food/pork safety analysis marcos h. rostagno, dvm, mpvm, phd usda-ars west lafayette, indiana wpx...
Post on 16-Jan-2016
218 Views
Preview:
TRANSCRIPT
Food/Pork Safety AnalysisFood/Pork Safety Analysis
Marcos H. Rostagno, DVM, MPVM, PhDUSDA-ARS
West Lafayette, Indiana
WPX – Pork Academy – Des Moines, IA (06/06/2013)
Contemporary ChallengesContemporary Challengesin Animal Agriculturein Animal Agriculture
• Food Security
• Food Safety
• Animal Welfare
• Environmental Impact
Food SecurityFood Security
Global Food DemandGlobal Food Demand
20002000ss 20502050 60-70%60-70%
19701970ss – 1990 – 1990ss: : 50% 50%
Options:Options:
Productivity Productivity (Technology)(Technology)
Area/landArea/land
Combination of bothCombination of bothUnited Nations, FAO (2009)
$$$ = $$$ = Consumption Consumption
Global Production Increasefrom 2001 to 2011
USDA (2011)
Total Global Production(2011)
Beef 56.8 M tonPoultry 81.0 M tonPork 101.1 M ton
Pork has beenPork has beenthe meat productthe meat product
most consumed and most consumed and produced, since 1979!produced, since 1979!
Agricultural illiteracyAgricultural illiteracy Technology rejectionTechnology rejection
Priorities driving consumer food choices(Center for Food Integrity, 2012)
SafeAffordableNutritious(56.87%)
ProductivityProfitability
(8.12%)
EnvironmentWelfare(35.01%)
Availability + Safety of the food supplyAvailability + Safety of the food supply
Food Safety Issues:
Chemical hazards
Physical hazards
Biological hazards
. Pathogens
. Antimicrobial Resistance
Quality assurance
Complex challengesOn-farm (pre-harvest) focus
Pork Safety - Biological HazardsPork Safety - Biological Hazards((PathogensPathogens))
Bacterial Pathogens:Salmonella entericaCampylobacter coliListeria monocytogenesYersinia enterocolitica
Emerging Pathogens:Methicillin-resistant Staphylococcus aureusClostridium difficileHepatitis E virusCalicivirusesNoroviruses
Parasites:Taenia soliumTrichinella spiralisToxoplasma gondii
Scallan et al. (2011)
According to USDA-ERSAccording to USDA-ERS$2.3 billion (in 1998 U$)$2.3 billion (in 1998 U$)Medical costs and productivity lossesMedical costs and productivity losses
Frenzen et al.(1999)
Incidence of foodborne pathogens in the U.S.
Healthy People 2010Salmonella (6.8)
Campylobacter (12.3)E. coli O157 (1.0)
Source: www.cdc.gov/foodnet/data/reports.html
SalmonellaSalmonella: a food safety priority for the pork industry!: a food safety priority for the pork industry!
Attribution: Pork products Attribution: Pork products 5-30% Human salmonellosis5-30% Human salmonellosisUS (6-9%)US (6-9%)EU (15-25%)EU (15-25%)
Salmonella prevalence + levels in the GIT(Determinants of the pork safety risk)
Berends et al.(1996):
Infected pig Harvest line = 3 - 4x risk of Salmonella-contaminated carcass
SalmonellaSalmonella contamination of pork occurs within contamination of pork occurs within abattoirsabattoirs
(Harvest and processing line)(Harvest and processing line)
Infected pigs Infected pigs (“carriers”)(“carriers”)
Positive Salmonella tests in the PR/HACCP verificationtesting program from 1998 to 2011
(Market hogs - All sizes)
www.fsis.usda.gov
From Pig to PorkFrom Pig to Pork
SalmonellaSalmonella Prevalence and Levels in the GI tract Prevalence and Levels in the GI tract
SalmonellaSalmonella contamination risk
contamination risk
FarmFarm TransportTransport LairageLairage Harvest &Harvest &ProcessingProcessing
Salmonella enterica prevalence:First pull versus close out groups of market pigs
0
10
20
30
40
50
60
70
80
90
100
Bacteriology Serology
Pre
vale
nce (
%)
First Pull
Close Out
43/405 (10.6%, 95%C.I. 6.03–15.2%)vs.
80/405 (19.8%, 95%C.I. 11.3–28.2%)
85/450 (18.9%, 95%C.I. 12.7–25.1%)vs.
226/450 (50.2%, 95%C.I. 12.7–25.1%)
9.2%P<0.05
31.3%P<0.05
Rostagno et al. (2009)
Effect of transport and lairageon Salmonella prevalence
(Field Study)P
reva
len
ce (
%)
a,b,c: P<0.05
Rostagno & Richert (2010)
Ctr: ControlFW: Feed Withdrawal (12 h)T: Transport (2 h)FWT: Feed Withdrawal + Transport
a
b
a
b
a aa
b
a a a a
IleumIleum CecumCecum RectumRectum
Lo
g10
CF
U/g
of
sa
mp
le
a,b: a,b: PP<0.05<0.05
Salmonella levels in market-weight pigssubjected to feed withdrawal and/or transport
Rostagno et al. (2012)
Effect of stress on the susceptibilityof market-age pigs to Salmonella
(Transport and/or mixing)
Rostagno & Lay (in preparation)
a
b b,c
c
aaa
b
a,b,c: a,b,c: PP<0.05<0.05 a,b: a,b: PP<0.05<0.05
C = ControlM = Mixing w/ unfamiliar pig (6 h)T = Transport (1 h)T+M = Transport + Mixing
www.fsis.usda.gov
Pork Safety - Biological HazardsPork Safety - Biological Hazards((Antimicrobial ResistanceAntimicrobial Resistance))
What???
Antimicrobial Resistance: Food Animals Antimicrobial Resistance: Food Animals Humans Humans
Phillips et al.(2004)Phillips et al.(2004)
ResiduesResidues
Resistant PathogensResistant Pathogens
Resistant CommensalsResistant Commensals
EnvironmentalEnvironmentalContaminationContamination
Potential Routes of Antimicrobial Resistance Potential Routes of Antimicrobial Resistance Transmission From Pigs to HumansTransmission From Pigs to Humans
USDA – NARMS (2010)
CDC – NARMS (2010)
CDC – NARMS (2010)
““Alternative” Pork Production SystemsAlternative” Pork Production Systems
Assumption: Happy Pigs = Safe PorkAssumption: Happy Pigs = Safe Pork
“Alternative” Production SystemsKey changes: Housing facilities/conditions Management practices
Effects onEffects onecology and epidemiologyecology and epidemiology
of pathogensof pathogens
??????
““All Natural”All Natural”““Free-Range”Free-Range”
““Organic”Organic”
Outdoor accessOutdoor access
Foodborne (bacterial) PathogensFoodborne (bacterial) Pathogens
Limited data available
No clear pattern (Conventional x Alternative)
However…However…
Pathogen Location Sample source Indoor Outdoor
Salmonella* Farm Feces 99.6% 0.4%
Slaughter Carcass pre-evisceration 10.4% 89.6%
Slaughter Carcass post-evisceration 14.1% 85.9%
Slaughter Carcass post-chill 37.5% 62.5%
Campylobacter** Farm Feces 55.7% 44.3%
Slaughter Carcass pre-evisceration 9.4% 90.6%
Slaughter Carcass post-evisceration 44.2% 55.8%
Slaughter Carcass post-chill 0% 100%
Proportion of Salmonella and Campylobacter isolates recoveredfrom pigs originating from indoor and outdoor production systems
Adapted from Gebreyes et al. (2005)** and Thakur et al. (2007)*.
Antimicrobial ResistanceAntimicrobial Resistance
Quintana-Hayashi & Thakur (2012)
Tadesse et al. (2011)
Biological Hazards: PathogensBiological Hazards: Pathogens
Taenia solium
Toxoplasma gondii
Trichinella spiralis
ParasitesParasites
Helminth Outdoor* Indoor (Extensive)** Indoor (Intensive)***
Ascaris + + +
Oesophagostomum + + (+)
Trichuris + + (+)
Strongyloides + +
Hyostrongylus + (+)
Metastrongylus +
Stephanurus (+) (+)
Ascarops (+)
Physocephalus (+)
Macracanthorhynchus (+)
Trichinella (+) (+)
Taenia (+)
Schistosoma (+)
Fasciola (+)
Dicrocoelium (+)
Occurrence of helminths in different types of pork production systems
Adapted from Nansen and Roepstorff (1999)
Reference Production Stage Prevalence
Davies et al.(1998) Free-range 19%
Total confinement 0.01%
Wang et al. (2002) Sows (Not confined) 20.2%
Sows (Confined) 11.6%
Market hogs (Not confined) 4.4%
Market hogs (Confined) 2.3%
Gebreyes et al. (2008) Outdoor 6.8%
Indoor 1.1%
Toxoplasma gondiiToxoplasma gondii in the U.S. in the U.S.
Pork-associated outbreaks???
Oh, yeah!Oh, yeah!I’m safe!!!I’m safe!!!
Complexity = Risk of Unintended ConsequencesComplexity = Risk of Unintended Consequences
Does the pork industry have a problem???Does the pork industry have a problem???Yes!Yes!
But, it’s not about safety!!!But, it’s not about safety!!!
Where does the consumer getWhere does the consumer getinformation from???information from???
The (mis)information era!!!The (mis)information era!!!
““Super Bugs”Super Bugs”““Super Bacteria”Super Bacteria”
““Antibiotic Apocalypse”Antibiotic Apocalypse”““Factory Farm”Factory Farm”
SCIENCESCIENCE(Facts & Data)(Facts & Data)
CONSUMERCONSUMER(Perception)(Perception)
The world is changing…
Consumer education is urgently needed!!!Consumer education is urgently needed!!!
“Given the central role that food plays in human welfare and national stability, it is shocking – not to mention short-sighted and potentially dangerous – how little money is spent on agricultural research.”
Bill Gates
AcknowledgementsAcknowledgements
USDA-ARS ScientistsPurdue University Faculty
Gary NowlingRita Lockeridge
Lots of Students!!!
Thank you!!!Thank you!!!
top related