Pre- Harvest Food Risks Flashcards
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
Q
Veterinary Drugs
A
- 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
Q
Pathogens on Priority for FSA Action
(6)
A
- 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
Q
Top Five food asscoiated pathogens for IID
(scotland)
A
- after 2015 they have not updated this
- there was a strategy issued in scotland
28
Q
Salmonella in livestock and poultry
A
- 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
Q
Salmonella in livestock and poultry
A
- 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
Q
Salmonella in livestock and poultry:
Incidents instead of isolates
A
- ZNCP can also be a good tool once again!
- all passive reporting for other species
31
Q
Campylobacter
A
- poultry is considered one of the main sources
- It was widespread in 2007-08: so became a #1 priority
32
Q
Campylobacter on fresh chickens
A
- 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
Q
Campylobacter- On-farm Interventions
A
- 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
Q
E.Coli O157 and Livestock
A
- 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
Q
Several Pathways of Zoonotic Hazards
A
- 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
Q
TB Control
A
- 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
Q
A
- A. 20-40
38
Q
Public Health Risk and TB
A
39
Q
Pre-Harvest Food Risks: How Can they be Managed?
A
- use this list to help with revision
40
Q
Risk Management: Strategies and Interventions aimed at risk reduction or elimination
A
- 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
Q
Risk Management Includes?
A
- You need to follow up!
42
Q
Risk Communication
A
43
Q
Risk Management Strategies
(4)
A
- 4 general strategies
44
Q
Risk Transfer, Avoidance, Mitigation/reduction, acceptance
A
- 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
Q
Two-Tiered Approach
(Risk management at pre-harvest level)
A
- 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
Q
Risk Management: Purchase Policies
A
- 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
Q
Risk Management: Biosecurity
A
48
Q
A
- 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
Q
Risk Management: Good farming practice and hygiene practice
A
- in any food industry you will have sets of good hygiene practices
50
Q
Risk Management Strategies in Primary Production
A
- make sure staff are healthy
- waste managment
- etc.
51
Q
Farm Management
(thinning)
A
- 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
Q
Feed
(on-farm production, purchased, storage)
A
- responsibility of the farmer to make sure these products are adequately stored
53
Q
Water
A
54
Q
Veterinary Drugs
(Key management strategy)
A
- 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
Q
Vet Responsibilities to AB Usage
A
56
Q
RUMA guidelines
A
57
Q
BVA 8pt plan
(responsible use of AB’s)
A
58
Q
Statutory programs for managing food safety risks
(Bovine TB)
A
big news topic!
59
Q
Statutory programs for managing food safety risks
(BSE)
A
- ban on feed stuffs
- has been quite successful!
60
Q
Statutory programs for managing food safety risks:
Bovine TB, BSE and Salmonella
A
61
Q
Traceability
A
- key element of food safety
- in place and critical for every species in food production
62
Q
Pork Recall
(2008-2009)
A
- the system for tracking pork products was not effective and therefore this was a catastrophic event for Irish farmers!
63
Q
System for Monitoring/Tracing Irish Pork
A
64
Q
Preparing Animals for Slaughter
A
- 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
Q
Food Chain Info
A
66
Q
On- farm food safety controls
A
- inspections for different practices: some are compulsory or they may volunteer for it
67
Q
Inappropriate Use: Antimicrobial Residues
(3)
A
- AB resistance is a big concern and a global issue!
68
Q
4 main pathogens found in pre-harvested food products
A
