Serologic Survey of Brucella spp. in Culled Invasive Alien Mammals from El Palmar National Park, Argentina, and in Exposed Consumers.

Brucellosis is a worldwide zoonotic disease caused by Brucella spp. and transmitted from domestic and wild animals to humans. Brucellosis causes important economic losses in livestock, has a significant impact on public health, and may affect the health of wildlife. Hunting and consumption of meat from culled wildlife constitute a risk for Brucella spp. infection in humans and hunting dogs. In El Palmar National Park (EPNP), Argentina, the invasive alien mammals wild boar (Sus scrofa) and axis deer (Axis axis) are controlled, slaughtered in situ, and consumed by hunters, with meat trimmings and offal often fed to dogs. In this study, we evaluated but did not detect anti-Brucella antibodies in wild boar (n=95) and axis deer (n=238) from EPNP or in game consumers, dogs (n=39) and humans (n=61). These results suggest a lack of exposure to Brucella spp. at this site during the study period. Despite negative findings in the sampled location, One Health surveillance across multiple species contributes to our understanding of pathogen dynamics and enables targeted interventions to minimize health risks.

Trichinella Infection in Culled Wild Boar (Sus scrofa) from El Palmar National Park, Argentina, and Exposure Risk in Humans and Dogs Consuming Wild Boar Meat.

Trichinellosis is a foodborne disease caused by ingestion of raw or undercooked meat containing Trichinella spp. larvae. Consumption of wild boar (Sus scrofa) meat represents an important source of human trichinellosis worldwide. In El Palmar National Park (EPNP), Argentina, invasive alien wild boars are controlled and meat from culled animals is released for public consumption following on-site artificial digestion (AD) testing. Meat trimmings and offal from the control program are often used as food for dogs (Canis familiaris). We evaluated infection and exposure to Trichinella spp. in wild boars from EPNP, as well as exposure to Trichinella spp. and associated risk factors in dogs and human consumers of wild boar meat. Trichinella spp. larvae were detected in muscle samples from 5/49 wild boars by AD (10.2%; 95% confidence interval [CI], 3.8%-23%), with a mean burden of 0.24 larvae per gram (lpg; range, 0.06-0.95 lpg). Anti-Trichinella antibodies were not detected in wild boar serum samples (n=42). In dogs, 12/34 were seropositive to Trichinella spp. (35.29%; 95%, CI, 20.3%-53.5%). Immunoglobulin (Ig) G antibodies were not detected in human serum samples (n=63). Our results reveal the presence, albeit at low prevalence, of Trichinella spp. in wild boars and exposure in dogs fed game offal. These findings suggest that the low prevalence and parasitic load in wild boars, together with the best practices applied by EPNP culling program personnel, contribute to keeping the risk of infection in people low. The dog results highlight that the parasite is circulating in the area, and therefore the risk of infection is not negligible. We recommend the implementation of an animal surveillance strategy in order to monitor the evolution of this zoonosis in the study area.

Use of wildlife as an alternative protein source: Collared peccary meat.

Knowledge on the nutritional and sensory characteristics of wild meat provides a better basis for its use as food, ultimately expanding studies in gastronomy areas and stimulating the development of new products. This review aims to present information on the use of wild meat, with a focus on collared peccaries (Pecari tajacu). The biological characteristics of collared peccaries are discussed, with a focus on the main aspects of their meat. Collared peccary meat has excellent nutritional value due to its high protein levels (18.25%), unsaturated fatty acids (51.6-57.8%), and tenderness, similar to other domestic animals, thereby stimulating the interest of a new product market. Despite the demand for this product, collared peccary meat is scarce and not readily available for commercialization. Further, public policies are needed to encourage the management of this species to add value to the development of a production chain.

Lead exposure in consumers of culled invasive alien mammals in El Palmar National Park, Argentina.

Consumption of meat from animals hunted with Pb ammunition can cause toxic accumulation with consequent health risks, even if relatively small amounts are consumed in each exposure. In El Palmar National Park, Argentina, invasive alien mammals, wild boar (Sus scrofa) and axis deer (Axis axis), are culled with Pb ammunition and their meat is consumed. In this study, we evaluated blood Pb concentrations in 58 consumers of culled game and examined Pb exposure risk according to their demographics, duty, and consumption habits. Likewise, the likelihood of exposure was evaluated by quantifying Pb concentrations in meat samples of seven culled axis deer. Twenty-seven participants (46%) had detectable blood Pb levels (limit of detection = 3.3 µg/dL), with an average 4.75 ± 1.35 µg/dL (geometric mean ± geometric S.D.); the average for all participants was 3.25 ± 1.51 µg/dL. Blood Pb concentrations were significantly higher in hunters, in participants who reported consuming game meat more than 5 times per week, and in participants who reported frequently consuming cured game meat (compared to cooked or pickled). Pb concentration varied significantly along the trajectory of the bullet in deer muscle, being highest at mid-point but with detectable Pb levels even in distant tissue samples (control), suggesting potential for dietary intake by consumers. These findings provide evidence of Pb exposure risk in consumers and emphasize the relevance of replacing Pb ammunition with non-toxic alternatives. This change would reduce dietary exposure in frequent consumers and allow the use of game meat as safe food for people whilst eliminating collateral risks to wild animals and the environment.

Toxoplasma gondii infection in wild boars (Sus scrofa) from the State of São Paulo, Brazil: Serology, molecular characterization, and hunter's perception on toxoplasmosis.

The consumption of wild boar meat, common in many countries, became popular in Brazil after the hunting of these animals was authorized in 2013. The meat of these animals is often consumed by hunters and their social groups, and their offal is occasionally used as supplemental food in the diet of hunting dogs. Given the high frequency of foodborne diseases related to wild boar meat consumption in other countries, including toxoplasmosis, knowledge on these diseases is essential for risk assessment and elaboration of education campaigns for the exposed public. Thus, this study aimed diagnosing, isolating, and genotyping Toxoplasma gondii in hunted wild boars. For that, we obtained samples of serum and tissues (brain, tongue, diaphragm, and heart) from 26 wild boar hunted in three areas in São Paulo State, Brazil, based on convenience sampling strategy. The serum samples were submitted to the indirect immunofluorescence reaction test (IFAT) test while the tissue samples (n = 22) were used to perform a bioassay in mice to isolate the parasite. The isolated samples were genetically characterized by PCR-RFLP with SAG1, 5' and 3' SAG2, alt.SAG2, SAG3, BTUB, GRA6, c22-8, c29-2, L358, PK1, and Apico markers. Questionnaires were also formulated and applied to wildlife hunters to assess knowledge about toxoplasmosis. The seroprevalence of T. gondii was 76.9% (20/26), with titers ranging from 16 to 1024. Viable parasites accounted for 4.5% (1/22) of the samples. The ToxoDB #6 genotype of TgJava1 alone was detected. Most interviewed hunters, 84.2% (16/19) consume game meat and a few of them (15.7%; 3/19) prefer undercooked meat. Also, 15.7% (3/19) of the hunters reported supplementing their hunting dogs' diet with wild boar meat and/or offal. As antibodies to T. gondii were detected in 76.9% (20/26) of the studied wild boars, we concluded that infection by T. gondii is frequent in wild boars used for human and animal consumption in the studied areas. Although genotype #6 is commonly found in Brazil in domestic animals, wild animals, and humans, causing everything from mild clinical symptoms to death, this study found, for the first time, the detection of this genotype in wild boars. These results also reaffirm the importance of these animals as a possible source of T. gondii infection for humans and domestic animals.

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage.

The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batches the 50% of animal fat was substituted by olive, canola, and soy oil emulsions immobilized in Prosella gel. The reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated sausages were harder, darker, and had higher pH values. This fact is related to the lower moisture content in these samples. As expected, the fatty acid composition was changed by the reformulation. The use of soy and canola oils increased polyunsaturated fatty acids and omega-3 content and decreased n-6/n-3 ratio and saturated fatty acids. Thus, the use of these two oils presented the best nutritional benefits. The changes observed in the fatty acids reflected the fatty acid composition of the oils employed in the emulsions. Regarding volatile compounds (VOC), the replacement of animal fat by healthy emulsion gels increased the content of both total VOC and most of individual VOC. However, the lipid-derived VOC did not show this trend. Generally speaking, the control samples presented similar or higher VOC derived from lipid oxidation processes, which could be related to the natural antioxidant compounds present in the vegetable oils. Finally, all reformulated sausages presented higher consumer acceptability than control samples. In fact, the sausage reformulated with soy oil emulsion gel was the most preferred. Thus, as a general conclusion, the reformulation of deer sausages with soy emulsion gel improves both composition and sensory quality of the final product, which could be an excellent strategy to the elaboration of healthy fermented sausages.

Capybara meat: An extraordinary resource for food security in South America.

The available information on capybara (Hydrochoerus hydrochaeris) meat, an important resource for the subsistence of many traditional communities in several South American countries, is reviewed. Some features of the species, such as an herbivorous diet, high prolificacy, rapid growth rate, tameness, and social behaviour, which allow its commercial use through harvesting in Venezuela and farming in Brazil, where commercial hunting is not allowed, is discussed. Key characteristics of capybara meat, is low saturated fat and cholesterol content. Discussions about management and handling practices regarding animal welfare and capybara meat quality are also highlighted. After commenting on ethical, political, and economic implications of wildlife use it is concluded that capybara meat has an extraordinary potential to satisfy the growing demand for healthy and high-quality protein of animal origin for the subsistence of many people in the Neotropics.

Atributos de qualidade da carne de paca (Agouti paca): perfil sensorial e força de cisalhamento / Quality attributes of paca meat (Agouti paca): sensory profile and shear force

Avaliaram-se as características sensoriais e determinou-se a força de cisalhamento de cortes de carne de paca (Agouti paca). As análises foram realizadas nos cortes desossados de paleta, lombo e pernil de nove pacas, preparados por cocção até a temperatura interna de 70ºC. A avaliação de aspecto, cor, sabor, odor e maciez foi realizada pela aplicação de teste afetivo a 146 provadores, utilizando-se escala hedônica, e a força de cisalhamento foi determinada pela técnica Warner Bratzler. Na avaliação sensorial, os cortes de paleta, lombo e pernil de paca mostraram diferença significativa (p<0,05) para os atributos de aspecto e cor. A paleta obteve pontuação mais baixa para o aspecto e mostrou coloração mais forte em relação aos demais cortes. Para a força de cisalhamento, não houve diferença (p>0,05) entre os cortes, que se mostraram igualmente macios. A carne de paca apresentou-se sensorialmente semelhante à carne suína e com boa aceitação pelos consumidores. O estudo evidenciou o potencial da paca como uma espécie silvestre para a produção comercial de carne para o mercado de carnes vermelhas ou exóticas.

Sensory characteristics and shear force of paca meat (Agouti paca) were assessed in this study. Analyses were performed in the bonelessshoulder,loin andhamobtained from nine paca carcassesprepared by cookinguntil reaching the internal temperatureof 70°C. The evaluation of flavor, aroma, color, appearance and tenderness was carried out by the application of an affective test using the hedonic scaleand a 146 consumer panel. Shear force was determined by the Warner-Bratzler technique. Shoulder, loin and ham had significant differences (p<0.05) in appearance and color. Shoulder presented the lowest score for appearance and showed darker color compared to the other cuts. Shear force values had no significant differences (p > 0.05) among the cuts, which were similarly tender. Paca meat was found to resemble pork meat in sensory evaluation and had good acceptance by consumers. This study showed the potential of paca (Agouti paca) asa wild species for meat production in the red or exotic meat market.

Dietary breadth of the animal protein consumed by riverine communities in the Tapajós National Forest, Brazil

In small-scale human settlements, the acquisition of animal protein is strictly related to subsistence activities, and yours dietary habits are determined by the availability and the selectivity permitted by the diversity of these resources. This study analyzed the consumption of animal protein sources in seven traditional riverine communities of the Tapajos National Forest, located in Eastern Brazilian Amazonia, considering fish, game meat and domestic animals. The analysis of animal protein consumption was based on the assumptions of the diet breadth model and the Optimal Foraging Theory. We compared diet breadths between communities and between rainy and dry seasons. The study focused on seven traditional riverside communities, six of them distributed along the right bank of the Tapajos River and one on the right bank of the Cupari River. Data collection was performed in four fields trips, two in the rainy season (May and July) and two in the dry season (September and November) in 2010. Data were collected through semi-structured interviews where the informant mentioned the source of animal protein consumed in the last three meals and which would be consumed at the next meal, if possible. We carried out a total of 470 interviews, where we documented 1 512 meals, and in only 12% of the meals there was no consumption of any animal protein source. The fish was consumed in 60.4% of the meals, being the most important source of animal protein consumed, differing significantly from other protein sources (χ²=23.79, df=5, p<0.001). A total of 11 species of wild animals and 46 species of fish were consumed. The choice in the consumption of game meat consisted on Tayassu pecari, Hydrochoerus hidrochaeris and Cuniculus paca, while the preference for fish consumption included Plagioscion spp., Astronotus spp., Cichla spp. and Leporinus spp.. The Simpson index did not vary significantly between the rainy and dry season (N=6, t=1.25, p=0.267) or between communities (N=6, t=5, p=0.42), although São Francisco das Chagas have significantly higher consumption of game meat (χ²=370.41, df=25, p<0.001). Fishing is an activity of paramount importance to these communities, and factors that lead to decreased availability of fish may lead to subsequent increase in hunting pressure. For the conservation of preserve of both wildlife natural resources and practices of subsistence of riverine communities of the Tapajós National Forest, it is necessary to ensure the maintenance of fish stocks and the protection of the Tapajós River areas large enough to maintain viable populations of wild animals and more tolerant to hunting and habitat loss.

En pequeños asentamientos rurales, la adquisición de proteína animal está estrechamente relacionada con actividades de subsistencia, y su hábitos alimentares son determinados por la disponibilidad y diversidad de estos recursos. Este estudio examinó el consumo de pescado, caza y animales domésticos en siete comunidades tradicionales ribereñas de la Floresta Nacional do Tapajós, ubicadas en la Amazonia oriental Brasileña. La análisis se basa en los supuestos de modelos de la amplitud de la dieta y la teoría de forrajeo óptimo, se comparó la amplitud de dieta en siete comunidades ribereñas en periodo seco y lluvioso. La recolección de datos se realizó en cuatro viajes, dos en la temporada de lluvias y dos en la estación seca en el 2010, mediante entrevistas semi-estructuradas. El pescado fue consumido en el 60.4% de las comidas, siendo la fuente de proteína animal más consumida. Un total de 11 especies de animales silvestres y 46 especies de pescado fueron documentadas y la preferencia en el consumo cayó sobre T. pecari, C. paca y Hydrochoerus hidrochaeris y la preferencia por el consumo de pescado cayó sobre Plagioscion spp. Astronotus spp., Cichla spp. y Leporinus spp.

Atributos de qualidade da carne de paca (Agouti paca): perfil sensorial e força de cisalhamento / Quality attributes of paca meat (Agouti paca): sensory profile and shear force

Avaliaram-se as características sensoriais e determinou-se a força de cisalhamento de cortes de carne de paca (Agouti paca). As análises foram realizadas nos cortes desossados de paleta, lombo e pernil de nove pacas, preparados por cocção até a temperatura interna de 70ºC. A avaliação de aspecto, cor, sabor, odor e maciez foi realizada pela aplicação de teste afetivo a 146 provadores, utilizando-se escala hedônica, e a força de cisalhamento foi determinada pela técnica Warner Bratzler. Na avaliação sensorial, os cortes de paleta, lombo e pernil de paca mostraram diferença significativa (p<0,05) para os atributos de aspecto e cor. A paleta obteve pontuação mais baixa para o aspecto e mostrou coloração mais forte em relação aos demais cortes. Para a força de cisalhamento, não houve diferença (p>0,05) entre os cortes, que se mostraram igualmente macios. A carne de paca apresentou-se sensorialmente semelhante à carne suína e com boa aceitação pelos consumidores. O estudo evidenciou o potencial da paca como uma espécie silvestre para a produção comercial de carne para o mercado de carnes vermelhas ou exóticas.(AU)

Sensory characteristics and shear force of paca meat (Agouti paca) were assessed in this study. Analyses were performed in the bonelessshoulder,loin andhamobtained from nine paca carcassesprepared by cookinguntil reaching the internal temperatureof 70°C. The evaluation of flavor, aroma, color, appearance and tenderness was carried out by the application of an affective test using the hedonic scaleand a 146 consumer panel. Shear force was determined by the Warner-Bratzler technique. Shoulder, loin and ham had significant differences (p<0.05) in appearance and color. Shoulder presented the lowest score for appearance and showed darker color compared to the other cuts. Shear force values had no significant differences (p > 0.05) among the cuts, which were similarly tender. Paca meat was found to resemble pork meat in sensory evaluation and had good acceptance by consumers. This study showed the potential of paca (Agouti paca) asa wild species for meat production in the red or exotic meat market.(AU)