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In wild boars, the meat is tested by the Office for diseases such as trichines or ASP. The meat that circulates is therefore free from such diseases. In addition, other diseases are recognized as good as possible by the hunter’s or an instructor at the wild dealer. Nevertheless, you should cook pigs. Then there are no problems. In contrast, the meat could be contaminated with radioactive isotopes, lead or PFAs.
Wild that has been shot in the forest certainly has significantly fewer diseases than animals from intensive farming (why do they get so much antibiotics?), a sick animal usually doesn’t live very long.
However, in the case of farm deer, attention is paid to the health condition udn sowiso, every animal before it is released for consumption is only tested for the relevant diseases.
As in any animal, pollutant absorbed by environmental influences can accumulate, but it does not matter whether wild or breeding animals, who do not live in a perfectly pure out-dimensional bladder where they live from light food;)
I eat more often in the year very much wild, even today and had no problems with it so far. Also not with pink fried rehfilet.
Animals such as cows and the like only get antibiotics when they are sick, even there is almost forbidden, only in poultry there is all used
Poultry udn fish from breeding plants but also meat
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As always: the dose makes the poison. And besides a small Gallic village, wild boar is hardly anywhere a day on the menu.
The domestic pigs have more illnesses, so the argument is untenable.