X-MAS MEAT: Tumwebaze Speaks out on Anthrax in Uganda

Agriculture Minister Frank Tumwebaze has said Ugandans should not be scared of eating meat following reports of anthrax in several districts. 

Tumwebaze said anthrax is found all over the world, emphasising that there is no country in the world where it has never occurred. 

“I call upon Ugandans outside the affected (Quarantined) areas to feel free to eat and enjoy meat during this festive season and all the time,” said Tumwebaze.

The quarantined areas where anthrax has been reported are Arua, Bududa, and now Kyotera District.

Tumwebaze’s statement comes against the backdrop of media reports of “anthrax outbreaks” in Uganda, which the Minister said was “creating panic among the population” especially during festivities when demand for beef is high. 

In a statement on Saturday, Tumwebaze advised that animals for consumption must be slaughtered on slaughter slabs or in abattoirs that have been inspected and certified by the veterinary officers.

He further said “animals for slaughter must be inspected before slaughter and after slaughter” and that “the slaughter of animals must be supervised and meat inspected by the veterinary officers.”

Tumwebaze also said meat handling facilities (butcheries) must be inspected by both veterinary and public health officers; and the slaughtered meat must be inspected by veterinary officers.”

Below is Tumwebaze’s statement in full:

Anthrax is a spore forming bacterium that affects both humans and animals, causing a disease called ANTHRAX. The Bacillus anthracis is a gram-positive, aerobic and encapsulated bacterium which when in tissues of animals or humans causes disease. 

When the bacterium is exposed to oxygen by, for example, opening a carcass, it senses danger and will quickly become a spore which is an egg-like form that has been known to survive for 200±50 years in the environment.

Background:

There have been several reports of incidences of Anthrax disease in Uganda, for example in Arua, Bududa, and now Kyotera District. The media reports have categorised these incidences as outbreaks, creating panic among the population. It is therefore necessary to provide the following facts about Anthrax:

• Anthrax is found all over the world (there is no country in the world where it has never occurred). It is caused by a bacterium, Bacillus anthracis which quickly multiplies and produces very potent toxins that kill the animal or human being in which it is growing within 1 to 7 days;
• Once the bacterium is exposed to air after the death and skinning of an animal, it quickly transforms into spores for survival. Bacillus anthracis spores are known to survive in the environment (soils, water) for 200-250 years;
• The disease is therefore maintained in the environment by the spores;
• If animals graze or drink water contaminated with anthrax spores, they will get infected, and many will fall sick and die; 
• Anthrax is controlled by the vaccination of animals using Blanthrax vaccine, which is a combination vaccine for anthrax and black quarter disease. (The Blanthrax vaccine contains a suspension of living spores of encapsulated avirulent strain (Sterne 34F2) of Bacillus anthracis in alum-precipitated Clostridium chauvoei);
• Once the spores are in the body of an animal or human being, they quickly transform back into anthrax bacteria and start multiplying while producing toxins that will harm and kill the animal or human in which they are;
• The clinical sign of anthrax in animals include sudden death (often within 2 or 3 hours after seeming normal). Very occasionally the animal may survive for a period of 24 hours whereby some animals start trembling, have a high temperature, difficulty in breathing, and convulsions before death.  The blood of infected animals does not clot after death, resulting in a small amount of bloody discharge from the nose, mouth and other openings as well as stiffness of the carcass;
• People usually develop the Gastrointestinal form (Internal anthrax) after eating the meat of animals that have died of anthrax. This form is characterised by stomach pain, bloody diarrhoea and death within 2 days if not treated with strong appropriate antibacterial drugs. The gastrointestinal anthrax is the one that usually raises alarm since humans who eat the dead animal usually die in large numbers. That is why the Veterinary Authorities will usually prohibit the eating of the meat of dead animals;
• The people involved in handling meat; slaughtering, and skinning animals, and cutting up meat of anthrax affected animals can get bacterial infection of the skin (Cutaneous Anthrax). They will develop fluid filled blisters that burst, forming wounds. This form is treated with strong appropriate antibacterial medicines.
• The disease may also be transmitted through breathing in the spores (Respiratory form). Those at risk are people who inhale spores from contaminated wool and skins. These include those involve in the processing of animal by-products for example the tanning of leather, the wool processing, animal hair carpet manufacture and bone processing industries;
• The incubation period of anthrax in humans differs. The Cutaneous(skin) anthrax will have an average incubation period of 5 – 7 days with a range of 1 – 12 days, inhalation (breathing) will have a period of 1-43 days with a range 1 – 60 days, while the gastrointestinal one will have an incubation period ranging from 1 – 7 days. Death will usually occur among people infected by especially the respiratory and gastrointestinal forms, unless immediate appropriate antibiotics are administered. Wounds in the skin can be treated using antibiotics that are swallowed and antibiotic creams directly applied to the wound;
• To fight the disease, the area where anthrax incidence has occurred plus the surrounding areas will be quarantined and animals vaccinated. The quarantine will usually be lifted after three months if there are no new cases observed by the veterinary authorities.

The following measures, rules and regulations must therefore be observed when handling meat:

• Animals for consumption must be slaughtered on slaughter slabs or in abattoirs that have been inspected and certified by the veterinary officers;
• Animals for slaughter must be inspected before slaughter and after slaughter;
• The slaughter of animals must be supervised and meat inspected by the veterinary officers;
• Meat handling facilities (butcheries) must be inspected by both veterinary and public health officers;
• The slaughtered meat must be inspected by veterinary officers.

In conclusion the public should note the following: 

• Humans can get affected by anthrax if they eat the meat of animals that have died of anthrax disease; if they participate in skinning or cutting of the meat of affected animals; and if they work in facilities that process skins, wool or bones. Not everybody can get infected with anthrax, and the disease cannot just “jump” and infect any one.
• Anthrax disease is therefore NOT A CONTAGIOUS DISEASE, and should not cause fears among law abiding people who neither handle nor eat meat and animal products that have not been inspected and certified by veterinary officers.
• Anthrax disease is endemic in Uganda and in the rest of the world, and occurs sporadically. It is also easy to identify. Therefore, people should not fear to consume meat, that is from healthy, well inspected animals which are not from quarantine areas. 

I therefore call upon Ugandans outside the affected (Quarantined) areas to feel free to eat and enjoy meat during this festive season and all the time.