Re-wilding and similar initiatives have resulted in an increase in wildlife suitable for human consumption in Europe. However, game meat production and consumption present several challenges, including infectious diseases which pose risks to livestock, processers, and consumers. This review provides insights into the infectious diseases and toxic contaminants associated with game meat. The effect of killing method on the meat quality is also discussed and means of improving the meat quality of game meat is elucidated. The use of different food safety systems that could be applied to provide safe meat is reported. The importance of collaborative multi-sector approaches is emphasized, to generate and distribute knowledge and implement One Health strategies that ensure the safe, traceable, sustainable, and professional development of commercial game meat supply chains.

Center for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation The University of Queensland Digital Agricultural Building 8115 Office 110 Gatton 4343 Australia

Department of Animal Science and Food Processing Faculty of Tropical AgriSciences Czech University of Life Sciences Prague Kamýcká 129 Prague Suchdol 165 00 Czech Republic

Institute of Animal Science Přátelství 815 104 00 Prague Czech Republic; Department of Food Science Faculty of Agrobiology Food and Natural Sciences Czech University of Life Sciences Prague Kamýcká 129 Prague Suchdol 165 00 Czech Republic

References provided by Crossref.org

Consumer Perceptions and Sustainability Challenges in Game Meat Production and Marketing: A Comparative Study of Slovakia and the Czech Republic