food borne pathogens that are transmitted from animals to humans

1. 1

2. Submitted by: Samra Mahnoor
Roll no: 01
Registration No: 2020-GCWUF-1211
Course code: FST-629
Credit hours: 1(0-1)
Department: Food Science and Technology
2

3. FOOD-BORNE ZOONOTIC DISEASES
3

4. CONTENTS
 Introduction
 Zoonotic diseases
 Classification of zoonotic diseases
 People at risk of zoonoses
 Food borne zoonoses
 Routes of pathogen contamination
 Bacterial food borne zoonoses
 Viral food borne zoonoses 4

5. CONTENTS
 Parasitic food borne zoonoses
 Overview of food borne zoonoses in Pakistan
 Effective mitigation strategies for food borne pathogens
 Role of EFSA against food-borne zoonoses
 Preventive control measures
 Conclusion
 References
5

6. INTRODUCTION
 Recent emerging COVID pandemic reminds us about zoonotic
pathogens
 Many global factors pave the way to pandemics such as
• climate change
• intensive farming and mechanization
• migration and urbanization
• increasing interaction between livestock, wildlife, people and pathogens
 Pathogenic diseases turned out to be foremost concern to mankind as a
global health pandemic
6

7. ZOONOTIC DISEASES
 Diseases that can be transmitted directly or indirectly from animals
to humans
• by consuming contaminated foodstuffs
• through contact with infected animals
 Research indicates that between one third and one half of all
human infectious diseases have a zoonotic origin
7

8.  75% of the new diseases that have affected humans over the past 10
years have originated from animals or products of animal origin
8

9. CLASSIFICATION OF ZOONOSES
Disease Examples
Bacterial zoonoses Anthrax, salmonellosis, tuberculosis, brucellosis and
plague
Viral zoonoses Rabies, acquired immune deficiency syndrome-
AIDS and avian influenza
Parasitic zoonoses Trichinosis, toxoplasmosis, trematodosis, malaria
Fungal zoonoses Ringworm
Protozoal zoonoses African sleeping sickness, Trypanosomiasis
9

10. PEOPLE AT RISK OF ZOONOSES
Abattoir
workers
Poultry
workers
Farmers Veterinarians Pet owners
10

11. FOOD-BORNE ZOONOSES
 Diseases caused by consuming food or drinking water
contaminated by pathogenic micro-organisms
 Common micro-organisms causing foodborne diseases are
• Campylobacter
• Salmonella
• Shiga toxin-producing Escherichia coli (STEC)
• Viruses such as hepatitis A virus and norovirus
 Severity of these diseases in humans varies from
• mild symptoms to life-threatening conditions
11

12. CONTI…
 Food acts as an important medium to transmit
pathogens known as food-borne pathogens
 Many food-borne illnesses are caused by zoonotic
pathogens
 Food-borne pathogens can cause significant
morbidity and mortality
 Mortality is often associated with diarrheal diseases
 600 million people annually consume contaminated
food and water
12

13. CONTI….
 412 per 100,000 cases being reported annually in
Pakistan
 Risk factors influencing food-borne zoonoses
include
• handling and slaughtering of animals without
appropriate precautions
• consuming undercooked animal-based food
 More than 90% of bacteria-triggered food-borne
illnesses are caused by Salmonella spp. and
Campylobacter spp.
13

14. ROUTES OF PATHOGEN CONTAMINATION
 Zoonotic pathogens enter, transmit and may cross contaminate at
any stage of food chain
 Major sources of contamination
• irrigation water
• feed and manure
• rodents, birds, animals, insects and pests
• harvesting equipment, soil, crops and agricultural fields
 Water is a major source of infection in food supply chain by
transporting transmissible parasites 14

15. 15

16. CONTI…
 Occurrence of pathogens for foodborne outbreaks is always a concern
to consumers
• in foodstuffs and new food vehicles
 Food naturally contains bacteria, viruses, protozoa, and parasites
acquired during
• farm growth to processing to retails
 Mixed crop livestock farming is more prone to contamination than
conventional farming
16

17. BACTERIAL FOOD BORNE ZOONOSES
Disease Causative agent Source of infection Symptoms
Campylobacteriosis Campylobacter
spp.
under-cooked poultry meat,
water and raw milk
Diarrhea, abdominal pain and
cramps, fever and vomiting
Salmonellosis Salmonella spp. contaminated eggs, poultry
meat and pork
Diarrhea, Stomach(abdominal)
cramps, fever, nausea,
vomiting, chills, headache,
blood in the stool
STEC infection Escherichia
coli.
Raw or undercooked
beef product, unpasteurized
(raw) milk, apple juices
Diarrhea (often bloody)
vomiting and abdominal cramps
17

18. CONTI….
Disease Causative agent Source of infection Symptoms
Brucellosis Brucella spp. unpasteurized milk,
milk products or
meat, cheese prepared
from unpasteurized milk
Fever, sweats,
anorexia, headache, pain
in muscles, joint, and/or
back, fatigue
Clostridium perfringens
infection
C.perfringens
bacteria
Meat and poultry
products
Stomach cramps and
watery diarrhea
Tuberculosis Mycobacterium
tuberculosis,
Mycobacterium
bovis
Unpasteurized
raw milk
pain in the chest,
weakness or fatigue,
weight loss, no appetite
18

19. CONTI…
Disease Causative agent Source of infection Symptoms
Listeriosis Listeria monocytogenes Hot dogs, fresh
vegetables fresh
fruits, especially
melons, unpasteurized
dairy products
Diarrhea, vomiting,
fever
Staph food poisoning Staphylococcus aureus Foods that are not
cooked after
handling, such as
sliced meats,
puddings, pastries,
and sandwiches
nausea, vomiting, and
stomach cramps,
diarrhea
19

20. VIRAL FOOD BORNE ZOONOSES
Disease Causative agent Source of infection Symptoms
Norovirus infection Norovirus eating contaminated
food, drinking
contaminated water,
being in close contact
with a person who has
norovirus infection
nausea, vomiting,
stomach pain or
cramps, loose diarrhea,
feeling ill, low-grade
fever, muscle pain
Hepatitis A and Hepatitis E HAV, HEV via contact with
infected animals,
consumption of
contaminated food of
animal origin
Fatigue, muscle pain,
vomiting, fever, cough,
abdominal pain
20

21. CONTI…
Disease Causative agent Source of infection Symptoms
Rotavirus infection Rotavirus contaminated food,
utensils
fever, vomiting,
diarrhea, abdominal
pain
21

22. PARASITIC FOOD BORNE ZOONOSES
Disease Causative agent Source of infection Symptoms
Trichinosis Trichinella spiralis undercooked or raw
meat (usually pork)
abdominal pain,
diarrhea, nausea,
muscle pain and
vomiting
Cysticercosis Taenia solium undercooked pork cysts in the muscles,
eyes, brain and spinal
cord
Toxoplasmosis Toxoplasma gondii consumption of raw
milk or under-cooked
meat
flu, muscle aches and
pains, reduced vision,
redness of eyes
22

23. OVERVIEW OF FOOD-BORNE ZOONOSES
IN PAKISTAN
 Prevalence of food-borne infections common in Pakistan caused by
• Norovirus (44%)
• Toxoplasma gondii (18%)
• Listeria monocytogenes (15%)
• Salmonella spp. (8%)
• Clostridium spp. (8%)
• Campylobacter spp. (7%)
 Brucellosis is a zoonosis with high priority by the Pakistan National
Institute of Health during 2018-2023 23

24. CONTI…
 Significant proportion of human TB infections throughout the 19th
and 20th centuries
• caused by Mycobacterium bovis and raw cow milk consumption
 Pakistan ranks fifth among countries with a high TB burden
• with 510,000 new TB cases emerging annually
 Only 20% of the population has access to safe drinking water in
Pakistan
24

25. EFFECTIVE MITIGATION STRATEGIES
FOR FOOD BORNE PATHOGENS
 Purpose of modern food production is to reduce human illness by
controlling pathogens
 Several intervention and mitigation strategies have been carried out
in recent years at
• both pre-harvest or postharvest levels
 These would be advantageous and an impactful approach from the
perspective of outbreak prevention
25

26. Pre-harvest or
on-farming
mitigation
strategies
Pre-harvest/on farm mitigation strategies include
sanitization and disinfection of animal structures
Passive immune protection to animals using
antibodies are used to reduced pathogens
Electrochemical disinfection and electrolyzed
oxidizing water are identified as emerging
disinfection strategies
Feed supplements show promising results in
pathogen reduction
26

27. Pre-harvest or
on-farming
mitigation
strategies
Organic acids have emerged as pathogen
deactivators and health improvers in pig
production
Bacteriophages appear to be promising new
food safety tool in the poultry industry
Bacteriocins inhibit the growth of some other
strains through membrane depolarization
Prebiotics and probiotics are benefiting
pathogen reduction in animals
27

28. Postharvest
management
strategies
Hand hygiene and sanitation must be practiced at
agricultural and animal fairs as well as each step
of food chain
Intervention of advanced novel processing and
preservation techniques to mitigate pathogens
and fulfil HACCP requirements
Proper handling and management after post
processing is necessary
28

29. 29

30. ROLE OF EFSA AGAINST FOOD-BORNE
ZOONOSES
 EFSA’s (The European Food Safety Authority) main role is:
• to assess risks associated with the EU food chain
• ensures a high level of consumer protection and animal health
 EFSA works with the European Centre for Disease prevention and
Control (ECDC) and EU Member States
 Provide independent scientific advice on foodborne zoonotic diseases
 One Health strategy can assist governmental agencies
• to adopt innovative and practical plans to control or prevent zoonotic diseases
in Pakistan
30

31. PREVENTIVE CONTROL MEASURES
 Some essential measures could be effective in reducing the
contamination risk
1. hygienic management practices and sorting out sick animals
2. precautions at both the farm and processing levels
3. carefully organized measures including animal testing, widespread domestic
and wildlife vaccination
4. chilling after slaughtering of animals
5. animal health education
31

32. CONTI…
6. application of phyto-nutrient rich feed and antibiotics
7. advanced processing techniques in food processing
8. proper cooking, cleaning and sanitization practices in the kitchen
9. regular inspection, monitoring and sampling of products
32

33. CONCLUSION
 Globally, food-borne diseases pose a significant threat to public
health and socioeconomic development
 Prevention and control measures should be initiated by the
veterinarians stating from primary production through
• Good Animal Husbandry Practices (GAHP)
• Good Manufacturing Practices (GMP)
• Good Hygienic Practices (GHP)
• Implementation of HACCP
33

34. REFERENCES
 Mekonnen, S. A., Gezehagn, A., Dejene, H., Nigatu, S & Jemberu, W.
T. (2021). Health and economic burden of foodborne zoonotic diseases
in Amhara region, Ethiopia. PLoS One
 Sahoo, M., Panigrahi, C., & Aradwad, P. (2022). Management
strategies emphasizing advanced food processing approaches to
mitigate food borne zoonotic pathogens in food system.
 Mazzeo, A., Tremonte, P., Lombardi, S. J., Caturano, C., &
Sorrentino, E. (2022). From the Intersection of Food-Borne Zoonoses
and EU Green Policies to an In-Embryo One Health Financial Model.
Foods
34

35. 35