From stable to table: healthy animals / healthy and valuable food. Dr. Siegfried Moder
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1 From stable to table: healthy animals / healthy and valuable food Dr. Siegfried Moder
2 1) Healthy animals / primary producbon 2) Controls of official veterinarian
3 1) Healthy animals / primary producbon
4 / Food Safety RegulaBon No 178/2002 Para asegurar la inocuidad de los alimentos es necesario tomar en consideración todos los aspectos de la cadena de producción alimentaria y entenderla como un conbnuo desde la producción primaria pasando por la producción de piensos para animales, hasta la venta o el suministro de alimentos al consumidor, pues cada elemento Bene el potencial de influir en la seguridad alimentaria. In order to ensure the safety of food, it is necessary to consider all aspects of the food producbon chain as a conbnuum from and including primary producbon and the producbon of animal feed up to and including sale or supply of food to the consumer because each element may have a potenbal impact on food safety.
5 RegulaBon No 852/2004 Hygenic pracbces at every stage
6 RegulaBon No 852/2004 Hygenic pracbces at every stage
7 stable (hygiene in an animal house) building equipment livestock Hygienic pracbces: farm management
8 Hygienic pracbces: stable Dirty and soiled walking areas Damages and diseases of the claws; Invasion of pathogens; Contamina?on of cubicles and lying areas with pathogens Dirty, wet cubicles and lying areas Mul?plica?on of pathogens Infec?ons and diseases of the udder Skin lesions, Invasion and Penetra?on of pathogens Missing pest control (flies, mice) Transmission of pathogens Contamina?on of forage Air quality Warmth and humidity lead to op?mal mul?plica?on of pathogens Lack of ven?la?on lead to a high likelihood of infec?on
9 Hygienic pracbces: livestock Contaminated and dirty animals direct contact: pathogen/ animal: disease nutrient medium for bacteria, fungal diseases and parasites disturbance of well-being: stressor massive incrusta?on: open wounds spreading of pathogens into the original products Risk of infec?on trough contaminated brushes and scrubbers Contaminated and dirty forages and feed troughs Metabolical stressor Metabolical diseases weakened immune system
10 Hygienic pracbces: management Housing condi?ons newborn calves right next to the dams housing condi?ons of calves / material of calf huts and igloos stable environment puqng calves into igloos that have not been disinfected: pathogens! Lack of mucking out and missing disinfec?on Handling healthyè diseased to lisle or poorly cleaned feeding buckets hygiene of the employees
11 Animal welfare / Food Safety The safety of the food chain is indirectly affected by the welfare of animals, par?cularly those farmed for food produc?on, due to the close links between animal welfare, animal health and food-borne diseases. Stress factors and poor welfare can lead to increased suscepbbility to disease among animals. The welfare of food producing animals depends largely on how they are managed by humans. This can pose risks to consumers, for example through common foodborne infec?ons like Salmonella, Campylobacter and E.Coli.
12 Animal welfare / Food Safety Freedom from hunger and thirst Freedom from discomfort Freedom from pain, injury and disease Freedom to express normal behaviour Freedom from fear and distress
13 E.g.: Effect of incorrect feeding Schimmel2.JPG
14 E.g.: Effect of discomfort
15 E.g.: Effect of Pain/Injury/Disease suedamerika/066/066k/images/066k_93.jpg
16 E.g.: Effect of being unable to express normal behaviour Quelle: Euthanasie-den-Weg.html pferdeartigesaufstehen2.jpg
17 E.g.: Effects of fear and distress file6gpkw2hbep4ldumpgrl-199x300.jpg
18 Summary of effects Diseases ZoonoBc diseases
19 Food-borne diseases / ZoonoBc diseases Bacteria: Salmonella Listeria Pathogenic E. coli Campylobacter Tuberculosis Yersinia
20 Causes of infecbon Claw disorders (CaSle, pig) Sep?c arthri?s (CaSle, pig) Decubitus (CaSle, pig) Mas??s (CaSle) Bite injury / cannibalism (pig) Thrombophlebi?s
21 Claw disorders / caale Interdigital phlegmon Interdigital phlegmon with arthritis of the claw joint
22 Claw disorders / pig Pig: Arthritis
23 Decubitus Pig: Decubitus phlegmon (Tarsus) Cattle: Decubitus phlegmon
24 Cannibalism
25 Food Safety Risk of infec?on in humans is associated with the consumpbon of contaminated food meat Milk eggs
26 and Processing Salmonella casle pig meat milk meat poultry meat eggs Primary Production infected, contaminated livestock dirty livestock Processing slaughtering (sanitary process) milking
27 and Processing Listeria casle sheep goats Primary Production adulterated food infected, contaminated livestock Processing slaughtering (sanitary process) secundary infection (defective hygiene in processing rooms)
28 and Processing EHEC casle sheep goat Primary Production infected, contaminated livestock Processing slaughtering (sanitary process) milking (sanitary process)
29 and Processing Tuberculosis casle meat milk Primary Production infected, contaminated livestock
30 Resistance: Salmonella spp.
31 Resistance: Salmonella spp. / Tetracyclin-Pig
32 Resistance: E. coli / Pig
33 Resistance: E. coli / Caale
34 2) Controls of official veterinarian
35 InspecBons and controls of official veterinarian No 854/2004
36 InspecBons and controls of official veterinarian No 854/2004
37 Tierschutz / Animal welfare / Bienestar animal No 1099/ livestock - transport (manner of transport, handling) - offload - stable/wai?ng area - stunning (equipment and process).
38 Tierschutz / Animal welfare / Bienestar animal No 1/2005 Transport?!
39 No 854/2004 Ante-mortem inspecbon / inspección ante mortem?!
40 Tierschutz / Animal welfare / Bienestar animal No 1099/2009: Stunning/ aturdimiento
41 InspecBons and controls of official veterinarian No 854/2004 Working prodedures (from stunning) without unwarranted delay! Bleeding: no injuries of trachea and esophagus Removing of bristles: Risk of contamina?on of the meat with the scalding water must be minimized or prevented (Material, temperature!); Through rinsing with drinkable water a[er the procedure. Flaying: Outer skin must not touch the carcass. EvisceraBon: Precau?ons to prevent the leaking of the contents of stomach and intes?nes. Carcasses (By-products) must not touch the floor and the walls and, if the udder is removed, carcasses must not be contaminated by milk or colostrum.
42 InspecBons and controls of official veterinarian No 854/2004 contaminabon!
43 No 854/2004 Post-mortem inspecbon / inspección post mortem Ac?nomykose Rind Pleuropneumonie
44 No 854/2004 Post-mortem inspecbon / inspección post mortem ingrowing necklace nephri?s
45 No 854/2004 Post-mortem inspecbon / inspección post mortem Tuberculosis?!: ModernisaBon of meat InspecBon?
46 Thank you!
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