Broiler Farms Essay

Schwan’s Sales Enterprise had the largest foodborne illness outbreak in history in Marshall, Minnesota around 1994 (Rubenstein, 1998). Cliff Viessman, a tanker truck operator transported a shipment of raw eggs that may have been infected with salmonella bacteria. The suspected contamination was unknown to Viessman’s employees. A foodborne illness is an infection or irritation of the gastrointestinal that caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. The company truck was parked and pressure washed to eliminate the bacteria. The next assignment was to transport ice cream mix to the Schwan’s plant (Rubenstein, 1998). Schwan’s company heard about the bacteria that may have affected their product and

     In the early twentieth century, at the height of the progressive movement, “Muckrakers” had uncovered many scandals and wrong doings in America, but none as big the scandals of Americas meatpacking industry. Rights and responsibilities were blatantly ignored by the industry in an attempt to turn out as much profit as possible. The meat packers did not care if poor working conditions led to sickness and death. They also did not care if the spoiled meat they sold was killing people. The following paper will discuss the many ways that rights and responsibilities were not being fulfilled by the meat packing industry.

During slaughter of animals (cattle or chicken) the meat can be contaminated by C. perfringens bacteria with the animal’s intestinal content or even worse by their feces, therefore; meat has to be cooked properly

In the article Backyard Chickens Carry Hidden Salmonella by Aneri Pattani. She explains why 900 people are infected with salmonella and the chickens are not the culprits of this disease. The normal issue with contracting Salmonella is normally eating raw cookie dough or undercooked eggs or meat. But it can also be contract when people put objects that came in contact with their live poultry, or when they deal with their live poultry and touch their mouth. Dr Nicholas says “ this doesn't mean people are not supposed to have Backyard chicken, but it is very important to wash your hands and make sure you have separate clothes for when you're dealing with live poultry”. She advised to not let your outside birds live with you in your house and avoid

The risk level for introducing a disease to an operation varies depending on the source and type of cattle. The most common sources for herd additions on operations are sale barns, auction, or form other producers. Isolation of new animals a way to decrease the risk of introducing new diseases into the herd. New cattle should be monitored for disease symptoms while in isolation. The isolation period should be long enough to allow recently infected animals to begin to show signs of disease. Biosecurity and hygiene are also important for prevention. Some basics in biosecurity are controlling the people, vehicles, and equipment that are allowed into the area. If they need to be on the farm, then the

Some common problems with the identification process exist because the virus can be transmitted in various different methods, which include fecal-oral routes, person-to-person contact and aerosolized. When there is a sharp increase in a certain number of cases at a point, it is safe to postulate that this is the point source for the infection. In the case of the outbreak on the college campus in Michigan the point source was the ill food service workers, which caused the public health professional to postulate that the spread of the virus was indeed foodborne. The last college campus, which was located in Wisconsin, demonstrated how close living quarters could cause the virus to spread, suggesting that the primary mode of transmission was person to person

In a typical factory farm, there can be up to 125,000 chickens raised for meat, 82,000 chickens raised for eggs, 10,000 pigs and 1,000 cattle per farm (Murphy). These large numbers, in small living conditions are a breeding ground for disease. The close contact one with another makes it virtually impossible to stop an epidemic once it has started. When infected animals are ingested, we in turn can get sick. Scientists believe that about 1,400 known pathogens originated from animals. Examples of these origins are tuberculosis and the cold from cows and influenza from ducks. Dr. Michael Greger, author of “Bird Flu: A Virus of Our Own Hatching” and professional speaker on public health topics wrote, “In recent decades, previously unknown diseases

According to a piece by Paige M. Tomaselli, who practices law in the San Francisco Bay area, “In 2009 and 2010, eggs tainted with Salmonella were responsible for the most food-related illnesses” (Tomaselli). When the welfare of chickens is not considered it puts both humans and animals at risk. Salmonella infection can be nasty in humans, causing abdominal cramps, fever, and diarrhea. Tomaselli stated that in some factory farms, “The hens will come into contact with egg conveyer belts, exposing eggs to fecal bacteria. Dead birds are customarily left in and around cages with live hens and near eggs” (Tomaselli). A video released by the Humane Society of the United States or HSUS showed proof of this. In the video hens at the Cal-maine factory where stuffed into small cages that made their feet bleed. Dead hens and feces were everywhere. This is the perfect environment for many foodborne illnesses to manifest. If the animals were treated better, there might not have been so many outbreaks. This would have saved countless humans from

The next topic is the transmission process of the disease. This disease can occur directly from person to person or animal to person. Infections have been documented after people have visited petting zoos, dairy farms, and camp grounds. Consumption of ground beef is the main way people get infected because beef products become contaminated during the slaughter process. Grinding the meat may transfer pathogens from the outside to the inside of the

http://www.ncbi.nlm.nih.gov/pubmed/20954008 Accessed 8th of September 2015. written by Department of Pathology, Bacteriology and Poultry Diseases, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium.

Many different procedures are taken to protect people, and livestock from different diseases, using protective clothing can stop the pathogens and germs from different livestock to transfer to you. Almost anything moved onto your farm could be a potential breach in your Biosecurity, something as simple as a new tractor can bring in a virus, or some pests that could be harmful to your farm. Even water sources entering your farm/ranch can potentially harm your plants, or animals. Biosecurity is used worldwide to protect our world from diseases that could wipe out our livestock, and or human population. It is important that we practice Biosecurity everywhere especially at places like airports where people come and go to different continents and countries.Waiting time for different animals, and people come through also a good idea. Cleaning the area, that you, or the animals have stayed in for a period of time can also kill, and decrease the likeliness that the next to come will get the disease. Many people should take extra precautions when it comes to Biosecurity. Livestock and poultry industry event planners need to keep clean because they have big compounds full of birds, and

Chickens are commonly exposed to Marek’s disease by aerosol contamination from nearby chicken houses, virus particles that are carried by people and equipment or when they come into contact with dust and dander from previous infected houses. The virus, however, does not survive during the incubation process.

The basic belief with HACCP is that if plants properly monitor and maintain factors such as sanitation and the slaughter process then food products leaving the plant won't be contaminated by disease-producing pathogens (Gillespie 27). In other words, HACCP provides a switch from reactive measures to preventative measures because it is easier to consistently monitor a process than to deal with the widespread effects of a Salmonella outbreak, which might entail a large recall of poultry meat along with the loss of consumer trust in the product. Gillespie claims that this system puts the responsibility for food safety on the shoulders of the slaughter plants, yet it also gives them flexibility as to how they design and implement their individual programs (27).

Secondly, details description of its emergence and pathogens has been mentioned in food borne illness as well as in common. Emergence is commonly associated with ecological alteration, and its specific risks factors related to the type of pathogen and its route of transmission.

One of the most important aspects of livestock production is ensuring producers have adequate biosecurity for their facilities. Biosecurity is procedures or measures designed to protect the population against harmful biological or biochemical substances. Whether it be small scale or large scale, the easiest way to maintain the cleanliness of a facility and ensure the health of the animal is through proper sanitation. This is extremely important in Nepal as the poultry industry accounts for 4% of the gross domestic product (GDP). In fact, there are over 50 billion chickens raised each year for both meat and eggs with a meat production of 42,180 metric tonnes and an egg production of 8,74,194 (in