tendències en seguretat alimentària del sector porcí - marta hugas
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Tendències de futur en seguretat alimentariarelacionades amb el sector porci
INNOVACSetembre 2011
Dr Marta Hugas
Unit on Biological Hazards, Head
Estructura
� EFSA
� Toxiinfeccions alimentaries en la UE (sector porci)
� Riscs importants en inspeccio carnia de canals de porc
� Avaluacio de riscos Salmonella en porcs
� Avaluacio de tecniques decontaminacio de canals
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From field to plate
We advise on food/feed safety across the entire food chain
Working together
• 30 national food safety agencies
• 400 research institutes
• 1500 experts
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Cooperation with:
• EU Agencies
• 3rd country and international organisations
EFSA’s scientists evaluate, assess, advise
How do we do it?
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COM
RISKASSESSMENT
=
The Science
RISK
MANAGEMENT
=
The Policy
RISK
COMMUNICATION
=
The Exchange
EC+EFSA
Preliminary
activities
Options
identification
Options
selection
Implementation
Review
Monitoring
Risk Analysis [CAC,01]: a decision paradigm for Food Safety Governance
EFSAEC
The BIOHAZ Panel
The Panel on Biological Hazards deals with questions on biological hazards relating to Food Safety and Food-borne Diseases, including:
� Food-borne Zoonoses;
� Food Hygiene;
� Microbiology;
� Transmissible Spongiform Encephalopathies;
� Associated Waste Management.
Zoonoses in humans; notification rates
in EU, 2009, EUSR
8
(1)
(115)
(401)
(748)
(790)
(1,645)
(1,987)
(1,259)
(3,573)
(7,595)
(108,614)
(198,252)
0 5 10 15 20 25 30 35 40 45 50
Rabies
Tuberculosis caused by M. bovis*
Brucellosis
Trichinellosis
Echinococcosis
Listeriosis
Q fever
Toxoplasmosis
VTEC
Yersiniosis
Salmonellosis
Campylobacteriosis
Notif ication rate per 100,000 population
Zo
ono
ses
Based on the reported
fatality rates and the
total numbers of
reported confirmed cases, in 2009:
- 270 deaths due to listeriosis;
- 90 deaths due to salmonellosis; and
- 40 deaths due to campylobacteriosis
Significantly decreasing trend in human cases since 2005; decrease of 17.4% compared to 2008
Decrease supposed to be mainly due to successful controls of Salmonella in laying hens, breeding flocks and eggs 9
0.0
5.0
10.0
15.0
20.0
25.0
30.0
35.0
40.0
45.0
2005 2006 2007 2008 2009
Co
nfi
rme
d ca
ses
pe
r 10
0,0
00
po
pu
latio
n
Salmonellosis in humans in EU, 2005-2009; EUSR
• In 2009, listeriosis in humans increased; of concern in EU
• High case fatality rate of 16.6%, approx. 270 deaths
• The highest notification rate in those aged over 65 years: covering 58.5 % of the reported cases
Listeriosis in humans in EU, 2005-2009; EUSR
0.00
0.10
0.20
0.30
0.40
2005 2006 2007 2008 2009
co
nfi
rme
d c
as
es
pe
r 1
00
,00
0 p
op
ula
tio
n
L.monocytogenes in ready-to-eat foods,
meeting the EU criterion ,2006-2009
Fishery products (smoked fish),
soft/semisoft
cheeses and RTE meat products
have highest % of non-compliance
with the 100 cfu/gcriterion (0.3 -1.1%)
No major changes
observed over the years
0.0 0.5 1.0 1.5 2.0
Other RTE products
Fishery products, RTE
Hard cheese, RTE
Soft and semi-soft cheese, RTE
RTE products of meat origin
% non-compliance at retail
2006
2007
2008
2009
Yersiniosis in humans in EU, 2005-2009: EUSR
• Yersiniosis in humans has decreased in EU in 2005-2009 with a statistically significant trend
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5,550 food-borne outbreaks; 48,964 human cases, 4,356 hospitalisationsand 46 deaths in 2009.
Main causes Salmonella (31%), viruses (19%), bacterial toxins (10%),
Main vehicles eggs (17%), mixed meals (8%), pork (8% )
Other bacterial agents
Parasites
Escherichia coli, pathogenic
Other causative agents
Campylobacter
Bacterial toxins
Viruses
Salmonella
Unknown
Number of outbreaks
Verified outbreaks
Possible outbreaks
Food-borne outbreaks in EU, 2009, EUSR
Trends in food-borne outbreaks 2007-2009; EUSR
Other bacterial agents
Parasites
Escherichia coli, pathogenic
Other causative agents
Campylobacter
Bacterial toxins
Viruses
Salmonella
Unknown
Number of outbreaks
2007
2008
2009
• Salmonella outbreaks declined, virus and bacterial toxins outbreaks increased
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Food-borne outbreaks caused by Salmonella in EU, 2009
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Distribution of food vehicle in verified outbreaks caused by SalDistribution of food vehicle in verified outbreaks caused by Salmonella in the EU, 2009monella in the EU, 2009
Causative agents in food-borne outbreaks, 2009; EUSR
• Egg and egg products outbreaks – 97% caused by Salmonella
• Pig meat outbreaks – Trichinella 40%, Clostridium 22%, Salmonella 16%
• Mixed and buffet meals outbreaks – Salmonella
23%, Bacillus 20%, Clostridium 20%, Staphylococcus 17%
• Fish outbreaks – 65% histamine
• Fruit and vegetables outbreaks – 65% viruses
Results : SA based on microbial subtyping,
EU-level
Results : SA based on microbial subtyping,
by EU-regions
Results : SA based on microbial subtyping,
by reporting country
Conclusions (1)
Covered by the microbial subtyping approach:
• the relative contribution of sources varied between regions and countries
• At EU-level :
• eggs were estimated to be the most important source, contributing with 48% of all Salmonella cases, followed by pigs (29.6%)
• turkeys (4.4%) and broilers (3.7%) were estimated to be less important sources.
• around 10% of cases were reported as travel-related, and 3.9% were part of outbreaks with unknown source
• Regional analysis:
• eggs were the most important source in Northern, Eastern and
Western Europe, whereas pigs were the major source in Southern Europe
• A large proportion of reported cases in Northern European countries were acquired abroad
Prevalence of Salmonella in pig production holdings
Baseline survey in EU - 27 in 2008
Prevalence of Prevalence of SalmonellaSalmonella--positive positive
breeding holdings, 2008breeding holdings, 2008
EU prevalence:
28.7% (95%CI: 26.3-31.0)
MS prevalence:
ranged from 0 to 64%
0 10 20 30 40 50 60 70
Norway
Slovenia
Lithuania
Finland
Estonia
Sweden
Bulgaria
Austria
Poland
Czech Republic
Slovakia
Switzerland
Belgium
Latvia
Germany
EU
Hungary
Luxembourg
Denmark
Portugal
Cyprus
France
Italy
United Kingdom
Ireland
Netherlands
Spain
Prevalence of Salmonella positive holdings22
Prevalence of Prevalence of SalmonellaSalmonella--positivepositive
production holdings, 2008production holdings, 2008
EU prevalence:
33.3% (95%CI: 30.9-35.7)
MS prevalence:
ranged from 0 to 55.7%
0 10 20 30 40 50 60
Finland
Sweden
Norway
Bulgaria
Estonia
Austria
Lithuania
Poland
Slovenia
Switzerland
Czech Republic
Cyprus
Slovakia
Germany
Luxembourg
Hungary
Latvia
EU
Belgium
France
Denmark
Portugal
Italy
United Kingdom
Ireland
Spain
Netherlands
Prevalence of Salmonella positive holdings23
Prevalence of Prevalence of SalmonellaSalmonella--positive breeding positive breeding
holdings holdings versusversus production holdings, 2008production holdings, 2008
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Breeder pigs
Slaughter pigs
Human cases
Prevalence PrevalencePrevalence
Farm level
Sources of infection
Treatment/control
Transport, lairage, slaughter
Control measures
Contamination of carcasses
Contribution (%)
Contribution (%)
PH risks from Salmonella in pigs
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QMRA Salmonella in pigs(EFSA-Q-2006-176)
• Objective:
estimate to which extent human salmonellosis cases can be
reduced by reducing the prevalence of Salmonella in slaughter and breeder pigs and/or by reducing the carcass contaminationat slaughterhouse level
• Conclusions;
– 80% or 90% reduction of prevalence in slaughter pigs should result in a comparable reduction in the number of human cases
– A reduction of two logs of Salmonella numbers on contaminated carcasses would result in a 60-80% reduction of the number of human cases
– At farm level, control measures are most effective if they achieve Salmonella-free breeder pigs and feed, and prevention of introduction of Salmonella via environment (i.e. rodents, birds)
– At slaughterhouse level prevention of feacal leakage and carcass decontamination are considered efficient
Recommendations
• The slaughterhouse remains a critical step of the
pig meat chain in respect to pig and carcass
contamination. Studies to properly assess the
ways carcasses become contaminated should be encouraged
• Field trials of possible interventions are urgently required.
• The airborne transmission of Salmonella in the abattoir should be paid more attention
• Hazards from scientific literature were ranked qualitatively based on:
– their prevalence in carcasses
– source attribution of human cases to pork
– incidence and severity in humans
�Resulting in a shortlist of hazards
Main risks to PH by Meat Inspection of Pig carcasses
• High relevance: Salmonella
• Medium relevance: Yersinia enterocolitica, Toxoplasma gondii
Trichinella
• Low relevance: Listeria
Campylobacter
VTEC
Clostridium
Mycobacteria
Staph aureus
HEV
Main risks to PH by Meat Inspection of Pig carcasses
Hazards ranked based on: prevalence in carcasses, source attribution of human cases to pork and incidence and severity in humans
Inspection methods for new hazards currently
not covered by the meat inspection system
• A comprehensive pork carcass safety assurance, combining a range of preventive
measures applied both on-farm and at-abattoir is the only way to ensure effective control of the hazards identified above.
• A prerequisite for this system is setting targets in respect to the main hazards to be
achieved on chilled carcasses. These would also inform what has to be achieved at earlier steps in the food chain.
• At abattoir level, the risk reduction for the main hazards can be achieved through programs based on GMP/GHP and HACCP, including:
– hygienic and technology-based measures aimed at avoiding cross-contamination with Salmonella and Yersinia enterocolitica; with additional interventions such as surface decontamination of carcasses if considered necessary;
– heat- or freezing-based treatments of carcass meat to inactivate intramuscular parasites Toxoplasma gondii and Trichinella if considered necessary and as alternative to related laboratory testing of carcasses;
– FCI should be used to differentiate incoming pigs in respect to hazard risks based on herd status via sampling at farms or abattoirs, and to differentiate risk-reduction capacity of abattoirs (process hygiene).
• At farm level, the risk reduction for the main hazards can be achieved through
measures such as herd health programs, closed breeding pyramids, GHP and GFP and categorisation of animals based on the carrier state of these agents.
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Decontamination of carcasses
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Background
• Art 3(2) of Regulation (EC) No 853/2004: legal basis to approve/authorise the use of substances other than
potable water to remove surface contamination from products of animal origin
• Before risk management decision, a risk analysis should
be carried out taking into account the results of a risk assessment
• EFSA issued a revision of the guidance document(EFSA, 2010)
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Risk assessment on use of recycled hot
water as decontamination technique of
carcases
Question No EFSA-Q-2009-892
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Hot water decontamination
Deluge cabinet for pig carcasses : 80°C for 15 s
Source: DTU
Denmark
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Conclusions (1)
Microbiological risk assessment
• Published available data on the efficacy of recycled hot water decontamination are very limited and relate only to treatment of bovine and porcine carcasses;
• No significant differences in microbial decontamination efficacy, between clean hot potable and hot recycled water, by using the recycling operations considered in this document
• Application of proper heating regime is the main option to control bacterial cells and protozoan parasites
• The main potential microbiological risks in the recycled water derive from heat-resistant bacterial spores
• The control option for spores is to define a proper criteria for the HACCP
Scientific Opinion on the evaluation of the safety and efficacy of lactic acid for the removal of
microbial surface contamination of beef carcasses, cuts and trimmings
EFSA-Q-2011-00032
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Application dossier
• EC received an application dossier from USDA for
approval of lactic acid for uses to reduce microbial contamination of beef hides, carcasses, cuts and
trimmings and requested EFSA to deliver a Scientific Opinion (BIOHAZ and CEF)
• Approval was sought for treatments
• Beef hides, carcasses, cuts and/or trimmings
• Spray washing or misting
• Lactic acid (LA) concentrations: 2% - 5%
• Temperatures: < 55°C
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Efficacy: conclusions
• Naturally occurring Enterobacteriaceae counts
⇒ reduced to variable degree, but usually reductions were significantly higher compared to untreated or water treated controls (HIGH).
• Salmonella and/or STEC/VTEC prevalence
⇒ reduced to variable degrees depending on study design and contamination level, but reductions were generally significantly higher compared to controls (HIGH/MEDIUM)
• Inoculated pathogens (Salmonella and/or STEC/VTEC) counts
⇒ reduced to variable degree. Usually reductions higher on carcasses compared to meat cuts and trimmings (MEDIUM).
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Other dossiers in progress
• CECURE - cetylpyridinium chloride (“CPC”) in raw poultry products - to be delivered by 2012
The purpose of the treatment: food processing aid to control the following organisms: Salmonella, Campylobacter, Listeria, Staph.aureus, E.coli (including O157:H7), Pseudomonas, total coliforms, viruses, and other naturally occurring microorganisms on raw poultry carcasses
• LISTEX P100 (bacteriophage) – for fishery products to control Listeria monocytogenessurface contamination of raw fish
EFSA is committed to:
Excellence,Independency,
Responsiveness and Transparency
www.efsa.europa .eu
THANK YOU!!!
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