Page 37 - FoodFocusThailand No.181 April 2021

SPECIAL FOCUS
SPECIAL FOCUS

contacting with infected animals, or consuming food made from infected meat and meat products, an environment contaminated with animal
animals. Salmonella is found in many animals including poultry, pig, manure, a contaminated water, a direct contact with infected animals,
fish, seafood, and animal products especially in the poultry, meat, and or a direct contact between human.
egg which majorly cause salmonellosis in human. Diseases with
Salmonella spp. come from the consumption of insufficient heat- Listeria spp. Listeria spp. are classified into two large groups
processed meat to decontaminate the bacteria, or the consumption of (17 species in total) according to their relatedness of species to
raw or insufficient heating eggs. It is noted that S. Enteritidis has an L. monocytogenes as follows: The first group L. sensu stricto consisted
ability to penetrate an eggshell. Therefore, it is often found as a common of L. monocytogenes, L. seeligeri, L. ivanovii, L. welshimeri, L. marthii,
problem in eggs and its processed products. and L. innocua. The second group L. sensu lato consisted of L. grayi,
L. fleischmannii, L. floridensis, L. aquatica, L. newyorkensis, L.
Campylobacter spp. Campylobacter spp. cause cornellensis, L. rocourtiae, L. weihenstephanensis, L. grandensis, L.
campylobacteriosis with major symptoms including severe diarrhea, riparia, and L. booriae. It is remarked that only 2 of L. monocytogenes
abdominal pain, and fever. There are also other more serious symptoms and L. ivanovii are considered to be pathogenic in human and animal,
such as bloody diarrhea, Guillain-Barre Syndrome which is an respectively. L. monocytogenes are the most critical species. They are
inflammatory to nerve system. Campylobacter spp. are one genus in gram-negative bacteria in short rod shape with flagella to facilitate
Campylobacteriaceae family. They are gram-negative bacteria with movement. They can grow both in the presence and absence of air in
spiral or curved rod shape. They mobilize corkscrew-like using flagella the optimal temperature around 0.4-50 ºC. The bacteria cause two types
at the terminal end of the cell. They can grow best in the optimal of infectious disease symptoms: Firstly, invasive illness causes severe
temperature around 37-42 C. They can live in a low oxygen symptoms such as meningitis, septicemia, endocarditis and flu-like
o
(microaerophilic) environment around 2-10% range. The bacteria are symptoms. When meningitis occurs to patience, the death casualty is
relatively weak in normal environments and are difficult to culture in a potentially higher. Secondly, non-invasive illness, the disease is
laboratory. Campylobacter spp. are more common in the environment gastrointestinal inflammation with fever. Risky consumers such as
reported over 17 species with at least 12 species causing human pregnant women may experience miscarriage, or the baby died in the
disease. C. jejuni and C. coli are two critical species often derived from womb. L. monocytogenes are commonly found in animals (such as
human and poultry. One infected poultry
carcass still can transmit 100 to 100,000
cells to other sources. Reportedly, the
exposure of just 500 cells can be
infectious. The disease from
Campylobacter spp. often come from
consuming an insufficient heat-processed
chickens or poultry. Or the disease come
from taking unpasteurized milk, or water.
It may derive from the exposure to
contaminated environments, or direct
contact with infectious animals in farm.
The reason behind poultry as the major host is that poultry has a high cattle, goat, sheep, and poultry), plant, soil, water, feed, and other
body temperature which is suitable for the bacteria growth. In addition, environmental conditions such as waste from slaughterhouse and
the rate of infection in poultry farms relates to the number and age of processing plant. Foods commonly found this bacterial contamination
animals, water, the insects, and the air quality. The bacteria can colonize are meat and meat products, dairy products, vegetable/fruit products,
and grow inside poultry. When an infected poultry is slaughtered, the including seafood and its products. It is also found that the infection can
intestinal system is ruptured and the bacteria can contaminate to the spread by a direct contact with infected animals. However,
carcass skin. However, the bacteria also can be found in cattle, buffalo, L. monocytogenes contamination in meat products is often caused by
pig, goat, sheep, and seafood, as well as in pets. contamination after processing.

Shiga toxin-producing Escherichia coli (STEC) Some Prevention and Control Measures The effective control
genus of E. coli can cause disease to consumers through food. The measure to reduce the risk of bacterial contamination can be applied at
bacteria are gram-negative not producing spores. They are in rod shape farm and processing plant i.e. the hygiene management in farms, the
growing both in the presence and absence of air. They are in isolation of sick animals from healthy ones, the temperature control
Enterobacteriaceae family which consume various types of sugar. They during slaughter and processing, and the avoidance of cross-
can ferment lactose later generate acid and gas. Reportedly, there are contamination during butchering and processing by applying the hygiene
157 E. coli O antigens, and 53 E. coli H antigens serotypes. Most of management for worker’s operation and processing line. The
E. coli found in gastrointestinal tract and small number of E. coli are precautionary measures to stop the spread of pathogens in farm and
pathogens. E. coli can be classified into the following groups: processing plant must be in place. The use of antibiotics for animal
enteropathogenic E. coli (EPEC), STEC or verocytotoxin-producing treatment shall be carefully considered. Besides, the suitable meat
E. coli (VTEC), enteroinvasive E. coli (EIEC), enteroaggregative E. coli processing methods shall be well defined to reduce the risk of infection
(EAEC), diffusely adherent E. coli (DAEC), enterotoxigenic E. coli spread. In addition, the adequate thermal processing is always
(ETEC), and adherent invasive E. coli (AIEC). It is noted that preferable. Furthermore, the avoidance of consuming raw or non-
Enterohemorrhagic E. coli (EHEC) is a subgroup of STEC. STEC processed meat should be implemented. Also, the storage technique
consists of serogroup E. coli O157 and E. coli non-O157 (i.e. O26, O45, for meats and meat products at the right temperature must be enforced.
O103, O111, O121, and O145). STEC normally causes gastritis, Lastly, the use of safe meat and water in food production must be carried
diarrhea, and severe hemorrhagic colitis in human with severe out.
abdominal pain and vomiting symptom. Some STEC genus cause
severe kidney disease, renal failure, or hemolytic uremic syndrome เอกสารอ้างอิง/Reference
Norma H. and G. Santos. 2018. Animals as sources of food-borne pathogens: A review.
(HUS) often found in children. They can spread through food, especially Animal Nutrition. 4: 250-255.
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