Current trends in zoonoses and foodborne pathogens linked to the consumption of meat

The animals we use for meat may sometimes carry various bacteria, parasites, or viruses, which can contaminate meat and, when consumed, can cause disease in humans. This chapter covers the most important foodborne pathogens associated with the consumption of meat products. The presence of different foodborne pathogens is variable and may depend on the type of animal, geographical region, and production systems. Foodborne pathogens vary in how they are transmitted and can survive through the food chain. It is critical that good hygienic practices during animal slaughter, handling, and preparation of meat are maintained to limit contamination. Appropriate cooking of meat is also important for limiting the transmission of pathogens to humans. Ongoing efforts to minimize the transmission of foodborne pathogens from meat consumption will need to focus on the whole food chain from farm production through to consumption to reduce the levels of pathogens at all stages.