AND HYGIENE CONTROL

IN MEAT MARKET

WHAT IS FOOD POISONING

• Food poisoning comes from eating foods that contain germs like bad bacteria or toxins, which are poisonous substances. Bacteria are all around us, so mild cases of food poisoning are common.

CAUSES

• Badly stored food in a fridge• Food borne illness usually arises from improper

handling, preparation, or food storage.• Good hygiene practices before, during, and after food

preparation can reduce the chances of contracting an illness.

• Food safety The action of monitoring food to ensure that it will not cause food borne illness is known as food safety. Food borne disease can also be caused by a large variety of toxins that affect the environment.

• Bacteria• Exotoxins• Mycotoxins• Viruses• Parasites• Natural toxins

INCUBATION PERIOD

• The delay between consumption of a contaminated food and appearance of the first symptoms of illness is called the incubation period. This ranges from hours to days and rarely months or even years.

• Microbes pass through the stomach into the intestine, attach to the cells lining the intestinal walls, and begin to multiply there.

• Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade the deeper body tissues. The symptoms produced depend on the type of microbe.

INFECTIOUS DOSE

• The infectious dose is the amount of agent that must be consumed to give rise to symptoms of food borne illness.

• Varies according to the agent and the consumer's age and overall health.

• Nausea• Abdominal pain• Vomiting• Cramps• Diarrhea• Gastroenteritis• Fever, headache or fatigue• In most cases the body is able to permanently recover after a

short period of acute discomfort and illness.

SYMPTOMS

Nausea Nausea

Fever

BACTERIAL CAUSES

• Campylobacter • Salmonella• Shigella• E. Coli• Listeria • Botulism

COMPYLOBACTER

• Campylobacter is a bacterium that causes acute diarrhea.

• Transmission usually occurs through ingestion of contaminated food, contact with infected infants, pets or wild animals.

SALMONELLA

• Salmonella is a bacterial infection that can be passed on to humans from domestic and wild animals, including poultry, pigs, cattle, and pets or by eating undercooked poultry and poultry products.

• Salmonella can escape from the intestine and go into the blood and travel to other organs. It may become a chronic infection in some people

Cont…

• Salmonella infection may cause a condition known as Reiter's syndrome in a small percentage of people. Symptoms of Reiter's syndrome include joint pain, eye irritation and pain when urinating. The joint pain of Reiter's syndrome may develop into a chronic arthritis.

SHIGELLA

• Shigella is a bacteria generally transmitted through feces. It causes dysentery, an infection of the intestines causing severe diarrhea. The disease generally occurs in tropical or temperate climates, especially under conditions of crowding, where personal hygiene is poor.

E. Coli

• E. coli is a growing cause of food borne illness. • Most E. coli O157:H7 infections have been

associated with eating undercooked, contaminated ground beef.

• Drinking unpasteurized milk and swimming in or drinking sewage-contaminated water can also cause infection. Bacteria from stools of infected people can be passed to others if less than adequate hygiene or hand-washing habits are present.

LISTERIA

• Listeria is a bacteria primarily found in soil and water.

• Listeria has been found in many types of uncooked foods, such as meats and vegetables, as well as in processed.

Cont…

• Unpasteurized milk or foods made from unpasteurized milk may also be sources of listeria infection.

• Listeria is killed by pasteurization, and heating procedures used.

SYMPTOMS • spreads to the nervous system• Headache• Stiff neck • Confusion • Loss of balance • Convulsions• Infected pregnant women may experience only a

mild, flu-like illness; premature delivery, infection of the newborn or even stillbirth.

BOTULISM• The bacterium Clostridium botulinum is responsible for

causing the rare but serious illness.• Three main types of botulism are foodborne, wound,

and infant botulism.• Foodborne botulism is caused by eating foods that

contain the botulism toxin. • Wound botulism, which is very rare, is caused by a

toxin produced from a wound infected with C. botulinum.

• Infant botulism is caused by consuming the spores of botulinum bacteria, which grow in a child's intestines.

Cont…

• Additional Symptoms include:• Blurred vision • Double vision • Droopy eyelids • Slowed or slurred speech • Difficulty swallowing • Dry mouth• Muscle weakness

EXOTOXINS• Diseases caused by exotoxins which are excreted by the cell.• Symptoms typically appear after 1–6 hours depending on the

amount of toxin ingested.• Clostridium perfringens• Bacillus cereus• Staphylococcus aureus produces a toxin that causes intense

vomiting.• Clostridium botulinum grows in improperly canned low-acid

foods and produces botulinum, a powerful paralytic toxin.• Pseudomonas and Vibrio, and some other bacteria, produce the

lethal tetrodotoxin, which is present in the tissues of some living animal species rather than being a product of decomposition.

MYCOTOXINS AND ALIMENTARY MYCOTOXICOSES

• The term alimentary mycotoxicoses refers to the effect of poisoning by Mycotoxins through food consumption. Mycotoxins have prominently affected on human and animal health.

• Aflatoxins - originated from Aspergillus parasiticus and Aspergillus flavus. The pronounced forms of Aflatoxins are those of B1, B2, G1, and G2,

• Aflatoxin B1 predominantly targets the liver, which will result in necrosis, cirrhosis, and carcinoma.

• Altertoxins - originated from Alternaria spp. Some research has shown that the toxins can be easily cross-contaminated between grain commodities and animal food, suggesting that manufacturing and storage is a critical practice.

Cont…

• Tremorgenic mycotoxins - associated with molds found in fermented meats.

• Trichothecenes - The toxins are usually found in molded maize, wheat, corn, peanuts and rice, and animal feed most commonly encountered by humans and animals.

SYMPTOMS

• Consequences of oral intake of, or dermal exposure to, the toxins will result in

• Alimentary toxic aleukia• Neutropenia• Aplastic anemia• Thrombocytopenia• Skin irritation

VIRUSES

• Viral infections make up perhaps one third of cases of food poisoning.

• Food borne viral infection are usually of intermediate (1–3 days) incubation period, causing illnesses which are self-limited in otherwise healthy individuals, and are similar to the bacterial forms described above.

• Rotavirus• Enterovirus• Hepatitis A prolonged (2–6 week) incubation period• It has ability to spread beyond the stomach and

intestines, into the liver.• induces jaundice, and rarely leads to chronic liver

dysfunction. The virus has been found to cause the infection due to the consumption of fresh-cut produce which has fecal contamination.

• Hepatitis E

PARASITES

• Most foodborne parasites are zoonoses• Platyhelminthes• Diphyllobothrium sp. (raw, infected fish)• Taenia saginata (beef that is under cooked)• Taenia solium (pigs are intermediate hosts) • Fasciola hepatica (from infected liver)

PROTOZOA

• Cyclospora cayetanensis (uncooked or cross-contaminated food)

• Entamoeba histolytica• Giardia lamblia• Sarcocystis hominis• Sarcocystis suihominis• Toxoplasma gondii

• Toxoplasmosis is infection caused by the single-celled protozoan parasite Toxoplasma gondii.

• Symptoms may include swollen lymph nodes, fever, a ill feeling, and sometimes a sore throat, blurred vision, and eye pain.

• People acquire the infection by transferring the parasite's eggs from a contaminated object to the mouth or by eating contaminated food.

TOXOPLASMOSIS

NEMATODE

• Ascaris lumbricoides (swallowing of food contaminated with unhatched juveniles).

• Eustrongylides sp.• Trichinella spiralis (undercooked pork as the

primary vector for the parasite)• Trichuris trichiura (food that may have been

fecaly contaminated)

• Trichinellosis, also called trichinosis, is caused by eating raw or undercooked meat of animals infected with the larvae of a species of worm called Trichinella.

• Infection occurs commonly in certain wild carnivorous (meat-eating) animals but may also occur in domestic pigs.

TRICHINELLOSIS

• When a human or animal eats meat that contains infective Trichinella cysts, the acid in the stomach dissolves the hard covering of the cyst and releases the worms.

• The worms pass into the small intestine and, in 1-2 days, become mature. After mating, adult females lay eggs. Eggs develop into immature worms, travel through the arteries, and are transported to muscles.

• Within the muscles, the worms curl into a ball and encyst (become enclosed in a capsule). Infection occurs when these encysted worms are consumed in meat.

HOW DOES INFECTION OCCUR IN HUMANS AND ANIMALS?

NATURAL TOXINS

• Several foods can naturally contain toxins, not produced by bacteria. animals which are naturally poisonous to eat are rare. In evolutionary terms, animals use only passive defenses such as poisons and distasteful substances.

• Most animal poisons are not synthesized by the animal, but acquired by eating poisonous plants to which the animal is immune, or by bacterial action.

• Phytohaemagglutinin (red kidney bean poisoning; destroyed by boiling)

• Pyrrolizidine alkaloids• Shellfish toxin, including paralytic shellfish poisoning,

diarrhetic shellfish poisoning, neurotoxic shellfish poisoning, amnesic shellfish poisoning and ciguatera fish poisoning

• Scombrotoxin• Tetrodotoxin (fugu fish poisoning)• Some plants contain substances which are toxic in large doses,

but have therapeutic properties in appropriate dosages.

FOOD POISONING SAFE MEAT

Cook Thoroughly• Cook food to a safe minimum internal temperature

to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature. Beef, veal, and lamb steaks, roasts and chops can be cooked to 145F. Hamburgers made of ground beef should reach 160F. All cuts of pork should reach 160F. All poultry should reach a minimum of 165F.

PREVENTING

• Proper storage and refrigeration of food help in the prevention of food poisoning

• Prevention is mainly the of the state, through the definition of strict rules of role hygiene and a public services of veterinary surveying of animal products in the food chain, from farming to the transformation industry and delivery (shops and restaurants). This regulation includes:

• Traceability: in a final product, it must be possible to know the origin of the ingredients (originating farm, identification of the harvesting or of the animal) and where and when it was processed; the origin of the illness can thus be tracked and solved (and possibly penalized), and the final products can be removed from the sale if a problem is detected;

• Enforcement of hygiene procedures like HACCP and the "cold chain";

• power of control and of law enforcement of veterinarians.• At home, prevention mainly consists of good food safety

practices. Many forms of bacterial poisoning can be prevented even if food is contaminated by cooking it sufficiently, and either eating it quickly or refrigerating it effectively.

• Many toxins, however, are not destroyed by heat treatment.

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Farm

Transportation

SlaughterhouseProcessing

MarketConsumer

HYGIENIC CONTROL OF MEATIN MARKET

• Objective• Food purity– It is essential that meat offered for sale to the

public should not contain any pathogen that cause disease.

– At the time of sale meat must not be contaminated with other spp. Pathogen e.g. staphylococcus, clostridium, etc.

• Such foods are injurious to health

CONSTRUCTION & LAYOUT OF PREMISES

• Cemented floor of shop• Tile wall• Stainless steel/ marble• Proper ventilation• Refrigerator

DAILY FOOD HANDLING

• The equipment and arrangement of an establishment is an important factor in getting the products of good hygienic quality

• Personal hygiene• Fly control• Avoid stray dogs• Avoid customer to touch the meat with fingers

APPROVAL OF PREMISES

• Meat and meat products should be carried out only in rooms efficiently approved for this purpose

• Periodic inspection of meat market• It should cover proper inspection of meat,

equipments used, general sanitation and personal hygiene of meat handlers