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Food/Pork Safety Analysis

WPX – Pork Academy – Des Moines, IA (06/06/2013). Food/Pork Safety Analysis. Marcos H. Rostagno , DVM, MPVM, PhD USDA-ARS West Lafayette, Indiana. Contemporary Challenges in Animal Agriculture. Food Security Food Safety Animal Welfare Environmental Impact. Food Security.

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Food/Pork Safety Analysis

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  1. WPX – Pork Academy – Des Moines, IA (06/06/2013) Food/Pork Safety Analysis Marcos H. Rostagno, DVM, MPVM, PhD USDA-ARS West Lafayette, Indiana

  2. Contemporary Challengesin Animal Agriculture • Food Security • Food Safety • Animal Welfare • Environmental Impact

  3. Food Security Global Food Demand 1970s – 1990s:  50%  60-70% 2000s 2050 Options:  Productivity (Technology)  Area/land Combination of both United Nations, FAO (2009)

  4.  $$$ =  Consumption

  5. Global Production Increase from 2001 to 2011 Total Global Production (2011) Beef  56.8 M ton Poultry  81.0 M ton Pork  101.1 M ton Pork has been the meat product most consumed and produced, since 1979! USDA (2011)

  6. Agricultural illiteracy Technology rejection

  7. Safe Affordable Nutritious (56.87%) Priorities driving consumer food choices (Center for Food Integrity, 2012) Environment Welfare (35.01%) Productivity Profitability (8.12%)

  8. Availability + Safety of the food supply Food Safety Issues: Chemical hazards Physical hazards Biological hazards . Pathogens . Antimicrobial Resistance Quality assurance Complex challenges On-farm (pre-harvest) focus

  9. Pork Safety - Biological Hazards (Pathogens) Bacterial Pathogens: Salmonella enterica Campylobacter coli Listeria monocytogenes Yersinia enterocolitica Parasites: Taenia solium Trichinella spiralis Toxoplasma gondii Emerging Pathogens: Methicillin-resistant Staphylococcus aureus Clostridium difficile Hepatitis E virus Caliciviruses Noroviruses

  10. Scallan et al. (2011) According to USDA-ERS $2.3 billion (in 1998 U$) Medical costs and productivity losses Frenzen et al.(1999)

  11. Incidence of foodborne pathogens in the U.S. Healthy People 2010 Salmonella (6.8) Campylobacter (12.3) E. coli O157 (1.0) Source: www.cdc.gov/foodnet/data/reports.html

  12. Salmonella: a food safety priority for the pork industry! Attribution: Pork products  5-30% Human salmonellosis US (6-9%) EU (15-25%) Infected pigs (“carriers”) Salmonellaprevalence + levels in the GIT (Determinants of the pork safety risk) Salmonella contamination of pork occurs within abattoirs (Harvest and processing line) Berends et al.(1996): Infected pig  Harvest line = 3 - 4x risk of Salmonella-contaminated carcass

  13. Positive Salmonella tests in the PR/HACCP verification testing program from 1998 to 2011 (Market hogs - All sizes) www.fsis.usda.gov

  14. From Pig to Pork Salmonella Prevalence and Levels in the GI tract Harvest & Processing Farm Transport Lairage Salmonella contamination risk

  15. Salmonella enterica prevalence:First pull versus close out groups of market pigs 31.3% P<0.05 9.2% P<0.05 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%) Rostagno et al. (2009)

  16. Effect of transport and lairageon Salmonella prevalence(Field Study) Prevalence (%) a,b,c: P<0.05 Rostagno & Richert (2010)

  17. Salmonella levels in market-weight pigs subjected to feed withdrawal and/or transport b b b a a a a a Log10 CFU/g of sample a a a a Ileum Cecum Rectum Ctr: Control FW: Feed Withdrawal (12 h) T: Transport (2 h) FWT: Feed Withdrawal + Transport a,b: P<0.05 Rostagno et al. (2012)

  18. Effect of stress on the susceptibilityof market-age pigs to Salmonella(Transport and/or mixing) c b,c b b a a a a a,b,c: P<0.05 a,b: P<0.05 C = Control M = Mixing w/ unfamiliar pig (6 h) T = Transport (1 h) T+M = Transport + Mixing Rostagno & Lay (in preparation)

  19. www.fsis.usda.gov

  20. What??? Pork Safety - Biological Hazards (Antimicrobial Resistance)

  21. Antimicrobial Resistance: Food Animals  Humans Phillips et al.(2004)

  22. Potential Routes of Antimicrobial Resistance Transmission From Pigs to Humans Residues Resistant Pathogens Resistant Commensals Environmental Contamination

  23. USDA – NARMS (2010)

  24. CDC – NARMS (2010)

  25. CDC – NARMS (2010)

  26. “Alternative” Pork Production Systems Assumption: Happy Pigs = Safe Pork

  27. “Alternative” Production Systems Key changes: Housing facilities/conditions Management practices “All Natural” “Free-Range” “Organic”  Outdoor access Effects on ecology and epidemiology of pathogens ???

  28. Foodborne (bacterial) Pathogens Limited data available No clear pattern (Conventional x Alternative) However…

  29. Proportion of Salmonella and Campylobacter isolates recovered from pigs originating from indoor and outdoor production systems Adapted from Gebreyes et al. (2005)** and Thakur et al. (2007)*.

  30. Antimicrobial Resistance Tadesse et al. (2011) Quintana-Hayashi & Thakur (2012)

  31. Biological Hazards: Pathogens Parasites Trichinella spiralis Toxoplasma gondii Taenia solium

  32. Occurrence of helminths in different types of pork production systems Adapted from Nansen and Roepstorff (1999)

  33. Toxoplasma gondii in the U.S.

  34. Pork-associated outbreaks??? Oh, yeah! I’m safe!!!

  35. Complexity = Risk of Unintended Consequences

  36. Does the pork industry have a problem??? Yes! But, it’s not about safety!!!

  37. Where does the consumer get information from??? The (mis)information era!!!

  38. “Super Bugs” “Super Bacteria” “Antibiotic Apocalypse” “Factory Farm”

  39. The world is changing… SCIENCE (Facts & Data) CONSUMER (Perception)

  40. Consumer education is urgently needed!!!

  41. “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

  42. Acknowledgements USDA-ARS Scientists Purdue University Faculty Gary Nowling Rita Lockeridge Lots of Students!!! Thank you!!!

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