Lecture by Len Lipman biological and chemical risks: zoonoses and animal health issues chemical risk

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Lecture by Len Lipmanbiological and chemical
riskszoonoses and animal health issues
chemical risks for official control personnel
(e.g. container contents treated with gas) and
products
Dr. Len Lipman, Institute for Risk Assessment
Sciences, Veterinary Public Health division,
Utrecht University, the Netherlands ,
l.j.a.lipman_at_uu.nl
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• Introduction on Veterinary public health
• Biological/chemical risks products e.g. fish
• Role of Border Inspection Post
• Risks for official control personnel
• (is a bit much for 45 minutes at 08.00!!!)

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Veterinary Public Health phase 1
food security Veterinary Public Health phase 2
food safety
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Development in Veterinary Public Health (2)

• Meat inspection and zoonoses control
• Most countries of modern world
• Regulation by legislation

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Veterinary Public Health phase 3
food acceptance/quality
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What is Food Quality?Intrinsic quality
factorse.g. Taste, food safetyExtrinsic quality
factorse.g.child labour, Co2 neutral
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biological and chemical riskszoonoses and
animal health issues of products.
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What is zoonose?An Infectious disease
transmissible under natural conditions from
vertebrates to humans. An Infection caused by
transmission of an infectious agent between man
and animal (or animal products).
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Transmission
Indirect

• Direct

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Transmission direct

• Oral-faecal route
• Contact with animals
• Infectious material (hair, blood)

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Transmission Indirect

• Infectious material
• Environment
• Raw vegetable products
• Food of Animal origin

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Problems in (veterinary) Public Health

• Salmonellosis
• Campylobacteriosis
• Toxoplasmosis
• H.U.S.

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Problems experienced by the public

• BSE
• Hormones
• Dioxines and other chemical residues
• Problems experienced by the medical profession
• Antibiotic resistance development

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Microbial aspects and zoonoses in consumption fish
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Well-known large outbreaks of food poisoning
related to seafood

• cholera (South America)
• hepatitis A (China)

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• LIPID OXIDATION
• SPOILAGE
• FLORA

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• pH meat 5,5
• pH fish 6,8

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Microbiological safety depends on

• spoilage flora
• pathogenic agents

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Resident flora on fish

• Cold / temperate climate Gram-negative
• Warm climate Gram-positive

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Spoilage florapsychrotropic Gram-negative
bacteria

• Pseudomonas
• Acinetobacter
• Moraxella
• Shewanella
• Psychrobacter
• Flavobacterium

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Spoilage prevention

• chilling (C!)
• freezing
• salting
• smoking
• marinading
• pasteurisation
• irradiation

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Pathogenic agents in/on seafood originate

• aquatic ecosystem
• coastal pollution (sewage)
• processing

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Aquatic ecosystem I

• Clostridium botulinum
• Vibrio paraheamoliticus (raw fish)
• Vibrio vulnificus (shell fish)
• Vibrio cholerae (fish, fish products)
• Streptococcus iniae (fish)

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Aquatic ecosystem II

• Toxins produced by various dinoflagellates
• DSP (diarrhoetic shellfish poisoning)
• PSP (paralytic shellfish poisoning)
• ciguatera toxins

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Aquatic ecosystem III

• Parasites
• Angiostrongylus Echinostoma
• Anisakis Paragonimus
• Capillaria Clonorchis
• Eustrongilida Opistorchis
• Diphyllobothrium

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Processing and contamination

• Listeria
• Salmonella
• Aeromonas
• Staphylococcus
• E. coli and related coliforms
• S.R.S.V.
• Norwalk
• Hepatitis A

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• Reference values for processed fish (products)
• Salmonella, Shigella, Vibrio, Listeria
• absent in 25 gram.

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75 of all seafood poisoning is caused by

• scombrotoxicity
• consumption of raw mollusks

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Scombrotoxin poisoning

• rash, diarrhoea, flushing, headache,
• vomitting, nausea
• It is not an allergy !

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Scombrotoxin

• consequence of time temperature abuse
• heat stabile
• histamine?
• toxin produced by Proteus, Hafnia, Klebsiella?

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ZOONOSES BY HANDLING FISH

• Mycobacterium marinum, M. fortuitum
  (fish-handlers disease)
• Erysipelothrix rhusiopathiae (erysipelotrichosis
  fish rose in man)
• Vibrio vulnificus en alginolyticus
• Streptococcus iniae
• Burkholderia pseudomallei (meliodosis
  Vietnamese time bomb) tropical fish
• Vibrio cholerae

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• You can not see infectious
• agents or toxins!!!!!
• What is your role?

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• chemical risks for official
• control personnel (e.g.
• container contents
• treated with gas)

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Methylbromide/Dichloorethaan in containers
interpretation monitoring ZfAM
(Germany/Netherlands)
Increasing exposure
Severity of effect
Safety level air/product
No effect animal
?
Lowest effect
Safety Margin 100 1/10 humans 1/10 animal to
humans
Harbor personnel (unprotected)
Warehouse personnel (unprotected)
Consumer
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Methylbromide Effects and exposure
Increasing exposure
Severity of effect
Safety level Air/productt
No effect Lab animal
?
Lowest effect
Human
Safety margin
Acute high Death, coma, Epileptic
attacks, Lung, heart, kidney damage Strong
neurological and behavior problems,
Acute low Mild neurological and behavior
problems, Lung and stomach damage
employee
Very important for unprotected consumers
Chronic low Irritation lungs (inhalation) And
stomach and gut problems (oral), mild
neurological and behavior problems
Chronic-high Lung, heart damage Strong
neurological and behavior problems Kidney and
stomach damage
consumer/employee
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Dichloorethaan Effects and exposure
Increasing exposure
Severity of effect
Safety level air/product
No effect Lab animal
?
Lowest effect
Human
Safety margin
Acute low Mild effects Central nervous
system, Hart rhythm effects mild sedative effects
employee
Acute high Death Sedation
Very important for unprotected consumers!
Chronic low Effects on heart and lungs Cancer
inducing?
Chronic-high Depression central nervous system,
heart, kidney, liver and brain damage Cancer
inducing ?
consumer/employee
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• Action is necessary, doing nothing is no option
  because of the
• health risks
• Action
• No use of methylbromide, dichloorethaan with
  Food products
• and close contact consumer products
• Consumers but also harbor personnel should be
  informed. Use a black list. St1ckers should be
  used!!!
• Never use gas in containers with medicaments.

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• If I had wanted you to understand it,
• I would have explained it much better.
• (Johan Cruijff)
• Questions?