diseases Flashcards
campylobacter
- main bacterial zoonotic food pathogen (poultry)
- regular inhabitant of GI (wild and domestic)
- collection 10g out of 200 chickens
prevent and control campylobacter
- proper cooking (at least 74oC)
- washing hands
- avoid cross contamination
where is campylobacter found
raw poultry
unpasteurised milk
contaminated water
clostridium perfingens
- anaerobic gram +, creating spores
- faeces, raw meat, dehydrated food
- prevention = fast cooling of cooked meat
- 5 exotoxins = lethal to humans
clostridium botulinum
- toxins lethal in small doses (ABEF)
- symptoms = weakness, fatigue, muscle weakness, vomiting, death
- main SOI = fruit, veg, canned and vacuumed feeds
- control measures = proper canning, cooking and storage (avoid damaged cans)
- thermal destruction 121oC under pressure, 3-5 min.autoclave
cystiercercosis
- tapeworm (taenia saginata)
- cattle = intermediate host
- develop cyst in muscle
- cysts - white and oval
- control = PM inspection and ELISA
anisakis
- nematode in fish
- abdo + muscle surface, larvae visible to eye
- translucent/pinkish
what does anisakis cause
eosinophilic phelgmonous enteritis
life cycle of anisakis
- adult worms in stomach of marine mammal
- egg in faeces
- hatch in water and eaten by small crustacaceans
- crustaceans eaten by fish (encyst in muscle)
- fish eaten by humans
tapeworm - fish
- live in intestine of fish
- human infected by eating fish
- cook fish 63oC >1min
listeria
- found intestinal tract of birds, animals, soil, rotten vegetation, unprocessed milk, meat, soft cheese
can survive in fridge
prevention and control of listerai
handwashing
cleaning and sanitation
cook at least 74oC and avoid cross contamination
fridge below 4oC
monitor
salmonella transmission
direct
- animal and human excreta
indirect
- during slaughter
transmission: hands-food, contaminated surface- utensils
protection of salmonella
prohibit slaughter of animals with acute salmonellosis
bacteriological exam
food colouring
control of health condition
implement hygienic measures
on farm - salmonella
- testing methods: cloacal, environment and boot swabs + faecal sample
- testing - culture method and PCR
- frequency: routine testing and pre-processing testing
at slaughterhouse- salmonella
- testing methods: carcass swabs and environmental monitoring
- testing techniques: culture methods+ PCR
handlign positive cases of salmonella
on the farm
- isolation, hygiene, investigate and biosecurity
slaughterhouse
- segregation, enhanced cleaning, recall
preventative measures of salmonella
- on farm= vaccination, biosecurity, management
- slaughterhouse = GMPs + HACCP and training
staph aureus
temp resistant
- heat 131oC for 30mins to destroy toxins
- 66oC for 12 mins to destroy bacteria
- largest source of contamination = infected individuals
- dairy products and poultry
toxoplasma
- protozoa
- definitive host = cats
- intermediate host = farm animals and humans
- prevention on farm level = regularly clean, disinfect and cat control
- feed + water management = cover feed, clean water source
- environmental management = litter and soil
- biosecurity and health monitoring
- sampling = faecal (cats), blood (livestock), tissue sample
- diagnostic test > faecal exam, serology and histology
trichinella
- sample at slaughterhouse (master and tongue)
- artificial digestion = pepsin-hal solution and sample to release larvae
- sample testing
= 100 pigs on metal plates with marking
= artificial digestion
= if sample +ve, narrow group by splitting in hal
= test both groups separately, keep dividing until find individual repsonsible
tuberculosis
- chronic, contagious bacterial disease > m.bovis and is zoonotic
- changes in carcass= caseous changes
- sample = tuberculin test + all +slaughtered
yersinia
- present in intestines and tonsil
- isolated from raw/undercooked red meat, poultry, dairy, seafood
- pigs risk for consumption checked in 2 ways (culturing tonsil or directly on)
- grow as low as 0oC, optimal 30-37oC
- raw pork and raw milk
- prevention and control = proper cooking at least 71oC, hadnwashing and avoid cross contamination
