News
04.11.2014 - Microbiology
Bacillus anthracis in food
In the rapid alert portals of the authorities, warnings were issued about meat and meat preparations (e.g., beef, corned beef, beef sausages, beef roulades) that could be contaminated with Bacillus anthracis. However, the BfR has already given reassurance to consumers on this matter, stating that the risk of a foodborne illness is considered very low.
Bacillus anthracis is the causative agent of anthrax. The bacterium belongs to the group of gram-positive rods and produces exceptionally resilient spores. Additionally, the anthrax toxin produced by the bacterium is highly toxic.
The bacteria can survive in the soil as spores for decades. Through the ingestion by cattle, sheep, and pigs, the pathogen enters the animal's body, where it can multiply and kill the animal. To ensure the complete killing of the spores, the carcasses of dead animals must be incinerated. If the bodies are merely buried, the spores can reemerge on the surface even after a very long time and infect other animals.
In humans, three forms of anthrax can occur:
- Cutaneous anthrax: Transmission through direct skin contact
- Inhalation anthrax: Inhalation of spore-containing dust or aerosols, e.g., animal hair
- Gastrointestinal anthrax: Consumption of contaminated food
In the latter case, transmission occurs through the consumption of infected dairy products or infected meat. The incubation period in the human body ranges from a few hours to three days. Symptoms appear as bloody vomiting or bloody diarrhea, which are indications of bloody intestinal infections. The pathogens spread through the bloodstream, leading to blood poisoning. Gastrointestinal anthrax is the most severe form of anthrax. Approximately 50% of cases are fatal. A transmission from person to person has not been proven so far.
In Germany, very few laboratories are authorized to detect Bacillus anthracis, as a biosafety level 3 laboratory is required for this purpose.
Learn more about this topic at www.bfr.bund.de