about zoonotic Meat Borne Diseases

2. MEAT
BORNE
DISEASES

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)

11. 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)

12. 1) Salmonella
2) Escherichia coli
3) Campylobacter jejuni
4) Yersinia enterocolitica
5) Listeria monocytogenes
6) Clostridium perfringens
7) Clostridium botulinum
8) Others: Brucella, Corynebacterium, Mycobacterium
Paratuberculosis & Pasturella spp.
Bacterial Diseases

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.

27. 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

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

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.

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.

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