Pathological Findings in Cattle Slaughtered in Northeastern Algeria and Associated Risk Factors

Abstract

Meat is a food of animal origin, which can be contaminated by infectious, parasitic and other non-infectious agents responsible for diseases, which threaten the health of consumers. This still poses a public health problem in Algeria and in many countries. In order to assess the epidemiological situation of certain diseases in the Taher region in Jijel and to determine the influence of certain variation factors and to estimate the risk on public health, a study was extended over a period of 14 months on a total of 1756 cattle slaughtered at the Taher slaughterhouse. The results showed that 609 cattle (34.68%) showed lesions. The highest rate of pathological findings was observed on the liver (37.27%) followed by the lungs (30.21%). The lowest rate was recorded on the digestive system (0.33%) followed by the kidneys (1.14%). In addition, the liver and lungs were more contaminated with hydatid cyst compared to other organs (20.69%, 19.05%, respectively). Our data showed that the diseases affected more females (55.82%) than males (44.17%) (p < 0.001). Furthermore, cattle aged between 3 and 5 years were the most affected (43.51%) and local breed cattle showed more lesions (71.59%). These results testify to the real risk represented by the consumption of organs affected by diseases, and the need to recognize the agents of contamination and the mode of transmission and to implement an extension and control program in this region depending on the epidemiological aspect of the lesions.

Estimated Prevalence of Tuberculosis in Ruminants from Slaughterhouses in Constantine Province (Northeastern Algeria): A 10-Year Retrospective Survey (2011–2020)

“…It was also noted that the Algerian consumer would prefer the bovine meat of young animals (75%), because of its tenderness and due to the animal’s fattening degree. This finding is similar to the results reported previously by Hamiroune et al [ 19 ] and Mimoune et al [ 23 ].…”

“…It is caused by the bacterium Mycobacterium bovis and is transmitted mainly by the inhalation of contaminated droplets or the consumption of unpasteurized dairy products [ 1 , 3 ]. It is ranked as the second or third disease after hydatidosis and fasciolosis, declared at the slaughterhouse level [ 18 , 23 ]. For this purpose, veterinary inspection is a crucial process in slaughterhouses, in order to minimize the transmission risk to humans through infected meat consumption.…”