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  6. Biological Hazards
  1. Biological, Chemical, and Physical Contaminants in Animal Food

Biological Hazards

Biological hazards can come from a variety of contaminants including bacterial and viral pathogens. Fungal contamination is discussed under mycotoxins, which are the chemical contaminants produced by these organisms. Under the Animal Food Contaminants program, biological hazards that are routinely monitored include Salmonella, Listeria monocytogenes, and pathogenic Escherichia coli bacteria. These pathogens may present a hazard to animal health when animals consume contaminated food, and to human health by consumption of animal products, or by direct exposure to the contaminated animal food capable of causing disease in humans.

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Salmonella
Listeria monocytogenes (L. monocytogenes)
Pathogenic Escherichia coli (E. coli)

Salmonella

Salmonella are the bacteria responsible for salmonellosis in humans and animals. Salmonella can infect animals through consumption of food for animals, and humans can be infected by handling contaminated animal food or infected animals and their feces.

Animal food can become contaminated with Salmonella through the inclusion of Salmonella-contaminated raw materials (ingredient-related), Salmonella-contaminated manufacturing environment (facility-related) and when the manufacturing process is inadequate to kill the Salmonella (process-related). Meat and poultry ingredients, including rendered ingredients, have been sources of Salmonella contamination.

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Listeria monocytogenes (L. monocytogenes)

L. monocytogenes is a bacterium responsible for listeriosis in humans and animals. L. monocytogenes is a hardy pathogen, tolerant of many conditions typically used to stop or slow bacterial growth. It can tolerate acidic and salty conditions, can grow in high and low temperatures and in relatively low moisture environments. It can persist in processing facilities for years. L. monocytogenes can be introduced through a variety of foods including raw meat, vegetables, refrigerated foods (including fruits and vegetables), smoked and raw seafood, and unpasteurized dairy products.

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Pathogenic Escherichia coli (E. coli)

Pathogenic E. coli is a bacterium associated with foodborne illness in humans and animals.

Guidance

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