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such as Listeria monocytgenes, Clostridium perfrinenes, C. botulinum, E. coli and also Salmonella,Yersinia, Campylobacter and Pseudomonas, etc. These organisms can cause listeriosis, botulism,severe diarrhoea, vomiting, abdominal pain, fever, nausea and much more.Infected animal meat may also be a potential source of infectious, tumour and haemorrhagicviruses that may become active in non-permissive and common hosts. Cryptosporadium parasitesthat cause diarrhoea and nausea, and prions may also be present in the meat of the infectedanimals. Prions are small proteinaceous infectious particles that can transmit infectious diseasessuch as Mad Cow disease. Although the risk of transmission of Mad Cow disease through the foodchain is considered to be low, it is not zero. The transmission of this disease by the ingestion of contaminated meat has been documented.Meat spoilage organisms include bacteria such as Acinetobacter, Moraxella, Alcaligenes,Micrococci, and moulds and yeast, etc. Cooking of meat can destroy these spoilage and pathogenicorganisms but the occurrence of heat-resistant spores and the heat-resistant toxins of theseorganisms cannot be ruled out. The chance of survival of these organisms are particularly high insome partially cooked items, such as steaks and barbecue, in which the interior of the meat remainsuncooked.
Microbiological contamination in the meat processing chain
Unavoidable keep as low as possible.
No reduction of contamination possible, but further contamination should beprevented.