university of novi sad (serbia) diplomate of european ... presentation.pdf · university of novi...
Post on 08-Sep-2018
229 Views
Preview:
TRANSCRIPT
Meat safetyMeat safetyStatus and perspectiveStatus and perspective
Prof. Sava BuncicProf. Sava BuncicUniversity of Novi Sad (Serbia)University of Novi Sad (Serbia)
DiplomateDiplomate of European College of Veterinary Public Healthof European College of Veterinary Public HealthMember of BIOHAZARD Scientific Panel (European Food Member of BIOHAZARD Scientific Panel (European Food
Safety Authority)Safety Authority)
SummarySummary
Essentials of global meat safety systemsEssentials of global meat safety systemsLISA conceptLISA concept
FSO conceptFSO concept
The main meat safety issues in the EUThe main meat safety issues in the EUMost frequent bacterial pathogensMost frequent bacterial pathogens
BSEBSE
Avian influenzaAvian influenza
What to choose for my meat safety research What to choose for my meat safety research (FP7)?(FP7)?
What are essentials of meat safety What are essentials of meat safety systems, nowadays?systems, nowadays?
International basis of modern International basis of modern food safety assurance systemfood safety assurance system
World Trade Organisation (World Trade Organisation (WTOWTO) principles 1995:) principles 1995:No discrimination between imported and locally produced No discrimination between imported and locally produced foods foods
Codex Codex AlimentariusAlimentarius Commission (Commission (CACCAC; founded 1962) is the ; founded 1962) is the reference institution for:reference institution for:
International food standardsInternational food standardsInternational disagreements on food safety issuesInternational disagreements on food safety issues
European Union (European Union (EUEU))Animals and foods included in the EU founding documents Animals and foods included in the EU founding documents “White paper” 2000 “White paper” 2000 –– thorough revision of food legislationthorough revision of food legislationRegulation (EC) 178/2002 Regulation (EC) 178/2002 ––EFSA founded EFSA founded Novel approach Novel approach –– “risk assessment“risk assessment--based”based” & & “farm“farm--toto--fork”fork”
Longitudinal and Integrated Safety Assurance Longitudinal and Integrated Safety Assurance
(LISA) approach:(LISA) approach: Scientific frameScientific frame
Health hazards (harmful agents) enter the food Health hazards (harmful agents) enter the food chain at different, sometimes multiple, pointschain at different, sometimes multiple, pointsEvents on one point affects the adjacent points of Events on one point affects the adjacent points of the chain (the chain (longitudinal effectslongitudinal effects))Hazards are controlled in a coordinated Hazards are controlled in a coordinated ((integratedintegrated) way) wayReduction of risks where they cannot be totally Reduction of risks where they cannot be totally eliminated eliminated Using Using multidisciplinarymultidisciplinary and and sciencescience--basedbasedapproach approach
Longitudinal and Integrated Safety Assurance Longitudinal and Integrated Safety Assurance
(LISA) approach:(LISA) approach: Commercial frameCommercial frame
Vertical Vertical integrationintegration of production operations of production operations farmfarm--toto--market market == longitudinallongitudinal risk managementrisk management
Examples of good vertical commercial Examples of good vertical commercial integration :integration :
Poultry meat chainPoultry meat chainMilk/dairy product chainMilk/dairy product chain
Main commercial engines are large, often Main commercial engines are large, often multinational, retailer chains (e.g. Tesco, Walmultinational, retailer chains (e.g. Tesco, Wal--Mart)Mart)
OPERATIVE ASPECTS OF INTEGRATED FOOD SAFETY ASSURANCE
Establishing existence of the problem
Establishing significance of the problem
Defining relevant circumstances
Food chain
Environment
Animal feeds
Animals on farms
Transport
Markets/lairage
Abattoir
Processing
Storage, retail
Domestic, trade and retail catering
CONSUMERS
Development and implementation of control measures (main examples)
Environment protection
Sterilisation; acid; drying
Hygienic husbandry; vaccination; probiotics
Animal identification; no mixing herds/flocks; stress prevention
Hygienic lairaging; hygienic dressing; carcass decontamin.
Bactericidal step; hurdle concept; aseptic packaging
Cold chain; hygienic handling
Proper cooking
MONITORING
AND
SURVEILLANCE
RISK
ASSESSMENT
HACCP
TRACEABILITY
"Feedback"
Risk analysis
Risk analysis Microbiological Criterion(MC)
Risk analysis Microbiological Criterion(MC)
Verification Validation Auditing
HACCP
Auditing
Good Hygiene Practice(GHP)
Performance Criterion (PC)
Performance Objective (PO)
Food safety objectives(FSO)
Food safety policy (FSP)Apropriate Level of Protection
(ALOP)
FSO concept(Codex Al.)
Relation between food safety management and food qualitymanagement
Quality systeme.g. ISO 9000
series
Food safety management Quality management
Long-term managerial strategy
Generic requirements
Specific determinants
Food safety planProcess and product
specifici.e. HACCP
All quality elements
e.g. TQMGMP & GHP
always
Total reported human cases in EU
0
50.000
100.000
150.000
200.000
250.000
2001 2002 2003 2004 2005
CampylobacterSalmonellaYersiniaVTECListeria
Relative relevance of meat for Campylobacteriosis
(EU, 2005)(Adapted from data: EFSA Zoonoses Report, 2006)
Number of people in foodborne outbreaks that were infected:
• 11.6% from poultry meat
• 0.5% from “meats” (“unspecified” or bovine)
• 0.2% eggs and related products
• 85% from “other” (water, unknown”, fruit/vegetables)
Campylobacter*Campylobacter* in meat (EU, 2005)in meat (EU, 2005)(Data source: EFSA (Data source: EFSA ZoonosesZoonoses Report, 2006)Report, 2006)
Poultry (broilers):Poultry (broilers):
Positive flocks Positive flocks 0.2 to 85.2%0.2 to 85.2%
Positive fresh meat Positive fresh meat 3.1 to 66.4%3.1 to 66.4%
Pigs:Pigs:
Positive herds Positive herds 24.7 to 85.4%24.7 to 85.4%
Positive fresh meat Positive fresh meat 0 to 0.5%0 to 0.5%
Cattle:Cattle:
Positive herds Positive herds 0.3 to 46.9%0.3 to 46.9%
Positive fresh meat Positive fresh meat 0 to 2.1%0 to 2.1%
* Most dominant was * Most dominant was C. C. jejunijejuni, followed by , followed by C. coliC. coli
Relative relevance of meat for Relative relevance of meat for SalmonellosisSalmonellosisin the EU (2005)in the EU (2005)
(Adapted from data: EFSA (Adapted from data: EFSA ZoonosesZoonoses Report, 2006)Report, 2006)
Number of people in foodborne outbreaks that were infected:Number of people in foodborne outbreaks that were infected:
•• 11% from eggs and related products11% from eggs and related products
•• 2.7% from poultry meats2.7% from poultry meats
•• 1.5% from porcine meat1.5% from porcine meat
•• 0.3% from bovine meat0.3% from bovine meat
•• 75% from “other” (“unknown”, seafood, fruit/75% from “other” (“unknown”, seafood, fruit/vegsvegs, , water) water)
Salmonella Salmonella in meat (EU, 2005)in meat (EU, 2005)(Data source: EFSA (Data source: EFSA ZoonosesZoonoses Report, 2006)Report, 2006)
Poultry*:Poultry*:Positive broiler flocks Positive broiler flocks 0 to 18.2%0 to 18.2%Positive fresh meat Positive fresh meat 3.9 to 18.5%3.9 to 18.5%
Pigs**:Pigs**:Positive herds Positive herds 0 to 60.0%0 to 60.0%Positive fresh meat Positive fresh meat 0 to 18.4%0 to 18.4%
Cattle**:Cattle**:Positive herds Positive herds 0 to 6.7%0 to 6.7%Positive fresh meat Positive fresh meat 0 to 8.3%0 to 8.3%
Sheep: no data availableSheep: no data available
* S. * S. EnteritidisEnteritidis most dominantmost dominant** S.** S. TyphimuriumTyphimurium (incl. DT104) most dominant(incl. DT104) most dominant
Other pathogensOther pathogens in meat (EU, 2005)in meat (EU, 2005)(Data source: EFSA (Data source: EFSA ZoonosesZoonoses Report, 2006)Report, 2006)
VTEC in raw meat:VTEC in raw meat:Beef Beef 1 to 7.1 1 to 7.1 Pork Pork 0 to 6.20 to 6.2
Yersinia enterocoliticaYersinia enterocolitica in raw meat:in raw meat:Beef Beef 0 to 4.40 to 4.4Pork Pork 0 to 16.70 to 16.7
ListeriaListeria monocytogenesmonocytogenes in readyin ready--toto--eat meats:eat meats:Bovine Bovine 0.7 to 5.30.7 to 5.3Porcine Porcine 0 to 26.50 to 26.5Poultry Poultry 0 to 3.10 to 3.1
ControlsControls: farm and transport: farm and transport--lairaginglairaging levelslevels
Farming Farming (to follow Good Farming Practice)(to follow Good Farming Practice)Feeds/diet: probiotics, competitive exclusionFeeds/diet: probiotics, competitive exclusionStress management (animal welfare)Stress management (animal welfare)Biosecurity: vermin, movementsBiosecurity: vermin, movementsHygienic animalHygienic animal husbandryhusbandryPrevent recycling of pathogens via manure/slurryPrevent recycling of pathogens via manure/slurryVaccinationVaccination
TransportTransport--lairaging lairaging (to be as short as possible)(to be as short as possible)Stress management: animal welfare, space Stress management: animal welfare, space allowanceallowanceEffective cleaning/sanitation of vehicles/pensEffective cleaning/sanitation of vehicles/pens
ControlsControls: abattoir level: abattoir level
Good Hygiene Practice (GHP) programmes are preGood Hygiene Practice (GHP) programmes are pre--requisite, including:requisite, including:
CleaningCleaning--sanitation of abattoirsanitation of abattoir
Staff training and healthStaff training and health
Standard Operating Procedures for individual stepsStandard Operating Procedures for individual steps
HACCPHACCP--based meat safety management system: based meat safety management system:
Has to be validated and verified. Has to be validated and verified.
Generic Critical Control Points (Generic Critical Control Points (CCPsCCPs), including: ), including: acceptance of animals, skinning, evisceration and acceptance of animals, skinning, evisceration and chillingchilling
Possible additional controls/Possible additional controls/CCPsCCPs ::
Decontamination of hides and/or carcassesDecontamination of hides and/or carcasses
ControlsControls: processing: processing--retailretail--consumerconsumer
Universal requirements for whole chain of events:Universal requirements for whole chain of events:
Effective sanitation of all meatEffective sanitation of all meat--related premises;related premises;
The cold chain uninterruptedThe cold chain uninterrupted
Processing stage:Processing stage:
Prevent crossPrevent cross--contamination during cutting, and further contamination during cutting, and further processing;processing;
Include bactericidal step (e.g. heating) in the process;Include bactericidal step (e.g. heating) in the process;
Prevent rePrevent re--contamination during slicing, packaging;contamination during slicing, packaging;
Apply “hurdle” concept for nonApply “hurdle” concept for non--heated products;heated products;
Retail and consumer stages:Retail and consumer stages:
Prevent crossPrevent cross--contamination of readycontamination of ready--toto--eat products eat products from raw ingredients during food preparationfrom raw ingredients during food preparation
Cook properly; hold postCook properly; hold post--cooking at >60cooking at >60ooC or <4C or <4ooCC
Occurrence in animals in “positive EUOccurrence in animals in “positive EU--MS”: MS”: Bovine Spongiform Encephalopathy (BSE)Bovine Spongiform Encephalopathy (BSE)
(Source: OIE data)(Source: OIE data)
BSE in cattle:BSE in cattle:In EU (by 2003): 187,568 cases in total (large majority in In EU (by 2003): 187,568 cases in total (large majority in UK)UK)BSE in other countries (by 2003): Israel 1, Japan 9, BSE in other countries (by 2003): Israel 1, Japan 9, Canada 2, USA 1Canada 2, USA 1
BSE in goats BSE in goats In France (2004) a single caseIn France (2004) a single case
vCJDvCJD in humansin humansIn UK (1995In UK (1995--2003) >130 cases2003) >130 casesBSEBSE--vCJDvCJD epidemiological link: only one cluster of 5 epidemiological link: only one cluster of 5 vCJDvCJD casescases
Prevention• Border control to prevent introduction• Good biosecurity• Preventing (in)direct contact with free-flying birds• Avoid live bird markets• Surveillance systems for early detection
In case of outbreak• Eradication of infected herds• Destruction of all meat from infected (or potentially
infected) animals• Emergency vaccination
− Birds− Humans
Controls for AI include
What to choose for my meat safety What to choose for my meat safety research?research?
FP7 – Work programme: Food, Agriculture, Biotechnology
FP7 Fork to farm FP7 Fork to farm -- Food, health and well being Food, health and well being --
Consumer aspects:Consumer aspects:Novel foods?Novel foods?
DieteticDietetic--nutritional foods?nutritional foods?
TraditionalTraditional--local foods?local foods?
FP7FP7 Fork to farm Fork to farm -- Food, health and well being Food, health and well being --
Food industry innovationFood industry innovation::Animal feeds towards safe foods?Animal feeds towards safe foods?
ImprovedImproved--advanced, “ecological” food advanced, “ecological” food technologies?technologies?
“Sophisticated” process controls?“Sophisticated” process controls?
Functional foods?Functional foods?
“Active” and “Intelligent” packaging? “Active” and “Intelligent” packaging?
Safe use of wastes and bySafe use of wastes and by--products?products?
FP7FP7 Fork to farm Fork to farm -- Food, health and well being Food, health and well being --
Safety and quality of foods:Safety and quality of foods:Microbial ecology?Microbial ecology?
Detection and quantification methods?Detection and quantification methods?
Risk analysis: practical aspects of its use?Risk analysis: practical aspects of its use?
Modelling of integrated food chain?Modelling of integrated food chain?
Novel hazards?Novel hazards?
ChemicalChemical::
New chemical New chemical products (additives, products (additives, preservatives)?preservatives)?
PhytotoxinsPhytotoxins??
New medicines?New medicines?
WastesWastes--food chain?food chain?
Domestic chemicals?Domestic chemicals?
Uncertainties?Uncertainties?
BiologicalBiological::EnterovirusesEnteroviruses??Antimicrobial Antimicrobial resistance?resistance?Arthropod vectors?Arthropod vectors?PeoplePeople--food mobility?food mobility?PrionPrion--related?related?GMOGMO--GMF?GMF?Uncertainties?Uncertainties?
top related