VPH 123 Meat-borne Diseases PDF

VPH 123 Meat-borne Diseases Ernesto C. Balolong Jr., DVM MSc CBO Assistant Professor, CVM-DVPS [email protected] Key Diseases from Poultry poultry meat - causally involved in a large number of human gastro-intestinal infections may be acquired by the birds during the hat...

VPH 123 Meat-borne Diseases Ernesto C. Balolong Jr., DVM MSc CBO Assistant Professor, CVM-DVPS [email protected] Key Diseases from Poultry poultry meat - causally involved in a large number of human gastro-intestinal infections may be acquired by the birds during the hatching and growing periods, and are mostly carried asymptomatically contamination of poultry meat – production conditions at the farm, transport conditions of live animals, scalding and plucking procedures and, to a large degree, on the evisceration techniques Salmonella spp. Aeromonas Spp. Campylobacter Spp. Yersinia Clostridium perfringens and C. botulinum Escherichia coli Staphylococcus aureus Mycobacterium avium Listeria monocytogenes 1. Salmonella spp. gastro- enteritis cases have been associated with the consumption of poultry meat contaminated with S. Typhimurium and S. Enteritidis  infection happens during the breeding phase, hatching and rearing bacteria concentrate in the intestine, excreted for varying periods esp. during stress situations establish themselves preferentially in the appendices, can reach numbers of up to 108 cfu/g of intestinal contents low infective dose especially in young chicken over-crowded stables and unsatisfactory cleaning and disinfection measures facilitate spreading of the pathogens by cross-contamination Although the occurrence of Salmonella in poultry has been alarming in recent years, contamination of poultry meat and meat products was not found to be on a high level considerable dissemination of the organisms during subsequent processing at the abattoir 2. Campylobacter Spp. Campylobacter (C.) jejuni - increasingly been implicated in human enteritis associated with poultry meat consumption serotypes present in poultry included those associated with human enteritis 105 up to more than 106cfu/g of intestinal contents horizontal entry sources, e.g. transportation cages which are insufficiently cleaned and disinfected, contaminated as, infected wild birds and even man due to cross-contamination, one Campylobacter-positive flock may cause contamination of subsequent negative flocks in the course of the slaughter process. bacteria were found in poultry meat and edible by-products (liver, stomach) in amounts of 102cfu/g, occasionally > 105cfu/g --- Low infective dose (500 bacterial counts) may be sufficient to induce an infection in man improper cooking of poultry meat and slaughter by-products allow infection 3. Clostridium perfringens and C. botulinum present in soil, dust and the gastro-intestinal tract of many warm-blooded animals, including chickens and turkeys with > 105 cfu/g in feces Clostridium (C.) perfringens type A strains are involved in human food poisoning Type A strains may be haemolytic, with relatively heat- sensitive spores. Other types are non-haemolytic, but their spores are highly heat- resistant. Such strains are able to survive normal cooking procedures If cooked meat is held under conditions which favour growth of clostridia, they multiply rapidly to hazardous levels. Mean generation times of 10-12 min were recorded by Mead unlike many other foods, poultry meat is able to support spore-formation of C. perfringens, especially leg muscle which has a pH value of approx. 6.5. Clostridium botulinum appears to be relatively uncommon on poultry meat Poultry meat may become contaminated with C. botulinum from different sources. e.g. ingredients such as spices, which often contain a variety of sporing bacteria. 4. Staphylococcus aureus are often carried by live poultry, both on the skin and in the nasopharynx Many strains of S. aureus isolated from chickens and turkeys were not capable of producing enterotoxin, for toxin-producing strains, types C and D are the most common Food poisoning from S. aureus is usually attributed to the mishandling of cooked food e.g. by an infected individual and subsequent temperature abuse visceration and water immersion chilling as well as plucking, a 100-fold or even greater increase of the levels of S. aureus on the birds is possible S. aureus appears to be capable of colonising the rubber finger of defeathering machine, with atmosphere during defeathering is warm and moist and the presence of organic material may serve as a source of nutrients 5. Listeria monocytogenes found worldwide in poultry, with Wild rodents but also wild birds as the reservoir for pathogenic strains of Listeria\ Listeria can be detected on tools, equipment and surfaces of machinery, in scalding and chilling water and in sewage once introduced into a processing plant can persist a long time and are very resistant to cleaning and disinfection. insufficiently cooked poultry meat still is considered as one of the main sources of foodborne infections by Listeria 6. Aeromonas Spp sporadic cases of illness in man in connection with the consumption of poultry meat In most of these outbreaks, Aeromonas strains capable of producing enterotoxin were isolated Aeromonas could frequently be detected on poultry skin either before or after evisceration also detected on edible by-products (gizzards, hearts) and in water. able to grow at 4°C. Cold-stored raw poultry meat near the best-by date is a possible source for the contamination of other food with Aeromonas. 7. Yersinia Strains of Y. enterocolitica were frequently found in the intestinal contents of poultry which, however, were not pathogenic Certain serotypes of Y. enterocolitica, however, which are not pathogenetic for poultry, cause gastrointestinal complications in man, i.e. septicemia, arthritis, etc 8. Escherichia coli Escherichia (E.) coli, which is part of the intestinal flora, could also be detected in poultry meat in the course of the evisceration process. A number of strains pathogenic for poultry are known which, however, are of no particular relevance to man. human cases caused by E. coli 0 157:H7 from poultry have so far not been reported. Artificial infection of poultry with strains pathogenic for humans (109 E. coli 0157:H7) did not result in clinical symptoms in these birds, although excretion of these E. coli strains by the animals was detected for a period of up to 90 days 9. Mycobacterium avium Avian tuberculosis has hardly been detected in broilers and laying hens under intensive husbandry, but must still be reckoned with in poultry from small farm flocks Recommended measures the overall microbial load should be simultaneously reduced microbial growth should be controlled by clean practices, washing of carcasses and keeping the product chilled or frozen. microbial contamination at the processing stage several hygienic control points should be monitored i.e. the scalding tank, the defeathering and the plucking machine. During the evisceration process, hygienic tools and continuous water spraying of the machines should be used to avoid any accumulation of debris on the carcasses. After final washing, the warm carcasses should chilled promptly to prevent growth of mesophilic pathogens and to limit multiplication of psychrotrophs. Key Diseases from Poultry Salmonella spp. Aeromonas Spp. Campylobacter Spp. Yersinia Clostridium perfringens and C. botulinum Escherichia coli Staphylococcus aureus Mycobacterium avium Listeria monocytogenes Key Diseases from Pork The level of exposure of consumers to microbiological hazards in fresh pork is unlikely to be reduced significantly by an end- product control only. contamination of pork and pork products by pathogenic bacteria have often been epidemiologically linked to food borne illness in humans Properly structured HACCP-like systems, applied from farm to fork, offer the best approach available. Salmonella spp., Campylobacter spp., Yersinia enterocolitica and Listeria monocytogenes. Teania solium, Trichinella sp. SELF JF et al. Outbreaks attributed to pork in the United States, 1998–2015 Epidemiol. Infect. (2017), 145, 2980–2990  Characteristics of outbreaks attributed to pork, Foodborne Diseases Outbreak Surveillance System, 1998– 2015 SELF JF et al. Outbreaks attributed to pork in the United States, 1998–2015 Epidemiol. Infect. (2017), 145, 2980–2990  Characteristics of outbreaks attributed to pork, Foodborne Diseases Outbreak Surveillance System, 1998– 2015 SELF JF et al. Outbreaks attributed to pork in the United States, 1998–2015 Epidemiol. Infect. (2017), 145, 2980–2990 Foodborne Disease Outbreaks in the Philippines (2005–2018) Azanza MP et al. Foodborne Disease Outbreaks in the Philippines (2005–2018). Philippine Journal of Science. 148 (2): 317-336, June 2019 Foodborne Disease Outbreaks in the Philippines (2005–2018) Azanza MP et al. Foodborne Disease Outbreaks in the Philippines (2005–2018). Philippine Journal of Science. 148 (2): 317-336, June 2019  Characteristics of outbreaks attributed to pork, Foodborne Diseases Outbreak Surveillance System, 1998– 2015 SELF JF et al. Outbreaks attributed to pork in the United States, 1998–2015 Epidemiol. Infect. (2017), 145, 2980–2990 Survey by the Philippine College of Veterinary Epidemiologists during the 25th PPC Recommended Measures to reduce microbial load: Pre-harvest level All-in/all-out production, Strict sectioning Close pen separations/ preventing snout contact between pens Weaning to a clean environment, disinfection of compartments between batches Strategy for managing sick pigs Hygienic lock facilities Fermented wet feed Closed feed storage Acidification of feedstuffs and/or drinking water A minimum number of suppliers Pest and fly control Transport and lairage level Deliver batches from a herd directly to the slaughterhouse by separate trucks Avoid mixing up of batches Prevent stress of the pigs Thorough cleaning and disinfection of trucks between each transport Strict separation of batches especially pigs from Salmonella-negative herds Keep pigs in smaller groups Clean the lairage between batches Reduce lairage time to an absolute minimum Ensure a thorough cleaning and disinfection of the lairage at the end of the slaughter day Feed withdrawal Abattoir level Separate slaughtering of batches of pigs from Salmonella-negative and Salmonella- infected herds Special hygiene practices during slaughter of pigs from high risk herds Sufficiently high scalding temperature Sufficient singeing of all parts of the carcass Appropriate cleaning and disinfection of slaughterhouse equipment General good hygienic practices Application of bung bag or similar device during slaughter REFERENCES: FAO. 2021. Backyard farming and slaughtering – Keeping tradition safe. Food safety technical toolkit for Asia and the Pacific No. 2. Bangkok. Self JF et al. Outbreaks attributed to pork in the United States, 1998–2015 Epidemiol. Infect. (2017), 145, 2980–2990 Azanza MP et al. Foodborne Disease in the Philippines (2005–2018). Philippine Journal of Science. 148 (2): 317-336, June 2019 Smulders F and Collins J (eds). Food safety assurance and veterinary public health (volume 2): Assurance during food processing. Wageningen Academic Publishers. 2004. Good Animal Husbandry Practices for Swine (PNS/BAFS 267:2019).