This document provides an overview of meat-borne diseases. It discusses zoonotic, foodborne, and meat-borne diseases and outlines their significance to public health. Historical outbreaks of diseases like E. coli and salmonellosis transmitted through meat are described. Key bacterial diseases transmitted by meat consumption including E. coli, salmonellosis, campylobacteriosis, and listeriosis are summarized. The document also discusses factors that influence microbial growth on meat and points of contamination.
Worldwide, there are several ways of disposing of poultry waste including; burial, rendering, incineration, compositing, feed for livestock, fertilizer or source of energy. Each disposal option has advantages and disadvantages
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Current Issues in Foodborne Illness Caused by Staphylococcus aureusdedmark
Presented at 2013 Arkansas Association for Food Protection annual conference.
Mark E. Hart, Ph.D.
Division of Microbiology
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This module is for use by community educators. Its appropriate for teaching groups of consumers or those that cook for others such as religous institutions. The guidelines within are for consumers, not for commercial food servce.
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GOOD SOURCE OF PROTEINS, FATS, SUGARS, VITAMINES AND MINERALS.
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This module is for use by community educators. It is meant to be used with general consumers or those who cook for groups such as religious instututions. It is not meant for food service.
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1-some type of microorganism
2-Conditions for Food Borne Illness
3- overview
4-Causes of Food-Borne Diseases
5-food-borne infection
6-food-borne intoxication
7- major food-borne infections
8-Toxin
9-Detection of food-borne pathogens
10-preventions
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3. Contents/Outlines
1. Introduction of Zoonotic, Foodborne & Meat-borne diseases
2. Significance of Food or Meat Hygiene
3. Historical outbreaks of Meat borne-diseases
4. Associated Risk Factors
5. Contaminations of Meat
6. Meat a substrate for Microbial Proliferation
7. Factors influencing Microbial Growth
8. Classification of Diseases
9. Brief Study of Meat borne-Diseases
10. Recommendations or Meat/carcass Judgement
11. References or Bibliography
4. Terminologies
Zoonotic Diseases:
• WHO Defined as the Diseases or infections that are naturally transmitted
between Vertebrate animals and Humans.
• Examples ???
Foodborne Diseases:
• Defined by WHO as Any Diseases of an infectious or toxic nature caused
by, or thought to be caused by, the consumption of food and water.
• Examples ???
Meat Borne-Diseases:
• Diseases caused by the consumption and ingestion of infected meat
contaminated by Pathogenic Bacteria and their toxins, Viruses and
Parasites
• OR the diseases transmitted through the infected meat of Animals and
Poultry.
5. Significance of Meat Hygiene
• A major Public Health Issue
• Zoonotic Risks
• Epidemiological surveillance of foodborne diseases
• Prevalence of foodborne illness and deaths
• Increasing Antimicrobial Resistance
• Food Spoilage
• Economic Losses
6. Historical Outbreaks
1. Meat pie in Wishaw, Scotland
(E.coli 1996 496 cases 21 deaths)
2. Mexican style soft cheese in California USA
(Jan. -August 1983 -> 142 cases-> Listeriosis)
3. Canned Beef, Aberdeen, Scotland
(1964 487 people effected Typhoid)
4. Listeria monocytogenes in deli Turkey meats
in May 2000 about 29 illness
5. E.coli in frozen ground beef in 1997 by Colorado department of
Public Health & Environment
• (Food Science & Technology by Geoffery Campbell-Platt)
7. Associated Risk Factors
I. Changes in Human Demographics and Behaviour
II. Changes in Industry and Technology
III. Changes in Commerce and Traveling
IV. Globalization of Food Products & Marketings
V. Increased Environmental contaminations
VI. Microbial Adaptations
VII. Antimicrobial Resistance
VIII. Breakdown of Public Health Infrastructure
8. Meat- Substrate for Microbial Proliferations
• Composition of Meat
• Perishable food substance or Spoils rapidly
• Initially using the Carbohydrate (Glucose & Glycogen)
• Followed by using Amino acids Volatile compounds Spoilage odour
• Example: Ammonia production during amino acids metabolism by
Pseudomonas Increased PH Spoilage
• Spoilage odours can be delayed by the addition of Glucose to meat ???
• Lactate is utilised in both Aerobic & Nonaerobic conditions
• Lactate is utilised after the depletion of glucose & can be used to retards or
delay spoilage in a similar manner as adding glucose
• Common causes of Spoilage Aerobic Gram negative Bacteria
9. Factors Influencing Microbial Growth
I. Composition of Microflora
II. Temperature and PH Range
III. Humidity or Water Activity (aw)
IV. Previous Product treatment or processing
V. Presence of available Nutrients
VI. Oxidation-Reduction potential
VII. Atmosphere or Environment
VIII. High Pressure
10. Contaminations of Meat
At the Farm or
In Field
At Slaughter
House
At Processing
Transportation At Retail Shop At home (storage &
cooking)
13. Escherichia coli
Gram-negative, Rod shaped facultative anaerobic bacterium
Habitat: found in great numbers in the intestinal tract of healthy animals
and humans, as well as in soil, water, and on the surfaces of fruits and
vegetable
History of Outbreaks:
• 1971 Food-borne pathogen Cheese import to US
1982 -> Haemorrhagic colitis due to undercooked ground beef
Epidemiology: Numbers of foodborne outbreaks in almost every
country.
• CDC estimates 73,000 illness with 61 deaths in each year in US.
Transmission:
Undercooked minced beef products, undercooked or unprocessed meat
and infected meat
14. Continue…..
• Four Pathogenic Forms:
1. Enterotoxigenic E. coli (ETEC) ‘’Traveller disease’’
2. Enterohemorrhagic E. coli (EHEC) “Hamburger disease”
3. Enteroinvasive E. coli (EIEC)
4. Enteropathogenic E. coli (EPEC) Vero-toxin producing E.coli
Mostly the first two are the causes of foodborne illness
In Fresh Meat:
• High number of non Pathogenic E.coli indicates unhygienic
condition during processing & handling
• Preventive Measures:
•Proper cooking of hamburger and other meats
•Avoidance of cross-contamination of foods in the
kitchen
•Good personal hygiene
15. Salmonellosis
• A Gram-negative, mesophilic, facultative-anaerobic, rod shaped &
non-spore forming bacterium of the family Enterobacteriaceae.
• Habitat: found in both warm and cold blooded animals as well as the
environment. It is a motile enterobacterium that is about 1 x 2-5 μm
in size, with a peritrichous flagellum
• More than 2,000 Salmonella serotypes or strains
• Most common cause of foodborne illness
• About 80% infections are foodborne
• Poultry is a major reservoir of non typhoidal salmonellosis
• Resistance: A heat sensitive bacteria so such cooking procedure must
be adopted that inactivates or kills them
Minimum temperature of 70°C is specified for cooking of Poultry &
red meat that results in inactivation
• History: first isolated in 1888 from meat that had caused food
poisoning
16. Sources of Transmission
Contaminated Meat and Poultry products and Pork
Meat contamination during storage and preparation
Improper thawing and cooking of meat
Cross contamination of food from environment or by handler
Raw milk and dairy product
• Note: Contaminated meat have no abnormal colour or odour
• Not killed by freezing but are killed by Pasteurization and in canning
process
• Preventive Strategy:
• Slaughtering of clean animals/uninfected poultry
• Hygienic condition in slaughter house, during processing & at retail.
• Cook products at temperature over 60°C (140°F) for 12 minutes to kill
salmonella.
• Good storage & cooking procedures
17. Compyalobacteriosis
• Campylobacters are mesophilic, microaerophilic, Gram negative spiral
rods (≈4 μm long & 0.3 μm wide) belonging to family
Campylobacteriaceae
• Thermotolerant group comprises C. jejuni, C.coli, and C. lari but
C.jejuni are the most prevalent foodborne pathogen
• Habitat: It is found in the digestive tract of warm blooded animals
(poultry, beef, pigs) and also in contaminated water (e.g., by sewage).
• History: Were probably first described in 1886 by Theodore Escherich
• Not a food borne pathogen until 1970 but after that leading cause of
foodborne illness with having 4 million infections in US/year
• Poultry is the primary reservoir of C. jejuni
• Campylobacter spp. are unable to grow outside the mammalian gut
(including in food) and are sensitive to drying, freezing and
disinfection.
18. Transmission Route of Compyalobacteriosis
• According to CDC data, C. jejuni is the leading cause of diarrheal
disease in the U.S.
• Undercooked meats (especially poultry) have consistently been
identified as a major risk factors for infection, with unpasteurized milk
and untreated water
• Among the meats, poultry constitutes the greatest potential source of
infection to humans.
• Safeguards Measures:
• Adequate cooking of meat and poultry
• Most importantly, preventing the cross contamination
• Proper refrigeration of foods.
• Recognition, control and prevention of campylobacter infections in
animals
• Maintenance of high standard of hygiene.
19. Listeriosis
• Listeria monocytogenes is a Gram-positive, psychrotrophic, Gram positive
bacillus, non-spore-forming, catalase positive, rod shaped bacterium.
• There are 11 species of Listeria and 17 serovars that are recognized by the
antigen present. Mostly pathogenic spp. are represented by 13 serovars
• Habitat: Commonly found in soil, stream water, sewage, plants, foods
made from milk, and processed foods such as hot dogs and deli meats.
• Environmental contaminants & can persists in cool & damp areas of
poultry processing plants.
• Growth Requirements:
• They grow best at pH 6 - 8, some strains, including L. monocytogenes, can
grow over a pH range of 4.1 - 9.6. It can grow at a wide range of
temperature (0-42°C ). It can also grow at refrigeration temperatures, with
mean minimum growth at temperatures as low as 1°C.
• It is heat sensitive and is destroyed by normal cooking procedures
20. Listeriosis
Historical Outbreaks:
• 1980 Recognised as food borne pathogen
• Nowadays Less frequently found, 100 cases/year are reported in UK
• Vehicle Foods:
• Listeria monocytogenese occurs after consumption of raw vegetables,
salads, raw milk, soft cheese, meat and meat products. milk, ice cream,
cheese, poultry, sea foods, meat and meat products contaminated by
Listeria
• Cook-chill meats have been implicated in sporadic cases as a result of
cross-contamination after cooking
• Safeguards Measures:
• Thorough cleaning practices especially for equipment used to slice or
needle meats
• Keep all floors and drains thoroughly cleaned
• deep-cleaning plan for any processing area as part of a sanitation
program.
21. Clostridium perfringes
• A Gram-positive, anaerobic, rod shaped, spore-forming bacterium
• There are five types (A to E) but only A are foodborne pathogen
• It is found widely in nature in soil, water, manure and the intestinal
tracts of animals and humans.
• Produces different types of enterotoxins & heat stable spores
• Growth Requirements:
• It also grows in the temperature range of 4°C to 60°C (40°F to 140°F)
and may double in numbers in 10-15minutes.
• If the spores are present as contaminants on raw meat they may
resist boiling or steaming, and on slow cooling the spores will
germinate into rapidly multiplying bacterial cells, which produce large
amounts of toxin
22. Clostridium perfringes
• Transmission:
• Cooked poultry products, particularly those cooked in large batches, are of
greatest risk. Such products can be difficult to heat thoroughly and
subsequently cool quickly.
• The majority of outbreaks are associated with undercooked meats, often in
large quantities of food
• The main food sources affected are foods high in proteins such as fresh
meat of all types, deli items, and cooked meats like stews and gravies that
have cooled too slowly.
• Control Strategy:
• Cooked meat products must be cooled rapidly to prevent the germination
and outgrowth of C. perfringens. This requirement for rapid cooling of
cooked products is often referred to as “product stabilization’’.
• Fast chilling , adequate refrigeration & good sanitation
• proper hot holding of cooked foods (above 60°C or 140°F) or rapid cooling
in shallow trays to below 4°C (40°F)
• Heat product above 74°C (165°F) to kill most non-heat-resistant strains
23. Botulinum
• Clostridium botulinum is a Gram-positive, rod shaped, spore-forming,
obligate anaerobic bacterium causing food borne intoxication
• It is found primarily in soil and debris stuck to feathers and skin
• It produces one or more up to seven enterotoxins (A to G). A & B are
associated with meat & vegetables while E with fish.
• The toxins are relatively heat labile (inactivated at 85°C for 15 min, or
100°C for 1 min) while the spores are quite resistant to heat as indicated
above.
• Vehicle Foods:
• Improperly prepared, low to medium acidity home-canned vegetables,
fruits, and meat constituted the largest potential source
• Anaerobic, canned and vacuum packaged foods, including meat, are a
potential medium for growth
• The major source of botulinum is swollen and damaged canned products
and/or air-tight packages such as vacuum-sealed products with low acid
foods such as beans, fish, and meats
24. Botulinum
Preventive Measures:
• Remember that spores can survive in frozen, raw, and precooked
food & are heat resistant and can survive boiling temperatures.
• During any food packaging process, ensure product is heated to a
core temperature of 82°C (180°F) for 20 minutes to kill any toxins
• Heat treatments (e.g., 121°C, as used in the canning operation) are
not common in meat products so the industry uses nitrite (a
chemical) to inactivate the spores
25. Staphylococcus aureus
• a Gram-positive, facultative anaerobic, coccus shaped bacterium can
cause food poisoning by ingestion of the exotoxins produced in the
food prior to consumption
• Grow over a wide range of temperature of 10-45°C, while optimum
growth is in the range of 30-40°C
• Toxin production is most rapid around 20°C in foods with neutral PH.
• Food poisoning usually include high protein foods (e.g., dairy, meat,
custard and cream filled pastries) and foods that are frequently
handled during preparation
• food handling by infected people is one of the greatest sources of
Staphylococci food poisoning and it is one of the most commonly
reported food borne diseases in North America
26. Staphylococcus aureus
• Raw poultry is also known to be a carrier. Food poisoning usually
occurs when already cooked or easy-to-eat food is re-contaminated
with staphylococcus
• Grow to enormous numbers on meat without producing changes in
colour, odour, or taste if the infected product has not been stored in
the safe temperature zones below 4°C (40°F) or above 60°C (140°F)
• Safeguards:
• destroyed by heat (e.g., 66°C for 12 min and < 1 min at 100°C), the
enterotoxins require severe heat treatment for destruction (e.g.,
121°C for 30 min).
• Always keep foods stored in the safe temperature zones below 4°C
(40°F) or above 60°C (140°F).
• Wash hands frequently, especially after using the toilet and when
coughing and sneezing.
28. Viral Diseases
Small… Range 15-400nm
Virus have wide range of host
Virus can be transmitted by droplets by coughing of infected persons.
Contaminated stool sample
Through sexual intercourse
Infected blood
Through infected food like meat, Milk etc.
Noroviruses (NoV) and hepatitis A virus (HAV) are by far the most
common cause of illness through food borne mode of transmission
(Cliver, 1997)
29. Norovirus Infection
• Noroviruses are a group of small (35–40 nm diameter) single-stranded
RNA viruses belonging to the family Caliciviridae.
• It survives a pH of 2.7 for 3 hours, is not killed by heating to 60 °C for
30 minutes and can be recovered from dry surfaces for 30 days at 20 °C
but less than 1 day at 37 °C.
• Can be recovered from shellfish after 1 month of storage at 4 ° C and
after 4 months when frozen.
30. Norovirus
• Most common cause of intestinal illness
• The incidence is highest in young children, but illness also occurs
regularly in adults
• The majority of outbreaks of gastroenteritis in institutions such as
nursing homes and hospitals is caused by NoV (Codex Alimentarius,
1999)
• Although it is not known what proportion of infections can be
attributed to the consumption of contaminated food, several reports
have shown that foodborne NoV infections are common. (Berg et al.,
2000)
• NoV infections found worldwide
31. Symptoms of NoV infections
• Diarrhoea
• Nausea
• Vomiting – mostly in children
• Abdominal Pain
• Muscle aches, Headache
• Incubation 12-50 hours
32. Treatment & prevention
• There is no specific medicine to treat people with norovirus illness.
• Drink plenty oaf liquids to replace fluid lost from throwing up and
diarrhea. This will help prevent dehydration.
• Practice proper hand hygiene
• Wash fruits and vegetables and cook seafood thoroughly
• When you are sick, do not prepare food or care for others who are sick
• Clean and disinfect contaminated surfaces
33. Hepatitis A
• Hepatitis A virus (HAV)
• Transmitted By
• Contaminated faecal orally
• Consumptions of contaminated food or Water
• It’s a self limited disease not turn to chronic infections
• More than 80% adult get this infection
• If infection in childhood then adult life get immunity
• Increased standard of living reduced the HAV infection
34. How Food Contaminated
• Contact with (human) faeces or faecally contaminated water
• Contact with faecally soiled materials (including hands)
• Contact with vomit or water contaminated with vomit
• Contact with environments in which infected people were present, even if
the surface was not directly contaminated with stool or vomit
• Aerosols generated by infected people
35. • Animal contact directly or indirectly – No proof as a source of
foodborne infection
• The main issue are infected handlers
• Infected food handlers with symptoms. Shedding of virus occurs
during the period of illness
• Infected food handlers who have recovered from illness. Shedding of
NoV may persist for at least 3 weeks after recovery
36.
37. Prevention of Viral Foodborne illness
• Strictly adopting hygienic & good sanitation measures
• Increasing awareness of food handlers about personal hygiene &
foodborne viral zoonosis
• Water used in combination with the culturing or preparation of food
should be of drinking water quality
• Administration of immunoglobulin within 2 weeks after exposure
• The Advisory Committee on Immunization Practices (ACIP, 1996) in
the United States has suggested that HAV vaccination should be
considered for food handlers.
38. Bovine Spongiform Encephalopathy
Synonym: Mad cow disease
• A chronic, fatal & degenerative disease affecting the CNS of cattle
caused by Prions that causes a spongy degeneration in the brain and
spinal cord
• Prions are infectious proteinaceous particle found on the surface of
neuron
• BSE belongs to Transmissible spongiform encephalopathies (TSE)
• In Humans, known as Creutzfeldt-Jakob disease (CJD)
Historical Significance:
• First case reported in 1985-86 in Surrey, UK
• Approximately 200,000 cases of BSE have been diagnosed in cattle,
with 97% reported from the UK
• In 1992 UK outbreak, 37,280 cases were reported in a single year
• Reported from all over the Europe
39. BSE
Transmission:
• Through the consumption of BSE-contaminated meat and bone meal
supplements in cattle feed.
• Easily transmitted to humans who eat food contaminated by the brain,
spinal cord, or digestive tract of infected carcasses.
• Consumption of beef products contaminated by infected nervous
tissue or medical devices manufactured from infected animal tissues.
• Rendered animal protein ingredients are unfit for human consumption
• Prions proteins are indestructible by heat up to 1000 °F(350 °C )
Rendering:
• Don’t recycle the infected meat because of the potential pathogenic
risk
• 1.3 Millions tons in UK in 1988
• 15 Millions tons in US in 1992
40. Preventive Measures of BSE
• The Canadian Food Inspection Agency (CFIA) strictly controls the
slaughter of all beef animals over the age of 30 months.
• Removal of all infected parts of these animals at the harvesting plant
• Separation from all other animal waste and destroyed to safeguard
the food supply
• Removal of specified risk material (SRM) (brain & spinal column)
during slaughter and processing of carcasses
• Appropriate handling of nervous and lymphatic tissue tissues from
BSE-suspect animals in abattoirs
• Appropriate disposal of carcasses and all animal products (OIE)
• Safeguards on importation of live ruminant species and their
products, in accordance with the OIE Terrestrial Code
41. Parasitic Meat Borne Diseases
I. Tapeworm Infestation
II. Toxoplasmosis
III. Giardiasis
IV. Trichinosis
42. Tapeworm infection
• Tapeworm infection is the infestation of the digestive tract by a
species of parasitic cestodal flatworm called tapeworms.
• Causes
• Tapeworm infection is caused by eating the raw or undercooked meat
of infected animals.
• Six types of tapeworms are known to infect people.
• Taenia saginata from beef, Taenia solium from Pork
and Diphyllobothrium latum from fish.
• Ovine cysticercosis
43. • Tapeworms have a three-stage lifecycle: egg, an immature stage
called a larva, and an adult stage at which the worm can produce
more eggs. Because larvae can get into the muscles of their hosts,
infection can occur when you eat raw or undercooked meat from an
infected animal.
• The drug of choice for tapeworm infections is praziquantel.
Niclosamide can also be used.
44.
45. Toxoplasmosis
• Toxoplasmosis is infection caused by the single-celled protozoan
parasite Toxoplasma gondii.
• Usually, the infection does not cause symptoms, but some
people have swollen lymph nodes, fever, a vague ill feeling, and
sometimes a sore throat, blurred vision, and eye pain.
• Toxoplasma infection occurs by:
1. Eating undercooked, contaminated meat (especially pork,
lamb, and venison).
2. Accidental ingestion of undercooked, contaminated meat after
handling it and not washing hands thoroughly
(Toxoplasma cannot be absorbed through intact skin).
46. How to prevent toxoplasmosis?
• For Whole Cuts of Meat (excluding poultry)
Cook to at least 145° F (63° C) as measured with a food thermometer
placed in the thickest part of the meat, then allow the meat to rest*
for three minutes before carving or consuming.
• For Ground Meat (excluding poultry)
Cook to at least 160° F (71° C); ground meats do not require a rest*
time.
• For All Poultry (whole cuts and ground)
Cook to at least 165° F (74° C), and for whole poultry allow the meat
to rest* for three minutes before carving or consuming.
47.
48. Trichinosis
• Parasitic disease caused by roundworms of the Trichinella type.
• During the initial infection invasion of the intestines can result
in diarrhea, abdominal pain, and vomiting.
• Complications may include inflammation of heart muscle, central
nervous system involvement, and inflammation of the lungs.
• Consumption of raw or undercooked pork, wild boar or horse meat,
with most cases occurring in Europe.
• Mainly spread when undercooked meat containing Trichinella cysts is
eaten.
Prevention:
• Eliminate the risk of infection through proper cooking of meat.
• Cook all wild game meat, pork, and horse meat to an internal
temperature of at least 71°C (160°F).
49. Giardiasis
• Giardiasis, popularly known as beaver fever, is a parasitic disease
caused by Giardia lamblia.
• When symptoms occur they may include diarrhea, abdominal pain,
and weight loss. Vomiting, blood in the stool, and fever are less
common.
• Symptoms start about 1 to 3 weeks after exposure to the parasite.
Symptoms can last from 2 to 4 weeks or longer. Often you can be
infected and have no symptoms.
• Risk factor include eating uncooked or improper cooked meat.
• Contamination are thought to be water or food contaminated with
water that has been in contact with faecal material
50. Treatment & Prevention
• Treatment is not always necessary as the infection usually resolves on
its own. However, if the illness is acute or symptoms persist and
medications are needed to treat it, a nitroimidazole medication is
used such as metronidazole, tinidazole, secnidazole or ornidazole.
• The CDC recommends hand-washing and avoiding potentially
contaminated food and untreated water.
51. References
I. J.F.Gracey’s Meat Hygiene
II. Science Poultry & Meat Processing
III. Poultry meat Processing By A.R.Sams
IV. Poultry meat Processing & Quality By G.C.Mead
V. Microbial Analysis of Red meat, Poultry & eggs By G.C.Mead
VI. Hygiene in food Processing By H.M. L. Lelieveld
VII. Hobbs’ Food poisoning & Food hygiene (7th Ed.)
VIII. Lawrie’s meat science (7th Ed.) By R.A.Lawrie
IX. Meat Science & Applications By Y.H.Hui
X. Meat cutting & Processing for food service: BC Cook Articulation
Committee
1) Both in developed & developing countries 2) Food hygiene The study of methods of production, preparation and presentation of food that is safe and of good keeping quality 3) Food poisoning Any disease of an infectious or toxic nature caused by, or thought to be caused by, the consumption of food or water 4) Almost in every country including USA & England 9.4 millions cases in 2000 5) due to this microbes have become resistant 6) Annually millions tons of meat is of no use due to microbial deterioration.
The Council for Agriculture and Science Technology (CAST) concludes that microbial pathogens in food cause 6.5-33 million cases of human illnesses in the United States and up to 9,000 deaths each year (1994)
1) Industrialized nations->High populations, HIV & chronic infections 2) changes in food consumptions, eating away from home & fast food restaurants 3) trends of greater geographical distributions of food from large centralized food processors, trends of larger markets & mass consolidation 4) International travel, diversity of foods, Transboundary transmission 5) Industrial revolutions & race of more & more 6) Microbial adaptations to unfavourable env. Conditions 7) Therapeutic use of antimicrobial substances favours the survival or resistance of microbes Example Salmonella resistant strains,Fluroqunilones resistant C.jejuni 8) Limited resources, increased potential of underreporting of foodborne infections
Meat: Water=60-70%, Proteins=17-20% , Lipids/Fats=7-22.2%, Calories 150-270
Fresh meat is a perishable commodity and therefore should be treated with care. The shelf life of fresh meat, which is related to the growth of spoilage microorganisms, depends on many factors. Among the most important are the initial microbial load (contamination), storage time and temperature, the intrinsic properties of the meat (e.g., pH, nutrient content), and the degree of processing.
Microbial proliferation in meats occurs in the aqueous phase surrounding the product. This phase is rich in substrates readily utilizable by almost all microorganisms (98). Frozen (12°C) meats prevent the growth of contaminating microorganisms but allow for their abundant survival during storage. Thawed meats are often more perishable than fresh meats because of the abundance of drip containing readily utilizable substrates for microbial metabolism. Low concentration of CH2O-> initially used, then amino aicds are used. Many bacteria, including pseudomonads, produce ammonia during amino acid metabolism, which is a major cause of pH increase in spoiling meat products. The presence of glucose delays the utilization of amino acids by spoilage bacteria and their subsequent development of sensory spoilage characteristics. Lactate is another low molecular weight component utilized by meat microflora under both aerobic and anaerobic conditions. Lactate is generally utilized after glucose is depleted and can be used in similar strategies to retard spoilage. Microbial metabolism in chilled air-stored meats is primarily oxidative. Aerobic gram-negative bacteria are the common cause of spoilage of meats stored at 4°C, with Pseudomonas species predominating
Source: Lawrie’s meat hygiene page 168-181
6. At Home (Storage or cooking)
Sum total of slaughtered animal health, conditions under which it was reared, quality of slaughtering, processing, packaging, and conditions under which the meat was stored. Animal health, hide, viscera, feaces, oral microflora, and carcass handling are all potential sources of cross contamination.Cattle/sheep Hide/fleece. Animal health, dressing skills, personnel hygiene, abattoir cleanliness, and adequate storage and holding temperature during distribution and retail influence the constitution and number of microorganisms present.
1971->E. coli was established as a food borne pathogen in 1971 when cheese imported to the US was found to be contaminated with an entero-hemorrhagic strain that caused illness in a few hundred people.
CDC=Centre for disease control & prevention
Dehydration & diarrhoea 2. Mostly associated with undercooked beef (4). Some of EPEC can produce 1 or more vero-toxins
Verotoxins: Shiga-like toxin, also known as verotoxin or verocytotoxin…. The E. coli version of the toxin was named "verotoxin" because of its ability to kill Vero cells (African green monkey kidneycells) in culture
The presence of high numbers of non-pathogenic E. coli in fresh meat indicates poor sanitary conditions during its processing and handling. In fact, the presence of E. coli is used as an indicator of fecal contamination in drinking water.
Mesophillic: an organism that grows best in moderate temperature, neither too hot nor too cold, typically between 20 and 45 °C (68 and 113 °F).The optimal temperature is 37 °C.
Facultative: an organism that can use oxygen but also has anaerobic methods of energy production. It can survive in either environment
gastroenteritis (non-typhoidal salmonellosis) is caused by Salmonella enterica serotypes, which are found in the intestinal tract of both humans and non-human animals. Poultry has been identified as a primary reservoir for these salmonellae
Salmonella is a fairly heat sensitive bacteria and cooking procedures for meat are designed to sufficiently destroy most Salmonella serovars (e.g., 1 min at 65.0°C, 5 min at 62.2°C, 12 min at 60.0°C and 37 min at 57.2°C). Most cooking guidelines for poultry and red meat specify a minimum internal temperature of 70°C, which results in inactivation within a few seconds.
C.Coli & C. lari are also foodborne pathogenic. CDC=centre of disease control & prevention (US)
1970-now leading cause of food borne.
Between 2004 and 2008 campylobacteriosis was the most frequently reported zoonotic disease in the European Union and fresh poultry meat was one of the most important reservoirs of human infection
Foods involved includes meat from infected animals, unpasteurized milk and possibly cross-contamination from these sources to foods eaten uncooked or unrefrigerated
The Guillain-Barré syndrome, an acute paralytic illness that may leave chronic deficits, may follow Campylobacter infections
The high incidence of disease in this group may reflect poor food preparation skills
An opportunistic pathogen, Listeria is responsible for listeriosis, a rare but potentially lethal foodborne infection
Especially Grow well at temp. of 30-37 °C.
1°CThis makes it a special challenge for the food industry both in processing environments and in marketing products.
+VE, Animal and human, survive in cold envi, 2-food borne 3- NO EFFECTIVE DRUGS, 4- 40% DECLINE OF DISEASE
Delicatessens and other ready-to-eat foods are important in causing Listeria food poisoning
In the past, cooked luncheon meat, chicken nuggets, and cook-chill meats have been implicated in sporadic cases of listeriosis as a result of cross-contamination after cooking.
Contamination may occur after cooking and before packaging.
Cl.Perfringes A,B,C,D,E, producing different toxins like Alpha, beta, epsilon, keppa.
Cooked poultry products, particularly those cooked in large batches, are of greatest risk. Such products can be difficult to heat thoroughly and subsequently cool quickly.If spores are not destroyed by the cooking process, they can grow to high numbers if the product is not cooled at a sufficient rate to prevent spore germination. that provide an anaerobicIn meat products environment and are held at improper temperatures, this pathogen can enter a growth cycle in which the number of spores will double every 15 min. For this reason, cooked meat products must be cooled rapidly to prevent the germination and outgrowth of C. perfringens. This requirement for rapid cooling of cooked products is often referred to as “product stabilization.”
During cooking most non-spore forming microorganisms are destroyed. If the food is cooled slowly this allows C. perfringens spores the chance to germinate with little or no competition. When foods are held on a steam table, temperatures should be kept above 60°C. In addition, when leftover foods are reheated, a thorough heating can help destroy the organism and its toxins.
Risk reductions for C. perfringens infection focuses on fast chilling of cooked meat and other food products. Adequate refrigeration, especially of leftovers (i.e., best in small containers to achieve rapid cooling), and good sanitation are essential. C. perfringens is a special food safety concern because of its ability to form spores.
Only proper hot holding of cooked foods (above 60°C or 140°F) or rapid cooling in shallow trays to below 4°C (40°F) can prevent this disease from taking hold.
• Heat product above 74°C (165°F) to kill most non-heat-resistant strains
Toxins A,B,E are associated with human disease
The intoxication is caused by botulinal toxins A, B, E, F and G, produced by C. botulinum type A, B, E, F and G, while the organism grows in food. C. botulinum types C and D produce toxins C and D that cause disease in animals Type E strains are non-proteolytic while the rest are proteolytic. Spores of C. botulinum type A can survive temperatures of 120oC.
These toxins are neurotoxins, that are highly toxic, heat labile (inactivated by heating at 80oc for 10 min), unstable at alkaline pH (but stable below pH 7.0) but resistant to pepsin and acidic environment. The toxins can resist the action of the gastric and intestinal juices.Botulinus toxin is one of the most lethal poisons known. The calculated lethal dose for an adult person is 10 µg.
Nirates/nitrites are used in canned meat as preservatives- reduced chances of botulizam
In general, the prevalence of C. botulinum spores in meat is fairly low and poisoning from canned or vacuum packaged meats is rare.
Canned products that show swelling due to gas produced by microbial activity should always be discarded as they indicate that some microorganisms (potentially including C. botulinum) survived the heat treatment.
The major source of botulinum is swollen and damaged canned products and/or air-tight packages such as vacuum-sealed products with low acid foods such as beans, fish, and meats.
Canned products that show swelling due to gas produced by microbial activity should always be discarded as they indicate that some microorganisms (potentially including C. botulinum) survived the heat treatment.
Some of the exotoxins act as enterotoxins in the host and cause an inflammation of the stomach and intestinal lining (called gastroenteritis
Only a few particles are needed to produce illness
High numbers of viral particles are shed in the stools from infected persons (up to 1011 particles per gram stool reported for rotavirus)
Viruses need specific living cells in order to replicate and therefore cannot do so in food or water
Foodborne viruses typically are quite stable outside the host and are acid-resistant
Viruses in Norovirus are non-enveloped, with icosahedral geometries.
Infected food handlers without symptoms. Asymptomatic infections are common for all foodborne viruses. For example, carriers of hepatitis A typically shed high quantities of the virus 10–14 days after infection; in the weeks following this period carriers may or may not develop symptoms
Food handlers with contacts with sick people (e.g. people with sick children or relatives)
Mad cow: Showing aggressive behaviour…. Prusiner named these infectious proteins as Prions
Prions are infectious proteinaceous partice found on the cellular surface of neuron.
TSE includes BSE, scrapie(sheep), chronic wasting disease (elk/deer), Mink/feline spongiform encephalopathies
Pathogenic isoforms 1) PrPres 2) PrPSc 3) PrPTSE .Prions that cause different diseases are considered to be different strains of PrPres
IP=2-8 years…… Clinical disease in adult cattle 4-5 years age
The incidence of BSE is much greater for dairy than beef, since generally, dairy herds are fed concentrate rations that contain meat and-bone meal.
Rendering is a process that converts waste animal tissue into stable, value-added materials
UK/US waste that meat so that to mimizes the risks of future outbreaks
1-> clinical cases arises in cattle of 4-5 years of age
The parts to be removed includes the skull, tonsils, a thick slice of the central backbone including the spinal column from the base of the skull to the pelvis, and two sections of the small intestines.
OIE Terrestrial Animal Health Code
1-is an infection with the tapeworm parasite found in beef or pork.
People often realize they are infected when they pass segments of the worm in their stool, especially if the segments are moving.
4-ovine cysti= int of dog > eggs shed in feces > ingested by sheep/goat grazing> cyst in muscles
2-In the human intestine, the young form of the tapeworm from the infected meat (larva) develops into the adult tapeworm. A tapeworm can grow to longer than 12 feet and can live for years.
3-Tapeworm infection usually does not cause any symptoms. Some people may have abdominal discomfort.
Severe toxoplasmosis, causing damage to the brain, eyes, or other organs, can develop from an acute Toxoplasma infection or one that had occurred earlier in life and is now reactivated.
Severe cases are more likely in individuals who have weak immune systems, though occasionally, even persons with healthy immune systems may experience eye damage from toxoplasmosis.
"A 'rest time' is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source. During the three minutes after meat is removed from the heat source, its temperature remains constant or continues to rise, which destroys pathogens."
Migration of larvae to muscle, which occurs about a week after being infected, can cause swelling of the face, inflammation of the whites of the eyes, fever, muscle pains, and a rash
After being eaten the larvae are released from their cysts in the stomach. They then invade the wall of the small intestine, where they develop into adult worms.
Symptoms are caused by Giardia organisms infecting the cells of the duodenum and jejunum of the small intestine and blocking nutrient absorption.