Pathogen Prevalence in Raw Chicken or Beef and Human | Report

Running head: BIOLOGICAL SCIENCES
PREVALENCE OF PATHOGEN IN CHICKEN AND BEEF
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Table of Contents
Introduction................................................................................................................................2
Pathogen prevalence in raw chicken or beef and human.......................................................2
Differentiation between beef and chicken in terms of preference.........................................2
Literature Review.......................................................................................................................2
Human food data concerning meat........................................................................................2
Pet food (Beef and raw Chicken)...........................................................................................3
Methods used for isolation of pathogens in meat...................................................................4
Health and hygiene associated with beef and chicken...........................................................5
Bacteria and food chain..........................................................................................................6
Raw dog meat diet and fur shedding......................................................................................6
Conclusion..................................................................................................................................7
References..................................................................................................................................8

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Introduction
Pathogen prevalence in raw chicken or beef and human
Both chicken and beef have similar nutritional features in terms of protein content.
Pathogenic bacteria have been found to be associated with both raw chicken and ground beef
at a very high level. E.coli infections have been found to 50% and Listeria in more than 90%
raw meat. Clostridium perfringens and Norovirus infections have been found to be associated
with raw chicken meat contamination (Saad, Khater and Zaki 2018). Thus, it can be stated
that both raw beef and chicken are exposed to pathogenic bacterial infections which further
affects the human population.
Differentiation between beef and chicken in terms of preference
In terms of protein content, chicken meat has been observed to be higher than raw
beef meat. This is because of the fact that raw beef meat has a high amount of low density
saturated fatty acids. LDLs causes an increase in the concentration of cholesterol in human
blood making them suffer from overweight and obese. Due to higher protein content, chicken
has been found to lead the pathogen prevalence rate than raw beef meat (Zdanowska-
Sąsiadek et al. 2018). However, grounded raw beef meat has been observed to compose of an
equivalent level of pathogens. Research papers have shown that raw chicken meat is more
exposed to pathogens than beef meat.
Literature Review
Human food data concerning meat
According to the current reports, 32,356,230 tons of meat is eaten on a global basis
including both chicken and meat. By 2050, this rate has been found to increase to 160% of
the original value given above (Gehring 2017). Almost half of the world population feeds on

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animals and 90% of the increasing soybean harvesting applies for animal feeds. The most
common infection that is associated with human beings is Salmonella caused by undercooked
or raw consumption of chicken meat. This bacterium has been found to infect chicken meat
due to its high protein content. Listeria and E.coli have been found to infect raw beef meat.
Kroger (ground beef) and ribeye steaks are the brands of beef meat have been found to cause
potential hazards in the human population (Ha et al. 2019). Parasitic worms have been found
to be present in raw beef meat, which is Taenia sagninata (tapeworm). According to the
statistical reports it can be said that people consume 9 kg beef and 15 kg chicken meat
throughout the world as an average consumption rate. Thus, it can be stated that chicken meat
is consumed at a higher rate by the human population than beef meat. Chicken meat is a
primary source of protein for athletes and bodybuilders because it is high in protein content.
On the other hand, beef meat is consumed by the general population, some of them are
restricted from consumption due to their ethnicity. Thus, it can be said that this is the overall
human meat consumption and pathogen prevalence data obtained from existing pieces of
literature.
Pet food (Beef and raw Chicken)
Chicken has been found as a great source of protein for dogs (pets) because it acts as
an exact source of wild food for dogs. However, data has been found to show that there are
various vets who do not prescribe raw chicken as a source of dog food. This is because of the
fact that chicken meat is primarily infected by Salmonella which causes severe infections in
animals. This bacteria is also reported to be present in undercooked chicken meat also and
thus cooked chicken meat or processed chicken meat is prescribed by vets as a source of
protein-based pet food (Lennox et al. 2017). Thus, it can be stated that these are the overall
information, which can be given for raw chicken as a source of pet food.

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Beef, on the other hand, is a highly digestible source of protein-based food for dogs.
However, there are various organisations, which has proved that beef is a source of
problematic protein-based food for dogs. This is because of the fact that raw beef meat
consists of a high amount of saturated fatty acids. Thus, it can be stated that the source of fat
can be harmful to dogs because it can make them overweight on high consumption. Some
dogs have also been found not to tolerate beef, thus beef dog food formula has been used by
various organisations before launching their beef-based dog food. Campylobacter,
Salmonella and Clostridium species have been found to infect raw dog food based on beef.
Thus, it can be stated that pets should be provided with properly processed chicken or beef-
based food.
Methods used for isolation of pathogens in meat
Various pieces of literature have been found to focus on isolating pathogens from raw
poultry or beef meat (Eggers et al. 2018). This process became a serious topic of research for
research because meat consumers were found to be infected by various intestinal disorders
sometimes leading to deaths. The list of organisms responsible for these health hazards
associated with raw or undercooked beef and chicken meat is mostly topped by Salmonella
sp. Bacteria isolation requires the use of various types of media, which also includes a
differential media known as pre-enrichment media. Various researchers have used this
process for the isolation and characterisation of bacteria isolated from raw poultry and beef
meat (Eggers et al. 2018). For the preparation of an enrichment media, buffered peptone
water is used for the as a pre-enrichment media. This is a non-selective medium and
facilitates the recovery process of the collected Salmonella from raw beef and chicken (Brusa
et al. 2016). Since meat has been found to be primarily composed of Salmonella, thus this
method of isolation has been selected for the study. Pre-enrichment media has been found to
be used by various research studies for pathogen isolation from meat in various research

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studies. These are the overall methods used for isolation of bacterial pathogens from raw
chicken and beef meat. This process has also been used for a diagnostic purpose by many
laboratories for the testing process of intestinal disorders associated with raw chicken and
beef meat.
Health and hygiene associated with beef and chicken
Food materials associated with animal origin has been found to be perishable and
needs special attention during processing, preparation and transportation of the same. Storage
also plays an important role in maintaining the quality of meat-based food. This process also
prevents raw chicken and beef meat from being contaminated. Meat is one of the most highly
nutritious foods, which is a good source of protein (chicken) with fat (beef meat). Thus, it
acts as a source of harmful microorganisms’ growth because of its high nutrition content.
Thus, various types of disease can be transmitted from contaminated meat due to human
errors. Abattoirs and meat transportations should be safe and free from any types of
microorganism prevalence (Alvseike et al. 2019). Both chicken and cow should be checked
for any types of abnormalities before slaughtering them in order to confirm the absence of
microorganisms in the animal itself. The slaughtered parts of the animal are known as
carcasses. These parts need to be inspected before in order to prevent any contamination by
microorganisms. However, reports have been found to show that contamination also occurs
during the transport if proper protection is not taken while transporting the carcasses. Special
vehicles are used for the transportation purpose and the carcass is transported as soon as the
slaughtering is completed, to the butchery distribution centre. Hygiene should be maintained
in a butcher’s shop because there is a linkage between inspected and approved safe meat and
meat products before they are transported to the consumers (Santos et al. 2017). The licensed
premises have been found to compose of a large space, the walls and floor should be
constructed from durable materials. These parts need to be smooth and impermeable, easy to

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clean and lightly coloured. Adequate ventilation and proper lighting are required to prevent
contamination from microorganisms. These are the overall health and hygiene factors
associated with the preparation and processing of meat.
Bacteria and food chain
Bacteria, which comes to enter the human body from meat, has been found to first
infect the animals from which the meat has been extracted. The most destructive pathogen
associated with meat has been found to be Salmonella. This organism is a facultative
anaerobe and is known to survive for long under soil and water (Yun et al. 2018). Since both
cows and chickens feed on grass, insects and animal feed associated with soil, they have a
high chance of being infected by this pathogenic bacteria. After they enter the animals, they
are directly transported to the human population by food consumption in the form of meat.
Thus, the food chain starts with the growth of Salmonella in soil and water followed by their
ingestion by the herbivores (cows) and omnivores (chicken) (Antunes et al. 2016). After
slaughtering the contaminated meat is extracted and sent to the markets for selling purposes.
Then it comes inside the human body and infects them causing severe intestinal health
disorders. Then these microorganisms either are killed or excreted from the human body and
finally reaches the soil and the food chain starts again. This is the overall food chain
associated with meat pathogens and human beings.
Raw dog meat diet and fur shedding
Meat-based diet has been found to prevent dog fur shedding because it is easily digested and
absorbed. This condition maintains the overall pup health and helps in controlling shedding
and dry skin (Fredriksson-Ahomaa et al. 2017). This process has been found in various
research studies which talk about protein-based dog food and fur shedding. However, dog
food sensitivities (especially beef) and food allergies have been found to be exposed to diet

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associated fur shedding. The diet of a dog plays an important role in controlling the fur
shedding process of a dog (van Bree et al. 2018). Studies have been found to show that
protein-based dog food can prevent fur shedding and low-quality pet food causes fir shedding
due to a decrease in the quality of dog skin (Craig 2019). However, the contaminated meat-
based diet has been found to cause an increase in fur shedding because of the fact that it
decreases the quality of dog food. Thus, it can be stated that depending on the quality of dog
food (meat-based), fur shedding can either be controlled or initiated. All these data about
meat and its contamination has been collected from existing pieces of literature.
Conclusion
Meat has been observed as one of the most nutritious food for both animals and
human beings. Thus, it has been used by both as a source of protein for human and pet
animals. Wild animals (carnivores) have been found to be dependant on a meat-based diet.
However, the human population have been observed to be dependent on beef and chicken as
their primary sources of protein. Since the human population has a major section belonging to
the athlete and bodybuilder group, chicken meat is has topped the source of most consumed
meat. Thus, contamination of the same followed by ground beef meat. Specific measures
should be taken in order to prevent meat contamination by Clostridium, Salmonella and
Campylobacter. Raw meat from cows and chicken should be properly extracted and then sent
to the human community for consumption. Due to higher protein content, chicken has been
found to lead the pathogen prevalence rate than raw beef meat. This bacterium also follows a
food chain, which starts from the soil and ends at the human body followed by a restart from
the soil. Thus, to protect the human community from meat contamination, health and hygiene
matters should be maintained for meat processing and consumption.

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References
Alvseike, O., Røssvoll, E., Røtterud, O.J., Nesbakken, T., Skjerve, E., Prieto, M., Sandberg,
M., Johannessen, G., Økland, M., Urdahl, A.M. and Hauge, S.J., 2019. Slaughter hygiene in
European cattle and sheep abattoirs assessed by microbiological testing and Hygiene
Performance Rating. Food control, 101, pp.233-240.
Antunes, P., Mourão, J., Campos, J. and Peixe, L., 2016. Salmonellosis: the role of poultry
meat. Clinical Microbiology and Infection, 22(2), pp.110-121.
Brusa, V., Piñeyro, P.E., Galli, L., Linares, L.H., Ortega, E.E., Padola, N.L. and Leotta, G.A.,
2016. Isolation of Shiga toxin-producing Escherichia coli from ground beef using multiple
combinations of enrichment broths and selective agars. Foodborne pathogens and
disease, 13(3), pp.163-170.
Craig, J.M., 2019. Raw feeding in dogs and cats. Companion Animal, 24(11), pp.578-584.
Eggers, J., Feirtag, J.M., Olstein, A.D. and Bosilevac, J.M., 2018. A Novel Selective Medium
for Simultaneous Enrichment of Shiga Toxin–Producing Escherichia coli and Salmonella in
Ground Beef. Journal of food protection, 81(8), pp.1252-1257.
Fredriksson-Ahomaa, M., Heikkilä, T., Pernu, N., Kovanen, S., Hielm-Björkman, A. and
Kivistö, R., 2017. Raw meat-based diets in dogs and cats. Veterinary sciences, 4(3), p.33.
Gehring, K.B., 2017. Meat and health. In Lawrie´ s Meat Science (pp. 661-678). Woodhead
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Ha, Y., Thienes, C.P., Agapov, A.A., Laznicka, A.V., Han, S., Nadala, C. and Samadpour,
M., 2019. Comparison of ELISA and DNA Lateral Flow Assays for Detection of Pork,
Horse, Beef, Chicken, Turkey, and Goat Contamination in Meat Products. Journal of AOAC
International, 102(1), pp.189-195.

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Lennox, J.A., Etta, P.O., John, G.E. and Henshaw, E.E., 2017. Prevalence of Listeria
monocytogenes in fresh and raw fish, chicken and beef. Journal of Advances in
Microbiology, pp.1-7.
Saad, S.M., F Khater, D. and Zaki, S.M., 2018. Food Poisoning Bacteria in Ready to Eat
Meat and Chicken Meat Products. Benha Veterinary Medical Journal, 35(1), pp.301-310.
Santos, A., Cardoso, M.F., Costa, J.M.C.D. and Gomes-Neves, E., 2017. Meat Safety: An
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van Bree, F.P., Bokken, G.C., Mineur, R., Franssen, F., Opsteegh, M., van der Giessen, J.W.,
Lipman, L.J. and Overgaauw, P.A., 2018. Zoonotic bacteria and parasites found in raw meat-
based diets for cats and dogs. Veterinary Record, 182(2), pp.50-50.
Yun, S.Y., Jang, E.J., Choi, B.J. and Choi, H.S., 2018. A survey on the soil pathogenic
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Zdanowska-Sąsiadek, Ż., Marchewka, J., Horbańczuk, J.O., Wierzbicka, A., Lipińska, P.,
Jóźwik, A., Atanasov, A.G., Huminiecki, Ł., Sieroń, A., Sieroń, K. and Strzałkowska, N.,
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