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ARS Home » Plains Area » Clay Center, Nebraska » U.S. Meat Animal Research Center » Meat Safety & Quality Research » Research » Publications at this Location » Publication #326930

Title: Pathogens affecting beef

Author
item Wells, James - Jim
item Berry, Elaine

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 7/30/2016
Publication Date: 6/9/2017
Publication URL: http://handle.nal.usda.gov/10113/5801797
Citation: Wells, J., Berry, E.D. 2017. Pathogens affecting beef. In: Acuff, G.R., Dickson, J.S., editors. Ensuring safety and quality in the production of beef Volume 1, Cambridge, UK, Burleigh Dodds Science Publishing. p. 1-16.

Interpretive Summary: Mankind has long recognized that animals harbor disease. Zoonotic pathogens are agents from animals that cause disease in humans. This review summarizes diseases and pathogens associated with cattle and humans and preharvest interventions for their control. The pathogens may be broad spectrum and cause disease in animals and humans, or the animal may simply be an asymptomatic reservoir for a human pathogen. The human disease can occur as a result of direct contact between the animal and human or transmitted through a vector from the animal to the human. Proper handling and sanitation of food during production and processing minimizes adulteration and improves food safety by minimizing food as a vector for food-borne pathogens. Historically, good management practices and animal husbandry have improved the safety of the beef supply, but the greatest benefit has occurred when the zoonotic pathogen also causes disease in the host animal and there is a strong economic incentive to minimize animal illnesses.

Technical Abstract: Mankind has long recognized that animals harbor disease. Zoonotic pathogens are agents from animals that cause disease in humans. The pathogens may be broad spectrum and cause disease in animals and humans, or the animal may simply be an asymptomatic reservoir for a human pathogen. The human disease can occur as a result of direct contact between the animal and human or transmitted through a vector from the animal to the human. Proper handling and sanitation of food during production and processing minimizes adulteration and improves food safety by minimizing food as a vector for foodborne pathogens. Historically, good management practices and animal husbandry have improved the safety of the beef supply, but the greatest benefit has occurred when the zoonotic pathogen also causes disease in the host animal and there is a strong economic incentive to minimize animal illnesses.