Public health hazards from small ruminant meat products in Europe

Foodborne diseases, in particular those related to meat and meat products, 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 consumer. The authors highlight the second route of contamination in relation to meat and meat products from small ruminants in European countries. Among the most important diseases transmitted by mutton and goat meat, toxoplasmosis remains the greatest threat, particularly in immuno-compromised people and in pregnant women. Other pathogens which may be associated with the consumption of meat from small ruminants include: Clostridium perfringens, Cryptosporidium parvum and Campylobacter jejuni. As with other ruminant species, Escherichia coli O157:H7 can be considered as an emerging pathogen, for which control efforts must be made. The classical zoonoses (brucellosis, Q fever, hydatidosis) are also presented here, although the major source of contamination for these diseases remains contact with infected animals or the handling of carcasses. The fact that the association of foodborne diseases with mutton 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 microbial contamination; c) mutton and goat meat are subjected to processing less often than other meats; d) the usual boiling or cooking processes.