Food Safety and Antimicrobial Residues in Food Animals

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Food Safety and Antimicrobial Residues in Food Animals

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Title: U.S. FOOD SAFETY REQUIREMENTS FOR EXPORTING MEAT, POULTRY AND EGG PRODUCTS TO THE UNITED STATES Author: Clark Danford Last modified by: Agcm – PowerPoint PPT presentation

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Title: Food Safety and Antimicrobial Residues in Food Animals


1
Food Safety and Antimicrobial Residuesin Food
Animals
  • B. P. Dey. DVM, Ph.D.
  • USDA, FSIS, AEPFS Washington, D.C.
  • Edna Negron, Ph.D.
  • University of Puerto Rico, Mayaguez

2
Food Safety (Definition)
  • U.S. Department of Health and Human Services
  • Public Health Service
  • Food and Drug Administration
  • 1999 Food Code
  • (27) "Food" means a raw, cooked, or processed
    edible substance, ice, beverage, or ingredient
    used or intended for use or for sale in whole or
    in part for human consumption, or chewing gum.

3
Food Safety (Definition)
  • A suitable product which when consumed orally
    either by a human or an animal does not cause
    health risk to consumer.

4
How Safe is Food (Meat)
  • Increased Food Borne Illnesses of 1980s
  • National Research Council (Food Nutrition
    Board)
  • Scientific Basis of the USDAs Meat and Poultry
    Inspection Program (Risk Assessment Approach)

5
Pathogen Reduction/Hazard Analysis Critical
Control Points System
  • PR/ HACCP Final Rule
  • (9 CFR Chapter III)
  • July 1996

6
PR/HACCP Preamble
  • Overall Food Safety Strategy
  • Regulatory Reform
  • Flexibility and Encourage Industry
  • Involvement
  • Farm-To-Table Approach

7
Pathogen Reduction/Hazard Analysis Critical
Control Points System
  • 1. Standard Sanitation Operating Procedure (SSOP)
  • 2. Pathogen Reduction
  • a. E.coli Testing
  • b. Salmonella (Performance Standard)
    Testing
  • 3. Hazard Analysis Critical Control Points
  • (HACCP)

8
Food Safety Hazard
  • (Unsafe for Human Consumption)
  • Biological (Bacteria, Viruses, Protozoa, BSE
    (?))
  • Physical
  • Chemical (Agricultural Chemicals /Animal Drugs
    and Environmental Contaminants )

9
Food Safety Problem
  • Farm -To-Table Continuum
  • Hazard at Production, Distribution or Consumption

10
Concept of Farm-to-Table Food Safety.
  • IN
  • Safe Raw Food Product for Production
  • OUT
  • Safe Processed Food Product
  • Result
  • Safe Food On Table

11
Challenges
  • Adulteration
  • Organoleptic Examination
  • Farm-To-Table Strategy


12
Chemical Residues
  • Growth Promotants
  • Arsenicals , Antibiotics, Clenbuterol
  • Drugs
  • Antimicrobials (Antibiotics, sulfonamides,
    coccidiostat, anthelmentics, carbadox,
    phenylbutazone , Halafuginone
  • Insecticide
  • Chlorinated Hydrocarbons and organophosphates

13
Antibiotics
  • Antibiotics are chemicals substances which has
    the capacity to inhibit the growth of
    microorganism or destroy them
  • Bacitracin Hygromycin Streptomycin
    Chlortetracycline Neomycin Tetracycline
    Erythromycin Novobiocin Tilmicosin
    Flavomycin Oxytetracycline Tylosin Gentamycin
    Penicillin
  • FSIS analyzed 7,834 Domestic monitoring Special
    project samples in 2000

14
SULFONAMIDES
  • Sulfonamides are drugs with bacteriostatic
    activity used as feed additives and for treating
    infections.
  • Sulfabromomethazine Sulfaguanidine Sulfaphenazole
  • Sulfacetamide Sulfamerazine
    Sulfapyridine
  • Sulfachlorpyridazine Sulfamethazine
    Sulfaquinoxaline
  • Sulfadiazine Sulfamethizole
    Sulfasalazine
  • Sulfadimethoxine Sulfamethoxazole
    Sulfathiazole
  • Sulfadoxine
    Sulfamethoxypyridazine Sulfatroxazole
  • Sulfaethoxypyridazine Sulfanilamide
    Sulfisoxazole
  • FSIS analyzed 6,623 Domestic Monitoring and
    Special Project samples in 2000

15
Why Prevent Antibiotic Residue in Meat?
  • Immediate Effect
  • - Anaphylactic reaction
  • - Allergy
  • Delayed Effect
  • -Drug resistant organism
  • -Therapy failure
  • -Economics
  • -Impact on immune response

16
Why Antimicrobial Residue Occurs
  • 1. Shot gun Therapy
  • 2. Illegal Use
  • 3. Excess Use
  • 4. Improperly Prepared/labeled Feed
  • 5. Non Observance of Drug Withdrawal time

17
FSIS Regulated Product Action
  • Violative Illegal Drugs and Chemicals
  • Processor held Responsible for Chemicals
  • Processor Asking Producer to Supply th Risk-free
    Raw Product

18
Screen Tests For Detecting Antibiotics in Animal
products
  • Meat
  • 1. Swab Test on Premises (STOP)
  • 2. Calf Antibiotic and Sulfonamide Test (CAST)
  • 3. Fast Antibiotic and SulfonamideTest (FAST)
  • Milk
  • 1. Charm Test
  • Live Animals
  • 1. None

19
Antibiotic Violations in Meat 2000 FSIS
Domestic Residue Plan
  • Monitoring Enforcement
  • ProductionClass Violations Violations
  • Bulls 0.0 12
  • Beef cows 0.3 10
  • Dairy cows 1.0 19
  • Bob veal calves 1.9
    NS Heifers 1.9 8
  • Steers 0.8 11
  • Roaster pig 3.2 NS
  • Market Hog 0.8 5
  • Sows 2.1 11
  • Boar /stags 1.6 NS

20
Sulfonamide Violations in Meat
  • Monitoring Enforcement
  • Production Class Violations Violations
  • Bulls 0.0 12
  • Beef cows 0.3 10
  • Dairy cows 1.0 19
  • Bob veal 1.9 0
  • Market Hog 0.8 5
    Bora/Stags 1.6 NS
  • Roaster Pig 3.2 NS
  • Sows 2.1 11

21
Rate of Residue Violations In Puerto Rico
  • Total Samples Violations/ Rate()
  • Year Cattle Calves Swine Cattle Calves
    Swine
  • 1999 141 164 19 32 (23) 0 0
  • 2000 150 147 11 43 (29) 1 (1)
    0
  • 2001 99 130 14 18 (18) 0
    0
  • _________
  • Total Violations Cattle 70 (Antibiotics-68
    Sulfonamide-1 CHC-1)

    Calf-1 (Antibiotics)

22
Approach Concerns in Residue Control
  • Rethinking in a HACCP environment
  • Sample for certain chemicals in certain
    establishment
  • Verification

23
Food Safety Organizations
  • American Food Safety Institute Training in food
    safety handling. Arcoplast Contamination
    control training for industry.
  • Environmental Outcomes Training for foodservice
    and hospitality industries. Food Chemical
    News Newsletter for food safety
    regulations/legislation/ enforcement etc.
  • Food Safety 2000 Multimedia-based training
    program.
  • Food Safety Resources Information training on
    FDA food code.
  • Hi-Tech Detergents Ltd - manufacturer/designer
    of detergents, sanitisers, and animal
    remedies.

24
Residue Avoidance Activity
  • Food Safety and Inspection Service
  • State
  • Producer Groups
  • Universities
  • Industrial Organizations
  • Consumer Group

25
Residue Control in HACCP Environment
  • FOLLOW NAS GUIDELINE
  • Frame work for control of chemical hazard
  • Consideration of management of chemical hazard
    HACCP

26
HACCP Compatible Production Practice 1
  • Keep medication record for at least 12 months
    following marketing of any medicated livestock
  • How?
  • -Individually -By Group -By Pen
  • Tool for Identification
  • -Sow Card -Paint -Ear Tags
  • -Ear Notch -Tatoo -Micro(Bio) Chips -

27
HACCP Compatible Production Practice 2
  • Maintain Medication and Production Records
  • 1. Routine Vaccination Protocol
  • 2. Use of Medication to prevent Disease
    (Shipping, Change in Weather) and Stress of
    Mixing
  • 3. Use of Animal Health products in breeding herd
  • 4. Use of feed additive in finisher unit
  • 5. Routine Treatment Plan -

28
HACCP Compatible Production Practice 3
  • Properly Store , Labels, and Account for All
    Drugs Products and Medicated Feed.
  • Follow labels directions for storage and use
    Effectiveness (dose) - Storage Temperature
    (refrigeration) - Administration (Route) -
    Precaution
  • - Warning (Withdrawl time to market) -
    Expiration Date
  • Inventory Control and Storage
  • - Storage of Feed and water additives, use of
    syringes
  • - Separation of medication from Farm Chemicals
  • - Condition of a medicant

29
HACCP Compatible Production Practice 4
  • Valid Veterinarian/ Client / Patient
    Relationship
  • 1. Who is responsible for making medical
    judgement?
  • 2. Regular visits by a veterinarian
  • 3. Commitment by veterinarian

30
HACCP Compatible Production Practice 5
  • Administering Medications
  • a. Injection
  • Routes (IM /SQ /IP/ IV/ IN)
  • Needle Usage
  • b. Water ( Availability of non medicated water
    after administration of medicated water)

31
HACCP Compatible Production Practice 6
  • Commercial Feed processors Procedure
  • Feed Manufacturer
  • Meet specification for nutritional composition
  • Meet desired medication level
  • Free of contamination

32
HACCP Compatible Production Practice 7
  • On Farm Feed Processing
  • Buildings and Grounds (House keeping, space,
    preventive maintenace and storage of medicated
    feed)
  • Equipment (Suitable, Capable, Cleaning, Accuracy)
  • Work Space and Storage Area (work place and
    storage design, and separation areas)
  • Product Quality Assurance (Laboratory assay,
    Equipment Cleaning)
  • Labeling (Proper handling and storage of
    medications and labels)
  • Record Keeping( Visual inspection, Written
    records, Retain records, storage of sample of
    finished feed for 6 months)

33
HACCP Compatible Production Practice 8
  • Drug Residue Testing When Appropriate
  • a. Culled Animal For Sale
  • b. Animal received extra label treatment
  • c. Roaster Pigs/ Steers
  • d. Exhibiting at Livestock Stock Shows and
    Fairs
  • e. Other special situations (Accidental
    spill/Exposure)

34
HACCP Compatible Production Practice 9
  • Establish and Implement Effective Herd Health
    management plan
  • Check for Disease
  • Observe herd with veterinarian
  • Perform test for disease exposure
  • Conduct Post Mortem following diagnostic
    procedure
  • Conduct Slaughter Checks
  • Review Production record
  • BIOSECURITY

35
HACCP Compatible Production Practice 10
  • Code of Practice for Food Animal producers
  • Proper Facility to Protect and Shelter Animals
  • Well Kept facility to allow Safe, Humane and
    efficient Movement of Animals
  • Trained personnel to take proper care of animals
  • Provide clean water and nutritionally balanced
    feed
  • Follow herd health program with Veterinarian
    advice
  • Provide prompt veterinary care
  • Humane method for euthanasia
  • Safe movement/ transportation of animals

36

Conclusion
  • Support and promote the FSIS effort to
  • create an environment for Farm-to-Table
    Food Safety Concept.

37
References
  • PR/ HACCP Final Rule,(9 CFR Chapter III) July
    1996.
  • Residue Control in a HACCP Environment. Federal
    Register. 5(229) 70809-70815 , Nov 28, 2000.
  • Quality Assurance -A Program for Pork
    Producers,Level iii, National Pork Board, 1997.
  • USDA, FSIS, Domestic Residue Data Book, National
    Residue Program 2000.
  • Farm to Fork Critical Control Points for Food
    Safety, J. Nutrition Menu Development, Vol.
    3(2), 2001
  • Milk and Dairy Beef Quality Assurance Program
    Milk and Dairy Beef Residue Prevention Protocol
    -1996 Producer Manual
  • Human Heal Impact and Regulatory Issues Involving
    Antimicrobial Resistance in Food Production
    Environment. Regulatory Research Perspectives.
    Vol. 1, Issue 1, July 2001
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