BACTERIALMEAT BORNE DISEASE

CAMPHYLOBACTER

Campylobacteriosis is a disease caused by the campylobacter bacteria, a weak bacteria

that can be killed by exposure to oxygen. Often found in chickens, it is commonly
contracted by eating undercooked poultry or drinking raw milk.

Symptoms of campylobacteriosis include vomiting and diarrhea, severe neurological

disease.

Proper food handling and hygiene are the best defenses against the disease.

E.COLI 0157:H7

E. coli is one of the most common bacteria in the intestinal tract. Most forms of the
bacteria are harmless, but one newer strain that is sometimes found in the intestinal tracts
of cattle, E. coli O157:H7, can be deadly. Anywhere from 1-3 percent of cattle may be
carrying E. coli O157:H7 in their digestive tracts, and the incidence peaks in hot summer
months.

If cattle are slaughtered improperly, infected fecal matter on the hide of the animals may
make it into meat, which is one way that the bacteria are spread to humans.

People can also become infected with E. coli O157:H7 by consuming fruits and
vegetables that have come into contact with tainted water or meat.

After consuming as few as 10 microbes of the bacteria, people can fall seriously ill and
even die.

Toxins produced by E. coli O157:H7 can cause kidney failure, and those who ingest the
bacteria may develop hemolytic uremic syndrome (HUS), a sometimes fatal disease that
destroys red blood cells.

Cooking meat completely at high temperatures will kill the bacteria.

LISTERIA

Listeria is an environmental microorganism that thrives in cold temperatures and can be

foun
 It is killed during pasteurization and heating, so prepared meats that are contaminated
during processing and are not re-cooked are most susceptible (hot dogs and deli meats,
for example).

Listeriosis, the disease caused by listeria bacteria, is particularly a problem for pregnant
women, who are about 20 times more likely to be infected than other adults.

The bacteria can cause complications before and during birth, and can even lead to a
newborn's death.

Symptoms of the disease vary but can include muscle aches, stiff necks, and convulsion

SALMONELLA

Salmonella is a group of bacteria that live in the intestinal tracts of humans and animals,
including birds. Humans can acquire salmonellosis after they consume meat that have
been contaminated by animal feces that contain salmonella bacteria.

Salmonella is also often found in contaminated shell eggs, and can survive the light
cooking.

Most people infected with salmonella develop diarrhea, fever, and abdominal cramps
within a couple of days of ingesting the bacteria.

Contaminated foods /meatusually look and smell normal, so all foods should be
thoroughly washed before handling and then cooked well.

-PARASITIC MEAT BORNE DISEASE

Giardia duodenalis

Giardia duodenalis is a parasite that can live in the intestines of animals and people.
Giardiasis is frequently associated with drinking contaminated water, but some people
might get infected by consuming uncooked meat also contaminated with G.
duodenalis cysts (the infective stage of the organism).

Diarrhea, abdominal cramps, gas, and nausea are the most common symptoms. Chronic
infection might lead to dehydration and severe weight loss
 Always cook your food to a safe internal temperature.

Toxoplasma gondii
Toxoplasma gondii, cause of the disease toxoplasmosis
By consuming foods (such as raw or undercooked meats, especially pork, lamb, )
Toxoplasmosis is relatively harmless to most people, although some may develop "flu-
like" symptoms such as swollen lymph glands and/or muscle aches and pains.
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 F as
measured with a food thermometer
Wash hands, cutting boards, and other utensils thoroughly with hot, soapy water after
handling raw meats.

Trichinella spiralis

Trichinella spiralis, cause of trichinellosis (also known as trichinosis) (TRICK-a-NO-sis)

is an intestinal roundworm whose larvae may migrate from the digestive tract and form
cysts in various muscles of the body. Infections occur worldwide, but are most prevalent
in regions where pork or wild game is consumed raw or undercooked.
The first symptoms are nausea, diarrhea, vomiting, fever, fatigue, and abdominal pain,
followed by headaches, eye swelling, aching joints and muscles, weakness, and itchy
skin. In severe infections, persons may experience difficulty with coordination and have
heart and breathing problems. Death may occur in severe cases.
Wash your hands with warm water and soap after handling raw meat.
Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 F
as measured with a food thermometer before removing meat from the heat source.

Taenia saginata/Taenia solium (Tapeworms)

Taenia saginata (beef tapeworm) and Taenia solium (pork tapeworm) are parasitic worms
(helminths). Taeniasis is the name of the intestinal infection caused by adult-stage
tapeworms (beef or pork tapeworms). Cysticercosis is the name of the tissue (other than
intestinal) infection caused by the larval-stage of the pork tapeworm only.
These diseases are more prevalent in underdeveloped countries where sanitation practices
may be substandard and in areas where pork and beef are consumed raw or undercooked.
Most cases of infection with adult worms are without symptoms. Some persons may
experience abdominal pain, weight loss, digestive disturbances, and possible intestinal
obstruction.
Irritation of the peri-anal area can occur, caused by worms or worm segments exiting
Cook all raw beef and pork steaks, chops, and roasts to a minimum internal temperature
of 145 F as measured with a food thermometer before removing meat from the heat
source. For safety and quality, allow meat to rest for at least three minutes before carving
or consuming.
SUBMITTED TO SUBMITTED BY
PROF. DR MOHAN GUPTA SURESH NEPALI
HOD, VETERINARY MEDICINE B.V.SC AND A.H, 7TH SEM
AFU CLASS ROLL NO:29