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Food Safety and Antimicrobial Residues in Food Animals

B. P. Dey. DVM, Ph.D. USDA, FSIS, AEPFS Washington, D.C. &. Edna Negron, Ph.D. University of Puerto Rico, Mayaguez. Food Safety and Antimicrobial Residues in Food Animals. Food Safety (Definition) . U.S. Department of Health and Human Services Public Health Service

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Food Safety and Antimicrobial Residues in Food Animals

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  1. B. P. Dey. DVM,Ph.D. USDA, FSIS, AEPFS Washington, D.C. & Edna Negron, Ph.D. University of Puerto Rico, Mayaguez Food Safety and Antimicrobial Residuesin Food Animals

  2. 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.

  3. Food Safety (Definition) A suitable product which when consumed orally either by a human or an animal does not cause health risk to consumer.

  4. 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)

  5. Pathogen Reduction/Hazard Analysis & Critical Control Points System PR/ HACCP Final Rule (9 CFR Chapter III) July 1996

  6. PR/HACCP Preamble • Overall Food Safety Strategy • Regulatory Reform • Flexibility and Encourage Industry Involvement • Farm-To-Table Approach

  7. 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)

  8. Food Safety Hazard (Unsafe for Human Consumption) • Biological (Bacteria, Viruses, Protozoa, BSE (?)) • Physical • Chemical (Agricultural Chemicals /Animal Drugs and Environmental Contaminants )

  9. Food Safety Problem • Farm -To-Table Continuum • Hazard at Production, Distribution or Consumption

  10. Concept of Farm-to-Table Food Safety. IN Safe Raw Food Product for Production OUT Safe Processed Food Product Result Safe Food On Table

  11. Challenges • Adulteration • Organoleptic Examination • Farm-To-Table Strategy

  12. Chemical Residues • Growth Promotants • Arsenicals , Antibiotics, Clenbuterol • Drugs • Antimicrobials (Antibiotics, sulfonamides, coccidiostat, anthelmentics, carbadox, phenylbutazone , Halafuginone • Insecticide • Chlorinated Hydrocarbons and organophosphates

  13. 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

  14. SULFONAMIDES • 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

  15. Why Prevent Antibiotic Residue in Meat? • Immediate Effect - Anaphylactic reaction - Allergy • Delayed Effect -Drug resistant organism -Therapy failure -Economics -Impact on immune response

  16. Why Antimicrobial Residue Occurs 1. Shot gun Therapy 2. Illegal Use 3. Excess Use 4. Improperly Prepared/labeled Feed 5. Non Observance of Drug Withdrawal time

  17. FSIS Regulated Product & Action • Violative & Illegal Drugs and Chemicals • Processor held Responsible for Chemicals • Processor Asking Producer to Supply th Risk-free Raw Product

  18. Screen Tests For Detecting Antibiotics 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

  19. Antibiotic Violations in Meat: 2000 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 1.6NS

  20. 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 1.6NS Roaster Pig 3.2 NS Sows 2.1 11

  21. Rate of Residue Violations In Puerto Rico Total SamplesViolations/ Rate(%) Year Cattle Calves SwineCattle 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)

  22. Approach & Concerns in Residue Control • Rethinking in a HACCP environment • Sample for certain chemicals in certain establishment • Verification

  23. 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. • 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.

  24. Residue Avoidance Activity • Food Safety and Inspection Service • State • Producer Groups • Universities • Industrial Organizations • Consumer Group

  25. Residue Control in HACCP Environment FOLLOW NAS GUIDELINE • Frame work for control of chemical hazard • Consideration of management of chemical hazard HACCP

  26. HACCP Compatible Production 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 -

  27. 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 -

  28. HACCP Compatible Production Practice #3 Properly Store , Labels, and Account for All Drugs Products and Medicated Feed. • Follow labels directions for storage and useEffectiveness (dose) - Storage Temperature (refrigeration) - Administration (Route) - Precaution - Warning (Withdrawl time to market) - Expiration Date • Inventory Control and Storage - Storageof Feed and water additives, use of syringes - Separation of medication from Farm Chemicals - Conditionof a medicant

  29. 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

  30. 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)

  31. HACCP Compatible Production Practice # 6 Commercial Feed processors Procedure • Feed Manufacturer • Meet specification for nutritional composition • Meet desired medication level • Free of contamination

  32. HACCP Compatible Production Practice # 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)

  33. HACCP Compatible Production 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)

  34. HACCP Compatible Production 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”

  35. HACCP Compatible Production 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

  36. Conclusion Support and promote the FSIS effort to create an environment for Farm-to-Table Food Safety Concept.

  37. References • 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

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