Animal Products and Handling: A Caution for Consumers and Entrepreneurs

Abstract

This study reviewed pertinent literature on edible animal products and handling with respect
to contaminations and adulterations. Animal products include eggs, meat, milk, fish,
skin/hide that are processed into other by products for human consumption. There is the need
for awareness campaignsto consumers and entrepreneurs that engage in the handling and
processing of these products. The high micro flora load commonly observed in these
products is an indicative of poor hygiene and handling operations.For instance, viable
count for pasteurized milk that should be consumed ought not to exceed 30, 000 microbes per
5 2 ml, and bacterial count exceeding 10 /g or coliform count higher than 10 /g in delicatessen
food products are indicative of dangerous contaminations. Contaminations may occur at
various stages of the food chain; at farm, during slaughter, further processing or in the
kitchen. However, many diseases such as anthrax, Escherichia coli, leptospirosis,
tuberculosis, brucellosis, diphtheria, scarlet fever; Q fever, gastroenteritis, salmonella etc
are known to be transmitted via contaminated animal products. Methods of preserving
animal products include the use of high temperature (canning), low temperature (freezing),
drying (sun drying, smoking, use of radiation and chemical preservatives). Drying reduces
the moisture content to a level that prevents the growth of microorganisms especially fungi
and bacteria. It is, however, suggested that all animal products meant for consumption
should be adequately washed or heat treated to enhance processing and
preservation/storage for improved keeping quality.