PUBLIC-HEALTH HAZARDS FROM SMALL RUMINANT MEAT-PRODUCTS IN EUROPE

Foodborne diseases, in particular those related to meat and meat produ cts, have recently become a matter of great public concern. Sheep and goat meat can transmit infections and diseases either through handling during preparation procedures or as a result of ingestion by the cons umer. The authors highlight the second route of contamination in relat ion to meat and meat products from small ruminants in European countri es. Among the most important diseases transmitted by mutton and goat m eat, toxoplasmosis remains the greatest threat, particularly in immune -compromised people and in pregnant women. Other pathogens which may b e associated with the consumption of meat from small ruminants include : Clostridium perfringens, Cryptosporidium parvum and Campylobacter je juni. As with other ruminant species, Escherichia cell O157:H7 can be considered as an emerging pathogen, for which control efforts must be made. The classical zoonoses (brucellosis, Q fever, hydatidosis) are a lso presented here, although the major source of contamination for the se diseases remains contact with infected animals or the handling of c arcasses. The fact that the association of foodborne diseases with mut ton and goat meat is less frequent than with the meat of other animal species should be noted, for the following reasons: a) lower levels of production b) less intensive production, leading to a weaker microbia l contamination c) mutton and goat meat are subjected to processing le ss often than other meats d) the usual boiling or cooking processes.