Transcript us food safety requirements for exporting meat, poultry and egg

Food Safety and Antimicrobial Residues
in Food Animals
B. P. Dey. DVM, Ph.D.
Edna Negron, Ph.D.
USDA, FSIS, AEPFS
University of Puerto Rico,
Mayaguez
Washington, D.C.
&
USDA, Food Safety and Inspection Service
Food Safety (Definition)
U.S. Department of Health and Human Services
Public Health Service
Food and Drug Administration
1999 Food Code
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(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)
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)
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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 &
Critical Control Points System
PR/ HACCP Final Rule
(9 CFR Chapter III)
July 1996
USDA, Food Safety and Inspection Service
PR/HACCP Preamble
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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 &
Critical 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
(Unsafe for Human Consumption)
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Biological (Bacteria, Viruses, Protozoa, BSE (?))
Physical
Chemical (Agricultural Chemicals /Animal Drugs
and Environmental Contaminants )
USDA, Food Safety and Inspection Service
Food Safety Problem
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Farm -To-Table Continuum
 Hazard at Production, Distribution or
Consumption
USDA, Food Safety and Inspection Service
Concept of Farm-to-Table Food Safety.
IN
Safe Raw Food Product for
Production
OUT
Safe Processed Food Product
Result
Safe Food On Table
USDA, Food Safety and Inspection Service
Challenges

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Adulteration
Organoleptic Examination
Farm-To-Table Strategy
USDA, Food Safety and Inspection Service
Chemical Residues
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Growth Promotants
• Arsenicals , Antibiotics, Clenbuterol
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Drugs
• Antimicrobials (Antibiotics, sulfonamides,
coccidiostat, anthelmentics, carbadox,
phenylbutazone , Halafuginone
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Insecticide
• Chlorinated Hydrocarbons and
organophosphates
USDA, Food Safety and Inspection Service
Antibiotics
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Antibiotics are chemicals substances which has the
capacity to inhibit the growth of microorganism or destroy
them
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Bacitracin
Chlortetracycline
Erythromycin
Flavomycin
Gentamycin
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FSIS analyzed 7,834 Domestic monitoring & Special project
Hygromycin
Neomycin
Novobiocin
Oxytetracycline
Penicillin
Streptomycin
Tetracycline
Tilmicosin
Tylosin
samples in 2000
USDA, Food Safety and Inspection Service
SULFONAMIDES
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Sulfonamides are drugs with bacteriostatic activity used as
feed additives and for treating infections.
Sulfabromomethazine Sulfaguanidine
Sulfacetamide
Sulfamerazine
Sulfachlorpyridazine
Sulfamethazine
Sulfadiazine
Sulfamethizole
Sulfadimethoxine
Sulfamethoxazole
Sulfadoxine
Sulfamethoxypyridazine
Sulfaethoxypyridazine Sulfanilamide
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Sulfaphenazole
Sulfapyridine
Sulfaquinoxaline
Sulfasalazine
Sulfathiazole
Sulfatroxazole
Sulfisoxazole
FSIS analyzed 6,623 Domestic Monitoring and Special
Project samples in 2000
USDA, Food Safety and Inspection Service
Why Prevent Antibiotic Residue
in Meat?
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Immediate Effect
- Anaphylactic reaction
- Allergy
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Delayed Effect
-Drug resistant organism
-Therapy failure
-Economics
-Impact on immune response
USDA, Food Safety and Inspection Service
Why Antimicrobial Residue
Occurs
1.
2.
3.
4.
5.
Shot gun Therapy
Illegal Use
Excess Use
Improperly Prepared/labeled Feed
Non Observance of Drug
Withdrawal time
USDA, Food Safety and Inspection Service
FSIS Regulated Product & Action
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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
Antibiotics in Animal products
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Meat:
1. Swab Test on Premises (STOP)
2. Calf Antibiotic and Sulfonamide Test (CAST)
3. Fast Antibiotic and SulfonamideTest (FAST)
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Milk:
1. Charm Test
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Live Animals
1. None
USDA, Food Safety and Inspection Service
Antibiotic Violations in Meat:
2000 FSIS Domestic Residue Plan
ProductionClass
Monitoring
% Violations
Enforcement
% Violations
Bulls
0.0
12
Beef cows
Dairy cows
Bob veal calves
Heifers
Steers
Roaster pig
Market Hog
0.3
1.0
1.9
1.9
0.8
3.2
0.8
10
19
NS
8
11
NS
5
Sows
Boar /stags
2.1
1.6
11
NS
USDA, Food Safety and Inspection Service
Sulfonamide Violations in Meat
Monitoring Enforcement
Production Class
% Violations
% Violations
Bulls
Beef cows
Dairy cows
Bob veal
Market Hog
0.0
0.3
1.0
1.9
0.8
12
10
19
0
5
Bora/Stags
1.6
NS
Roaster Pig
Sows
3.2
2.1
NS
11
USDA, Food Safety and Inspection Service
Rate of Residue Violations In
Puerto Rico
Total Samples
Year Cattle Calves Swine
Violations/ Rate(%)
Cattle Calves Swine
1999
2000
141
150
164
147
19
11
32 (23)
43 (29)
0
1 (1)
2001
99
130
14
18 (18)
0
0
0
0
_________
Total Violations : Cattle: 70 (Antibiotics-68; Sulfonamide-1;
CHC-1)
Calf-1 (Antibiotics)
USDA, Food Safety and Inspection Service
Approach & Concerns in
Residue Control

Rethinking in a HACCP environment
 Sample for certain chemicals in
certain establishment
 Verification
USDA, Food Safety and Inspection Service
Food 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.
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Food Safety 2000: Multimedia-based training program.
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Food Safety Resources: Information & training on FDA food code.
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Hi-Tech Detergents Ltd - manufacturer/designer of detergents,
sanitisers, and animal remedies.
USDA, Food Safety and Inspection Service
Residue Avoidance Activity
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Food Safety and Inspection Service
State
Producer Groups
Universities
Industrial Organizations
Consumer Group
USDA, Food Safety and Inspection Service
Residue Control in HACCP
Environment
FOLLOW NAS GUIDELINE
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Frame work for control of chemical hazard
Consideration of management of chemical hazard
HACCP
USDA, Food Safety and Inspection Service
HACCP Compatible Production
Practice #1
Keep medication record for at least 12
months following marketing of any
medicated livestock
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How?
-Individually
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-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
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
Practice #3
Properly Store , Labels, and Account for All
Drugs Products and Medicated Feed.
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Follow labels directions for storage and use
Effectiveness (dose) - Storage Temperature (refrigeration)
- Administration (Route) - Precaution
- Warning (Withdrawl time to market) - Expiration Date
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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
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
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
Practice # 6
Commercial Feed processors Procedure
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Feed Manufacturer
– Meet specification for nutritional composition
– Meet desired medication level
– Free of contamination
USDA, Food Safety and Inspection Service
HACCP Compatible Production
Practice # 7
On Farm Feed Processing
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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
Practice # 8
Drug Residue Testing When Appropriate
a.
b.
c.
d.
e.
Culled Animal For Sale
Animal received extra label treatment
Roaster Pigs/ Steers
Exhibiting at Livestock Stock Shows and Fairs
Other special situations (Accidental
spill/Exposure)
USDA, Food Safety and Inspection Service
HACCP Compatible Production
Practice # 9
Establish and Implement Effective Herd
Health management plan
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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
Practice # 10
Code of Practice for Food Animal producers
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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
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Safe movement/ transportation of animals
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USDA, Food Safety and Inspection Service
Conclusion
Support and promote the FSIS effort to
create an environment for Farm-to-Table
Food Safety Concept.
USDA, Food Safety and Inspection Service
References
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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
USDA, Food Safety and Inspection Service