Zoonotic Foodborne Pathogens | Essay

Zoonotic Foodborne Pathogens EssayZoonoses describe ailments that can be transmitted from vertebrate animate worlds to benevolents. Zoonotic sicknesss atomic number 18 common and atomic number 18 caused by various types of agents, such as bacteria, fungi, viruses, or parasites 12. According to the study by Taylor et al. 2001 that out of the 1415 infectious organisms that ar pathogenic to humans 61% of them atomic number 18 zoonotic 8. And oer 200 zoonoses think diseases argon known 12. Zoonoses related diseases can be caught from fareborne zoonoses, non-foodborne zoonoses, helminthic parasitic zoonoses, protozoan parasitic zoonoses and zoonotic ectoparasites. However this work is only foc development on the common bacterial related foodborne zoonoses.Every year bacterial foodborne zoonoses is the cause of millions of people go ill 12. The most significant bacterial zoonotic pathogens associated with foodborne disease are Campylobacter, Salmonella and Escherichia coli O157H7 5. Other bacterial foodborne zoonotic pathogens are Mycobacteria, Listeria, and Bru cadrea all of which are from dairy farm farm products.The zoonotic foodborne pathogen Campylobacter causes the illness campylobacteriosis which causes often bloody diarrhoea, malaise, fever, nausea, abdominal pain and vomiting. The pensiveness extremity is usually between 2-5 days before onset of symptoms. nearly Campylobacter infections are mild, without the need for hospitalization and with complete recovery within 10 days. However the severity of the disease varies and in some cases whitethorn be life-threatening or resulting in long term health problems. concourse that unravel to die by the disease are often pathetic from immuno-deficiencies, or other diseases wish well liver disease or genus Cancer. Guillain-Barr syndrome (GBS) is a complication of Campylobacter infection that occurs in approximately 1 in each 1000 describe cases of campylobacteriosis (CDC, 2008, May 21). GBS an autoimmune disease that targets the nerves cells of the dead body whitethorn lead to permanent paralysis. Another neurological related syndrome that may occur subsequent to campylobacteriosis is Miller Fisher Syndrome. 2, 5, 10In the UK in that location are approximately 55,000 cases a year of Campylobacter infection. Campylobacter jejuni being the predominant Campylobacter species that causes foodborne gastrointestinal illnesses in humans, other similar closely related species that causes diseases in humans are C. coli and C. fetus. C. jejuni are curved constant of gravitation-negative, microaerophilic, thermophilic rods with optimum growth temperature at 40oC and low type O concentrations. It is these qualities of C. jejuni that enables it to colonise the intestines of sore-blooded raspberrys and mammals. The reservoir for C. jejuni ranges from healthy domestic and wild animals such as dogs, cats, cattle, pigs, sheep, birds, chickens, rodents, ducks and geese. As C. jejuni is ubiquitous in nature food products in particular poultry essence, beef and pork are at risk of environmental contamination during processing. Campylobacter can survive in live persuade water troughs, stock ponds, lakes and dairy lagoons all of which may introduce the infection into the animal flocks. likewise rodents, wild birds, faecal contaminated equipment and footwear may all serves as potential vehicles of transmission system of bacteria into the animal flocks. Once the infection is introduced into the flock rapid transmission between the animals occur with subsequent colonisation of commercial message meat that if undercooked may lead to foodborne enteritis in the consumer. Poultry meat tend to carry high bacterial numbers of C. jejuni, being the main writer of infection in humans as it has a high take aim of consumption so the risk is greater. The consumption of unpasteurized milk should excessively be avoided as it is an identified source of Campylobacter, just pasteurization of dairy products eliminates the pathogen. 2, 5, 10Control and prevention measures have been established in order to minify Campylobacter pathogens entering the human food orbit. These control strategies are aimed at preventing colonization of the pathogen in food animals through the implementation of strict bio-security measures, good hygienics practices at harvest level in an attempt to control and minimize the level of faecal contamination during poultry transportation, slaughtering and carcase dressing. Other incorporated control methods include decontamination strategies, rodent control, exclusion of wild animals and insect eradication that are potential carriers of the pathogen, and chlorination of drinking water to 2ppm. Gamma irradiation of animal carcasses is besides effective at reducing the colonization levels of the pathogen in the carcass, but this method although endorsed by the World Health Organisation (WHO) and others is not head accepted by con sumers. Increased public awareness of foodborne Campylobacter infection is undeniable as in the end the only measure to ensure overturn risk is at the consumer level through increased hygiene when storing, preparing and manipulation raw-meat to avoid cross-contamination via utensils and through adequately cooking of the poultry at recommended temperatures by the Food and Drug Administration (FDA) to ensure destruction of C. jejuni. Undercooked poultry has been answerable for 50% of cases of C. jejuni. 2, 5, 10The second most common bacterial foodborne zoonoses pathogen reported is Salmonella which are gram negative rod-shaped bacteria that are closely related to the Escherichia, and is obligated for causing salmonellosis. Salmonellosis is associated with enteric infections and since the discovery of the first strain of Salmonella in 1885 called Salmonella choleraesuis there have been over 2300 strains known to cause salmonellosis the most common being S. Enteritidis and S. Typh imurium. In the UK there are approximately 11,000 cases a year reported on Salmonella which causes gastroenteritis. Symptoms include diarrhoea, abdominal cramps, nausea, vomiting, and fever. In severe cases the diarrhoea may be bloody just like in Campylobacter infections. The incubation period for Salmonella varies from 6 to 72 hours. Complications may also arise such as bacteraemia or Reiters syndrome. Bacteraemia occurs when the Salmonella pathogen enters the infected individuals bloodstream. Reiters syndrome although uncommon may result from Salmonella infection, it is a complaint associated with at least two of three seemingly unrelated symptoms excited arthritis, eye infection and urinary tract infection. The people most convincible to stimulateing Salmonella infection include immuno-compromised individuals such as AID sufferers, cancer patients, or transplant recipients. Or individuals that are in close proximity to other infected people, such as sharing a household, or individuals that possess pet lizards, birds, or reptiles. Salmonella has a low infectious dose, probably from 15-20 cells. 3Salmonella are present in the environment as well as cold and warm blooded animals. The Salmonella serotypes in food animal species like poultry can be divided into host specialized and non-host specific infections. The host specific infections are those that affect the bird host and are of little public concern, such as S. Gallinarum and S. Pullorum. They are the common serotypes concerned in poultry disease. As for the non-host specific infections they are the cause of Salmonella foodborne tipsiness in humans such as S. Enteritidis and S. Typhimurium. Most of the serotypes associated with human foodborne disease cause no disease in poultry, but can be spread by them between flocks and once in the food chain the product is contaminated food. Poultry meat and products like eggs are the main source of Salmonella infection in humans. 3Similar to the Campylobac ter control strategies, on farm prevention and control methods are undertaken to control Salmonella in poultry. stringent bio-security measures and farm pathogen reduction strategies are the first steps in minimising the occurrence of foodborne pathogens in eggs and meat. Surveillance of poultry flocks for Salmonella should be conducted to identify every infected flock which can then be immediately dealt with using appropriate measures to minimise spread within the flock and the risk of transmission to humans. Infected flock should be slaughtered and disposed of appropriately to reduce human exposure to Salmonella. One of the ways in which poultry may contract Salmonella is through contaminated food, thus it is incumbent to monitor the poultry pabulum status. It is recommended to use bactericidal treatment or heat treated food to prevent Salmonella contamination. Poultry food should also be contained in clear closed containers to prevent access by rodents or wild birds. gnawer c ontrol should be used as a repellent. Vaccines against Salmonella can also be used but should not be used as the sole control measure, rather as an additional prevention measure. grievous hygiene practices should be used such as cleaning and disinfection of equipment and the bird house, disposal of litter in a safe manner specially contaminated waste to prevent exposure to humans, livestock and wild-life to Salmonella. The use of antimicrobials as a treatment of Salmonella infection in poultry should not be used as it may contribute to the development of antimicrobial resistance, or mask the infection during sampling. Also it is vital that public awareness and breeding of foodborne Salmonella infection is raised so that poultry consumers can take necessary precautions to avoid contracting the infection. The precautions that consumers can take include the cooking of meat adequately before overwhelming, cooking of eggs until the yoke is solid, not consuming food containing raw eggs , not consuming unpasteurized milk, and the washing of pass after handling any animals. 7, 10The third and last foodborne bacterial disease to be discussed is the gram-negative rod-shaped bacterium Escherichia coli (E. coli) O157H7. The O and H denotes the cell wall and flagella antigen number respectively. E. coli bacteria colonise the intestinal tract of warm blooded animals, such as humans and mammals. There have been over 700 serotypes identified but those that produce the Shiga toxin (Stx), such as E. coli O157H7 have been associated with foodborne illnesses and is answerable for most of the E. coli related illnesses in humans. In the UK alone there are approximately 1,100 cases per year of E. coli O157H7 with just a small dosage (