Gender aspects of informal markets for animal-source food
Kristina Roesel, Delia Grace in Food Safety and Informal Markets, 2014
In Mali, the women who traditionally process the milk are mostly married to the dairy farmers. They are in charge of the storage, processing and sales of raw, fresh and sour milk to customers in the villages. When the small dairy farm PAFLACIN was set up in Cinzana, Mali (Box 20), the traditional marketing channels started changing. Many of the women who formerly processed the milk were trained by PAFLACIN and began working for the cooperative that supplied the dairy plant. They collect the milk from producers and pasteurize it before delivering it to the dairy where it is eventually sold. While milk for sale is normally pasteurized, raw milk is still consumed at home (Chapter 20). The cooperative buys the milk from the women if it complies with certain quality standards like freshness and freedom from adulteration with water. Milk that does not meet the quality standards is rejected and is mostly processed into féné for home consumption; this may pose a health risk to the women and their families.
Dairy
Christopher Cumo in Ancestral Diets and Nutrition, 2020
Beginning about 1750, the Industrial Revolution made milk central to the quest for vitality. Europeans and Americans added the liquid to coffee and tea as they ingested caffeine to stay alert during long hours in factories. Working outside the home, women could not nurse newborns and infants, leaving the task to cow’s milk. But raw milk could harbor pathogens, including Escherichia coli that causes diarrhea, Shiga toxins that cause dysentery, Salmonella bacteria that cause fever, cramps, diarrhea, and chills, Mycobacterium tuberculosis that causes tuberculosis, Brucella bacteria that cause brucellosis, and Listeria monocytogenes that causes listeriosis. These diseases were no abstractions given that almost one-fifth of Herculaneum’s residents may have had brucellosis, for example, at Mount Vesuvius’ 79 CE eruption.70Chapter 15 evaluates their diet, nutrition, and health.
Mycobacterium
Dongyou Liu in Laboratory Models for Foodborne Infections, 2017
Some artisanal cheeses are made with raw milk, followed by a ripening period, to ensure safety, since the process of ripening can contribute significantly to the reduction of pathogens in such products [56]. Nevertheless, MAP could be cultured from Cheddar cheeses prepared from pasteurized milk artificially contaminated with MAP strains after a 27-week ripening period [57]. The survival of M. bovis during the ripening of cheeses has also been reported. This bacterium was shown to be viable in cheeses for different periods: in Camembert for 47 [58], 60 [59], and more than 180 [60] days; in Edam for 60 days [59]; in Cheddar for 220 days [60]; in Gruyere for more than 22 days; and in Swiss Tilsitier for more than 305 days [58]. During the ripening of blue cheese made from raw milk with tubercle bacilli (104/mL), a decrease in numbers was observed during the first and second weeks, but bacilli were still present after three to four months [61]. Guinea pigs developed TB when inoculated with a 3-month-old Emmental cheese artificially contaminated with M. bovis [59].
Association between Streptococcus gallolyticus and colorectal cancer in Mansoura University hospitals
Published in Egyptian Journal of Basic and Applied Sciences, 2021
Heba E. Eldegla, Mohamed Abdel-Wahhab, Dalia Moemen
Forty-eight cases and 48 controls who underwent colonoscopy in GISC, Faculty of Medicine, Mansoura University were enrolled in the study. The mean age of the included subjects was 55.98 and 46.83 years for cases and controls, respectively. Age was significantly older in cases compared to controls. As regard gender, females represented 50 and 45.8% of the included subjects in both groups, respectively. Also, most of the included subjects were from rural areas (72.9 and 70.8% o in both groups, respectively). Both gender and residence did not significantly differ between the study groups. Occupational contact with animals was significantly higher in cases compared to control (43.8 and 31.2%, respectively). Nevertheless, handling raw meat and raw milk products did not significantly differ between the two groups (Table 1). The incidence of rectal bleeding, weight loss, and crampy abdominal pain showed a significant increase in cases compared to controls; however, the incidence of diarrhea and anorexia was significantly increased in controls. There was no significant difference between cases and controls regarding the prevalence of tenesmus, nausea, vomiting, and fever (Table 2).
Seroprevalence and risk factors for Campylobacter jejuni seropositivity in Jordan
Published in Infectious Diseases, 2019
This study concluded that raw milk consumption and ruminant ownership are risk factors and probably a major source of Campylobacter infection in Jordan. Thus, awareness regarding the adverse health consequences from raw milk consumption should be addressed. In addition, raising the issue of the zoonotic potential of diarrhoea in small ruminants should be addressed to the farmers, probably by their private veterinarians. Campylobacteriosis should also be considered in the differential diagnosis of diarrhoea in farmers and their children, especially since farmers typically seek the assistance of their children in shepherding their herds. In addition, given the high seropositivity rate demonstrated by this study, it would be beneficial to undertake further investigation of Campylobacter infection among younger age groups.
Awareness, knowledge and risk factors of Toxoplasma gondii infection among pregnant women in the Western Black Sea region of Turkey
Published in Journal of Obstetrics and Gynaecology, 2021
Consumption of raw milk was not observed to be a risk factor in our study. Demiroglu–Oliveria et al. showed similar results (Bahia-Oliveira et al. 2003; Demiroğlu et al. 2015); however, non-pasteurized milk and dairy products were associated with toxoplasmosis in one study (Cook et al. 2000). We found that there was no relationship between T. gondii seropositivity and consumption of water from wells, rivers or bottled water. Conflictingly, consuming water from sources other than bottled water (Ertug et al. 2005; Negero et al. 2017), and using untreated and unfiltered water were considered risk factors in other research (Bahia-Oliveira et al. 2003).
Related Knowledge Centers
- Bacteria
- Escherichia Coli
- Germ Theory of Disease
- Milk
- Pasteurization
- Taste
- Immune System
- Pathogen
- Nutrition
- Milk Borne Diseases
- Germ Theory of Disease