Meat safetyMeat safetyStatus and perspectiveStatus and perspective

Prof. Sava BuncicProf. Sava BuncicUniversity of Novi Sad (Serbia)University of Novi Sad (Serbia)

DiplomateDiplomate of European College of Veterinary Public Healthof European College of Veterinary Public HealthMember of BIOHAZARD Scientific Panel (European Food Member of BIOHAZARD Scientific Panel (European Food

Safety Authority)Safety Authority)

SummarySummary

Essentials of global meat safety systemsEssentials of global meat safety systemsLISA conceptLISA concept

FSO conceptFSO concept

The main meat safety issues in the EUThe main meat safety issues in the EUMost frequent bacterial pathogensMost frequent bacterial pathogens

BSEBSE

Avian influenzaAvian influenza

What to choose for my meat safety research What to choose for my meat safety research (FP7)?(FP7)?

What are essentials of meat safety What are essentials of meat safety systems, nowadays?systems, nowadays?

International basis of modern International basis of modern food safety assurance systemfood safety assurance system

World Trade Organisation (World Trade Organisation (WTOWTO) principles 1995:) principles 1995:No discrimination between imported and locally produced No discrimination between imported and locally produced foods foods

Codex Codex AlimentariusAlimentarius Commission (Commission (CACCAC; founded 1962) is the ; founded 1962) is the reference institution for:reference institution for:

International food standardsInternational food standardsInternational disagreements on food safety issuesInternational disagreements on food safety issues

European Union (European Union (EUEU))Animals and foods included in the EU founding documents Animals and foods included in the EU founding documents “White paper” 2000 “White paper” 2000 –– thorough revision of food legislationthorough revision of food legislationRegulation (EC) 178/2002 Regulation (EC) 178/2002 ––EFSA founded EFSA founded Novel approach Novel approach –– “risk assessment“risk assessment--based”based” & & “farm“farm--toto--fork”fork”

Longitudinal and Integrated Safety Assurance Longitudinal and Integrated Safety Assurance

(LISA) approach:(LISA) approach: Scientific frameScientific frame

Health hazards (harmful agents) enter the food Health hazards (harmful agents) enter the food chain at different, sometimes multiple, pointschain at different, sometimes multiple, pointsEvents on one point affects the adjacent points of Events on one point affects the adjacent points of the chain (the chain (longitudinal effectslongitudinal effects))Hazards are controlled in a coordinated Hazards are controlled in a coordinated ((integratedintegrated) way) wayReduction of risks where they cannot be totally Reduction of risks where they cannot be totally eliminated eliminated Using Using multidisciplinarymultidisciplinary and and sciencescience--basedbasedapproach approach

Longitudinal and Integrated Safety Assurance Longitudinal and Integrated Safety Assurance

(LISA) approach:(LISA) approach: Commercial frameCommercial frame

Vertical Vertical integrationintegration of production operations of production operations farmfarm--toto--market market == longitudinallongitudinal risk managementrisk management

Examples of good vertical commercial Examples of good vertical commercial integration :integration :

Poultry meat chainPoultry meat chainMilk/dairy product chainMilk/dairy product chain

Main commercial engines are large, often Main commercial engines are large, often multinational, retailer chains (e.g. Tesco, Walmultinational, retailer chains (e.g. Tesco, Wal--Mart)Mart)

OPERATIVE ASPECTS OF INTEGRATED FOOD SAFETY ASSURANCE

Establishing existence of the problem

Establishing significance of the problem

Defining relevant circumstances

Food chain

Environment

Animal feeds

Animals on farms

Transport

Markets/lairage

Abattoir

Processing

Storage, retail

Domestic, trade and retail catering

CONSUMERS

Development and implementation of control measures (main examples)

Environment protection

Sterilisation; acid; drying

Hygienic husbandry; vaccination; probiotics

Animal identification; no mixing herds/flocks; stress prevention

Hygienic lairaging; hygienic dressing; carcass decontamin.

Bactericidal step; hurdle concept; aseptic packaging

Cold chain; hygienic handling

Proper cooking

MONITORING

AND

SURVEILLANCE

RISK

ASSESSMENT

HACCP

TRACEABILITY

"Feedback"

Risk analysis

Risk analysis Microbiological Criterion(MC)

Risk analysis Microbiological Criterion(MC)

Verification Validation Auditing

HACCP

Auditing

Good Hygiene Practice(GHP)

Performance Criterion (PC)

Performance Objective (PO)

Food safety objectives(FSO)

Food safety policy (FSP)Apropriate Level of Protection

(ALOP)

FSO concept(Codex Al.)

Relation between food safety management and food qualitymanagement

Quality systeme.g. ISO 9000

series

Food safety management Quality management

Long-term managerial strategy

Generic requirements

Specific determinants

Food safety planProcess and product

specifici.e. HACCP

All quality elements

e.g. TQMGMP & GHP

always

What are the main meat safety issues in the EU?

Total reported human cases in EU

0

50.000

100.000

150.000

200.000

250.000

2001 2002 2003 2004 2005

CampylobacterSalmonellaYersiniaVTECListeria

Relative relevance of meat for Campylobacteriosis

(EU, 2005)(Adapted from data: EFSA Zoonoses Report, 2006)

Number of people in foodborne outbreaks that were infected:

• 11.6% from poultry meat

• 0.5% from “meats” (“unspecified” or bovine)

• 0.2% eggs and related products

• 85% from “other” (water, unknown”, fruit/vegetables)

Campylobacter*Campylobacter* in meat (EU, 2005)in meat (EU, 2005)(Data source: EFSA (Data source: EFSA ZoonosesZoonoses Report, 2006)Report, 2006)

Poultry (broilers):Poultry (broilers):

Positive flocks Positive flocks 0.2 to 85.2%0.2 to 85.2%

Positive fresh meat Positive fresh meat 3.1 to 66.4%3.1 to 66.4%

Pigs:Pigs:

Positive herds Positive herds 24.7 to 85.4%24.7 to 85.4%

Positive fresh meat Positive fresh meat 0 to 0.5%0 to 0.5%

Cattle:Cattle:

Positive herds Positive herds 0.3 to 46.9%0.3 to 46.9%

Positive fresh meat Positive fresh meat 0 to 2.1%0 to 2.1%

* Most dominant was * Most dominant was C. C. jejunijejuni, followed by , followed by C. coliC. coli

Relative relevance of meat for Relative relevance of meat for SalmonellosisSalmonellosisin the EU (2005)in the EU (2005)

(Adapted from data: EFSA (Adapted from data: EFSA ZoonosesZoonoses Report, 2006)Report, 2006)

Number of people in foodborne outbreaks that were infected:Number of people in foodborne outbreaks that were infected:

•• 11% from eggs and related products11% from eggs and related products

•• 2.7% from poultry meats2.7% from poultry meats

•• 1.5% from porcine meat1.5% from porcine meat

•• 0.3% from bovine meat0.3% from bovine meat

•• 75% from “other” (“unknown”, seafood, fruit/75% from “other” (“unknown”, seafood, fruit/vegsvegs, , water) water)

Salmonella Salmonella in meat (EU, 2005)in meat (EU, 2005)(Data source: EFSA (Data source: EFSA ZoonosesZoonoses Report, 2006)Report, 2006)

Poultry*:Poultry*:Positive broiler flocks Positive broiler flocks 0 to 18.2%0 to 18.2%Positive fresh meat Positive fresh meat 3.9 to 18.5%3.9 to 18.5%

Pigs**:Pigs**:Positive herds Positive herds 0 to 60.0%0 to 60.0%Positive fresh meat Positive fresh meat 0 to 18.4%0 to 18.4%

Cattle**:Cattle**:Positive herds Positive herds 0 to 6.7%0 to 6.7%Positive fresh meat Positive fresh meat 0 to 8.3%0 to 8.3%

Sheep: no data availableSheep: no data available

* S. * S. EnteritidisEnteritidis most dominantmost dominant** S.** S. TyphimuriumTyphimurium (incl. DT104) most dominant(incl. DT104) most dominant

Other pathogensOther pathogens in meat (EU, 2005)in meat (EU, 2005)(Data source: EFSA (Data source: EFSA ZoonosesZoonoses Report, 2006)Report, 2006)

VTEC in raw meat:VTEC in raw meat:Beef Beef 1 to 7.1 1 to 7.1 Pork Pork 0 to 6.20 to 6.2

Yersinia enterocoliticaYersinia enterocolitica in raw meat:in raw meat:Beef Beef 0 to 4.40 to 4.4Pork Pork 0 to 16.70 to 16.7

ListeriaListeria monocytogenesmonocytogenes in readyin ready--toto--eat meats:eat meats:Bovine Bovine 0.7 to 5.30.7 to 5.3Porcine Porcine 0 to 26.50 to 26.5Poultry Poultry 0 to 3.10 to 3.1

ControlsControls: farm and transport: farm and transport--lairaginglairaging levelslevels

Farming Farming (to follow Good Farming Practice)(to follow Good Farming Practice)Feeds/diet: probiotics, competitive exclusionFeeds/diet: probiotics, competitive exclusionStress management (animal welfare)Stress management (animal welfare)Biosecurity: vermin, movementsBiosecurity: vermin, movementsHygienic animalHygienic animal husbandryhusbandryPrevent recycling of pathogens via manure/slurryPrevent recycling of pathogens via manure/slurryVaccinationVaccination

TransportTransport--lairaging lairaging (to be as short as possible)(to be as short as possible)Stress management: animal welfare, space Stress management: animal welfare, space allowanceallowanceEffective cleaning/sanitation of vehicles/pensEffective cleaning/sanitation of vehicles/pens

ControlsControls: abattoir level: abattoir level

Good Hygiene Practice (GHP) programmes are preGood Hygiene Practice (GHP) programmes are pre--requisite, including:requisite, including:

CleaningCleaning--sanitation of abattoirsanitation of abattoir

Staff training and healthStaff training and health

Standard Operating Procedures for individual stepsStandard Operating Procedures for individual steps

HACCPHACCP--based meat safety management system: based meat safety management system:

Has to be validated and verified. Has to be validated and verified.

Generic Critical Control Points (Generic Critical Control Points (CCPsCCPs), including: ), including: acceptance of animals, skinning, evisceration and acceptance of animals, skinning, evisceration and chillingchilling

Possible additional controls/Possible additional controls/CCPsCCPs ::

Decontamination of hides and/or carcassesDecontamination of hides and/or carcasses

ControlsControls: processing: processing--retailretail--consumerconsumer

Universal requirements for whole chain of events:Universal requirements for whole chain of events:

Effective sanitation of all meatEffective sanitation of all meat--related premises;related premises;

The cold chain uninterruptedThe cold chain uninterrupted

Processing stage:Processing stage:

Prevent crossPrevent cross--contamination during cutting, and further contamination during cutting, and further processing;processing;

Include bactericidal step (e.g. heating) in the process;Include bactericidal step (e.g. heating) in the process;

Prevent rePrevent re--contamination during slicing, packaging;contamination during slicing, packaging;

Apply “hurdle” concept for nonApply “hurdle” concept for non--heated products;heated products;

Retail and consumer stages:Retail and consumer stages:

Prevent crossPrevent cross--contamination of readycontamination of ready--toto--eat products eat products from raw ingredients during food preparationfrom raw ingredients during food preparation

Cook properly; hold postCook properly; hold post--cooking at >60cooking at >60ooC or <4C or <4ooCC

Occurrence in animals in “positive EUOccurrence in animals in “positive EU--MS”: MS”: Bovine Spongiform Encephalopathy (BSE)Bovine Spongiform Encephalopathy (BSE)

(Source: OIE data)(Source: OIE data)

BSE in cattle:BSE in cattle:In EU (by 2003): 187,568 cases in total (large majority in In EU (by 2003): 187,568 cases in total (large majority in UK)UK)BSE in other countries (by 2003): Israel 1, Japan 9, BSE in other countries (by 2003): Israel 1, Japan 9, Canada 2, USA 1Canada 2, USA 1

BSE in goats BSE in goats In France (2004) a single caseIn France (2004) a single case

vCJDvCJD in humansin humansIn UK (1995In UK (1995--2003) >130 cases2003) >130 casesBSEBSE--vCJDvCJD epidemiological link: only one cluster of 5 epidemiological link: only one cluster of 5 vCJDvCJD casescases

Avian influenza (H5N1)Avian influenza (H5N1)

Images by Dewulf

Transmission of AI

Slide by Dewulf

Prevention• Border control to prevent introduction• Good biosecurity• Preventing (in)direct contact with free-flying birds• Avoid live bird markets• Surveillance systems for early detection

In case of outbreak• Eradication of infected herds• Destruction of all meat from infected (or potentially

infected) animals• Emergency vaccination

− Birds− Humans

Controls for AI include

What to choose for my meat safety What to choose for my meat safety research?research?

FP7 – Work programme: Food, Agriculture, Biotechnology

FP7 Fork to farm FP7 Fork to farm -- Food, health and well being Food, health and well being --

Consumer aspects:Consumer aspects:Novel foods?Novel foods?

DieteticDietetic--nutritional foods?nutritional foods?

TraditionalTraditional--local foods?local foods?

FP7FP7 Fork to farm Fork to farm -- Food, health and well being Food, health and well being --

Food industry innovationFood industry innovation::Animal feeds towards safe foods?Animal feeds towards safe foods?

ImprovedImproved--advanced, “ecological” food advanced, “ecological” food technologies?technologies?

“Sophisticated” process controls?“Sophisticated” process controls?

Functional foods?Functional foods?

“Active” and “Intelligent” packaging? “Active” and “Intelligent” packaging?

Safe use of wastes and bySafe use of wastes and by--products?products?

FP7FP7 Fork to farm Fork to farm -- Food, health and well being Food, health and well being --

Safety and quality of foods:Safety and quality of foods:Microbial ecology?Microbial ecology?

Detection and quantification methods?Detection and quantification methods?

Risk analysis: practical aspects of its use?Risk analysis: practical aspects of its use?

Modelling of integrated food chain?Modelling of integrated food chain?

Novel hazards?Novel hazards?

ChemicalChemical::

New chemical New chemical products (additives, products (additives, preservatives)?preservatives)?

PhytotoxinsPhytotoxins??

New medicines?New medicines?

WastesWastes--food chain?food chain?

Domestic chemicals?Domestic chemicals?

Uncertainties?Uncertainties?

BiologicalBiological::EnterovirusesEnteroviruses??Antimicrobial Antimicrobial resistance?resistance?Arthropod vectors?Arthropod vectors?PeoplePeople--food mobility?food mobility?PrionPrion--related?related?GMOGMO--GMF?GMF?Uncertainties?Uncertainties?

Thank you!Thank you!(E(E--mail: mail: buncic_sava@hotmail.combuncic_sava@hotmail.com))