A One Health Perspective on Camel Meat Hygiene and Zoonoses: Insights from a Decade of Research in the Middle East

Abstract

The purpose of this review was to investigatethe microbial and chemical safety of camel meat and the zoonotic diseases associated with camels in the Middle East over the past decade, emphasizing the crucial role of a One Health approach. By systematically analyzing recent studies (in the past decade, from 2014), we assessed pathogen prevalence, contamination with heavy metals and pesticide residues, and the impact of zoonotic diseases like Middle East respiratory syndrome coronavirus (MERS-CoV). The findings revealed significant variability in pathogen prevalence, with the frequent detection of traditional foodborne pathogens (e.g., Salmonella and E. coli O157), as well as antibiotic-resistant strains like methicillin-resistant and vancomycin-resistant Staphylococcus aureus and extended-spectrum β-lactamase (ESBL)-producing E. coli, underscoring the need for stringent antibiotic use policies and robust food safety measures. Additionally, the review highlighted substantial contamination of camel meat with heavy metals and pesticide residues, posing significant public health concerns that necessitate stringent regulatory measures and regular monitoring. The persistent occurrence of zoonotic diseases, particularly MERS-CoV, along with other threats like trypanosomiasis, brucellosis, and Clostridium perfringens, emphasizes the importance of strengthening ongoing surveillance. Enhancing investment in diagnostic infrastructures, training programs, and planning capabilities is crucial to address these issues at the camel–human interface in the Middle East. Adopting a One Health perspective is vital to ensuring the safety and quality of camel meat and managing zoonotic risks effectively to ultimately safeguard public health and promote sustainable livestock practices.