Lecture 2, One Health; WTO SPS measures Flashcards
(42 cards)
Throughout history, the connection between humans and animals has been recognized, as exemplified by references to rabies in ancient texts like
Homer’s Iliad.
Name the 19th-century German physician, that played a pivotal role in modern pathology and advocated for linking human and animal medicine.
Rudolf Virchow
Who founded the Veterinary Public Health Division in the late 1940s, recognizing the importance of animals in the epidemiology of zoonotic diseases like rabies.
James Steele founded the Veterinary Public Health Division in the late 1940s, recognizing the importance of animals in the epidemiology of zoonotic diseases like rabies.
Who coined the term “one medicine” in the 1970s, emphasizing the close systemic interaction of humans and animals for nutrition, livelihood, and health.
Calvin Schwabe coined the term “one medicine” in the 1970s, emphasizing the close systemic interaction of humans and animals for nutrition, livelihood, and health.
In what year was the Manhattan Principles laid down as the foundation for the One World, One Health concept, urging a holistic approach to preventing and combating epidemic/epizootic diseases while maintaining ecosystem integrity.
In 2004
The One Health concept aims to
integrate human, animal, and environmental health for disease prediction and control at the human-animal-ecosystem interface.
The definition of One Health includes the concept of
“transdisciplinarity,” where professionals from different disciplines work jointly to address common problems and create new innovations.
It aims to provide new methods and tools for research and policy formulation, contributing to the UN’s Sustainable Development Goals.
Transdisciplinarity is a
principle of research and science that goes beyond the boundaries of subjects or disciplines.
Multidisciplinarity
draws on knowledge from different disciplines but stays within its boundaries.
Interdisciplinarity
analyzes, synthesizes and harmonizes links between disciplines into a coordinated and coherent whole.
Transdisciplinarity integrates
the natural, social and health sciences in a humanities context, and transcends their traditional boundaries.
The One Medicine, One Health concept emphasizes
close collaboration and communication across various disciplines to reduce the emergence and re-emergence of zoonotic diseases and other events at the human-environment-animal interface.
“dilution effect” in the context of zoonoses
in regions with high biodiversity a “dilution effect” may exist for some pathogens, whereby highly competent reservoirs represent a small proportion of the available reservoirs,
and transmission risk to people is reduced.
This theory has potential importance for conservation because it suggests that biodiversity loss due to anthropogenic
environmental changes may lead to higher zoonotic disease risk, and that conserving biodiversity may benefit public health by reducing this risk.
The European Green Deal aims to
make Europe the first climate-neutral continent by 2050, focusing on sustainable growth to improve health, the economy, and nature conservation, ensuring inclusive benefits.
The Farm to Fork Strategy (F2F) is central to the
Green Deal, aiming to create sustainable food systems linked to healthy people and a healthy planet.
It’s key for achieving the UN’s Sustainable Development Goals and ensuring a fair transition post-COVID-19, enhancing environmental, health, and social benefits, as well as economic recovery.
The EU’s Climate Law targets a climate-neutral union by
2050, with an interim plan to increase GHG emission reductions by 50-55% from 1990 levels by 2030.
The Farm to Fork Strategy is crucial for the agriculture, fisheries, and food sectors to meet these goals.
It also sets specific targets: 50% reduction in pesticide use and risk, 50% cut in nutrient losses, 20% reduction in fertilizer use, and 25% of EU agricultural land under organic farming.
Food insecurity stems from
economic disparities and inefficient use of resources, not lack of food production.
Policy shifts towards sustainable food consumption, including
reducing meat intake and increasing plant-based foods, are essential for global food security.
FCI
„Food Chain Information‟ (FCI) which accompanies animals from the farm of production to the slaughterhouse and which also ensures that any findings identified during the inspection procedures performed at the slaughterhouse are reported back to the farm and to the field veterinarian and thus can be addressed at the farm level.
The European General Food Law has established the basic principle that those primarily responsible for ensuring compliance with food law, and the safety of food generally, is the
food and feed business operator (FBO) at every step of the food chain.
Traceability of feed
Animal Identification and registration
Animal Health and ‘Herd Health Plans’
HACCP
Hazard Analysis Critical Control Points (HACCP) is a process used as part of an overall food safety management system.
It is a preventative approach to food safety control that can be applied throughout the food production chain to the point of sale to the consumer.
For each specified hazard, the point at which this hazard can be controlled, reduced or eliminated must be identified.
Next, a determination must be made to control each hazard within set limits, how plant personnel will monitor these limits, and what the operatives will do when deficiencies are subsequently identified.
HACCP plans are all very specific to the type of product and to the relevant production facility.
offal
The entrails and internal organs of an animal used as food.
The EU’s Farm to Fork (F2F) strategy calls for organic farming on
25% of agricultural land, aiming to halve nitrogen surplus and reduce import dependencies, thus improving food security and sustainability.
The „farm to fork‟ approach to food safety is a
holistic concept embracing all elements which may have an impact on the safety of food at every step of the food chain - from the farm to the table of the consumer.
The phrase is used to encompass the production of all foods of animal origin, and also of non-animal origin, and can be applied not only to meat but also to milk, eggs, fish and other aquacultural products, as well as fruits and vegetables.
