In Table 1 the results of the TVC and Enterobacteriaceae count on wild boar skin and carcass meat throughout
different hunting days are presented. The mean determined TVC level on the skin was 3.5 log10 cfu/cm² and for
EBC 2.1 log10 cfu/cm², ranging from 2.7-4.1 log10 cfu/cm² and 1.3-3.1 log10 cfu/cm² for different hunting days,
respectively. Higher TVC and EBC levels of 4.3 and 2.9 log10 cfu/cm² respectively (ranging from 3.5-4.9 log10
cfu/cm² and 1.9-4.5 log10 cfu/cm²) were determined on carcass meat than on wild boars’ skin. According to other
published studies, average TVC and EBC on wild boar carcass meat were either lower (3.2 and 2.1 log10 cfu/cm²)3,
or higher (4.6 and 3.0 log10 cfu/cm² respectively)1, when compared to our study