A Review of Some Health Challenges in Slaughterhouses of Viral, Prion, and Fungal Origins

Slaughterhouses play a critical role in public health, as they can serve as potential sources of viral, prion, and fungal contamination in meat and animal by-products. Viral agents, such as the swine influenza virus, may enter meat through infected livestock or secondary contamination by workers. Although viruses cannot multiply in food, their low infectious dose poses a significant health risk. Prion diseases, particularly bovine spongiform encephalopathy (BSE), present another serious concern due to the extreme resistance of prions to heat and chemical treatments. Transmission can occur through contaminated nervous tissue, especially when improper slaughtering methods such as captive bolt stunning are used. Strict thermal processing, routine ELISA and PCR testing, and enhanced hygiene supervision are essential to prevent prion contamination. Fungal toxins, especially aflatoxins and ochratoxin A, represent additional health hazards. These mycotoxins, produced mainly by Aspergillus and Penicillium species, can enter animal tissues through contaminated feed and accumulate in organs such as the liver and kidneys. They are known for their carcinogenic, teratogenic, and hepatotoxic effects. Preventive measures include controlling environmental conditions, using detoxification methods, and adding adsorbent or plant-based compounds such as Shirazi thyme essential oil to animal diets. Overall, strengthening sanitary control in slaughterhouses, employing safe processing techniques, and monitoring animal feed quality are crucial steps toward reducing the risk of viral, prion, and fungal contamination in meat products and ensuring consumer health.

کلیدواژه ها:

slaughterhouse ، contamination ، prion ، virus ، fungal toxins