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Veterinary Public Health Flashcards

1
Q

Define veterinary public health

A

the sum of all contributions to physical, mental, social well-being of humans through an understanding of veterinary medicine

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2
Q

True/False

The connection between human and animal health is most significant in developing countries

A

True - less infrastructure means more crossover

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3
Q

List some veterinary hazards

A

zoonoses
vector-borne infections
chemicals/veterinary drugs
food-borne illness

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4
Q

How significant are zoonoses to public health?

A

extremely
most emerging infections are zoonotic
at least half of known human infectious agents have animal reservoirs

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5
Q

What are some of the impacts zoonoses can have on our society?

A

global disease spread
limiting animal-origin food
international trade/socioeconomic development obstacles
economic consequences

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6
Q

What is the farm to fork approach?

A

using an in-depth knowledge of pre- & post-harvest factors to manage food-borne health hazards
includes all steps of food production

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7
Q

Explain the veterinarian’s role in public health.

A

.

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8
Q

Explain the role of veterinarians in the food chain.

A 
Farm:
preventative med
responsible drug use & residue control
welfare (incl. euth)
ND (notifiable disease) recognition
animal ID
Lifestock Market:
welfare
ND control
ID
Abattoir:
inspection & communication & enforcement
welfare
hygiene
NDs
technical management
Import/Export:
live animals/animal products
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9
Q

List the main authorities in charge of animal welfare & food safety worldwide.

A 
UN
WHO
FAO (food & agriculture organization)
OIE (world organization for animal health)
European Commission
EFSA (European food safety authority)
ECDC (European centre of disease prevention & control)
FSA (food standards agency)
LA (local authorities)
HPA (health protection agency) 
DEFRA (department for environment, food, & rural affairs)
APHA (animal & plant health agency)
HSE (health & safety executive)
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10
Q

Explain how the UN contributes to VPH.

A

provides a forum & resources for more specific organizations

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11
Q

Explain how the WHO contributes to VPH.

A

provides leadership on global health

creates policy & monitors health trends

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12
Q

Explain how the FAO contributes to VPH.

A

works to defeat hunger worldwide
neutral forum
improve agriculture/forestry/fisheries

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13
Q

Explain how the OIE contributes to VPH.

A

improving animal health worldwide
global disease management
define list of notable diseases
manages animal/animal product trade

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14
Q

Explain how the European commission contributes to VPH.

A

represents Europe worldwide

proposes & upholds treaties & laws

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15
Q

Explain how the EFSA contributes to VPH.

A

food & feed safety
nutrition
health & welfare
plant protection & health

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16
Q

Explain how the ECDC contributes to VPH.

A

strengthen europe’s defence against infectious diseases

continent-wide disease surveillance & early warning

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17
Q

Explain how the FSA contributes to VPH.

A

non-ministerial government
protects food health & consumer interest
covers whole food chain
audit & inspect abattoirs

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18
Q

Explain how local authorities contribute to VPH.

A

investigation of food borne disease outbreaks

assist environmental health officers

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19
Q

Explain how the HPA contributes to VPH.

A

supports other health agencies (LA, FSA)

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20
Q

Explain how DEFRA contributes to VPH.

A

reduce risk & control animal diseases

farming/food provision

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21
Q

Explain how the APHA contributes to VPH.

A

agency of DEFRA

ensure farmed animals across GB are healthy, disease free, good welfare

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22
Q

Explain how the HSE contributes to VPH.

A

checks at airports & ports on live animals
guides outbreak control teams
post-mortems at veterinarian’s request - consulting/investigation
protecting health in workplace

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23
Q

Define incident.

A

event where there are concerns about actual or suspected threats to the safety/quality of food that could require intervention

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24
Q

Define outbreak.

A

incident where 2+ people have the same disease & represent a sudden increase in observed cases (above the expected)

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25
Define notifiable disease.
any disease that is required by law to report to government authorities (APHA).
26
Define reportable disease.
if detected in a lab must be reported to local APHA | Salmonellosis & Brucellosis
27
What are the main food borne pathogens in the UK?
``` Campylobacter Salmonella Norovirus Listeria E. coli ```
28
How many people are affected with food borne illness yearly in the UK?
at least 1 million | 500 die
29
List sources of meat contamination.
``` animal hides sticking knife GI tract human interaction cutting/mincing equipment/packaging lymph nodes ```
30
Describe Campylobacter as a hazard.
``` human enteric illness poultry & unpasteurized milk inactivated by heat <500 cells is infectious dose incubation period 2-5d ```
31
How do you control Campylobacter?
hygiene pest control & high biosecurity on farm hygiene & low temp in processing separate raw meat & cook thoroughly
32
Describe Listeria as a hazard.
environmental contaminant survives in acidic, anaerobic, & low temp - produces biofilm most problematic for immunosuppressed
33
How do you control Listeria?
strict temperature control 4<2 shorten shelf life hygiene
34
Describe E coli as a hazard.
``` found in sheep & cattle unprocessed meat & unpasteurized dairy contact spread EHEC produces toxin = disease low infectious dose 3-4d incubation period ```
35
How do you control E coli?
husbandry & slaughter hygiene only send clean cattle for slaughter fully cook meat & separate from other food wash hands at petting zoos
36
Define zoonoses.
diseases & infections that are naturally transmitted between vertebrates and humans
37
Describe food-borne transmission.
consuming contaminated food/water
38
Describe contract transmission.
transmitted via physical contact
39
Define reservoir host.
the initial host of an infectious agent that does not experience symptoms of disease when infected
40
Describe vector-borne transmission.
transmission to animal host requires a vector (invertebrate)
41
Define endemic.
disease which persists in a population/region & clinically affects population at a constant rate
42
Define epidemic/outbreak.
disease occurring at higher rate than endemic | many individuals are affected
43
Define pandemic.
epidemic occurring worldwide/over wide area | affects many individuals
44
What are the main factors for increasing zoonotic risk?
``` increased contact btwn humans & animals increased shared environments longer human life expectancy increased # of immunocompromised people new disease emersion occupational risk ```
45
What type of zoonotic pathogen is the most common?
bacterial
46
How can you prevent zoonotic disease?
hand hygiene | barriers (gloves/scrubs/etc)
47
Define an emerging disease.
infection newly recognized by a population OR increased incidence/geographical range/host range
48
Define a re-emerging disease.
disease that was once a significant problem, decreased significantly, and has increased recently
49
List examples of emerging zoonotic diseases.
bovine spongiform encephalopathy -> variant Creutzfeldt-Jakob disease Ebola West nile Influenza
50
True/False | Emerging diseases are infrequently zoonotic.
false 70% are zoonotic pathogens with wildlife reservoir are more likely to spill over/emerge
51
List the most common wildlife reservoir species.
bats | rodents
52
List major risk factors for disease emergence.
``` changes in human behaviour/demographics changes in technology/industry breakdown in public health land use change climate change microbial adaptation ```
53
Describe how changes in human behaviour affect disease emergence.
urbanization & high population density (globalization) - bring new pathogens to a large population drug use & cultural practices increase individual risk for some diseases
54
Describe how public health breakdown affect disease emergence.
inadequate prevention/sanitation/vector control increases re-emergence (cholera) lack of funding/political incentive/conflict
55
Describe how technology & industry changes affect disease emergence.
food demand increase = high-throughput processing (spread disease through larger amounts of food & larger geographical areas)
56
Describe how changes in land use affect disease emergence.
agricultural development = animal density = easy transmission close contact btwn wildlife/domestic animals/humans deforestation
57
Describe how climate change affects disease emergence.
extreme weather events = clusters of disease warming favours pathogen/vectors weather suited toward different pathogens = movement of pathogens geographically
58
Describe how microbial adaptation affects disease emergence.
``` drug resistance antigenic drift (changes in genetic material recognized by immune system) antigenic shift (genome re-assortment = new antigens not recognized by immune system) ```
59
Describe how EID events occur.
complex evolution of pathogen traits & dynamic circulation of pathogen btwn human/animal/environment
60
What are the steps of disease emergence?
pre-emergence localized emergence pandemic emergence
61
Describe pre-emergence.
pathogen exists in reservoir | changes to reservoir ecology allows opportunity for spread to new species
62
Describe localized emergence.
pathogen adapts & is transmitted to humans spillover event little - no human-human transmission
63
Describe pandemic emergence.
pathogen develops human-human transmission | spread aided by globalization & population density
64
Describe the world-wide reaction to an emerging zoonosis.
WHO/OIE monitor & report notify other countries risk assessment & control measures decided REACTIVE - not preventative
65
Define food chain.
sequence of the operations involved in production/handling/processing of food from primary production to consumption
66
Describe food security.
``` the concept that food is: produced sustainably accessible to all available at all times wholesome ```
67
Define food safety.
the concept that food will not cause harm to the consumer if used correctly
68
Describe the legal requirement for food safety.
all food businesses must demonstrate a commitment to food safety through a food safety strategy
69
Define food control.
regulation & enforcement to provide consumer protection & ensure food is safe/wholesome/fit for consumption & accurate labelling
70
Describe food quality.
product/service meets expectation of consumer | perception not safety
71
List the elements of food safety management systems.
robust pre-requisites | HACCP principles
72
What is HACCP?
``` hazard analysis critical control point ``` methodology to identify/evaluate/control hazards in food safety
73
Why use HAACP?
critical control points along production line preventative rather than reactive involves all levels of staff (more eyes) cheaper to control than to fix due diligence defence can identify microscopic issues allows flexibility to adapt to whatever type of business
74
List limitations of HACCP.
requires commitment/training of non-professionals processors & inspectors must communicate well consumers have to continue food hygiene
75
What are the pre-requisites of HACCP?
measures providing basic environmental & operating conditions for production of safe/wholesome food
76
List the 7 HACCP principles.
``` conduct hazard analysis determine critical control points establish critical limits establish monitoring system establish corrective action system establish verification system establish documentation/records ```
77
What are the types of food hazards?
biological chemical physical allergenic
78
Define a food hazard.
condition of food with potential to cause adverse health effect to consumer(s)
79
List steps of risk mitigation.
identify hazards characterise hazards conduct risk analysis enact control measures
80
How do you describe a hazard?
``` PIGS presence introduction growth survival ```
81
What is a food safety control measure?
action to prevent/eliminate/reduce food safety hazard
82
Define a food safety risk.
function of the probability of an adverse health effect & severity of that effect
83
Define a critical control point (CCP).
step where control can be applied to prevent/eliminate/reduce a hazard
84
What are critical limits?
limit put in place to ensure food is safe measurable meets minimum legal requirements
85
How do you establish corrective action at CCP?
quarantine product since last good check re-establish control investigate & update reason for failure
86
How do you verify the efficacy of the HACCP plan?
external/internal audit | microbiological verification

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