Nagaland in the North Eastern Region of India is a state known for high consumption of meat. The per capita consumption of meat in Kohima is known to be as high as 106.44 grams per head per day which is much higher than the recommended level of 34.00 grams per head per day by Indian Council of Medical Research (ICMR). The total import of meat per year in the state was 19.05 thousand tons and the monetary value of import of meat from outside the state was estimated to be a round Rs 153.16 crores (Anonymous, Nagaland Basic facts 2012). Nationally the percentage spent on meat is highest in Nagaland than in any other states (Deka and Thorpe, 2008). Meat is closely knitted to the socio-cultural and socio-psychological life of the Naga people. In the rural situation, it is related to pride, stature and promotion of positions of people in the society. It is a benchmark to health and progress. A festival, marriage or any ceremony is incomplete without an item of meat in the menu. It is also an item of gift to the guest and relative in any celebrations. Having no religious and social taboo on eating any kinds of meat, a wide array of traditional culinary dishes are enjoyed by the people of the state. Each tribe has unique recipes of meat with a distinctive taste. Forefathers of the land had learnt various ways to preserve and process meat like smoking and fermenting. The urge for meat is such that, even the quality aspect, hygienic condition and the source of origin, etc. are compromised or overlooked by the consumers when they purchase meat from the markets.
Meat borne disease is believed to be a major and widespread problem in developing countries. Meat of any kind (pork, beef, chevon, motton etc) is prone to substantial microbial contamination as well as chemical and antibiotic residues. Consumption of meat with low microbiological quality possesses a risk of numerous meat borne diseases to the consumers. Occupational exposure of farmers and butcher is another area of concern. Zoonotic pathogens (that can be passed between animals and humans) in meat can get into the farm-to-fork system at any point of time, if good meat hygiene practice is not followed.Meat and meat products are important sources for various types of infections. Occurrences of zoonotic pathogens in raw meat are variable, although most often are between 1 to 10%, depending on the organism, geographical factors, farming and/or meat production practices, etc. In a research study conducted in Kohima District of Nagaland and published in a peer reviewed International Journal, 88.6% of the pork samples collected from slaughter houses had unsatisfactory high levels of Enterobacteriaceae. Listeria spp. of bacteria in 39.6% of all samples. 97.7% of these had a concentration lower than the estimated minimal infectious dose for L. monocytogenes for highly susceptible individuals (pregnant women, newborns, elderly, and immunocompromised). Staphylococcus aureus was detected in 47.6% of samples and most of these were at unacceptable levels. Brucella suis was detected in 5.6% of blood samples and Fasciola spp.(a liverfluke) eggs in 20.6% of fecal samples. Antibiotic residues were detected in 4.5%, and viable T. solium(a tapeworm) cysticerci in 2.2% of the meat samples (Anna Sophie Fahrion et al.,2014). This study is an alarm of a major public health risk. Having established the existence of these bacteria, parasites and antibiotic residues in the meat, let us have a glance into the detrimental effects that may come about to the consumers.
A member of is the Enterobacteriaceae family of bacteria, E. coli is one of the most common bacteria found basically in the intestinal tract. Most forms of the bacteria are harmless, but a few strains that is sometimes found in the intestinal tracts of cattle, can be lethal. If cattle are slaughtered improperly, infected fecal matter on the hide of the animals may make it into meat, which is one way that the bacteria are spread to humans. After consuming as few as 10 microbes of the bacteria, people can fall seriously ill and even die. Toxins produced by harmful E. coli bacteria can cause kidney failure, and those who ingest the bacteria may develop hemolytic uremic syndrome (HUS), a sometimes fatal disease that destroys red blood cells. Salmonella is another group of bacteria of this family that live in the intestinal tracts of humans and animals, including birds. Humans can acquire salmonellosis after they consume foods that have been contaminated by animal feces that contain salmonella bacteria. Salmonella is also often found in contaminated shell eggs, and can survive the improper cooking. Most people infected with salmonella develop diarrhoea, fever, and abdominal cramps within a couple of days of ingesting the bacteria. Some strains of salmonella have become resistant to antibiotics. Contaminated foods usually look and smell normal, so all foods should be thoroughly washed before handling and then cooked well.
Listeriosis is the disease of both livestock and human caused by Listeria bacteria that can thrive in cold temperatures. So, prepared meats that are contaminated during processing and are not re-cooked are most susceptible. It is particularly a problem for pregnant women, who are about 20 times more likely to be infected than other adults. The bacteria can cause complications before and during birth, and can even lead to a newborn’s death. Symptoms of the disease vary but can include muscle aches, stiff necks, and convulsions.
Farmers, butchers, veterinarians are at a particular risk of contacting brucellosis by ingestion, direct contact through breaks in the skin and airborne infection. Brucellosis may present with acute or insidious onset, with continued, intermittent or irregular fever of variable duration, profuse sweating, fatigue, anorexia, weight loss, headache, sexual impotence, depression, join pain and generalized aching. Abscess formation is a rare complication.
Often found in chickens, Campylobacter bacteria causes Campylobacteriosis. It is commonly contracted by eating undercooked poultry meat. Symptoms of campylobacteriosis include vomiting and diarrhea, and it can also lead to Guillain-Barr Syndrome, a rare yet severe neurological disease. Proper food handling and hygiene are the best defenses against the disease.
Infection with the larval stage (cysticerci) of the tapeworm T. solium can lead to establishment of a tapeworm in the gut and causes a serious disease in human called cysticercosis. Cysticerci can develop in a number of tissues; muscle tissue can be affected as well as the eyes and the central nervous system. Neurocysticercosis including epilepsy is the most severe form of the disease
Antibiotic residues in meat can directly cause allergies in sensitive persons however, cases are quite rare. There is a potential for antibiotic residues in food to promote antibiotic resistance in bacteria pathogenic to humans
Zoonotic pathogens in meat have to be controlled through a complete, continuous farm-to-fork system. It is of utmost importance to control faecal contamination of carcasses. Rapid population growth and an excessive demand for food of animal origin will lead to increases in meat production. The demand can only be met through intensive raising of animals. The slurries and manures of farm animals may cause environmental and, indirectly, human health problems. It takes a broad view of the many diverse factors which affect the quality and safety of the meat: mishandling of the live animal, poor slaughtering technique, insanitary dressing or pathological change.
The Nagaland government has set an ambitious target to become self-sufficient in meat production by 2020. The state also expects to export meat to other parts of the country and also to South East Asia. To reduce the public health risk of meat borne associated diseases/poisoning, it is imperative to inculcating hygienic slaughtering practices as a foremost measure of reducing the contamination of carcasses. Further, it would also check meat borne infections among the large number of butchers and handlers of raw meat in the meat supply chain. Strengthening rural network of veterinarians and adoption of new legislations giving appropriate capacities to veterinary administration can only mitigate the increased risk of meat borne zoonoses. Strong institutional monitoring and enforcing quality standards by the stakeholders (Village Councils, Village Development boards, municipal bodies, NGOs and veterinarians associated with meat inspection) is therefore needed to reduce the increasing risks to human health out of animal slaughtering activity.
