, вызываемые Salmonella spp., E. coli, Listeria monocytogenes и другими микроорганизмами. Данные литературных источников выявили устойчивую тенденцию накопления тяжелых металлов у диких кабанов. В дополнение к тяжелым металлам, было показано, что дикие кабаны накапливают радиоцезий (¹³⁷Cs) с концентрациями, варьирующими от фоновых уровней до экстремальных значений, особенно в регионах, пострадавших от Чернобыльской аварии. Мясо дикого кабана может рассматриваться как ценный пищевой ресурс при условии ветеринарно-санитарной экспертизы и соблюдения правил термической обработки.

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