Chatper 7 : Animal-Derived Foods

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This chapter discusses some of the infections caused by animal-derived foods such as milk and dairy products, eggs and egg products, poultry, meat and meat products, seafood, fish, and molluscs. Milk from cows, sheep, goats, and other mammals is part of the human diet. Dairy products include butter, cheese, cream (light, heavy, or sour), ice cream, milk powder, and yogurt. In the United Kingdom, 27 milk-borne outbreaks were recorded in 1992–2000, with a total of 662 cases (25 per outbreak). In half of the outbreaks (14/27), unpasteurized milk was involved. Contamination after pasteurization is the main hazard. Such incidences have been reported for , , , and . Hen’s eggs are purchased as dated shell eggs and are consumed as boiled, fried (sunny side up), or scrambled eggs or mixed in salads or sandwiches. Among bacteria, the principal agent from raw or undercooked eggs is , mainly serovar Enteritidis. Variant Creutzfeldt-Jakob disease (CJD) has been associated with the consumption of meat products tainted with high-risk materials from cattle incubating bovine spongiform encephalopathy (BSE). Venison and game (including marine mammals) can carry viruses, bacteria, protozoa, and helminths, in particular, when butchered privately and bypassing meat inspection. The main concerns are emerging agents, anthrax, botulism, tularemia, toxoplasmosis, and trichinellosis. In high-income countries, by dietary habits and location and whether toxins are included, 7–70% of food-borne disease outbreaks are attributed to fish and seafood.

Citation: Stürchler D. 2006. Animal-Derived Foods, p 149-173. In Exposure. ASM Press, Washington, DC. doi: 10.1128/9781555817510.ch7
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