Safety of wild boar (Sus scrofa) meat: potential risks (scientific review, part 2)

Relevance. Wild boar (Sus scrofa) is a widespread game species and constitutes a significant source of meat in many regions worldwide. Wild boar meat is characterized by high nutritional value, elevated protein content, and relatively low fat content, making it potentially attractive to health-conscious consumers. However, the consumption of wild game meat is associated with a range of biological, parasitic, and chemical hazards that necessitate rigorous veterinary control and strict adherence to hygiene standards.
Methods. A comprehensive literature search was performed in Scopus, PubMed, eLibrary, Google Scholar, and Science Direct databases using formulated keywords in both Russian and English. The review was structured according to the PRISMA 2020 guidelines.
Results. This scientific review summarizes the available literature on the quality characteristics of wild boar meat, factors influencing its organoleptic and technological properties, and the principal safety risks. Wild boar meat poses risks of zoonotic infections and parasitic infestations, including trichinellosis, alariasis, and bacterial infections caused by Salmonella spp., E. coli, Listeria monocytogenes, and other pathogens. Literature data have revealed a consistent pattern of heavy metal accumulation in wild boars. Furthermore, wild boars have been shown to accumulate radiocesium (¹³⁷Cs), with concentrations exhibiting wide variability, from background levels to critically high values, particularly in regions affected by the Chernobyl accident. In conclusion, wild boar meat can be considered a valuable food resource, provided that thorough veterinary and sanitary inspections are conducted and proper heat treatment procedures are followed.

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