Pre- Harvest Food Risks Flashcards
(68 cards)
1
Q
The Food Chain
(Animal to Consumer)
A
- being involved in the processing is being part of the food chain itself
- echo
2
Q
A
- they all are hazards!
3
Q
Hazards & Risks
(hazard definition and examples)
A
- salmonella “present” in animal feed
4
Q
Hazards and Risk:
(definition of risk)
A
5
Q
Risk Analysis
A
- economic performance of the farm
- as vets we assess the risks and take necessary actions (or have the farmers do what they can)
6
Q
Johne’s Risk Assessment
A
- making tough decisions on whether cows will be culled or not, the farmers need to provide colostrum or not?
- this tool helps give a risk assessment for each individual farm and guide to the best decisions on what steps to take
7
Q
Pre-Harvest hazards and risks and risk Assessments
(ZNCP)
A
- Online tool for big farmers to assess the risk of Salmonella on the farm
- will be different at each farm due to management practices
- can then possibly mitigate what to do next
8
Q
Risk Assessment
(Diverse Primary Production Systems)
A
- Different hazards will be present for different systems and products
9
Q
A
- C. minimize the risk of foodborne illness
- the best we can do and what we want to do
10
Q
Food Safety and latent zoonoses
A
- Can have perfectly happy animals harboring these pathogens and even be “super-shedders”
- We cannot rely on the health of the animals in regards to food safety! - sometimes do not show clinical signs
11
Q
Complete eradication of foodborne pathogens?
A
- They are very common and would be relatively impossible to eradicate them all from the farm
12
Q
Pre- Harvest Food Safety
A
- Pre- harvest historically was a bit neglected: was focused more on post- harvest
- now realizing that we need to be monitoring safety along the whole process
- Need to look at different aspects with potential hazards (ex; Husbandry) and impliment necessary changes
*
13
Q
Key Concept in Risk Assessment
A
echo
- Need to be familiar with some of the main pathways
- management is intended to disrupt some of these pathways (ex: cattle and Shiga toxin E.Coli)
14
Q
Role of cattle in transmission of Shiga toxin-producing E.Coli
A
- you visit farms, and you are bound to have some cows with this bacteria present in the system or it can be present in the biome
- some of them have huge bacterial populations and shed intemitently –> don’t have a real way of knowing where it came from
- We need to assume it is most likely on the farm and take the management to prevent it getting into milk or food products period. Rather than disinfect before human consumption
- (echo)
- If some of it gets through to the carcass this is a way people can get infected -but can be cooked off bc it lives on surface of meat (ground beef is a common issue with this E.Coli)
- Become familiar with the pathways for the main pathogens!
15
Q
Risk Pathways: sources
A
16
Q
Hazards in Animal-Derived foods
A
- ex: some way that the fecal material can get into the milk
17
Q
Types of Hazards in animal-derived foods
A
18
Q
Sources of food safety hazards
(pre-harvest: source –> animal, personnel, wildlife, Environment, Feed)
A
- TB would cause clinical signs
- personnel may be carriers for certain pathogens
- Wildlife: very timely as there is quite a lot of news covering the transfer between wildife to battle (badger)
- FeedL
19
Q
Aspects of Pre-Harvest Food Safety
A
- best we can do is to minimize the risk of food borne disease in consumers
- need to focus on two main aspects to do so!
20
Q
Feed and Water Contamination
A
- companies have the responsibility to make sure the product is safe
- but farmers share the responsibility as well!
- Listeriosis is quite a severe pathogen that occurs in the UK and US
21
Q
Ex: contaminated Pig Feed from Machine
A
- massive recall on meat in ireland (23 different countries)
- more than disruptive to the Irish economy
- linked to one single event: machine recycling food into pig meal
- feed contianed dioxins and was given to animals all over ireland
- ex: introduction of a hazard into the food chain
- Not acute toxicity but possibly a carcinogenic substance
22
Q
Listeria
A
- bad silage: silage where the pH has not dropped low enough or fast enough
- you reach a certain value and the number of positive samples skyrockets
- links to food safety!
- and also links to animal welfare and health
23
Q
Animal Husbandry and Farm Hazards
A
- Reduce introduction of pathogens in the farm and spread after introduction in the farm
24
Q
Safety issues and Animal Welfare
A
- some of these pathogens are also pathogens to us
25
Veterinary Drugs
* eggs were contaminated with firpronil (only meant for cats/dogs) not food producing animals
* eggs were contaminated and it lead to a massive recall
* veterinary drugs can be hazards themselves!
26
Pathogens on Priority for FSA Action
| (6)
* theses are a few of them
* important in pre-harvesting
* important in that people can get contaminated easily or the consequences are very severe if they are a source of infection
* listeria --\> small number of cases, but very severe
* campylobacter--\> very common, not so severe
27
Top Five food asscoiated pathogens for IID
(scotland)
* after 2015 they have not updated this
* there was a strategy issued in scotland
28
*Salmonella* in livestock and poultry
* bacteria that is quite diverse and there are a good amount of different serotypes
* what matters is that salmonella is a frequent infectious hazard in food stuffs and enters the food chain often
* eggs: cannot rely on things you do to the egg after to rid of salmonella. means you need to start with your control program high in the poultry chain
* control program implimented started with the breeding flocks and then after success was extended - by 2013 it was proven very successful
* passive surveillance in other species: based on reports not from you sampling a population (active)
29
*Salmonella* in livestock and poultry
* reports in humans!
* (echo)
* example where the industry went quite far- they went past the compulsory
* red lion mark: is a mark of success
* good example of a well executed and effective control program
30
*Salmonella* in livestock and poultry:
Incidents instead of isolates
* ZNCP can also be a good tool once again!
* all passive reporting for other species
31
*Campylobacter*
* poultry is considered one of the main sources
* It was widespread in 2007-08: so became a #1 priority
32
Campylobacter on fresh chickens
* They named the supermarkets with these chickens on retail
* this put a lot of pressure on the industry
* now there is a lot of activity around Campylobacter, but it is a hard one to manage
33
*Campylobacter-* On-farm Interventions
* what can we do pre-harvest?
* very difficult one to exclude from your flocks, a lot of flocks are colonized and it is not an easy one to keep out
* there is not a really defined way of picking it up and financial burden often gets in the way of management
* studies have picked up that there is a certain predictability of behavior in chickens that have been infected
34
*E.Coli* O157 and Livestock
* present in ruminants and they can get infected from environment
* E.Coli can be very serious (ex: infections in children leading loss to kidney function)
* peak was from one incident in a restaurant in Belfast
35
Several Pathways of Zoonotic Hazards
* Importance of how serious the pathogen can be and the need to disrupt the pathways
* pasteurization is shown not to destroy this kind of pathogen, need to be careful! -echo
36
TB Control
* Program trying to eliminate bovine TB and was relatively successful until 2000s
* very costly program
* large peak is where there was an outbreak
* some programs havent helped control the outbreak of the pathogen in recent years
* bovine TB strategy published just on November 13th, 2018 (check slides)
37
* **A. 20-40**
38
Public Health Risk and TB
39
Pre-Harvest Food Risks: How Can they be Managed?
* use this list to help with revision
40
Risk Management: Strategies and Interventions aimed at risk reduction or elimination
* If you are not aware of the certain risks, you are not going to be able to manage them
* If we are aware of teh main hazards, what are the pathways specific to this farm that we can impliment hinderance on the pathways
41
Risk Management Includes?
* You need to follow up!
42
Risk Communication
43
Risk Management Strategies
| (4)
* 4 general strategies
44
Risk Transfer, Avoidance, Mitigation/reduction, acceptance
* risk transfer--\> some type of issue that you pay someone so you can transfer it to someone elsse
* vaoidance: decide that in current context that we are going to change type of business/activity (not common)
* mitigation/reduction: reduce these risks, accepting threshold (not a zero risk) which is risky, but this is most common in terms of farming business success
45
Two-Tiered Approach
| (Risk management at pre-harvest level)
* first tier: practices we must put in order for food safety, they arent for specific pathogens
- sets of good farming practices
* second tier: targeted towards specific agents and pathogens
- ex: AB's used to reduce the level of campylobacter in chickens
- ex: vaccinate animals against E.Coli O157
46
Risk Management: Purchase Policies
* critical to know what you are buying and where you are buying it from
* C. bovis is very uncommon in the UK
* but cows carcasses are checked: if they have some level then they are either condemmed or frozen
* This one was particularly sourced from a shipment of potatoes
47
Risk Management: Biosecurity
48
* **Answer: C**
* 2/3 of the batches will still be highly contaminated! -even with the biosecurity implimented
* can go the whole 9 yards and still have some contamination
* comes down to the consumer! - they need to keep uncookedmeat away from other food
* SHARED RESPONSIBILITY
49
Risk Management: Good farming practice and hygiene practice
* in any food industry you will have sets of good hygiene practices
50
Risk Management Strategies in Primary Production
* make sure staff are healthy
* waste managment
* etc.
51
Farm Management
| (thinning)
* many products are still contaminated with Campylobacter!
* ex: regulations for how many chickens you can put on the shelf
* best financial strategy: put the chicks in intermittently and send some to the abatoir and then the whole population?? (echo) - about 30% can be prevented this way - this practice can increase risk of contamination
* but this restriction of the paractice has financial consequences!
52
Feed
(on-farm production, purchased, storage)
* responsibility of the farmer to make sure these products are adequately stored
53
Water
54
Veterinary Drugs
| (Key management strategy)
* Need to be prescribed according to proven use guidelines
* requirements in terms of recording and disposal as well
* they are potential hazards to they need to be used as guided!
55
Vet Responsibilities to AB Usage
56
RUMA guidelines
57
BVA 8pt plan
| (responsible use of AB's)
58
Statutory programs for managing food safety risks
(Bovine TB)
big news topic!
59
Statutory programs for managing food safety risks
(BSE)
* ban on feed stuffs
* has been quite successful!
60
Statutory programs for managing food safety risks:
Bovine TB, BSE and Salmonella
61
Traceability
* key element of food safety
* in place and critical for every species in food production
62
Pork Recall
| (2008-2009)
* the system for tracking pork products was not effective and therefore this was a catastrophic event for Irish farmers!
63
System for Monitoring/Tracing Irish Pork
64
Preparing Animals for Slaughter
* eggs and milk we harvest on the farm
* for meat: we send them to the abbatoir
* need to avoid stress! - effect on food safety and animal welfare
* make sure the animals are healthy
65
Food Chain Info
66
On- farm food safety controls
* inspections for different practices: some are compulsory or they may volunteer for it
67
Inappropriate Use: Antimicrobial Residues
(3)
* AB resistance is a big concern and a global issue!
68
4 main pathogens found in pre-harvested food products
