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Page No. : 100-112

ABSTRACT

Meat is a nutrient-dense component of the human diet, providing essential nutrients with high bioavailability. However, improper production and storage of meat can be a source of pathogens. Contamination pathways begin at animal reservoirs, where pathogens can transfer to meat during slaughter and processing. Improper hygiene practices among human handlers, contaminated equipment, and environmental contamination in processing plants also contribute to pathogen spread. Water, often used in processing, can serve as a vehicle for pathogen transmission when contaminated. Consumer practices, such as improper cooking and handling of raw meat, further heighten risks. Effective diagnostics for meat-borne pathogens rely on traditional culture methods, immunological tests, and advanced molecular techniques like PCR and next-generation sequencing. Vaccines against certain pathogens and collaborations between human, animal, and environmental health (One Health approach) are essential for prevention strategies. Preventive measures include maintaining hygienic practices in production and processing, rigorous cooking and storage protocols, and enhancing personal hygiene among food handlers. Adopting surveillance systems to detect outbreaks, public education on safe meat handling, and coordinated efforts in animal health practices can help to mitigate the risk of meat-borne diseases. Overall, ensuring the safety of meat products requires a comprehensive approach that combines regulatory compliance, consumer education, and technological advancements in pathogen detection.

Keyword: Diagnosis and safety, food borne infection, Meat, pathogen