usda, food safety and inspection service food safety and antimicrobial residues in food animals b....
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USDA, Food Safety and Inspection Service
Food Safety and Antimicrobial ResiduesFood Safety and Antimicrobial Residuesin Food Animalsin Food Animals
B. P. Dey. DVM, Ph.D.
USDA, FSIS, AEPFS
Washington, D.C. &
Edna Negron, Ph.D.
University of Puerto Rico, Mayaguez
USDA, Food Safety and Inspection Service
Food Safety (Definition) 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.
USDA, Food Safety and Inspection Service
Food Safety (Definition) Food Safety (Definition)
A suitable product which when consumed orally either by a human or an animal does not cause health risk to consumer.
USDA, Food Safety and Inspection Service
How Safe is Food (Meat) How Safe is Food (Meat)
Increased Food Borne Illnesses of 1980’s
National Research Council (Food Nutrition Board)
• Scientific Basis of the USDA’s Meat and Poultry Inspection Program (Risk Assessment Approach)
USDA, Food Safety and Inspection Service
Pathogen Reduction/Hazard Analysis & Pathogen Reduction/Hazard Analysis &
Critical Control Points SystemCritical Control Points System
PR/ HACCP Final Rule
(9 CFR Chapter III)
July 1996
USDA, Food Safety and Inspection Service
PR/HACCP PreamblePR/HACCP Preamble
Overall Food Safety Strategy Regulatory Reform Flexibility and Encourage Industry
Involvement Farm-To-Table Approach
USDA, Food Safety and Inspection Service
Pathogen Reduction/Hazard Analysis & Pathogen Reduction/Hazard Analysis &
Critical Control Points SystemCritical 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)
USDA, Food Safety and Inspection Service
Food Safety Hazard Food Safety Hazard
(Unsafe for Human Consumption)
Biological (Bacteria, Viruses, Protozoa, BSE (?)) Physical Chemical (Agricultural Chemicals /Animal Drugs
and Environmental Contaminants )
USDA, Food Safety and Inspection Service
Food Safety Problem Food Safety Problem
Farm -To-Table Continuum Hazard at Production, Distribution or
Consumption
USDA, Food Safety and Inspection Service
Concept of Farm-to-Table Food SafetyConcept of Farm-to-Table Food Safety. .
INSafe Raw Food Product for
Production
OUTSafe Processed Food Product
ResultSafe Food On Table
USDA, Food Safety and Inspection Service
ChallengesChallenges
Adulteration Organoleptic Examination Farm-To-Table Strategy
USDA, Food Safety and Inspection Service
Chemical ResiduesChemical Residues
Growth Promotants• Arsenicals , Antibiotics, Clenbuterol
Drugs • Antimicrobials (Antibiotics, sulfonamides,
coccidiostat, anthelmentics, carbadox, phenylbutazone , Halafuginone
Insecticide• Chlorinated Hydrocarbons and
organophosphates
USDA, Food Safety and Inspection Service
Antibiotics 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
USDA, Food Safety and Inspection Service
SULFONAMIDESSULFONAMIDES 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
USDA, Food Safety and Inspection Service
Why Prevent Antibiotic Residue Why Prevent Antibiotic Residue in Meat?in Meat?
Immediate Effect
- Anaphylactic reaction
- AllergyDelayed Effect
-Drug resistant organism -Therapy failure
-Economics
-Impact on immune response
USDA, Food Safety and Inspection Service
Why Antimicrobial Residue Why Antimicrobial Residue Occurs Occurs
1. Shot gun Therapy
2. Illegal Use
3. Excess Use
4. Improperly Prepared/labeled Feed
5. Non Observance of Drug Withdrawal time
USDA, Food Safety and Inspection Service
FSIS Regulated Product & ActionFSIS Regulated Product & Action
Violative & Illegal Drugs and Chemicals Processor held Responsible for
Chemicals Processor Asking Producer to Supply th
Risk-free Raw Product
USDA, Food Safety and Inspection Service
Screen Tests For Detecting Screen Tests For Detecting Antibiotics Antibiotics in Animal products 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
USDA, Food Safety and Inspection Service
Antibiotic Violations in Meat: Antibiotic Violations in Meat: 2000 FSIS Domestic Residue Plan2000 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
USDA, Food Safety and Inspection Service
Sulfonamide Violations in Meat 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
USDA, Food Safety and Inspection Service
Rate of Residue Violations In Rate of Residue Violations In Puerto RicoPuerto 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)
USDA, Food Safety and Inspection Service
Approach & Concerns inApproach & Concerns in Residue ControlResidue Control
Rethinking in a HACCP
environment Sample for certain chemicals in
certain establishment Verification
USDA, Food Safety and Inspection Service
Food Safety OrganizationsFood 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.
USDA, Food Safety and Inspection Service
Residue Avoidance ActivityResidue Avoidance Activity
Food Safety and Inspection Service State Producer Groups Universities Industrial Organizations Consumer Group
USDA, Food Safety and Inspection Service
Residue Control in HACCP Residue Control in HACCP EnvironmentEnvironment
FOLLOW NAS GUIDELINE
Frame work for control of chemical hazard Consideration of management of chemical hazard
HACCP
USDA, Food Safety and Inspection Service
HACCP Compatible Production HACCP Compatible Production Practice #1 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-
USDA, Food Safety and Inspection Service
HACCP Compatible Production HACCP Compatible Production Practice #2 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 -
USDA, Food Safety and Inspection Service
HACCP Compatible Production HACCP Compatible Production Practice #3 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
USDA, Food Safety and Inspection Service
HACCP Compatible Production HACCP Compatible Production Practice # 4 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
USDA, Food Safety and Inspection Service
HACCP Compatible Production HACCP Compatible Production Practice # 5 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)
USDA, Food Safety and Inspection Service
HACCP Compatible Production HACCP Compatible Production Practice # 6Practice # 6
Commercial Feed processors Procedure
Feed Manufacturer
– Meet specification for nutritional composition– Meet desired medication level– Free of contamination
USDA, Food Safety and Inspection Service
HACCP Compatible Production HACCP Compatible Production Practice # 7Practice # 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)
USDA, Food Safety and Inspection Service
HACCP Compatible Production HACCP Compatible Production Practice # 8 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)
USDA, Food Safety and Inspection Service
HACCP Compatible Production HACCP Compatible Production Practice # 9 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”
USDA, Food Safety and Inspection Service
HACCP Compatible Production HACCP Compatible Production Practice # 10 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
USDA, Food Safety and Inspection Service
Support and promote the FSIS effort to
create an environment for Farm-to-Table Food Safety Concept.
ConclusionConclusion
USDA, Food Safety and Inspection Service
ReferencesReferences 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