Transcript Folie 1 - ScoringSystem.com

Biosafety in Livestock
Production to Ensure Food
Safety
Thomas Blaha, Ph.D.
Professor of Epidemiology, Dipl. EVVPH, ECPHM
President of the ISAH
University of Veterinary Medicine Hannover,
Germany
Population and Food
Production
Population
Food Production
The Changing Conditions

Increasing living standard
- lack of hunger creates concerns beyond „getting enough food“
- urbanisation „remotes“ agriculture to nostalgy

Reduced risk of war
- importance of self-sufficiency decreasing

Global trade with food
- retailers buy cheap AND quality everywhere, but also ask for
guarantees that the products are safe
The Implications are…

Consumers
- ask except of low prices: for safe and high quality food
from healthy and „happy“ animals,

Society
- demands compliance with animal welfare, environmental
protection and the principles of sustainability

Legislative
- concentrates on feed and food safety, transparency and
tracing back (but also increasingly on animal welfare)
The Market

To be competitive, it is not any more
enough to offer cheap products; except
of low prices, the market asks also for:
- high quality food
- nutritious and healthy
- safe and no risk products
- animal well being
- sustainable production
The Legislative

O.I.E. (World Animal health Organisation)
provides the rules for the free trade with animals

WTO (World Trade Organisation)
includes food (and feed) into the „free trade of goods“

SPS (Agreement on Sanitary and
Phytosanitary Measurements) protects against
food safety threats and against „false“ non-tariff trade
barriers

Codex Alimentarius

The EU Regulations for feed and food
provides the rules for the
free trade with food (and feed)
Codex Alimentarius

In 2000, the Codex Alimentarius
redefined the major principles of
producing safe and wholesome food:
- producers have the responsibility
- HACCP principles mandatory
- the „third eyes“ principle
- private-public partnerships
- primary production (feed and
animals)
The EU Reg. (EC) 178/2002





Responsibiliy of food producers
Process optimisation instead of end
product inspection
Self control – neutral controls (audits and
certification) – state control of the control
Inclusion of primary production (feed,
animal husbandry, transport)
Animal health, residue avoidance, animal
well being, sustainability
= Pre-harvest food safety
Biosafety in Livestock
Production (the aim)


Protecting animals against disease and any
other risk to their health and well being
- contagious pathogens (epidemic) O.I.E.
- multifactorial diseases (endemic)
- inadequate husbandry and transports
(suffering and pain)
Preventing zoonotic pathogens and toxic
contaminants from entering the production
chain for producing safe and wholesome
food
Biosafety in Livestock
Production (the tools)

Along the chain:
- Growing feed: GAP
- Processing feed: GMP and HACCP (e.g. GMP+)
- Livestock production:
GAP and GVP
(= biosecurity, animal
hygiene, pre-harvest food safety, antibiotics)
- Harvesting (meat, milk and eggs): HACCP and GHP
- Processing up to retail: HACCP and GHP
- Consumption: personal and kitchen hygiene
T
R
A
C
E
A
B
I
L
I
T
Y
Biosecurity

On a national level:
- controlled animal (and people) movement
- disease monitoring and reporting
- eraly warning and regular surveillance

On a herd level:
- quarantine and isolation
- visitor and material control
- targeted diagnostics of suspects
Animal Hygiene
- Measures for preventing disease and
preventing fod safety risks
(stockmanship, pre-harvest food safety, disinfection…)
- Measures for improving animal welfare
(husbandry systems, handling animals, transport, stunning…)
- Measures for environmetal protection
(waste management, emissons from animal housing…)
ISAH (International Society for Animal Hygiene)
The Food Safety Continuum
Pre-harvest Food Safety
Feed
Farm
Packer/Processor
Retail
Consumption
Harvest and Post-harvest Food Safety
Pre-harvest Food Safety
is the complex of continuous measures at farm level
preventing contagious diseases and minimizing
food-borne health risks to humans carried into the
food chain via animals or animal products (= zoonotic
pathogens, residues, bacterial antibiotic resistance…)
Households
Retail
Processing
Slaughter
Transprt and Larage
Slaughter pigs
The Introduction of Salmonellae into the Food Chain
Prudent use of antibiotics

The overall goal: preserving antibiotics
for bacterial disease and minimising
bacterial resistance:
- no prophylactic use
- no antibiotic growth promotion
- targeted use (sensitivity testing)
- as much as necessary, as little as possible
Animal Health is...
...not a simple „No“ or „Yes“, but a complex „Low“ or
„High“
The
tools
Animal health management
Drugs (antimicrobials)
Vaccination
Biosecurity, Trade restr., eradication
Worms
and
Epidemics
Low
Pneumonia
and
Diarrhoea
Little disease
with lots
of drugs
Animal Health
No disease
with
no drugs
No animal
and no human
pathogens
High
In Summary


Reaching the highest possible animal
health status has become a core element
for the production of food from animal origin
However, the expectation is not effective
treatment of disease, but animals that
have lived a „disease-free“ life and
produce pathogen and residue-free food
(no routine use of antibiotics)
The Changing Role of Animal
Health Care
Focus on
Food
Production
Chain
Standardization and
High
Consumer
Concerns with
Food Safety &
Food Quality
Certification of Herd
Health for Food Safety
& Food Quality
Focus on Herd
or Flock
Tracing and Tracking
Increasing Herd
Health for Productivity
Focus on Single
Animals
Treating Diseases
Low
.....
1900
1950
1990
2000
......
Tracing and Tracking

Transparency becomes a maket tool:
- marekt partners want to know…
- product identity (supplier evaluation)
- tracing back to origin of production to correct…
- possibilities to recall products
First complete tracing-back and -forth systems
„ScoringAg“ (from acre to barn up to the shelf !!!)
by ScoringSystems, Inc., www.scoringag.com
The Current Commodity
Non-Integrated
Integrated
Production
The Meat Market
Corporate
packer/
processor
Corporate packer/processor
P
P
P
P
P
P
P
P
P
Corporate Supplier
P
Corporate
Supplier
P = indepen=Product Flow
dent Producer
P
P
P
P
Packer/processor
unit(s)
Animal production
units
P
Corporate
Supplier
Corporate Supplier
= Competition
= Command & Control
(mutually destructive)
The Evolving Demand-Driven Production
MS 1
MS 2
MS 3
MS 4
MS 5
Packer
Processor
Packer
Processor
Packer
Processor
Packer
Processor
Packer
Processor
P P
P
P
P P
P P
P PP
PPPPP
P P
P
P P P
P PP P
P P
P P P P
Supplier
Supplier
Supplier
MS = Market Segment
= Vertical Coordination
P
P
P
P
P
P
P
P
P
P
P
P
P
P
P
Supplier
= Competition
P = Networking Producers
P P
P
P P P P
P P
P P P
P
P P P P
Supplier
= Product Flow
Conclusions


Food production will change to more
sustainable vertical chain approaches
Farmers will play a more active role
- farmers decide whether they participate at all (e.g. notifiable
diseases), or as market leaders (e.g. offering superior supply)
- goventments will not do all controls, farmers have to take the
responsibility as well

The principle for biosafety will be:
self controls and neutral controls assuring
compliance - governments only control
these controls (public-private partnerships)