Waterfowl Meat: Nutritional Value, Biological and Chemical Health Risks (A Scientific Review)
Year: 2026
Type: article
Abstract: Relevance . Waterfowl (ducks, geese, and coots) are among the most common and accessible game birds in Russia, occupying a leading position among recreational hunters. The meat of these birds is traditionally used for personal consumption and is perceived as a valuable dietary product, consistent with modern healthy eating trends. However, the fragmented scientific data on the safety of waterfowl, especially in conditions of high anthropogenic load and the circulation of zoonotic pathogens, creates potential health risks for consumers and necessitates systematization of existing information. Methods . A keyword search for potentially relevant articles was conducted in electronic databases and open-access websites. Results . Waterfowl meat is characterized by a high protein content and low fat content, confirming its nutritional value. At the same time, significant biological and chemical risks have been identified: waterfowl serve as reservoirs for highly pathogenic avian influenza, Salmonella, Yersinia enterocolitica , E. coli , and parasites ( Sarcocystis rileyi, Cryptosporidium spp., and helminths with an infection rate of up to 40%). Lead poisoning (plumbism) caused by ingestion of shot represents the greatest threat; numerous studies have documented lead levels in breast muscles exceeding the permissible concentration, making the meat unsuitable for regular consumption, especially by vulnerable groups. These findings highlight the need for thorough veterinary and sanitary inspections, the replacement of lead shot with alternative ammunition, and the education of hunters and consumers about potential hazards.
Source: Agrarian science
Authors: Ya. M. Rebezov, M. B. Rebezov
Institution: Yaroslav-the-Wise Novgorod State University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7213347142