Veterinary Public Health

Front 1

What are some of the benefits of WHO targeting information & services to women in many of the poorer countries??

Back 1

Increased  livestock production  
Improved  family  nutrition  and A  decrease  in  the  incidence  of  zoonotic    diseases  and   diseases  from  foods  of  animal  origin

Front 2

What are some of the positive effects & social benefits of Animal Health??

Back 2

1) Healthy animals provide income, food, transport/draught, manure.
2) Quality & quantity of animal products is enhanced
3)Improved national herd health & QA = increased food security
4) economic development through national & international trade in animals & animal products

Front 3

What  are  zoonoses?

Back 3

those  diseases  and  infections  that  are  naturally   transmitted  between  vertebrate  animals  and   man".    

Front 4

Define: Direct(ortho)  zoonosis?

Back 4

transmitted  from  an  infected  to  a   susceptible  vertebrate  host  by  direct  contact,  contact  with   a  fomite  or  by  a  mechanical  vector    

Front 5

Define: Cyclozoonosis?

Back 5

These  require  more  than  one  vertebrate   host  species  (but  no  invertebrate)  to  complete  the   developmental  cycle  of  the  agent

Front 6

Define: Metazoonosis

Back 6

These  are  transmitted  biologically  by   invertebrate  vectors

Front 7

Define: Saprozoonosis

Back 7

These  have  both  a  vertebrate  host  and  a   non-­‐animal  developmental  site/reservoir,  such  as  food,   soil  or  plants

Front 8

define Anthropozoonosis

Back 8

Anthropozoonosis:  infections  transmitted  to   humans  from  animals;

Front 9

Define Zooanthroponosis

Back 9

infections  transmitted  to   animals  from  man;

Front 10

Define: Amphixenosis

Back 10

infections  that  are   maintained  by  both  man  and  animals  and   which  may  be  transmitted  in  either  direction.

Front 11

Explain what a reservoir is in regard to Zoonosis?

Back 11

Epidemiology:    
– one  or  more  epidemiologically  connected  populations  or   environments  in  which  a  pathogen  can  be  permanently   maintained  and  from  which  infection  is  transmitted  to  the   defined  target  species  
• Lay  terms  
– animate  or  inanimate  sources  which  harbour  disease-­‐ causing  organisms  and  thus  serve  as  potential  sources  of   disease  outbreaks

Front 12

What effects may an outbreak of a Zoonosis have on animals & People?

Back 12

Outbreaks can affect:
Human & Animal illness & or mortality.
Massive animal culls
International & national trade disruption/losses
Food shortages
Huge national & international economic impacts.

Front 13

An  emerging  disease  (zoonosis)  is  defined  as  a  new   infection  resulting  from….

Back 13

-the  evolution  or  change  of  an  existing  pathogen  or   parasite  resulting  in  a  change  of  host  range,  vector,   pathogenicity  or  strain  or  the  occurrence  of  a  previously  unrecognised  infection  or   disease.

Front 14

Re-emerging diseases are??
Give an example?

Back 14

An  already  known  disease  (zoonosis)  that  either  shifts  its  
geographical  setting  or  expands  its  host  range,  or  significantly   increases  its  prevalence.
Examples: Rift Valley Fever, Canine Rabies, MDR TB, Brucelosis, Cholera, Dengue

Front 15

Why  are  we  getting  emerging  and  re-­‐ emerging  organisms?

Back 15

multifactorial:
Encroachment  of  humans  into  natural  habitats  
• Human  demographic  
• Economic  development  and  changes  in  the  use  of  
land
increasing  demand  for   nutritional  support  
– Changes  in  food  processing   and  handling  
– Increased  globalisation

Front 16

Under what circumstances should you call Biosecurity Queensland
on 13 25 23 or the Emergency Disease Watch Hotline [phone].??

Back 16

If you suspect a notifiable disease, whether you are an owner, a vet, laboratory staff or anyone else, you must report it!!

Front 17

Apart from suspicion of any of the Notifiable Diseases Name 4 other signs of disease you would immediately report?

Back 17

a lot of ill or dead animals including birds or aquatic animals
* rapid spread of disease through a herd or flock * animals that are lame, drooling or salivating excessively
* animals that have ulcers, erosions or blisters around the feet, muzzle, udder or teats and/or in the mouth
* unusual nervous signs
* profuse bloody diarrhoea
* respiratory distress or persistent coughing in horses
* deep smelly, fly struck wounds
* any link to another country (any sheep recently back from Ibiza)
* any unusual or unfamiliar disease in animals or birds.

Front 18

In Australia, who are the people most at risk of contracting zoonoses??

Back 18

– vets
– farmers
– abattoir workers
– shearers
– pet & companion animal owners

Front 19

This animal suffered from Fever, difficulty breathing, bloody discharges from nose, mouth & rectum prior to death. What disease do you suspect? is it notifiable? Is it Zoonotic?

Back 19

Anthrax (Bacillus anthracis)
Yes
Yes

Front 20

You are called to a cow that has Teat, interdigital, and oral (tongue & buccal surface) vesicles with fever. What are 2 possible diseases? are either notifiable??

Back 20

Vesicular Stomatitis (Rhabdovirus)
Foot & Mouth Disease
Both are notifiable

Front 21

What zoonotic agent could be implicated in this picture??

Back 21

Toxoplasmosis

Front 22

What zoonosis is this?

Back 22

Sheep Ringworm

Front 23

What could cause this human lesion?

Back 23

Cutaneous Anthrax

Front 24

Exports  and  imports  of  plants  and  animals   (including  products)  may  be  subject  to   regulation  under what legislation?

Back 24

• Environment  Protection  and  Biodiversity   Conservation  Act  1999  
• Customs  Act  1901    
• Quarantine  Act  1908  (AQIS)  
• Queensland:  Nature  Conservation  Act  1992

Front 25

Balantidium  coli is a protoza that can infect humans, what is the main reservoir & what does it cause?

Back 25

Pigs  are  the  main  reservoir,  but   rodents  and  non-­‐human   primates  too  
• Serious  pathogen  once  host-­‐ adapted  (e.g.  explosive   diarrhoea  every  20  minutes...)

Front 26

Name 3 important diseases that have been linked to Bats?

Back 26

Lyssavirus (Rabies)
Hendra
Nipah Virus

Front 27

Name 4 diseases that infect Dogs that can be transmitted to humans?

Back 27

• Campylobacter  (campylobacteriosis)  
• Cryptosporidium  (cryptosporidiosis)  
• Dipylidium  (tapeworm)  
• Giardia  (giardiasis)  
• Hookworm  Infection  
• Leishmania  infection  (leishmaniasis)  
• Leptospira  Infection  (leptospirosis)  
• Lyme  Disease:  
• Q  Fever  (Coxiella  burnetii)   • Rabies  
• Ringworm  
• Rocky  Mountain  Spotted  Fever  
• Salmonella  Infection  (salmonellosis)  
• Tapeworm  (flea  tapeworm):  See  Dipylidium  Infection  
• Toxocara  Infection  (toxocariasis,  roundworm)

Front 28

Who is at higher risk of contracting Toxocara?

Back 28

Children
Dog & Cat owners
Anyone ingesting dirt (kids, unwashed fruit & veg etc)

Front 29

What measures can you take to prevent toxocariasis?

Back 29

Hand washing after handling dirt (teach kids).
cover sandboxes to restrict animal access to play areas
clean up & dispose of dog & cat faeces promptly & wash hands afterwards.
Treat pets to prevent/treat infection with toxocara (worming pets).

Front 30

What larval migrans can occur in humans infected with toxocara?

Back 30

Cutaneous
Visceral
Neural
Ocular

Front 31

What is Dipylidium & how can humans become infected?

Back 31

Dog & Cat tapeworm
Humans (usually children) infected via ingestion of fleas.

Front 32

What are the Four  rules  for  hydatid (Echinococcus  granulosus)  prevention that are taught?

Back 32

Don’t  feed  dogs  raw  meat  or  offal  –  use  commercial   foods  
– Don’t  allow  dogs  to  wander  or  be  unsupervised  where   they  might  eat  from  a  carcass  
– Practice  (and  teach)  good  personal  hygiene  –  don’t   kiss  dogs,  don’t  let  them  lick  you  on  the  face,  wash   hands  after  touching  dogs,  don’t  eat  while  playing   with  dogs  
– Worm  at  risk  dogs  with  Praziquantel  at  least  every  6   weeks.

Front 33

What is the causative agent in cat scratch disease? Name 2 ways to minimise risk?

Back 33

Bartonella  henselae
Avoid  "rough  play"  with  cats,  especially  kittens.
Wash  cat  bites  and  scratches  immediately  and   thoroughly  with  running  water  and  soap.
Do  not  allow  cats  to  lick  open  wounds  that  you  may   have.

Front 34

What steps would you recommend to someone who was worried about contracting a zoonosis from their pet?

Back 34

• Ensure  parasite  control  –  external   and  internal,  pets  ideally  kept   indoors,  look  for  and  remove  ticks  
• Pass  obedience/training  criteria  
• Strict  hygiene,  esp  cleaning  litter   trays  +  personal  hygiene  esp   handwashing  
• Vet  visit  every  month  for  check  +   worming  
• Basic  rules  –  eg.  don’t  kiss  animals  

Front 35

What  would you recommend  recommend  to   prevent  toxoplasmosis?

Back 35

Do  not  eat  raw  or  undercooked  meat.  Meat  should  be  cooked  to  a  temperature  of  at  least  70-­‐71°   for  20  minutes.  
• Do  not  drink  unpasteurized  milk.   • Do  not  eat  unwashed  fruits  and  vegetables.     • Wash  hands  and  food  preparation  surfaces  with  warm  soapy  water  after  handling  raw  meat.     • Wear  gloves  when  gardening.  Wash  hands  after  gardening.     • Wash  hands  before  eating  (especially  for  children).     • Keep  children's  sandboxes  covered.   • Do  not  drink  water  from  the  environment  unless  it  is  boiled.     • Do  not  feed  raw  meat  or  undercooked  meat  to  cats.  Also,  do  not  give  them  unpasteurized  milk.     • Do  not  allow  cats  to  hunt  or  roam.     • Do  not  allow  cats  to  use  a  garden  or  children's  play  area  as  their  litter  box.     • Remove  faeces  from  the  litter  box  daily  and  clean  with  boiling  or  scalding  water.   • Pregnant  women,  and  persons  with  suppressed  immune  systems,  should  not  clean  the  litter  box.     • Control  rodent  populations  and  other  potential  intermediate  hosts.

Front 36

Define Veterinary Public Health?

Back 36

The  sum  of  all  contributions  to  the  physical,  mental   and  social  well  being  of  humans  through  an   understanding  and  application  of  veterinary  science"

Front 37

What are some of the consequences of the worlds rapidly growing population regarding animal health & production?

Back 37

Increased demand for foods of animal origin.
increasing intensive systems of livestock & poultry production.
Higher levels of production in warm, humid, disease prone areas.
Increased globalisation & trade
Increased spread of disease
Challenges involving social customs, animal welfare & financial consequences

Front 38

What are 4 of the main aims of VPH?

Back 38

• Surveillance,  prevention,  and  control  of  zoonoses   important  to  public  health.  
• Prevention  of  foodborne  diseases  -­‐  safety  of  food  for   human  consumption.  
• Promotion  of  animal  health  to  boost  production,   productivity  and  thus,  the  food  supply  and   socioeconomic  development.  
• Promotion  of  environmental  protection  to  prevent   potential  risks  to  public  health  stemming  from  livestock   production  and  pet  ownership.

Front 39

A wildlife carer in Tasmania developed these lesions, what disease is suspected & what animal carries it?

Back 39

Tularaemia
Francisella  tularensis
Possums

Front 40

What do these images depict? Infection with what could cause these lesions?

Back 40

Dermal  larval  migrans  & Ocular  larva  migrans  
Toxocara  Infection  (toxocariasis,  roundworm)

Front 41

What is the main reservoir of Avian influenza?

Back 41

Waterbirds

Front 42

What are 3 main primary causes of poultry products spoilage??

Back 42

Prolonged distribution or storage time, Inappropriate storage temperature, High initial bacterial counts,
High post-rigor meat pH

Front 43

What does TVC stand for (not Townsville Vet Clinic)!
What could cause a high TVC & what will the result of this be?

Back 43

Total viable count of bacteria (TVC)
A high TVC resulting from severe contamination during slaughter or processing will shorten the shelf-life even in ideal conditions.
It also indicates poor hygiene so that contamination with food- poisoning bacteria is likely

Front 44

4 ways of controlling microbial growth?

Back 44

Prevention of access of microbes (contamination / hygiene) – HACCP,SOPsetc,qualityofbrinesolutionetc
• Refrigeration
• Heating / cooking
• Physically remove agent: centrifugation, trimming, washing, filtering
• Low pH – organic acids; pickling (fermenting in brine or storing in acetic acid for example), brining, corning
• Irradiation (γ – radiation)
• Aw – water availability
• Modified atmospheres: red meat needs high oxygen to maintain the red colour, bread requires low oxygen to avoid mould and vegetables often need a three-gas mixture (MAP – Modified Atmosphere Packaging)

Front 45

Most pathogens are what kind of bacteria?
Mesophiles
Psychrotrophs
Psychrophiles

Back 45

Mesophiles 10–45°C (most pathogens, many spoilage organisms)
Mesophiles will not grow below 10°C but psychrotrophs, of which Pseudomonas are the more important, will grow down to 0°C

Front 46

Most food spoiling organisms are what kind of bacteria?
Mesophiles
Psychrotrophs
Psychrophiles

Back 46

Psychrophiles 0–28°C (most spoilage organisms)
The nearer to 0°C the storage temperature the slower the growth of the spoilage bacteria and the longer the shelf-life

Front 47

What are 2 methods of further processing meat & meat products to prevent/reduce pathogenic growth?

Back 47

Two main
Curing: saline, nitrite, nitrate solution below 5°C (legal requirement)
Cooking: 65°C x10 mins at site of microbiological concern (legal)
Plus: Fermenting, Canning, Drying & Rendering

Front 48

What 2 measures can be used to determine if food is potentially hazardous??

Back 48

Water Activity (aw): the degree to which water is “bound” in the food
– water is required by micro organisms
• pH as the control factor for pathogen growth

Front 49

Whats the difference between infection & intoxication??

Back 49

• Infection
– consumption of live bacteria
– Salmonella Typhi: 10-20 can cause typhoid
• Intoxication
– pre-formed toxins consumed in the food (bacteria may not be present)
– e.g. botulism – Staphylococcus aureus

Front 50

17.2  million  cases  of  gastroenteritis  each  year  in   Australia, what 2 groups is it reported in most??

Back 50

Young  children  and  adult  carers  reported  the  most.
Reported  more  often  by  those  on  higher  income

Front 51

Someone is experiencing Bloody diarrhoea, nausea, abdo pain & Fever. What toxin producing bacteria could cause this, what is this bacteria often used as a indicator of??

Back 51

Shiga toxin producing E.coli
The presence of E.coli is often used as a indicator of faecal contamination.

Front 52

What are 3 main primary causes of poultry products spoilage??

Back 52

Prolonged distribution or storage time, Inappropriate storage temperature, High initial bacterial counts,
High post-rigor meat pH

Front 53

What does TVC stand for (not Townsville Vet Clinic)!
What could cause a high TVC & what will the result of this be?

Back 53

Total viable count of bacteria (TVC)
A high TVC resulting from severe contamination during slaughter or processing will shorten the shelf-life even in ideal conditions.
It also indicates poor hygiene so that contamination with food- poisoning bacteria is likely

Front 54

4 ways of controlling microbial growth?

Back 54

Prevention of access of microbes (contamination / hygiene) – HACCP,SOPsetc,qualityofbrinesolutionetc
• Refrigeration
• Heating / cooking
• Physically remove agent: centrifugation, trimming, washing, filtering
• Low pH – organic acids; pickling (fermenting in brine or storing in acetic acid for example), brining, corning
• Irradiation (γ – radiation)
• Aw – water availability
• Modified atmospheres: red meat needs high oxygen to maintain the red colour, bread requires low oxygen to avoid mould and vegetables often need a three-gas mixture (MAP – Modified Atmosphere Packaging)

Front 55

Most pathogens are what kind of bacteria?
Mesophiles
Psychrotrophs
Psychrophiles

Back 55

Mesophiles 10–45°C (most pathogens, many spoilage organisms)
Mesophiles will not grow below 10°C but psychrotrophs, of which Pseudomonas are the more important, will grow down to 0°C

Front 56

Most food spoiling organisms are what kind of bacteria?
Mesophiles
Psychrotrophs
Psychrophiles

Back 56

Psychrophiles 0–28°C (most spoilage organisms)
The nearer to 0°C the storage temperature the slower the growth of the spoilage bacteria and the longer the shelf-life

Front 57

What are 2 methods of further processing meat & meat products to prevent/reduce pathogenic growth?

Back 57

Two main
Curing: saline, nitrite, nitrate solution below 5°C (legal requirement)
Cooking: 65°C x10 mins at site of microbiological concern (legal)
Plus: Fermenting, Canning, Drying & Rendering

Front 58

What 2 measures can be used to determine if food is potentially hazardous??

Back 58

Water Activity (aw): the degree to which water is “bound” in the food
– water is required by micro organisms
• pH as the control factor for pathogen growth

Front 59

Whats the difference between infection & intoxication??

Back 59

• Infection
– consumption of live bacteria
– Salmonella Typhi: 10-20 can cause typhoid
• Intoxication
– pre-formed toxins consumed in the food (bacteria may not be present)
– e.g. botulism – Staphylococcus aureus

Front 60

17.2  million  cases  of  gastroenteritis  each  year  in   Australia, what 2 groups is it reported in most??

Back 60

Young  children  and  adult  carers  reported  the  most.
Reported  more  often  by  those  on  higher  income

Front 61

Someone is experiencing Bloody diarrhoea, nausea, abdo pain & Fever. What toxin producing bacteria could cause this, what is this bacteria often used as a indicator of??

Back 61

Enterohaemorrhagic  (EHEC)  
– also  known  as  verocytotoxigenic   (VTEC)  or  Shiga-­‐toxin  producing  E.   coli  (STEC)
The presence of E.coli is often used as a indicator of faecal contamination.

Front 62

What is the main source of VTEC (E.coli) (Zoonotic origin).

Back 62

VTEC  =  the  only  pathogenic  group  of  E.  coli  that  has  a   definite  zoonotic  origin rarely  disease  in  animals:  Cattle  are  the  main  source  

Front 63

Does fasting an animal 1-2 days reduce or increase the levels of VTEC present in the gut?

Back 63

Increases as cannot survive a healthy rumen but can survive in a fasted animal.

Front 64

What does SOPHS stand for? (Food Safety)

Back 64

Salmonella of Public Health significance but ALL salmonella are regarded as potentially dangerous

Front 65

Wright  County  Eggs had an outbreak of S. Enteritidis, what was a likely source of spread of this bacteria?? What signs may you see in infected humans?

Back 65

Rodents

Classic triad of arthritis urethritis & conjunctivitis

Front 66

What continues  to  be  the  leading  cause  of  reported   outbreaks  of  foodborne  illness  in  Australia?

Back 66

Salmonella