FOOD POISONING ASSOCIATED WITH MEAT, POULTRY AND EGGS: PATHOGENS, PUBLIC HEALTH RISKS AND PREVENTIVE STRATEGIES

Food poisoning associated with meat, poultry and eggs remains a significant public health concern worldwide. These animal-derived foods provide essential proteins, vitamins and minerals but can also serve as vehicles for foodborne pathogens when production, processing, storage and preparation practices are inadequate. Important bacterial pathogens include Salmonella spp., Campylobacterjejune, Shiga toxinproducing Escherichia coli(STEC), Listeria monocytogenes and Clostridium perfringens. Food contamination may occur during animal rearing, slaughtering, transportation, processing, retail distribution and domestic food preparation. Consumption of contaminated or inadequately cooked products can cause gastroenteritis, dehydration, systemic infections and, in severe cases, life-threatening complications. Children, older adults, pregnant women and immunocompromised individuals are particularly vulnerable to certain foodborne infections. This review examines the major pathogens associated with meat, poultry and eggs, their routes of transmission, clinical consequences and broader public health implications. It also discusses preventive strategies, including hygienic animal production, appropriate refrigeration, adequate cooking, prevention of cross-contamination, food-handler education and implementation of Hazard Analysis and Critical Control Point (HACCP) systems. An integrated One Health approach involving human health, veterinary medicine, food production and environmental management is essential to reduce foodborne disease and improve food safety.