Meat Borne Diseases

about zoonotic Meat Borne Diseases

1. Contents/Outlines Introduction of Zoonotic, Foodborne & Meat-borne diseases Significance of Food or Meat Hygiene Historical outbreaks of Meat borne-diseases Associated Risk Factors Contaminations of Meat Meat a substrate for Microbial Proliferation Factors influencing Microbial Growth Classification of Diseases Brief Study of Meat borne-Diseases Recommendations or Meat/carcass Judgement References or Bibliography

2. 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.

3. 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

4. Historical Outbreaks 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 E.coli in frozen ground beef in 1997 by Colorado department of Public Health & Environment (Food Science & Technology by Geoffery Campbell-Platt)

5. Associated Risk Factors Changes in Human Demographics and Behaviour Changes in Industry and Technology Changes in Commerce and Traveling Globalization of Food Products & Marketings Increased Environmental contaminations Microbial Adaptations Antimicrobial Resistance Breakdown of Public Health Infrastructure

6. 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

7. Factors Influencing Microbial Growth Composition of Microflora Temperature and PH Range Humidity or Water Activity ( a w ) Previous Product treatment or processing Presence of available Nutrients Oxidation-Reduction potential Atmosphere or Environment High Pressure

8. Contaminations of Meat At home (storage & cooking)

9. Classification of Meat Borne-Diseases Bacterial Diseases Parasitic Diseases Viral Diseases Salmonellosis Toxoplasmosis Noro Viruses Escherichia coli Giardiasis Hepatitis A Listeriosis Trichinosis Campylobacteriosis Tape Worm Infestation Yersinia enterocolitica infection PRION Diseases Staphylococcus aureus Bovine Spongiform Encephalopathy (BSE) Clostridium perfringens intoxication Scrapie (OSE)

10. Salmonella Escherichia coli Campylobacter jejuni Yersinia enterocolitica Listeria monocytogenes Clostridium perfringens Clostridium botulinum Others: Brucella, Corynebacterium, Mycobacterium Paratuberculosis & Pasturella spp. Bacterial Diseases

11. 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

12. Continue….. Four Pathogenic Forms: Enterotoxigenic E. coli (ETEC)  ‘’Traveller disease’’ Enterohemorrhagic E. coli (EHEC)  “Hamburger disease” Enteroinvasive E. coli (EIEC) 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

13. 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

14. 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

15. 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.

16. 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.

17. 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

18. 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.

19. 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

20. 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

21. 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

22. 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

23. 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

24. 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.

25. Diseases Pathogen Animals involved Transmission Brucellosis Brucella spp Cattle, Goat Infected milk & meat Cruetzfeld-jackob disease PRPvcjd prion cattle Eating meat of animals with BSE Anthrax Bacillus anthracis   Cattle, pigs Meat Echinococcosis Echinococcous spp Sheep, dogs, foxes, rodents & wolves Eating organs contaminated with cyst of the tapeworm Trichinellosis Trichinella spiralis Trichinella britovi Pigs, wild boar Pork products Toxoplasmosis Toxoplasma gonadii Livestock ,poultry Undercooked meat Campylobacterosis   Poultry, farm animals Raw meat & milk Salmonella   Poultry, cattle, sheep, pigs foodborne Haemorrahgic colitis   ruminants foodborne

26. 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)

27. 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.

28. 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

29. Symptoms of NoV infections Diarrhoea Nausea Vomiting – mostly in children Abdominal Pain Muscle aches, Headache Incubation 12-50 hours

30. 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

31. 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

32. 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

33. 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

34. 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.

35. 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

36. 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

37. 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

38. Parasitic Meat Borne Diseases Tapeworm Infestation Toxoplasmosis Giardiasis Trichinosis

39. 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

40. 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.

41. 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: Eating undercooked, contaminated meat (especially pork, lamb, and venison). Accidental ingestion of undercooked, contaminated meat after handling it and not washing hands thoroughly ( Toxoplasma  cannot be absorbed through intact skin).

42. 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.

43. 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).

44. 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

45. 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.

46. References J.F.Gracey’s Meat Hygiene Science Poultry & Meat Processing Poultry meat Processing By A.R.Sams Poultry meat Processing & Quality By G.C.Mead Microbial Analysis of Red meat, Poultry & eggs By G.C.Mead Hygiene in food Processing By H.M. L. Lelieveld Hobbs’ Food poisoning & Food hygiene (7 th Ed.) Lawrie’s meat science (7 th Ed.) By R.A.Lawrie Meat Science & Applications By Y.H.Hui Meat cutting & Processing for food service: BC Cook Articulation Committee