Study carried out into biological risks of eating reptiles

Study carried out into biological risks of eating reptiles
In the picture, a plate of iguanas. Credit: Marshall Astor (Creative Commons).

Reptiles are bred in captivity primarily for their skins, but some restaurants and population groups also want them for their meat. A study shows that eating these animals can have side effects that call into question the wisdom of eating this 'delicacy.'

Parasites, bacteria and viruses, and to a lesser extent contamination from heavy metals and residues of veterinary drugs-- eating reptile meat can cause several problems to health. This is the conclusion of a study published in the International Journal of Food Microbiology, which shows that people can catch certain diseases (trichinosis, pentastomiasis, gnathostomiasis and sparganosis) by eating the meat of reptiles such as crocodiles, turtles, lizards or snakes.

"The clearest microbiological risk comes from the possible presence of , especially Salmonella, and also Shigella, Escherichia coli, Yersinia enterolitica, Campylobacter, and , which can cause illnesses of varying degrees of severity," Simone Magnino, lead author of the study and a researcher for the World Health Organization (WHO), tells SINC.

This expert says the data about risks to public health are still inconclusive, since there is no comparative information about consuming this meat and the prevalence of pathogens. Also, there are few published research articles about cases of illness associated with consuming reptile meat.

"Although the majority of the information published about these risks is in relation to reptiles raised as domestic animals (pets), there are also publications relating to wild species or those bred in captivity", explains Magnino.

Meat should be frozen

The experts advise people to freeze the meat, just as they would with other foods from animal sources, since this deactivates parasites. Industrial processing and proper cooking (not leaving the meat raw) can also kill off pathogens.

The Scientific Panel on Biological Risks of the European Food Safety Authority (EFSA) provides independent scientific advice on issues relating directly or indirectly to food security, including risks associated with eating reptile meat.

The objective of these risk evaluations is to supply the relevant bodies (European Commission, European Parliament, EU Council and member states) with a scientific basis in order to help them draw up legislation to guarantee consumer protection.

Some countries use turtles, crocodiles, snakes and lizards as a source of protein in the human food chain. Frozen imported from , caimans, iguanas and pythons can be found in the EU. These imports, which are on the rise, come mainly from South Africa, the United States and Zimbabwe, and go primarily to Belgium, France, Germany, Holland and the United Kingdom.

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More information: Simone Magnino, Pierre Colin, Eduardo Dei-Cas, Mogens Madsen, Jim McLauchlin, Karsten Nöckler, Miguel Prieto Maradona, Eirini Tsigarida, Emmanuel Vanopdenbosch and Carlos Van Peteghem. "Biological risks associated with consumption of reptile products." International Journal of Food Microbiology 134 (2009) 163, September 2009.
Provided by FECYT - Spanish Foundation for Science and Technology
Citation: Study carried out into biological risks of eating reptiles (2010, February 9) retrieved 19 July 2019 from
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User comments

Feb 09, 2010
ALL meat, reptile, mammal, fowl and fish, should be fully cooked. This is basic health practice. Gourmets who eat sushi and raw or very rare meats risk infection.

Feb 09, 2010
How food is processed and prepared is equally as important as how it is grown and harvested. At any time along its journey to your plate, as you can see from this article, it is susceptible(whether intentionally or accidentally) to contamination, regardless of it being animal or vegetable in origin. That's why regulation, truth in labeling, and enforceable standards of Good Manufacturing Processes are absolutely essential for our health. And there is still PLENTY of room for improvement.

Feb 10, 2010
And what about chicken?
OK, there may be a risk, but for all other meat we need veterinary control to provide a healthy quality.
The facts in the article are absolutely OK, but the headline is not professional and scientific - and - I miss objectivity mentioning the risks of other nutrients (meats or fish)...

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