contamination,livestock products,meat,milk,egg

1. CONTAMINATION OF LIVESTOCK
PRODUCTS
CONTAMINATION
FARM FORK

2. INTRODUCTION
• Contaminate food is possible before it is prepared, during
preparation, and even when food is served to consumer.
• According to figures available with the World Health
Organisation (WHO), over 2 million people – 1.5 million of
them children – die each year in the world due to
diarrhoea from contaminated food and water.
• Major concern that has cropped up is contamination of
street food.

3. SOURCE OF CONTAMINATION
MEAT
• IN ANIMALS
• DURING
PROCESSING(BLEEDING,SKINN
ING,CUTTING,KNIVES,CLOTHES,AI
R)
• IN RETAIL MARKET &
HOME(KNIVES,SAWS,CLEAVERS,
SLICERS,GRINDERSCHOPPING
BLOCKS,SAW DUST,CONTAINERS)
MILK
• IN ANIMALS(EXTERIOR OF
UDDER)
• DURING PROCESSING(DAIRY
UTENSILS,MILK CONTACT
SURFACES,MILK WORKERS)
EGG
• FECAL MATTER FROM
CAGES,NEST,BY WASH
WATER
• TOTAL MICROBES ON
SHELL-102-107
• MOSTLEY GRAM POSITIVE

4. TYPES OF FOOD CONTAMINATION

5. • Physical contaminants are either foreign materials or unintentionally introduced
food products( e.g : metal fragments in ground meat) or naturally occurring objects
(e.g : bones in fish) that are hazardous to the consumer.
• A physical contaminant contaminates food product at any stage of production.
• Food processors should take adequate measures to avoid physical hazards in food.
PHYSICAL CONTAMINATION

6. One of the major concerns in producing meat animals.
• Handling
• Treating
• Feeding
• Transporting
PHYSICAL CONTAMINATION

8. • This can occur in a variety of ways at different
stages of food processing and production.
• Some examples are:
• chemicals from the farm;
• a cleaning product used in the processing
plant when packaging;
• fly spray used in the kitchen when
preparing food.
CHEMICAL CONTAMINATION

9. CHEMICAL CONTAMINANTS
Product tampering
Residues
Unintentional food additives
Intentional food additives
Nutritional components

10. CHEMICAL CONTAMINANTS
IT INCLUDES PRESENCE OF:
• Heavy metals
• Pesticides
• Antibiotics
• Veterinary drug residues
• Dioxins
• Environmental pollutants
• Solvent residues
• Chemicals
• Radionucleides

11. ANTIBIOTIC RESIDUES
• Antibiotic residues can cause allergies in people
sensitive to it.
• It also cause potential build up of antibiotic-
resistant organism in humans.
• Antibiotic residue present in milk intended for
production of cheese or formation of milk
products requiring use of bacterial or yeast
cultures may result in killing of these cultures.

12. PESTICIDES
• Pesticides are the chemicals used on food crops provide
protection from pests such as insects,rodents,weeds etc.
• Indiscriminate use of pesticides leads to high residue
levels in food.
• Every pesticide has some safety or waiting period defined
as number of days.(the time varies from pesticide to
pesticide and crop to crop)
• Food product become safe for consumption only after
the waiting period has lapsed.

13. HORMONES
• Hormones have been used by meat industry to
promote growth or increase milk yield.
• Links have been suggested between hormone
residue and early puberty in girls .
• It also leads to breast cancer.
• There are also serious concerns about
environmental contamination particularly of
drinking water from faecal and urinary excretion
of hormones by cattles.

14. BIOLOGICAL CONTAMINATION
• Biological contamination refers to food that’s contaminated by
substances produced by living creatures – such as humans, rodents,
pests or microorganisms.
• This includes bacterial contamination, viral contamination or parasite
contamination that’s transferred through saliva, pest droppings, blood
or faecal matter.
• Bacterial contamination is thought to be the most common cause of
food poisoning worldwide, and the best way to protect against it
occurring is by maintaining best food safety practices.

15. BIOLOGICAL CONTAMINANTS-PATHOGENIC
BACTERIAL VIRAL FUNGAL PARASITIC
E-coli infection Hepatitis-A Yeast Giardiasis
Botulism Norwalk virus Mold Cyclosporiasis
Salmonellosis Rota virus Trichonosis
Shigellosis
Listeriosis
Staphylococcal Illness

16. BIOLOGICAL CONTAMINANTS-SPOILAGE
MEATFOOD

17. CROSS CONTAMINATION
• Cross-contamination occurs when disease-causing microorganisms, like bacteria
and viruses, are transferred from one food to another.
• As a result, cross-contamination is one of the leading causes of foodborne illness.
• Cross-contact is most frequently caused by unwashed cutting boards, hands, or
kitchen tools like knives and tongs.
While cooking to safe temperatures will kill dangerous
bacteria, most food contamination happens when the
bacteria from a raw food item interacts with food that
doesn't need to be cooked.

18. HOW TO PREVENT…

19. ‘Contamination still a major challenge for food safety’
WHO recommendation

20. • When bacteria breaks down the food, acids and other waste products are created
in the process.
•While the bacteria itself may or may not be harmful, the waste products may be
unpleasant to taste or may even be harmful to one's health.
• Yeasts can be responsible for the decomposition of food with a high sugar
content.
• The same effect is useful in the production of various types of food and
beverages, such as bread, yogurt and alcoholic beverages.
PRINCIPLES OF SPOILAGE

21. • Some spoiled foods are harmless to eat, and may simply be diminished in quality.
• But foods exhibiting certain types of spoilage may be harmful to consume.
• Uncooked or under-cooked animal flesh that spoils is typically quite toxic, and
consumption can result in serious illness or death.
• The toxic effects from consuming spoiled food are known as "food poisoning",
and more properly as "food borne illness”.
PRINCIPLES OF SPOILAGE

22. • Highly Perishable
• Meat
• Fruit
• Milk
• Vegetables
• Eggs
• Semi perishable
• Potatoes
• Nuts
• Flour
• Stable
• Rice
• Dry beans
FOOD GROUPS

23. Physical
• Temperature
• R.H.
• Light
• Mechanical damage
Chemical
• Enzymatic reaction
• Non enzymatic reactions
• Rancidity
• Chemical interaction
• Bacteria
• Yeast
• Molds
Others
Microorganisms
• Insects
• Rodents
• Animals
• Birds 23
Major causes of food spoilage

24. SPOILAGE MICROFLORA

25. 25
GENERAL PATTERN OF MICROBIAL SPOILAGE

26. Putrefaction:
Protein foods + proteolytic microorganisms amino acids +amines+ ammonia+ H2S.
Fermentation:
Carbohydrate foods +saccharolytic microorganisms organic acids + alcohol + gases.
Rancidity:
Fatty foods + lipolytic microorganisms fatty acids + glycerol
Pigments
polysaccharides
MICROBIAL SPOILAGE

27. • HACCP will help in quality assurance but is not a cure-all
• The individual(s) involved in producing the show animal must be quality assurance
educated.
• Contamination is a factor for determining spoilage.
• Need to assure the food safety
• There should be a criteria for identification and confirmation of various
contaminants in meat and meat products, for compliance with rules and
regulation
SOLUTION & C0NCLUSION

28. REFERENCES
MODERN FOOD MICROBIOLOGY.,SEVENTH EDITION.JAMES M JAY,MARTIN
J.LOESSNER,DAVID A.GOLDEN.
FOOD MICROBIOLOGY.,FOURTH EDITION.WILLIAM C.FRAZIER,DENNIS C.WESTHOFF.
FUNDAMENTAL FOOD MICROBIOLOGY.,FIFTH EDITION.BIBEK RAY,ARUN BHUNIA
FOOD MICROBIOLOGY: PRINCIPLES INTO PRACTICE., FIRST EDITION. OSMAN ERKMEN
AND T. FARUK BOZOGLU.
CHEMICAL CONTAMINATION OF RED MEAT.M. KIM, ANIMAL, PLANT AND FISHERIES
QUARANTINE AND INSPECTION AGENCY,REPUBLIC OF KOREA.
FOOD SPOILAGE, FOOD INFECTIONS AND INTOXICATIONS CAUSED BY
MICROORGANISMS AND METHODS FOR THEIR DETECTION
DR. NEERAJ DILBAGHI, DR (MRS.) S. SHARMA.
WORLD HEALTH ORGANISATION-OFFICIAL WEBSITE:(who.int/)