Zoonoses in the meat industry: a review

Abstract

Zoonoses are diseases, the infections of which can be transmitted between man and animals. Only a few are of importance with respect to poultry meat and meat from cattle, sheep, horses and goats. Advances in the control of diseases such as tuberculosis, brucellosis and trichinosis in animals have reduced the hazards posed to workers in the meat industry and to consumers of meat. However, inspection of animals ante- and post-mortem cannot detect all infectious agents present. This applies particularly to bacteria such as Campylobacter, Salmonella, verotoxigenic and other pathogenic Escherichia coli and Yersinia. Protection of meat workers from infection depends upon taking normal hygienic precautions, which also protect the meat from contamination from the workers. Consumers are exposed to a smaller range of zoonoses than meat workers because they encounter only meat that has passed inspection. In addition, heavily contaminated parts of the animal, such as the hide, feathers and viscera have been removed. Further advances in making meat safer are likely to result from the introduction of Integrated Quality Assurance systems. These involve identifying, monitoring and keeping records of the disease status and treatment of each animal (or poultry flock) so that its history is known when it reaches the abattoir. They should also include programmes aimed at minimising colonisation by zoonotic bacteria such as camplyobacters, salmonellas and verotoxigenic Escherichia coli.