Write in detail about milk and meat borne diseases and their control.
Milk-borne and Meat-borne Diseases
Milk-borne diseases arise from pathogens surviving in or contaminating milk. Common examples include Brucellosis (from unpasteurized milk), Tuberculosis (Mycobacterium bovis), Salmonellosis, E. coli O157:H7, Listeriosis, and Campylobacteriosis. The primary control is pasteurization, which effectively destroys pathogens without reducing milk quality. Additional measures include strict hygiene during milking, proper refrigeration, and regular testing of dairy animals.
Meat-borne diseases originate either from infected animals at slaughter or contamination during processing. Key examples are Salmonellosis, E. coli O157:H7 (notably in ground beef), Listeriosis, Toxoplasmosis, Trichinellosis, and some viral infections. Control measures begin with ante-mortem and post-mortem inspection to detect diseased animals. In processing, Good Manufacturing Practices (GMPs) and HACCP systems are critical. For consumers, thorough cooking to safe internal temperatures, preventing cross-contamination, maintaining hygiene, and proper chilling are essential.
Effective prevention follows a farm-to-fork approach, integrating animal health, abattoir hygiene, safe processing, and consumer education.
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