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.
 SYMPTOMS

• 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.
 Fever

Nausea Nausea
 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
• 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.
 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
• 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.
 HOW DOES INFECTION OCCUR IN HUMANS
AND ANIMALS?
• 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.
 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.
 Farm

Transportation

Slaughterhouse
Processing

Market
Consumer
39
 HYGIENIC CONTROL OF MEAT
IN 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