Lecture 3- Sources of Bacterial Pathogens

Question 1

Contamination occurs from natural and external sources

Answer 1

Natural: surface of cut fruit, damaged tissues, skin, feathers, gastrointestinal tract
External: air, soil, sewage, water, feed, human, ingredients, equipment, packages, and insects

Question 2

Sources of pathogen contamination

Answer 2

contamination in milk can occur due to fecal material on the udder surface, eggs can come into contact with fecal material during laying, meat can be contaminated by the GI tract during slaughter

Question 3

What are some ways to reduce the contamination of animals, birds, fish and shellfish

Answer 3

• use effective husbandry
• avoid over crowding, use clean food and water
• test flocks for the presence of pathogens prior to slaughter
• careful removal of the GI tract
• harvest fish/shellfish from clean water, and store in clean water

Question 4

How can air contamination be reduced?

Answer 4

• remove potential sources for contamination
• controlling dust particles in the air (using filtered air)
• using positive air pressure
• reducing humidity
• installing UV lights