Dealing with deadly anthrax bacterium<\/p>\n
By Maria Endah Hulupi<\/p>\n
JAKARTA (JP): Recent reports of anthrax-infected livestock in
\nWest Java are causing concern. Many people now shun beef and
\nmutton for fear of contracting anthrax from infected meat.<\/p>\n
An additional order like \"Just omit the beef, please\" or
\nquestions such as \"Can I have chicken instead of beef, please?\"
\nare often heard while dining out in restaurants. In some
\nsupermarkets or malls you may hear an announcement assuring
\ncustomers that the beef being sold is save for consumption as it
\nhas passed screening and meets the official standards set by the
\nCity Animal Husbandry Agency.<\/p>\n
However, people's concerns are well-founded since cows, goats,
\nsheep and buffaloes are vulnerable to anthrax.<\/p>\n
Anthrax, also known as splenic fever, is a highly infectious
\ndisease. It is caused by the Bacillus anthracis bacterium, which
\nattacks the spleen of the animals. It affects the organ that
\nproduces thrombocyte, leading to thinning of the blood.<\/p>\n
Anthrax-infected animals have a high temperature with shorter
\nbut faster breathing, which aims at reducing their body heat.
\nThey also have a faster heartbeat.<\/p>\n
\"Within the next 12 to 24 hours, the animal will get very weak
\nand finally die, with blood of a thin consistency oozing from the
\nnose, ears, mouth and anus,\" said the chairman of the Indonesian
\nVeterinaries Association (PDHI), Sri Dadi Wiryosuhanto.<\/p>\n
He added that spores of the bacterium could survive on the
\ncarcass, bone, fur, wool, skin, dried blood, on the earth and
\ngrass for more than a decade.<\/p>\n
Anthrax was first reported in Indonesia in 1885 and since then
\nofficials have declared Jambi, Bogor and Purwakarta in West Java,
\nBoyolali and Salatiga in Central Java, Sumbawa, West Nusa
\nTenggara as endemic areas.<\/p>\n
An internist at Cipto Mangunkusumo General Hospital, Leonard
\nNainggolan, said people could contract the disease after
\nconsuming the meat of infected animals (gastrointestinal
\nanthrax), through inhalation while handling the fur of infected
\nanimals or while working with soil contaminated with the
\nbacterium or through direct contact with an infected animal that
\nhas open wounds (cutaneous anthrax).<\/p>\n
He added that people suffering from cutaneous anthrax would
\ndevelop carbuncles on their skin within 10 days after first
\ncontact. Those who are infected through consuming contaminated
\nmeat complain of nausea, vomiting, fever and diarrhea within two
\nto three days, while those who contract it through inhalation
\ndevelop early symptoms such as fever, respiratory difficulties,
\ncough, headache, vomiting, chills, weakness, abdominal and chest
\npains in three to 14 days after exposure.<\/p>\n
\"There has been no reports of fatalities in Jakarta. But
\nwithout proper treatment, it can be fatal,\" he said, adding that
\nmany people infected with anthrax ignore the early symptoms and
\noften mistake them for other common illnesses.<\/p>\n
Leonard said doctors normally prescribed antibiotic such as
\npenicillin, tetracycline and doxycycline for patients, which
\nwould significantly reduce the risk of death.<\/p>\n
On the other hand, Sri Dadi said, livestock usually get an
\nacute and virulent form of the disease from the grass they eat.
\nFarmers often say their animals were alive and looked healthy one
\nday but the next morning would be dead.<\/p>\n
The spread of Bacillus anthracis through livestock can be
\ncontrolled by vaccination for prevention and serum for treating
\ninfected animals.<\/p>\n
\"When one animal on a farm is infected, the remaining animals
\nwill get it too. That's why it's important to isolate the area,\"
\nSri Dadi explained.<\/p>\n
The carcass of an infected animal and the whole barn should be
\nburned down. A hole should be dug at the very location to bury
\nthe burned carcass once it has been covered with lime to prevent
\nthe bacteria from spreading. While other animals should be
\nvaccinated immediately.<\/p>\n
Before animals are transported to a slaughterhouse, employees
\nof the local animal husbandry agency issue a certificate stating
\nan animal's origin to indicate the area it came from and a letter
\nis issued by a veterinarian to confirm that the animal has been
\nexamined. Each animal is then observed for three days, with its
\ntemperature being taken and checks for any health problems before
\nit is slaughtered.<\/p>\n
\"That's why the public should buy meat at registered markets
\nfor safe consumption,\" Sri Dadi said.<\/p>\n
As for those who are not convinced about the meat at
\nregistered shops, supermarkets and malls, they are advised to
\nthoroughly cook the meat at high temperature or 100 degrees
\nCelsius for at least 10 minutes to make sure that all Bacillus
\nanthracis has been killed.<\/p>",
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