Animal Health and Safe Food Production

Table of Contents

CHAPTER 1 INTRODUCTION

• 1.1 Media focus
  • 1.1.1 Salmonella in British eggs
  • 1.1.2 Bovine Spongiform Encephalopathy (BSE)
  • 1.1.3 E. coli O157
  • 1.1.4 Crohn' s Disease link with milk
  • 1.1.5 Dioxin food contamination in Belgium
  • 1.1.6 Other scares relating to food and drink
    • Toxic cooking oil
    • Wine
    • Perrier water
    • Listeria in Cheese
    • Cola

CHAPTER 2 FOODBORNE DISEASE & CONTAMINATION

• 2.1 Definition
• 2.2 Considerations of foodborne disease
  • Variability within a population
  • Variability between countries
  • Economic considerations
• 2.3 Consumer concerns
  • Genetically modified foods
  • Cloning
  • Food irradiation
• 2.4 Causes of foodborne disease
  • 2.4.1 Meatborne disease: causal agents
    • 2.4.1.1 Biological agents
      • Bacteria
      • Viruses
      • Prions
    • 2.4.1.2 Chemical agents
      • Industrial pollutants and agricultural chemicals
      • Growth promoters
      • Veterinary medicines
      • Food additives
      • Plastic and other compounds associated with packaging
    • Compounds derived from packaging include:
      • PVC (polymeric vinyl chloride)
      • Plastics
    • 2.4.1.3 Needle remnants
  • 2.4.2 Incidence of foodborne disease
  • 2.4.3 Prevention of foodborne disease
• 2.5 Micro-organisms
• 2.6 Food spoilage
  • 2.6.1 Intrinsic factors
    • 2.6.1.1 Energy source
    • 2.6.1.2 Water activity
    • 2.6.1.3 pH requirements
  • 2.6.2 Extrinsic factors
    • 2.6.2.1 Relative humidity
    • 2.6.2.2 Temperature
    • 2.6.2.3 Freezing
    • 2.6.2.4 Preservation through heating
      • Pasteurisation
      • Sterilization
      • Modified atmosphere packaging
      • Hurdle concept
• 2.7 Microbes associated with food poisoning
  • 2.7.1 Foodborne infection
  • 2.7.2 Foodborne intoxication
  • 2.7.3 Pathogens derived from animal sources
    • 2.7.3.1 Campylobacter spp.
    • 2.7.3.2 Salmonellosis
    • 2.7.3.3 E. coli O157
    • 2.7.3.4 Yersiniosis
  • 2.7.4 Brucellosis
    • 2.7.4.1 Tuberculosis
    • 2.7.4.2 Crohn' s Disease
  • 2.7.5 Foodborne parasitic infections from animals/environment
    • 2.7.5.1 Trichinellosis
    • 2.7.5.2 Cysticercosis
    • 2.7.5.3 Toxoplasmosis
    • 2.7.5.4 Sarcocystosis
    • 2.7.5.5 Q Fever
  • 2.7.6 Pathogens from food handlers
    • 2.7.6.1 Shigellosis
    • 2.7.6.2 Staphyloenterotoxicosis
    • 2.7.6.3 Viruses
      • Noroviruses
      • Rotaviruses
      • Astroviruses
      • Hepatitis A and E viruses
  • 2.7.7 Environmental pathogens
    • 2.7.7.1 Listeriosis
    • 2.7.7.2 Bacillus cereus
      • Emetic syndrome
      • Diarrheic syndrome
    • 2.7.7.3 Clostridium perfringens
    • 2.7.7.4 Botulism
    • 2.7.7.5 Aeromonas hydrophila
    • 2.7.7.6 Vibrio cholerae
    • 2.7.7.7 Vibrio parahaemolyticus
• 2.8 Measures to control foodborne infections
  • from animal sources
  • from human sources (food handlers)
  • From environmental sources
• 2.9 Egg washing
• 2.10 Carcass washes
• 2.11 Nisin

CHAPTER 3 MICROBIOLOGICAL CRITERIA

• 3.1 Development of microbiological criteria
• 3.2 HACCP in the Meat Industry
• 3.3 EU legislation
• 3.4 US regulations
• 3.5 Maximum Residue Limits (MRLs)
• 3.6 Antimicrobial resistance
• 3.7 Growth Promoters
• 3.8 Livestock identification/tracking
  • 3.8.1.1 USA
  • 3.8.1.2 Australia
• 3.9 DNA Meat Traceability
  • 3.9.1 DNA TraceBack
  • 3.9.2 SureTRAK

CHAPTER 4 ANIMAL HEALTH MARKETS

• 4.1 World animal health market overview
  • 4.1.1 World milk production
  • 4.1.2 World meat production
• 4.2 Europe
  • 4.2.1 European Consumer Perceptions on Food Risk
  • 4.2.2 European Livestock
  • 4.2.3 FRANCE
  • 4.2.4 GERMANY
  • 4.2.5 SPAIN
  • 4.2.6 UK
    • 4.2.6.1 Consumer confidence
• 4.3 USA
• 4.4 BRAZIL
• 4.5 AUSTRALIA
• 4.6 JAPAN

CHAPTER 5 SURVEILLANCE

• 5.1 Europe
  • 5.1.1 Zoonoses in the EU
  • 5.1.2 Foodborne disease outbreaks in the EU
  • 5.1.3 Antimicrobial resistance monitoring in the EU
  • 5.1.4 Notification of risk
• 5.2 USA
  • 5.2.1 Incidence of foodborne disease
  • 5.2.2 Foodborne Diseases Active Surveillance Network (Foodnet)
  • 5.2.3 Cost of foodborne disease in USA
  • 5.2.4 Melamine
  • 5.2.5 Milk
  • 5.2.6 Antimicrobial resistance in USA
    • 5.2.6.1 National Antimicrobial Monitoring System (NARMS)
    • 5.2.6.2 Retail meat surveillance
• 5.3 Mexico
• 5.4 Australia
• 5.5 Japan

CHAPTER 6 MAJOR FOODBORNE PATHOGENS AND THEIR CONTROL

• 6.1 Campylobacter
  • 6.1.1 Campylobacter antimicrobial resistance
  • 6.1.2 Research
• 6.2 Salmonella
  • 6.2.1 Incidence of salmonellosis
  • 6.2.2 Salmonella in food
  • 6.2.3 Salmonella levels in livestock
    • 6.2.3.1 Salmonella in EU broiler flocks
    • 6.2.3.2 Salmonella in EU egg laying hens
  • 6.2.4 Salmonella antimicrobial resistance
  • 6.2.5 Antimicrobial treatment
  • 6.2.6 Salmonella vaccination
    • 6.2.6.1 Poultry vaccines
    • 6.2.6.2 Cattle and pig vaccines
  • 6.2.7 Research
• 6.3 Escherichia coli
  • 6.3.1 E. coli O157 vaccines
  • 6.3.2 Research
  • 6.3.3 Activated lactoferrin
• 6.4 BSE
  • 6.4.1 Disease incidence
  • 6.4.2 National BSE risk
  • 6.4.3 BSE testing
  • 6.4.4 BSE research

CHAPTER 7 CONTACT ADDRESSES- FOOD SAFETY AUTHORITIES, EUROPE

• 7.1 EU European Food Safety Authority
  • 7.1.1 Austria
  • 7.1.2 Belgium
  • 7.1.3 Bulgaria
  • 7.1.4 Cyprus
  • 7.1.5 Czech Republic
  • 7.1.6 Denmark
  • 7.1.7 Estonia
  • 7.1.8 Finland
  • 7.1.9 France
  • 7.1.10 Germany
  • 7.1.11 Greece
  • 7.1.12 Hungary
  • 7.1.13 Iceland
  • 7.1.14 Ireland
  • 7.1.15 Italy
  • 7.1.16 Latvia
  • 7.1.17 Liechtenstein
  • 7.1.18 Lithuania
  • 7.1.19 Luxembourg
  • 7.1.20 Malta
  • 7.1.21 Netherlands
  • 7.1.22 Norway
  • 7.1.23 Poland
  • 7.1.24 Portugal
  • 7.1.25 Romania
  • 7.1.26 Slovakia
  • 7.1.27 Slovenia
  • 7.1.28 Spain
  • 7.1.29 Sweden
  • 7.1.30 UK

REFERENCES

LIST OF TABLES

• Table 2.1 Common micro-organisms associated with the spoilage of fresh food
• Table 2.2 Range of aw for food types and minimum aw at which microbial growth occurs
• Table 2.3 pH values for food types and pH ranges at which microbial growth occurs
• Table 2.4 Different gas mixtures used in MAP for meat
• Table 2.5 The hurdle concept: effects of MAP, aw and pH as limiting factors on bacterial growth and endotoxin production for Staphylococcus aureus
• Table 3.1 Microbiological criteria for cattle, sheep, goats, horses and pigs (values for pigs shown parentheses)
• Table 3.2 Microbiological criteria for poultry carcases (sampled by neck skin excision)
• Table 3.3 Salmonella performance standards at PM sampling in the US
• Table 4.1 World animal health market by year
• Table 4.2 World animal health market by product category
• Table 4.3 World meat production 2004
• Table 4.4 Animal populations in the EU, (1,000 head)
• Table 4.5 Production within the EU (1,000 tonnes)
• Table 4.6 French animal health market by species
• Table 4.7 French animal health market by product category
• Table 4.8 German animal health market by product category
• Table 4.9 Spanish domestic animal health market by product category
• Table 4.10 Spanish domestic animal health market by species
• Table 4.11 UK animal health sales for NOAH members, by product category
• Table 4.12 UK animal health sales for NOAH members, by species grouping
• Table 4.13 US animal health product sales, 2005 ($ million)
• Table 4.14 Brazilian animal health product sales by category
• Table 4.15 Brazilian animal health market by species
• Table 4.16 Brazilian beef exports 2006
• Table 4.17 Japanese animal drug sales 1999-2004 (¥ million)
• Table 4.18 Japanese animal drug sales by therapeutic category
• Table 4.19 Sales of biologicals, Japan 2004
• Table 4.20 Sales of non-therapeutic agents, Japan 2004
• Table 4.21 Japanese livestock production (1,000 tonnes)
• Table 5.1 Reported incidence of zoonoses in humans in the EU, 2004-2005
• Table 5.2 Reported outbreaks of foodborne disease in the EU by country, 2004-2005
• Table 5.3 Causative agents for reported cases of foodborne disease outbreaks in the EU, 2004-2005
• Table 5.4 Estimate of annual foodborne disease in the US
• Table 5.5 Foodnet survey data for incidence of selected bacterial and parasitic infections in US
• Table 5.6 Estimated annual costs due to five major foodborne pathogens in the US, 2000
• Table 5.7 Percent positive samples for bacteria cultured from retail meat in US 2002-2004
• Table 5.8 Antimicrobial resistance in Salmonella isolates from retail meat, USA, 2002-2004
• Table 5.9 Percentage of Salmonella isolates from retail meat showing multiple antimicrobial resistance, USA 2004
• Table 5.10 Antimicrobial resistance in Campylobacter isolates from retail meat, USA, 2002-2004
• Table 5.11 Percentage of Campylobacter isolates from retail meat showing multiple antimicrobial resistance, USA 2004
• Table 5.12 Percentage Antimicrobial resistance in Salmonella isolates from animals* in the US
• Table 5.13 Percentage Antimicrobial resistance of Campylobacter jejuni veterinary isolates from chicken in the US, 1998-2006
• Table 5.14 Percentage Antimicrobial resistance of Campylobacter coli veterinary isolates from chicken in the US, 1998-2006
• Table 5.15 Percentage antimicrobial resistance of E.coli veterinary isolates from chicken USA
• Table 5.16 Australian National Residue Survey, 2005-2006, summary of random testing results for cattle, sheep, pigs, poultry and eggs
• Table 5.17 Foodborne disease in Japan, 2004-2005
• Table 6.1 Prevalence* of Salmonella in EU broiler flocks, 2005-2006
• Table 6.2 Prevalence* of Salmonella in holdings of laying hens in the EU, 2004-2005
• Table 6.3 Antimicrobial resistance in Salmonella isolates, EU 2005
• Table 6.4 Vaccines for the control of Salmonella in poultry
• Table 6.5 Vaccines for the control of Salmonella in cattle and pigs

LIST OF FIGURES

• Figure 4.1 World animal health market by region
• Figure 4.2 World animal health market by species
• Figure 5.1 Frequency of selected notifiable/foodborne notifiable diseases in the US
• Figure 6.1 Incidence of BSE in the UK by year
• Figure 6.2 Incidence of BSE in countries other than the UK