Health & Environmental Research Online (HERO)


Print Feedback Export to File
6997544 
Journal Article 
Animal products and selected human infectious diseases 
Kolarova, M; Kolarova, L; Perina, A; Chalupa, P 
2002 
Yes 
Czech Journal of Animal Science
ISSN: 1212-1819 
47 
7 
297-307 
WOS:000178804100006 
The developing of close contacts of humans with animals that served humans for meat and as guardians brought among others the exchange of microflora in both organisms. By inhalation of aerosol from animals hair and scales, and especially by consumption of animal meat, eggs and milk, men became a part of natural circulation of animal microorganisms. Many of originally zoopathogenic agents did not survive in human hosts, other some got adapted and slowly became zooanthropopathogenic and cause typical human diseases e.g.: tuberculosis (TBC). Acquired Immunodeficiency Syndrome (AIDS), Ebola virus, Creutzfeldt-Jacob disease. From the epidemiological point of view the animals are an important source of non-typical human diseases. This leads to higher susceptibility and more severe symptoms of the disease in humans (rabies, tick-borne encephalitis). The most common zooanthroponoses are acute alimentary infections and toxicosis. The authors aimed to review the epidemiology of bacterial infectious diseases that are transmitted through primary contaminated animal food (salmonellosis, campylobacteriosis, yersiniosis, E. coli-enteritidis, listeriosis). The primary and secondary prevention of the diseases both in human and veterinary medicine can limit the transmission and development of the infections. Making food safe in the first place is a major effort, involving the farm and fishery, the production plant or factory, and many other points from farm to table. For some particularly risky foods, even the most careful hygiene and sanitation are insufficient to prevent contamination, and a definitive microbe-killing step must be included in the process. Careful review of the whole food production process can identify the principal hazards, and the control points where contamination can be prevented, limited, or eliminated. A formal method for evaluating the control of risk in foods exists is called the Hazard Analysis Critical Control Point (HACCP) system. 
animal and food-related public health risks; bacterial contamination; mode of transmission; acute food-borne infection; preventive measures