ROLE OF VETERINARY SERVICES

1
ROLE OF VETERINARY SERVICES IN FOOD SAFETY
holistic approach continuum
2
Veterinary Contribution into Food Safety

1. animal feed origin and quality
2. animal identification
3. animal health
4. animal welfare
5. animal waste disposal
6. HACCP and GHP/GHP/SSOP
7. meat inspection
8. traceability
9. official controls
10. central database and record keeping
11. Producers roles and responsibilities

3
Demand for SAFE FOOD

• Emerging food pathogens,
• Increased detection of minute amounts of
  contaminants
• Industrialization
• Intensive rearing of animals - Environmental
  pollution of animal origin

no 1 problem in Public Health
4

• Changing peoples lifestyles
• Tourism, Business trips
• Fresh and undercooked food
• Contamination of the environment
• Degradation of Environment, destructions of
  ecosystems
• Need for consumers confidence (competition)
• Globalization of Trade Legislation

5
Are all FB diseases dangerous ?
6
Modern Foodborne Problems
D i o x i n s
Listeria
B S E
Hormones
Residues
Antibiotic resistance
7
Modern Role of Veterinarians
1. In primary production
Exercise Animal welfare
Implement Preventive medicine,
Implement Animal Health Programs
Advise farmers for the Correct use of antibiotics
Watch over the control of Residues
8
January 2000 WHITE PAPER FOR FOOD SAFETY
1. Public health 2. Animal health
3. Animal welfare (Transport, Handling,
slaughter),
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- PRIMARY PRODUCTION -
Electronic ID
Animal identification in - transport -
(Rapid Alert System)
(Early Warning System)

Animal feed Should be fully traceable
Usual ID card
BSE
D I O X I N S
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2. In Slaughtering and meat processing

• Ante mortem inspection
• Traceability
• Post mortem inspection

11
3. In Retail level
4. In the Community
Consumer education
12
Consumers Education Here responsibility passes
out of the hands of the professional
even the best product may become risky to the
consumer if stored in high temperatures
13
Modern Role of Veterinarians cont.

• Measures taken in Primary Production
• Safeguard feed given to food-producing animals
  (Dioxins, BSE)
• Implement safe practices at the level of primary
  production
• (Animal Health Programmes, Disinfections,
  rodenticides, insecticides etc)
• Create laboratories of excellence (for
  monitoring food safety).
• Measures adopted should be based on
• Risk Analysis (and especially on Risk Assessment)
  

Latest scientific information
National data collection
14

CRITICAL CONTROL
POINTS or CCPs


(Are steps where control can be
applied. CCPs are essential to prevent or



eliminate a food safety hazard or reduce it to an
acceptable level)
Page 4
Most Food borne problems are created in the Farm
Level

• The Veterinarian in the FARM
• All animals entering the farm should originate
  from establishments free of communicable diseases
  Quarantine may be useful
• Regular clinical examinations are strongly
  advised
• Random but regular, serological examinations
  Cleaning and disinfecting of stables, warehouses,
  tools and milking machines
• Control of insects and rodents Special attention
  should be given to health and cleanliness of the
  personnel

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THE ROLE OF VETERINARIANS IN THE IMPLEMENTATION
OF HACCP
Governmental inspectors or AUDITORS
FREE TRADE ?
FOOD INSPECTOR may have 3 roles
ENFORCER
TRAINER
FACILITATOR
From the Document HAZARD ANALYSIS AND CRITICAL
CONTROL POINTS - CONCEPTS AND APPILICATION,
edited as a draft in 2002, by N. Charissis, DVM
- WHO/MZCC, Athens, GREECE.
16
Food Safety, First Level
Second Level, hygienic requirements
Third Level HACCP
FOOD SAFETY SYSTEM
HACCP system
GMP GHP SSOP
General principles of food hygiene
(Codex Alimentarius)
17
COMPARING
Food Safety Assurance Systems
18
Inspection in the Old Time relied on
Organoleptic methods,
Domestic experience, and
limited Scientific experimentation
Food was consumed before irregularities were
detected.
19
Food Safety in the Old Time Was relied on end
product testing VISUAL INSPECTION

• But,
• End-product testing proved to be
• time consuming in microbiological analysis,
• costly and
• not reliable
• So, knowing that
• testing foods offer little protection
• (even when large numbers of samples are
  examined),

We prefer modern techniques and practices based
on Prerequisites and HACCP systems
20
Disadvantages of Old Regulations
regulations with GMP, GHP or SSOP are using very
often, vague terms such as appropriate or
when necessary legislation leaves much to
free translation with little distinction
between trivial and important
matters of safety.
21
Old New Systems
Old system
New system
22
Modern Food Safety Systems rely on two actions
1st ACTION - Provision of secure
raw material, - proper processing
manufacturing, - cleaning of
premises tools, - transport,
- storing
i.e. Pasteurization of milk in 72.60 C for 15
2nd ACTION Testing of End-product (internal
and external control)
hazards at this point have been already
anticipated, avoided, prevented
23
H A C C P systems
The HACCP (as a method)
Identifies, Detects,
Evaluates

Controls all possible hazards in the
Food-production chain
24
HACCP as

• a system
• Recognizes Hazards
• Establishes Measures

acronyms
Is the self-control in Food Safety

• a tool
• ensures the
• Hygiene
• Safety

25
Concept 1950, W.E. Deming Total Quality
Management system (TQM) 1973,
Pillsbury Company published HACCP for NASA
and U.S Army Laboratories 1993, International
Recognition  
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Principles and Phases of HACCP
There are 7 principles in HACCP. The first
principle, Hazard Analysis is distinguished in
7 phases
PHASES
PRINCIPLES

• Define the subject
• Assemble the HACCP team
• Describe the product
• Describe Intended use
• Develop a flow diagram
• Verify the flow diagram
• Identify and list potential hazards and
  preventive measures

• 1. Hazard Analysis

2. Determine the CCPs 3. Establish targets and
critical limits for every CCP 4. Establish
monitoring procedures for every CCP 5. Establish
corrective actions for every CCP 6. Establish
verification procedures of the HACCP study

7. Establish
a documentation system


See Phases and Principles
27
HAZARDS RISKS
H A Z A R D
is everything that affects health and life by
causing symptoms ranging from discomfort, to
severe illness, or death.
28
Foodborne Hazard for the consumer means
something inapprehensive, difficult to say or
it is a matter of individual perception for
the scientists is a serious possibility for
Food- poisoning
29
HAZARD biological, chemical, physical agent
(or condition) that
may cause a health problem (Codex
Alimentarius Commission definition of Hazard
Analysis (1997)
Hazard analysis collection interpretation of
information on hazards in order to decide
Whether they are significant for food safety
and should be examined in the HACCP plan
Scrapies
BSE
vCJD
EXAMPLE Hazard analysis for a Feed of animal
origin goes back to BSE problem
30
HAZARDS CATEGORIES
Biological agents (bacteria, viruses, moulds,
parasites and toxins) Chemicals agents
(paints, pesticides, insecticides, antibiotics,
growth promotants) Foreign material (glass,
cork, wire, clothes)
Harmful agents are present in many raw materials
in low levels. They become dangerous when their
level increases to a point where they may cause
disease.
31
R I S K

• Is the chance(?) of encountering some form of
  Harm, Loss or Damage
• it has two components
• Chance (probability) and, if it happens the
  resulting
• Consequences
• (but because of the element of chance we cant
  predict what will happen)

in Food-Business we assess RISK through
objective, scientific, and quantifiable
methods 
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RISK ANALYSIS cont
1. identifies a problem concerning the health of a given population 1. identifies a problem concerning the health of a given population
2. estimates the probability of occurrence of a given risk to that population, and 2. estimates the probability of occurrence of a given risk to that population, and
3. provides appropriate information on response to risk to the 3. provides appropriate information on response to risk to the
  i. politicians and regulators to manage the problem (risk management)
  ii. public (both producers and consumers) to assist them in avoiding any hazardous situations
Risk analysis
 
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In General, RISK ANALYSIS
is the framework of (risk)-based approaches used
for the management of Food-borne Hazards

• Risk Analysis is based
• on
• Science (Modern Lab techniques),
• Research (Lab. experiments)
• Bibliography

34
EXAMPLE Aspergilus flavus were found in
stockpiles of corn to be used for a starving
Governorate in India Risk Assessment
Aspergilus flavus (symptoms-severity for starving
population) Risk Management Stockpiles should
be destroyed? Heat Treated? delivered to the
starving population with a warning? Given to
dairy cows? Risk Communication Take advise
from scientists, inform politicians to take the
decisions.
35
?
RISK ANALYSIS cont..
Usual Questions

• How serious can be if given to the population in
  this concentration?
• What can be done to reduce likelihood and
  seriousness?

36
Precautionary Principle
is the process which takes under consideration
all possible harmful effects on health
scientific uncertainty leading to a
provisional RISK and the taking of management
measures as precautions (i.e prohibiting import
of rice from a third country) but These
measures shall be reviewed within a reasonable
period of time! (evaluation of risk and new
scientific data help to conduct a more
comprehensive risk assessment).
Aflatoxin may cause cancer (?)
Cancer is harmful to health
37
BIOLOGICAL HAZARDS
can cause in food
Health Problems
Spoilage of food
off - flavors
38
The presence of any pathogenic microorganism in
food may result in foodborne illness. For this
reason, pathogenic organisms found in food, are
considered biological hazards. Grouping the
pathogens
1. Bacteria (can reproduce in food of animal origin)
2. Moulds (can reproduce in food of animal origin)
3. Viruses (cant reproduce)
4. Parasites (cant reproduce)
Microorganisms consist of four main groups of
varying complexity. Bacteria and moulds are most
familiar to us since we can either see them,
(e.g. mouldy fruit), or we can see the effects of
their activities (e.g. spoiled meat). Viruses and
parasites are less evident but, as with bacteria,
we are aware of their effects when we suffer from
an infection.
39
Major identified foodborne pathogens

• Bacterial
• Bacillus cereus
• Brucella
• Campylobacter jejuni
• Clostridium botulinum
• Clostridium perfringens
• Enterohaemoragic E. coli O157H7
• E. coli, non-O157 STEC
• E. coli, other diarrheagenic
• Listeria monocytogenes
• Salmonella Typhimurium DT104, resistant to
  antibiotics
• Salmonella enteritidis
• Salmonella non-typhoidal
• Shigella
• Staphylococcus
• Streptococcus
• Vibrio cholerae, toxigenic
• Vibrio vulnificus
• Vibrio, other

• Parasitic
• Cryptosporidium
• Cyclospora
• Giardia
• Toxoplasma
• Trematodes
• Trichinella
• Viral
• BSE virion
• Norwalk-like viruses
• Rotavirus
• Astrovirus
• Hepatitis A

Recognized as foodborne in last 30 years
40

• Spoilage
• Useful
• Pathogenic

We have seen that microorganisms can be
dangerous. As already mentioned, some organisms
are not dangerous but may spoil foods. Some
microorganisms are used to ferment food and
drinks.
41
The main spoilage organisms are bacteria, yeasts
and moulds. They may cause food to deteriorate,
producing undesirable changes in flavour, odour
or taste. Sometimes, these changes may be seen as
desirable. In some cheeses, moulds are essential
to the production process. However, we would not
consider bread or fruit with mould growing on
the surface to be fit to eat.
42
SPOILAGE or DECAY
are changes in color, taste, essence, texture not
approved by the consumer
EXAMPLES
Pseudomonas turns the color of food to green or
red Moulds create white colonies in meat
products or red in fish food Bacillus turns meat
to dark color Bacteria create a clamminess
(greasy) appearance in meat
43
SPOILAGE DECAY cont
Undesirable odours, flavours and colours
bacteria use glucose Glucose is utilised by
bacteria on the surface and replenished by the
deeper tissues. When glucose diffusion declines,
lactate and amino acids are utilised instead.
Degradation of amino acids results in the
production of ammonia, hydrogen sulphide, indole,
skatole, amines, resulting in undesirable odours,
flavours and colours.
44
SPOILAGE DECAY cont
When Spoilage Starts ?
When the number of bacteria at the surface
reaches 107 colony forming units/cm2
In 108 cfu/cm2, the muscles become slimy,
representing the first stage of slime formation
Slime Formation Bacteria form polysaccharides,
which gradually create a sticky layer on the
surface of the tissue
45
Useful microorganisms
Useful microorganisms
Lactic acid bacteria (LAB) ferment carbohydrates
into organic acids
Organic acids inhibit
Salmonella
u
Staphylococcus
Plants, Soil, Animals, Human gut
u
Listeria
u
Clostridium
u
E. coli
u
LAB are found in
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1
Lactic acid bacteria are very common in the
natural world and are probably some of the first
organisms to grow as plant matter decays. Many
natural traditional fermentations contain these
organisms. These organisms produce not only
lactic acid but other organic acids as
by-products of carbohydrate breakdown. They are
found in soil, on plants and are natural
inhabitants of the human gut. The organic acids
reduce the pH of the surroundings. This inhibits
the growth of many microorganisms and may help
lactic acid bacteria compete in their
environment. Organic acids also inhibit many
pathogens. Some traditional fermentations were
used by ancient peoples to preserve food. Many of
these methods are still used today.
46
Food products made
with useful microorganisms

• - Fermented meats
• Yoghurt
• Cheese
• Leavened bread
• Soy sauce
• Fermented soybean (tofu)

mh
1
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PARASITES (protozoal and helminthic)
Parasites can include bacteria and viruses, but
in general, this term is applied to protozoal and
helminthic organisms. These parasites sometimes
have complicated life cycles in which the human
host is only one stage. To make the proper
interventions to prevent transmission to humans,
it is important to understand these life
cycles.
to understand their Life Cycles
What is Important for Public Health?
48
Oysters should remain in tanks with chlorinated
sea water for 48 hours
Viruses cannot be cultivated outside a living
host They are smaller than bacteria and can be
seen only with an electron microscope. Foodborne
viruses originate from the human gut Shellfish
harvested in polluted water are common causes of
foodborne viral infections all over the world.
49
CHEMICAL PHYSICAL HAZARDS in Food
Adaptation from HACCP Principles and Practice,
Teachers Handbook, A WHO/ICD Training manual in
collaboration with FAO
50
Chemicals
1. Natural 2. Manufactured
Natural Chemical compounds, (organic or inorganic)
Manufactured chemicals Additives, Disinfectants,
sludge from factories, insecticides, paints etc
Are all chemicals dangerous to health? NO
! Natural chemicals in proper doses are essential
for growth
Calcium
Amino acids
Phosphorus
iron
Vitamins
51
FB
Outbreaks
chemicals
microorganisms
True
Chemical outbreaks involve large numbers of
people, but they are usually very rare events
52
?
53
Chemical contamination from farm to fork
54
Crops animals are exposed to environmental
contamination (water, air, soil) Food is
contaminated during processing, storing and
transportation
55
Common industrial environmental contaminants such
as dioxins, polychlorinated biphenyls and heavy
metals are creating serious food-born outbreaks
in both, developed and developing countries.
Substances such as additives, pesticides and
animal drugs are incriminated for many
intoxications, but they are usually safe if used
properly. Common biologically-derived chemicals
responsible for large food-born outbreaks are
food plant toxicants and mycotoxins. Chemicals
are responsible for allergic reactions, even
given at low levels, posing a life-threatening
hazard for sensitive individuals.
Contaminants of industrial
Contaminants of industrial
and environmental origin
and environmental origin
FAT
Chemical
Associated food
Main source
Fish, animal fat
Transformers
PCBs
Fish, animal fat
By
-
product
Dioxins
Fish
Chlor
-
alkali
Mercury
Canned food,
Vehicle emission,
Lead
acidic foods,
smelting, paint,
drinking water
glazes, solder
Grains,
molluscs
Sludge, smelting
Cadmium
Fish, mushrooms
Accidental release
Radionuclides
Fertilizers
Vegetables,
Nitrate / nitrite
drinking water
phchha
5
Glaze burnish metals, Solder electric welding
iron, Sludge Used Motor oil, Liquid Waste from
a plant, Smelting Liquefy ore for the
separation of minerals,
56
Inherent Plant Toxicants
Some plants, such as cassava and red kidney
beans, should be adequately processed before
consumption because they contain components which
may be toxic to humans and animals. Other plants,
nuts, rye or even common spices, contain
naturally occurring carcinogens, such as alkyl
isothiocyanate (garlic), capsaicin (hot chilli
peppers), apiol (parsley, celery, parsnips) etc.
parsley apiol
57
Food Complaints
Rodent hairs in loaf of bread
Fragment of metal in muffin
58
Although it is for the benefit of the Industry to
implement HACCP
still adulteration of the food is taking place
today, even in developed countries (see
dioxins). So it is necessary for the Government
to develop Inspection mechanisms the Verification
or Assessment tools
The term Verification is used for the self
inspections of the Industry The term
Assessment is used by the Government.
59
VERIFICATION or REGULATORY ASSESSMENT
tools (FAO/WHO consultation of 1998)
60
CONCLUSIONS
When the food is safe?
When it does not cause harm to the consumer (
prepared and consumed according to its intended
use)
What is the definition of Food Safety Assurance?
All actions that ensure the safety of food
What we mean by Modern Food Control?
Less policing and more advising and
discussing

Who has the responsibility of safe food in the
field?
Producer of raw material and the Food-handler
Who has the overall responsibility of safe food?

Governments (Legislation of food safety)