Saúde Animal, Biossegurança e Segurança dos alimentos

Biological food hazards are identified through the contamination of food by microorganisms which can be found in the air, food, water, animals, and in the human body. There are many different types of microorganisms such as, bacteria, viruses, parasites and fungi all of which are influenced by many factors that would lead to the likelihood of contamination of food. As long as conditions are suitable, almost all food can harbor some kind of biological hazard. The results of this study were done descriptively and placed into adequate tables. The results included six common pathogenic bacteria; Campylobacter jejuni, Listeria monocytogenes, Escherichia coli, Clostridium perfringens, Staphylococcus aureus and members of the Salmonella spp. They were found to be in wide variety of foods inclusive of fruits, vegetables, seafood, meats, milk and eggs. Six common food parasites, they include three protozoans (Toxoplasma gondii, Giardia intestinalis and Cryptosporidium parvum), one roundworm (Trichinella spiralis) and two tapeworms (Taenia saginata and Taenia solium), the beef and pork tapeworm, respectively. Five common foodborne viruses associated with restaurants: Hepatitis A virus (HAV), Hepatitis E virus (HAE), Rotavirus, Norovirus and Sapovirus and four common mycotoxins that primarily affect humans through the consumption of contaminated food are shown. They are the aflatoxins, ochratoxin A, patulin and the trichothecenes (deoxynivalenol, nivalenol). More studies are needed on these biological hazards with regards to their epidemiology especially in the less developed countries, in order to better understand their effects.

A One Health approach to investigating the health and prevalence of zoonotic pathogens in snow leopards, sympatric wildlife, domestic animals and humans in the South Gobi Desert in Mongolia

In the markets of the European Union (EU) the presence of food imported from non-European countries such as Asia, Africa and America is increasingly more widespread. Non-European countries, indeed, are much more competitive in terms of prices compared to European countries. For these reasons, EU has issued important laws. The purpose of this study was to assess the effectiveness of these regulations, estimating the levels of microbiological and chemical contamination of food samples of 91 different matrices imported from third countries. The microbiological methods used are those required by the UNI EN ISO, while for the determination of chemical parameters validated methods according to the Standard UNI EN ISO 16140:2003 were used. Our investigation revealed qualitative or quantitative microbial contamination in 23 out of 91 samples analysed (25.2%). We found high total microbial loads in alimentary conserves, multiple bacterial contamination ( Salmonella thiphymurium , Escherichia coli and Vibrio alginolyticus ) and viral contamination ( Norovirus ) in shellfish of the species Cassostrea gigas , and the presence of other pathogens in various products such as hamburgers ( Yersinia enterocolitica ), frozen fish ( Listeria monocytogenes ) and honey ( Bacillus cereus ). With regard to chemical contamination, 24 samples of different food products were analysed. In 9 samples (37.5%), the levels of the following substances exceeded the permitted limits: histamine (fish conserves), mercury (crab meat), cadmium (crab meat and fish conserves), lead (cheese and honey) and polyphosphates (chicken meat). Despite the limited number of samples analysed, these data prompt reflection on the need to implement a more detailed and rigorous activity of monitoring and control in order to guarantee adequate levels of safety with regard to the consumption of foodstuffs imported into the EU from non-European countries.

The wild boar is an abundant game species with high reproduction rates. The management of the wild boar population by hunting contributes to the meat supply and can help to avoid a spillover of transmissible animal diseases to domestic pigs, thus compromising food security. By the same token, wild boar can carry foodborne zoonotic pathogens, impacting food safety. We reviewed literature from 2012–2022 on biological hazards, which are considered in European Union legislation and in international standards on animal health. We identified 15 viral, 10 bacterial, and 5 parasitic agents and selected those nine bacteria that are zoonotic and can be transmitted to humans via food. The prevalence of Campylobacter, Listeria monocytogenes, Salmonella, Shiga toxin-producing E. coli, and Yersinia enterocolitica on muscle surfaces or in muscle tissues of wild boar varied from 0 to ca. 70%. One experimental study reported the transmission and survival of Mycobacterium on wild boar meat. Brucella, Coxiella burnetii, Listeria monocytogenes, and Mycobacteria have been isolated from the liver and spleen. For Brucella, studies stressed the occupational exposure risk, but no indication of meat-borne transmission was evident. Furthermore, the transmission of C. burnetii is most likely via vectors (i.e., ticks). In the absence of more detailed data for the European Union, it is advisable to focus on the efficacy of current game meat inspection and food safety management systems.

Lactic Acid Bacteria (LAB) and their bacteriocins can be successfully used as natural preservatives in meat products. This work aimed to investigate the effect of fresh and lyophilized starter cultures of an autochthonous bacteriocinogenic LAB strain (Lactobacillus plantarum ST153Ch: bac + culture) on the microbiological characteristics of “Alheira”, a traditional Portuguese smoked product. “Alheira” with the addition of fresh or lyophilized culture (ca. 108 cfu/g) and “Alheira” control (no bacteriocinogenic culture added) were produced by an industrial meat company. The antilisterial activity of this culture in this food matrix was investigated, with some samples being inoculated with Listeria monocytogenes (ca. 105 cfu/g). Detection of L. monocytogenes, Salmonella spp., sulphite reducing clostridia, Yersinia enterocolitica and enumeration of L. monocytogenes, Staphylococcus aureus, Bacillus cereus, Escherichia coli, Enterobacteriaceae, lactic acid bacteria, yeasts and moulds were performed immediately after production and at 3, 7, 15, 21, 28, 60 and 90 days of storage at 4 ℃, according to ISO methodologies. Also, a 16S rRNA Gene Analysis was performed of the microbial communities of “Alheira” with and without the lyophilized bacteriocinogenic culture. Pathogenic and indicator organisms were not detected or were below acceptable levels in all samples. LAB counts increased during storage and reached similar values after 15 days (ca. 1010 cfu/g) in all samples. There was a clear trend for a higher reduction of L. monocytogenes in the presence of the bioprotective culture, more pronounced during the initial 15 days of storage. From the analysis of the microbial communities of samples of “Alheiras” at different stages of fermentation, Leuconostocaceae and Lactobacillaceae predominated in all the samples and Lactobacillus was the genus more prevalent in “Alheiras” after 60 days of storage with the addition of bacteriocinogenic culture.

The volume of pork meat production is continuously growing in the EU over previous years due to lower food prices, higher number of reproduction sows and increased volume of pork exports to China. Consumer choices toward pork meat depend on culture, place of residence and social opportunities, as well as their perception regarding safety and quality of pork meat/meat products. The main biological hazards associated with pork meat/meat products important from the public health perspective are zoonotic food borne pathogens, bacteria and/or parasites, e.g. Salmonella spp., Yersinia enterocolitica, Listeria monocytogenes, Trichinella spp., Toxoplasma gondii and Verotoxin-producing Escherichia coli (VTEC), by decreasing order, including associated antimicrobial resistance (AMR). Pathways of infection and contamination of pork meat differ, taking into consideration the multiple entry routes for zoonotic biological hazards along the pork meat chain, from farm to the final product. Therefore, the defined level of safety of pork meat/meat products should be achieved by synergistic action of control measures effectively applied at different points along the pork meat chain and supported by the integrated risk-based food (meat) safety management system in major modules of the meat chain: pre-harvest (farm), harvest (slaughterhouse), post-harvest (meat processing, distribution, retail, consumers), as well as identification and traceability. The integrated meat safety management system should be based on good hygienic practices (GHP) and Hazard Analysis and Critical Control Points (HACCP) encompassing the science based hazard analysis and risk characterization, as well as identifying the most effective control options and risk mitigation strategies in the pork meat chain continuum.

Foodborne pathogens are causing a great number of diseases with significant effects on human health and economy. The characteristics of the most common pathogenic bacteria (Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Cronobacter sakazakii, Esherichia coli, Listeria monocytogenes, Salmonella spp., Shigella spp., Staphylococccus aureus, Vibrio spp. and Yersinia enterocolitica), viruses (Hepatitis A and Noroviruses) and parasites (Cyclospora cayetanensis, Toxoplasma gondii and Trichinella spiralis), together with some important outbreaks, are reviewed. Food safety management systems based on to classical hazard-based approach has been proved to be inefficient, and risk-based food safety approach is now suggested from leading researchers and organizations. In this context, a food safety management system should be designed in a way to estimate the risks to human health from food consumption and to identify, select and implement mitigation strategies in order to control and reduce these risks. In addition, the application of suitable food safety education programs for all involved people in the production and consumption of foods is suggested.

The aim of this study was to supply to the shortage of information in microbial criteria in ready-to-eat vegetable products. This paper reports data obtained by analysis carried out with specific Real Time PCR methods to check the presence of pathogenic bacteria (Salmonella spp., Listeria monocytogenes, Escherichia coli O157:H7, Campylobacter spp. and Yersinia enterocolitica) in fresh and ready-to-eat green salads. 9.8% of samples positive for at least one pathogen by RealTime PCR, but no viable microorganism was isolated by ISO methods.

So far parasitic disease is still the one of the most important public health problems world-wide,especially in the developing countries.With the development of immunology and molecular biology technology,the parasite vaccine has become one of the important means of controlling parasitic diseases.Immune dose of the parasitic vaccine is one of the important factors for the immune effects.If the dose of vaccine is too low,the body can't be stimulated to produce enough immune response; if the dose of vaccine is too high,it may cause immune tolerance or toxic reactions.Therefore,to determine the appropriate immunization dose is the key of vaccine research.This article reviewed the research status of immune dose of several parasite vaccines,such as Schistosoma,Toxoplasma gondi and Trichinella spiralis. Key words: Parasite ; Vaccine; Immune dose

Objective To investigate the distribution of host animals and the serological distribution and virulence gene of Yersinia eterocolitica in Gaomi City. Methods Sample stools of poultry and domestic and diarrhea patients, as well as flies and chilled (frozen) poultry and domestic animal meats in Gaomi City were preliminarily identified and the suspected strains isolated were sent to Shandong Provincial Center for Disease Control and Prevention for further identification from 2012 to 2015. The bacteria were analyzed by the systematic biochemistry to determine the serotypes, bio-types and virulence genes[Yersinia enterocolitica adhesion aggression site gene (ail), heat-tolerance enterotoxin gene (ystA), organism type 1A enterotoxin gene (ystB), adhesin (yadA), yop regulator transcription activation action factor (virF)]. Results Eighty-five stains of Yersinia enterocolitica were detected in 2 860 specimens and the detection rate was 3.0% (85/2 860). The chicken strains accounted for 50.6% (43/85), the swine strains accounted for 20.0% (17/85), and the sheep strains accounted for 10.6% (9/85). In all the serotypes, the highest was O∶8(24.7%, 21/85), followed by O∶5 (12.9%, 11/85), the bacteria were detected in the stools of chickens, duck, and swine etc., as well as in diarrhea patients and chilled (frozen) poultry and domestic animal meats, biotype is 1A. One strain O∶3/4 was detected from swine stool with ail, ystA, yadA and virF genes. Conclusions The Yersinia enterocolitica is widely distributed and both pathogenic and non-pathogenic strains co-exist in Gaomi City; the main serological types are O∶5/1A and O∶8/1A; the pathogenic serotype is O∶3/4, and chicken, swine and sheep are the main host animals. Key words: Yersinia enterocolitica; Animal host; Serological types; Virulence gene

Impact de l"exploitation des alpages sur la qualité des eaux

Purpose: To examine the impact of climate change on animal health and production. Methodology: To review an existing literatures concerning impact of climate change on animal health and production. Findings: Climate change is seen as a major threat to the survival of many species of animal, ecosystems and the sustainability of livestock production systems globally. Livestock production and health are considerably vulnerable to the impact of climate change. Since several decades back, climate change has become the major issue affecting global and regional ecosystems and people are working on it. Although yet it is real and is happening with concomitant changes in precipitation, flooding, heavy winds, and the frequency of severe events, increased temperature, and changes in humidity. It is evidenced that it will become worse in the future life. Climate change has direct and indirect impacts on emerging and re-emerging animal diseases and zoonoses since it disrupts natural ecosystems and allows disease-causing pathogens to move into new areas where they may harm wild life, domestic species, and humans. The interaction between animal production and climate change is complex since animal production contributes to climate change. However to the reverse and worse condition, climate change highly affects animal production. Thus, the increased threat of climate change on the animal production and health sectors needs the hands of various stakeholders to work collaboratively.

Food are essentialy required for cell metabolism in human physiologyc. Food should be free from biological, chemical, and physical contamination and also hazardous substances. All of them are able to disrupt physiological homeostatis resulting disorder or diseases. Diseases resulted by those contaminant are called food borne disease. One of the important contaminants is biological contaminant especially pathogenic bacterias. Some pathogenic bacteria such as Salmonella spp., Escherichia coli, Bacillus anthracis, Clostridium spp., Listeria monocytogenes, Campylobacter spp., Vibrio cholerae, Enterobacter sakazakii, Shigella, are able to cause symptomatic diseases. Overall, the general symptoms of the diseases due to pathogenic bacterial infection are gastric pain, nausea, vomit, headache, loss of appetite, fever, and also dehydration. Key words: Pathogenic bacteria, foodborne diseases, food

Trichinellosis is a concern for public health aut horities in Europe and efforts have been made to promote and fund European networks Key scientists in this field have been identified and meet or communicate regularly to improve the management and prevention of this potentially lethal disease. Key preventive measures include training the technician s in charge of meat control and educating the consu mers to cook potentially infected meat thoroughly. Trichinellosis is a zoonotic disease caused by the ingestion of raw meat containing larvae of the nematode Trichinella . Four species of Trichinella are found in Europe : Trichinella spiralis (cosmopolitan), T. britovi (in wildlife from mountainous areas), T. nativa (in wildlife from colder and northern regions) and T. pseudospiralis (a cosmopolitan nonencapsulating species). Human trichinellosis causes high fever, facial oedema, myositis and eosinophilia. It can be a seri ous disease, particularly in elderly patients in wh om neurological or cardiovascular complications can le ad to death.

Food chain information in the European pork industry: Where are we?