Biosafety in Livestock Production to Ensure Food Safety

1. Biosafety in Livestock Production to Ensure Food Safety Thomas Blaha, Ph.D. Professor of Epidemiology, Dipl. EVVPH, ECPHM President of the ISAH University of Veterinary Medicine Hannover, Germany

2. Population and Food Production Population Food Production

3. The Changing Conditions • Increasing living standard - lack of hunger creates concerns beyond „getting enough food“ - urbanisation „remotes“ agriculture to nostalgy • Reduced risk of war - importance of self-sufficiency decreasing • Global trade with food - retailers buy cheap AND quality everywhere, but also ask for guarantees that the products are safe

4. The Implications are… • Consumers - ask except of low prices: for safe and high quality food from healthy and „happy“ animals, • Society - demands compliance with animal welfare, environmental protection and the principles of sustainability • Legislative - concentrates on feed and food safety, transparency and tracing back (but also increasingly on animal welfare)

5. The Market • To be competitive, it is not any more enough to offer cheap products; except of low prices, the market asks also for: - high quality food - nutritious and healthy - safe and no risk products - animal well being - sustainable production

6. The Legislative • O.I.E.(World Animal health Organisation)provides the rules for the free trade with animals • WTO(World Trade Organisation) includes food (and feed) into the „free trade of goods“ • SPS (Agreement on Sanitary and Phytosanitary Measurements)protects against food safety threats and against „false“ non-tariff trade barriers • Codex Alimentariusprovides the rules for the free trade with food (and feed) • The EU Regulations for feed and food

7. Codex Alimentarius • In 2000, the Codex Alimentarius redefined the major principles of producing safe and wholesome food: - producers have the responsibility - HACCP principles mandatory - the „third eyes“ principle - private-public partnerships - primary production (feed and animals)

8. The EU Reg. (EC) 178/2002 • Responsibiliy of food producers • Process optimisation instead of end product inspection • Self control – neutral controls (audits and certification) – state control of the control • Inclusion of primary production (feed, animal husbandry, transport) • Animal health, residue avoidance, animal well being, sustainability = Pre-harvest food safety

9. Biosafety in Livestock Production (the aim) • Protecting animals against disease and any other risk to their health and well being - contagious pathogens (epidemic) O.I.E. - multifactorial diseases (endemic) - inadequate husbandry and transports (suffering and pain) • Preventing zoonotic pathogens and toxic contaminants from entering the production chain for producing safe and wholesome food

10. Biosafety in Livestock Production (the tools) T R A C E A B I L I T Y • Along the chain: - Growing feed: GAP - Processing feed: GMP and HACCP (e.g. GMP+) - Livestock production: GAP and GVP (= biosecurity, animal hygiene, pre-harvest food safety, antibiotics) - Harvesting (meat, milk and eggs): HACCP and GHP - Processing up to retail: HACCP and GHP - Consumption: personal and kitchen hygiene

11. Biosecurity • On a national level: - controlled animal (and people) movement - disease monitoring and reporting - eraly warning and regular surveillance • On a herd level: - quarantine and isolation - visitor and material control - targeted diagnostics of suspects

12. Animal Hygiene - Measures for preventing disease and preventing fod safety risks (stockmanship, pre-harvest food safety, disinfection…) - Measures for improvinganimal welfare (husbandry systems, handling animals, transport, stunning…) - Measures for environmetal protection (waste management, emissons from animal housing…) ISAH (International Society for Animal Hygiene)

13. The Food Safety ContinuumPre-harvest Food Safety Feed FarmPacker/ProcessorRetail Consumption Harvest andPost-harvestFood Safety Pre-harvest Food Safety is the complex of continuous measures at farm level preventing contagious diseases and minimizing food-borne health risks to humans carried into the food chain via animals or animal products(= zoonotic pathogens, residues, bacterial antibiotic resistance…)

14. The Introduction of Salmo- nellae into the Food Chain Slaughter pigs Transprt and Larage Processing Households Retail Slaughter

15. Prudent use of antibiotics • The overall goal: preserving antibiotics for bacterial disease and minimising bacterial resistance: - no prophylactic use - no antibiotic growth promotion - targeted use (sensitivity testing) - as much as necessary, as little as possible

16. Animal Health is... ...not a simple „No“ or „Yes“, but a complex „Low“ or „High“ Animal health management The tools Drugs (antimicrobials) Vaccination Biosecurity, Trade restr., eradication Worms and Epidemics Pneumonia and Diarrhoea Little disease with lots of drugs No animal and no human pathogens No disease with no drugs LowAnimal Health High

17. In Summary • Reaching the highest possibleanimal healthstatus has become a core element for the production of food from animal origin • However, the expectation is not effective treatment of disease, but animals that have lived a „disease-free“ life and produce pathogen and residue-free food (no routine use of antibiotics)

18. The Changing Role of Animal Health Care Focus on Food Production Chain High Standardization and Certification of Herd Health for Food Safety & Food Quality Tracing and Tracking Consumer Concerns with Food Safety & Food Quality Focus on Herd or Flock Increasing Herd Health for Productivity Focus on Single Animals Treating Diseases Low ..... 1900 1950 1990 2000 ......

19. Tracing and Tracking • Transparency becomes a maket tool: - marekt partners want to know… - product identity (supplier evaluation) - tracing back to origin of production to correct… - possibilities to recall products First complete tracing-back and -forth systems „ScoringAg“ (from acre to barn up to the shelf !!!) by ScoringSystems, Inc., www.scoringag.com

20. The Current Commodity Production Non-Integrated Integrated The Meat Market Corporate packer/processor Corporate packer/ processor Packer/processor unit(s) Animal production units P P P P P P P P P P P P P P P Corporate Supplier Corporate Supplier Corporate Supplier Corporate Supplier =Product Flow = Competition (mutually destructive) P =indepen- dent Producer = Command & Control

21. The Evolving Demand-Driven Production MS 1 MS 2 MS 3 MS 4 MS 5 Packer Processor Packer Processor Packer Processor Packer Processor Packer Processor P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P P PP P P P P P P P P P P P P P Supplier Supplier Supplier Supplier Supplier MS = Market Segment= Vertical Coordination = Competition = Product Flow P = Networking Producers

22. Conclusions • Food production will change to more sustainable vertical chain approaches • Farmers will play a more active role - farmers decide whether they participate at all (e.g. notifiable diseases), or as market leaders (e.g. offering superior supply) - goventments will not do all controls, farmers have to take the responsibility as well • The principle for biosafety will be: self controls and neutral controls assuring compliance - governments only control these controls (public-private partnerships)