MOST SHOCKING HUMANITY EXPERIMENT - BLEED TO DEATH - SOCIAL EXPERIMENT

MEAT BORNE DISEASES TO HUMAN FROM RABBITS

RABBITS DISEASES TO HUMAN VIA MEAT

DISEASE CAUSED BY BACTERIA

• Pasteurellosis (Snuffles, Pneumonia)

DISEASES CAUSED BY PARASITES

Disease caused By Helminths

• Tapeworm larvae in rabbits

Disease caused By Protozoa

• Coccidiosis

MEAT BORNE – BLUETONGUE, CATARRHAL FEVER IN SHEEP

MEAT BORNE – BLUETONGUE IN SHEEP

Bluetongue is an infectious non-contagious arthropod borne viral disease of domestic and wild animals characterized by high fever, catarrhal inflammation of buccal mucous membrane (stomatitis) and nasal mucous membrane (catarrhal rhinitis), emaciation. Inflammation of tongue, intestine, sensitive laminae seen.

Transmission: 

Biting insects, especially gnats and mosquitoes, ectoparasites. Semen of infected bulls, placental routes and mechanical transfer – infected blood by needles.

Ante-Mortem findings (Done before death in a slaughter house):

In Sheep:

Incubation period 6-8 days.

High rise of temperature and fever

Difficult breathing

Excessive salivation

Loss of appetite, weakness and emaciation

Relucatance to move

Swellings of gum, muzzle, lip and tongue

Mucopurulent to bloody nasal discharge

Cyanosis of the tongue and mucous membranes (bluetongue) with erosion

Lameness

Inflammation of the coronary band and painful hoof

Abortion and deformed lambs

Death (Respiratory failure)

Post-Mortem findings (Done After death in a slaughter house):

Mouth – there is hyperaemia

Tongue – becomes blue and gangerenous

Leg – coronary band shows congestion and hemorrhage

Skeletal and cardiac muscle – necrosis

Lungs – congestion

Placenta – hemorrhage

Spleen – enlarged

Subcutaneous tissue – edema and hemorrhage

Judgement:

The whole carcass and viscera are condemned (in many countries)

In acute stage if become normal (on recovery stage) then can be used for consume

Reference:

http://bluetonguesheep.blogspot.com/ : image

MEAT BORNE - AVIAN INFLUENZA (AI), FOWL PLAGUE, HPAI

 AVIAN INFLUENZA (AI) - Poultry

• AI is a viral disease of avian species. The disease can be range from asymptomatic and mild to fatal. Avian influenza occurs infrequently in humans. AI is highly contagious viral diseases of poultry characterized by high mortality and morbidity, pericarditis, air sacculitis, pneumonia, caseous exudate in upper respiratory tract and cyanosis of comb. 

Transmission:

• Direct and indirect transmission from infected birds, by wild birds, contaminated feed.

Ante-Mortem findings (Done before death in a slaughter house):

• Incubation period varies for few hours to about seven days.
• Marked depression
• loss of body weight
• Watery diarrhoea
• Coughing, sneezing, rales, excessive lacrimation
• Drop in eggs production
• Conjunctiva is swollen and congested
• Swollen combs with cyanosis color appear
• Ruffled feathers
• Blood in the cloaca
• Some birds may recover rare

Post-Mortem findings (Done After death in a slaughter house):

Highly pathogenic infection:

• Dehydration
• Birds die with peracute form of AI
• Fibrinous exudate found in airsacs, oviduct, peritoneum, pericardial sacs

Mild infection:

• Inflammation of conjunctiva, trachea, airssacs
• Congestion of musculature
• Petachial hemorrhage in abdominal fat, mucosal surfaces, heart, gizzads, proventriculus, intestine
• Edema of the head with congestion, hemorrhage, cyanosis, wattles and sinuses
• Ovarian regress seen in laying birds
• Feet is edematous with hemorrhage

Judgement:

• The whole carcass and viscera are condemned
• Stumps done (any birds found to be positive case) of the flock and that area should be careful for the visitors

[Avian flu livestock restriction zone in case of outbreak]

Reference:

•     Cornell University site - image

MEAT BORNE - PNEUMONIA (PIGS/SWINE)

PNEUMONIA 

Pneumonia is an inflammation of the lungs caused by bacteria, viruses, fungi, parasites or physical/ chemical agents. It is with inflammation of the bronchi, bronchioli and the pleura, exactly the term is Bronchopneumonia. In pigs caused by Mycoplasma hypneumoniate and haemophilus pleuropneumoniae.

Transmission:

• From mother (sow) to the suckling pigs.
• Adult via contact or air. 

Ante-Mortem findings (Done before death in a slaughter house):

Enzootic pneumonia:

• No fever
• Acute respiratory distress
• dry cough present

Chronic pneumonia:

• Dry hacking cough
• Retard growth

Pleuropneumonia:

• Fever upto 41ºC
• Respiratory distress
• Bluish mucous membranes of the eye and mouth
• Bloody frothy discharge from nostrils
• Death

Chronic form

• Poor food utilization
• Emaciation

Post-Mortem findings (Done After death in a slaughter house):

Enzootic pneumonia:

• Plum colored, greyish consolidation cardiac and lungs lobes
• Enlarged bronchial lymph nodes
• Purulent pneumonia with abscessation

Chronic pneumonia:

• Bloody frothy in wind pipe
• Generalized solid consistency of lung
• Blood tinged fluid in the chest cavity and abdomen
• Pus filled in the lung
• Whitish clot on lung area

Judgement:

• Case of pleuropneumonia: approved to eat
• Other: affected organs are condemned
• Case Septicemia:The whole carcass and viscera are condemned (in many countries) 

MEAT BORNE - FOOT AND MOUTH DISEASE

FOOT AND MOUTH DISEASE (FMD)

FMD is an acute viral and highly contagious diseases of cloven-footed animal characterized by high fever 104-106°F. High fever anorexia depression, fallen milk, milk yield formation of vesicular eruption in mouth, feet and teats.

Transmission:

• Direct contact or indirect contact with infected animals and contaminated fomites; routes of spread include inhalation of aerosolized virus, ingestion of contaminated feed.
• Animal products:- uncooked, salted, cured meats, unpasteurized milk, other dairy products, green salted hides, semen and embryos.
•  Entry of the virus through skin abrasions or mucous membranes.
•  Wind-borne transmission - 10-300 km
•  Aerosols from milk tanks

Ante-Mortem findings (Done before death in a slaughter house):

Before vesicle formation:

•  Fever up to 41.7ºC
•  Dullness
•  Lack of appetite
•  Drop in milk production
•  Uneasiness
•  Musle tremors

Vesicle formation:

•  Smacking of lips
•  Extension salivation and drooling
•  Shaking of feet and lameness
•  Later vesicle on the muzzle, tongue, oral cavity, teat and on the skin

Post-Mortem findings (Done After death in a slaughter house):

• Necrosis of heart muscle (usually in young)
• Ulcerative lesions on tongue, palate, gums, pillars of rumen and feet

Judgement:

•  Suspect disease are prohibited in slaughter and to eat (in many countries)
•  The whole carcass and viscera are condemned (in many countries)

GARLIC EFFECT AND PROPERTIES

GARLIC

Antimicrobial properties in meat:

Antimicrobial effects of chopped garlic in ground beef and raw meatball decreased the microbial count and growth.

Digestion:

Garlic assists in normal functioning of the intestines for good digestion.

Eye care: 

Garlic contains nutrients like Selenium, Quercetin and Vitamin C which helps treat eye infections and swellings.

Intestinal problems: 

It clears most of the intestinal problems like dysentery, diarrhea and colitis.

Sexual problems:

To enhance the libido ability of both men & women. People who overindulge in sexual activities should take garlic in diet or supplement form to protect their selves from sheer nervous fatigue.

Asthma: 

Boiled cloves of garlic do wonders for asthma treatment.

Highly Nutritious:

Garlic is low in calories and very rich in Vitamin C, Vitamin B6 and Manganese. It also contains trace amounts of various other nutrients.

Cold:

Garlic function is to boost the immune system. It helps to prevent and reduce the severity of common illnesses like common cold and flu.

Reduce Blood Pressure:

High doses of garlic appear to improve blood pressure of those with known high blood pressure (hypertension). In supplementation can be effective as regular medications.

High cholesterol levels: 

Of the two kinds of cholesterol –LDL and HDL, the former is bad for human health. Garlic, rich in allicin compound effectively prevents LDL cholesterol from oxidization. All those who have high cholesterol level must include garlic in their daily diet.

Garlic Contains a Compound Called Allicin:

It is higher in sulfur compound called Allicin, which is believed to bring most of the health benefits.

HACCP NEW APPROACH FOR FOOD SAFETY

HACCP 

·        HACCP stands for Hazard Analysis and Critical Control Point

·        HACCP system is -

·        A systematic approach to the identification, assessment and control of hazard

·        A management tool for food safety assurance focuses on prevention

·        An applied at any stage in food chain production, from farm to consumer (Public)

HACCP is a system which identifies specific hazards (i.e. biological, physical and chemical property that cause an adverse health affect) and specifies measures for their control

u Take HACCP Certified food product e.g. Meat product and more

u To Control the Major zoonotic diseases (given in other blog link below)-

u https://www.facebook.com/zoonoseshealth

uzoonosespublichealth.blogspot.com

MEAT BORNE DISEASES TO HUMAN FROM PIGS/SWINE

        MEAT BORNE DISEASES TO HUMAN


1.   Foot and Mouth disease (FMD, Aphthous fever)
2. African swine fever (ASF) 
3. Vesicular stomatitis (VS)
4. Hog cholera
5. Vesicular exanthema of swine (VES)
6. Swine vesicular disease (SWD)
7. Transmissible gastroenteritis (TGE)
8. Pneumonia
9. Pleuritis
10. Valvular endocarditis in pigs
11. Anthrax
12. Porcine chronic pericarditis
13. Porcine brucellosis
14. Porcine salmonellosis
15. Tuberculosis
16. Swine erysipelas
17. Melioidosis
18. Diseases caused by Helminths
a) Trichinosis
b) Cysticercosis
c) Ascariasis
d) Sparganosis
19. Diseases caused by Protozoa
a) Toxoplasmosis
b) Porcine babesiosis (Texas fever, Red water, Tick fever, Piroplasmosis)
c) Sarcocystosis in pigs (Sarcosporidiosis)
20. Miscellaneous conditions
        Porcine stress syndrome (PSS)

HOW TO BE SAFE AROUND ANIMALS !

    TO BE SAFE AROUND ANIMALS 

v Know that animals carry germs that can make people sick

v Older adults, pregnant women, and young children should be extra careful around animals

v Wash hands, using soap and water, immediately after leaving the animal areas

v Do not carry or serve food, drink or put things into your mouth in the animal areas.

v Wash your hands before touching food or drink.

MEAT BORNE DISEASES TO HUMAN FROM CATTLE

    MEAT BORNE DISEASES TO HUMAN

  

Diseases from Cattle Meat

1.     Foot and Mouth disease (FMD)

2.     Rinderpest (RP)

3.     Vesicular stomatitis (VS)

4.     Malignant catarrhal fever (MCF)

5.     Rift valley fever (RVF)

6.     Rabies

7.     Lumpy skin disease

8.     Bovine herpes dermophatic disease (BHD)

9.     Infectious Bovine rhinotracheitis (IBR)

10. Bovine viral diarrhea (BVD)

11.  Bovine leukosis

12.  Bovine spongiform encephalopathy (BSE,"Mad cow disease)

13.  Black quarter (BQ)

14.  Botulism

15.  Malignant edema

16.  Tuberculosis (TB)

17.  Johne's disease (bovine paratuberculosis)

18    Leptospirosis

19.   Brucellosis (Bang's disease, contagious abortion)

20.   Anthrax

21.   Salmonellosis in bovine

22.   Hemorrhagic septicemia (HS)

23.   Calf diphtheria

24.   Actinobacillosis

25.    Pyelonephritis (Contagious Bovine Pyelonephritis)

26.    Metritis

27.    Mastitis

28.    Endocarditis

29.   Traumatic reticuloperitonitis (TRP)

30.    Heartwater (hydropericardium)

31.    Q fever (Nine mile fever)

32.    Contagious bovine pleuropneumonia

33      Diseases caused by Helminths
a) Lung worm
b) Fascioliasis
c) Dicrocoelium dendriticum infection
d) Oesophagostomiasis (Nodular worms)
e) Cysticercosis
f) Parafilariasis

34.  Diseases caused by Protozoa
a) Trypanosomiasis
b) Theileriosis (East coast fever)
c) Besnoitiosis
d) Anaplasmosis (Gallsickness)
e) Babesiosis (Piroplasmosis, Red water fever, Tick fever)
f) Sarcocystosis (Sarcosporidiosis)

35.  Diseases caused by Arthropod parasites
a) Hypoderma bovis infestation
b) Screwworm Myiasis