We Nagas are compulsive meat consumers. Since, time immemorial we have been consuming meat and its products derived from our own resources of back yard farming. Now a days, with the increase in population the demand for meat and meat products have also increased. But, with our limited natural resources we are unable to meet the requirement and have resorted to import of meat from other states like U.P., Bihar, Assam etc. The lack of proper infrastructure for screening of these imported animals along with a profit oriented market that gives more importance to quantity than quality has brought us to a stage where there is a potential for an outbreak of meat-borne zoonotic diseases, posing threat to the consumer’s health. Therefore, it is important for all consumers to be aware about the diseases that can be transmitted through consumption of infected meat and the precautionary measures that can be adapted to prevent infection.
Diseases, which are naturally transmitted between animals and man, are generally called as zoonotic diseases. Vectors like mosquitoes, inhalation of air borne infected materials, improper handling of meat, and ingestion of infected and undercooked meat can spread zoonotic diseases. Today, there are more than 200 diseases, which are grouped under zoonosis. Some of the important meat-borne zoonotic diseases are: Japanese encephalitis, Salmonellosis (Abdominal pain, nausea and diarrhea), Clostridial infection (Acute gastroenteritis with abdominal pain), Shigellosis (Fever, abdominal pain, dysentery), Tuberculosis, Scrapie (Crufzfeldt Jacob Disease), Bovine Spongiform Encephalopathies (BSE), Foot and Mouth Disease (Vesicles on the finger palm or sole of children), Toxoplasmosis (Prenatal & postnatal infections), Taeniasis, Cysticercosis etc. Most of the above mentioned diseases are difficult to treat once infected and run a chronic debilitating course often leading to death. Promoting the consumption of wholesome meat along with other precautionary measures can prevent them.
What is wholesome meat?
Meat that is obtained from hygienic handling and from disease free animal is known as wholesome meat. The wholesomeness of meat has two distinct components:
(i) Meat should be safe to eat in terms of freedom from microorganism and hazardous chemicals.
(ii) Meat should contribute high value nutrients to the consumers.
A multi-faceted approach is needed to meet the requirements of wholesome meat. They are as follows:
At Slaughter:
• All animals should be healthy and subjected to ante-mortem (Inspection of animal before slaughter) examination.
• A veterinarian should provide sufficient facilities for the inspection and certification of meat to be sold by the meat traders or vendors.
• Dressing of carcass should never be done on dirty floor/ground.
• Constant supply of clean water be available during working hour. Unclean water can be potential source of contamination.
• Personal hygiene of meat handlers must be maintain such as:
• No persons suffering from infections or contagious disease be allowed to handle meat.
• They should not have any evidence of sanitary hazard especially cuts, boils or wounds or excessive skin infections on their hands.
• Mouth, nose and head should remain covered during meat handling.
• Implements should be clean and of good quality.
• Habits such as scratching of head and other body parts should be discouraged.
• Periodic training should be provided to the personal involve in slaughter of animals by the concerned authority.
At Meat Shop:
• The meat stall should be covered from all sides. Dust particles should not lead to contact with the meat. The door should have fly proof wire mesh.
• There should be availability of portable water.
• The sale counter should be raised platform.
• The knives and weighing balance should be made up of stainless steel.
• Personal cleanliness should be practiced which includes daily bath, hair washing, grooming, daily changing of undergarments and maintenance of clean fingernails.
• Hand and knife washing should be habitually practiced.
• Use of black recycled or very thin polyethylene bags should not be practiced.
• The meat stall should be properly cleaned and disinfected at the end of the day.
At Home:
• Washing of hands with soap before and after handling of meat should be practiced regularly.
• Meat should be thoroughly cooked. A cooking temperature of 900C should be achieved during this process, so that all the microorganisms in meat are destroyed. Pressure-cooking of meat is more practical/desirable.
• Do not hold cooked meat in warming device for a long time. Prepared meat if meant for consumption after 2 hours should be stored in refrigerator and warmed just before consumption.
• Raw meat should be properly packaged and stored in the freezer if the processing is contemplated on the next day or week.
An Integrated Approach:
An effective programme for checking the occurrence of these diseases at district/state level will necessitate the co-operation of health workers, veterinarians, epidemiological experts, municipal health authorities and programme planners, meat entrepreneurs, health educators and public in general.
The health workers should keep a watch and record the food poisoning cases in a particular area. The veterinarians know the prevalence of animal diseases in their area and they can correlate the zoonotic aspects of outbreaks. The epidemiological experts can analyze the available data of previous years and draw meaningful conclusions, which can help in the control of meat borne zoonotic diseases. Their findings can help the municipal health authorities to chalk out effective control measures. Local municipality can develop and enforce a protocol of practices in personal hygiene for meat traders and vendors. The active participation of general public should be sought in the sanitation and environment improvement programmes.
Outbreaks concerning meat-borne pathogens (disease causing microorganisms) have become frequent. Newer pathogens are emerging and old pathogens are re-emerging causing havoc in public health circles. Therefore, concerted efforts are required from everyone concerned to stop the menace of meat-borne zoonotic diseases.
Dr. H.M.Sangtam
M.V.Sc (LPT), I.V.R.I.
Email: hakumsang2000@rediffmail.com
