Food Safety Challenges for the Meat Industry
This presentation is the property of its rightful owner.
Sponsored Links
1 / 40

Food Safety Challenges for the Meat Industry Liz Wagstrom, DVM, MS, DACVPM PowerPoint PPT Presentation


  • 57 Views
  • Uploaded on
  • Presentation posted in: General

Food Safety Challenges for the Meat Industry Liz Wagstrom, DVM, MS, DACVPM Chief Veterinarian, NPPC. Challenges. Societal Microbiological. Societal Challenges. Farmers make up less than 5% of the public Many of the general public have little concept of where food comes from

Download Presentation

Food Safety Challenges for the Meat Industry Liz Wagstrom, DVM, MS, DACVPM

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -

Presentation Transcript


Food safety challenges for the meat industry liz wagstrom dvm ms dacvpm

Food Safety Challenges for the Meat Industry

Liz Wagstrom, DVM, MS, DACVPM

Chief Veterinarian, NPPC


Challenges

Challenges

  • Societal

  • Microbiological


Societal challenges

Societal Challenges

  • Farmers make up less than 5% of the public

  • Many of the general public have little concept of where food comes from

    • Price and safety main drivers in their decisions


Unfamiliarity with farming

Unfamiliarity with Farming

  • In 1870, 70-80 percent of the US population was employed in agriculture 

  • As of 2008, approximately 2-3 percent of the population is directly employed in agriculture.

  • There are more people locked up in prisons in the U.S. than there are farmers.


Societal challenges1

Societal Challenges

  • Others are very interested in food, and the story behind the food they put on their tables

  • Many want to step back to what fits their picture of farming

    • What are the pros and cons?

  • Societal issues may be perceived as affecting food safety


U s trichinellosis cases

U.S. Trichinellosis Cases


Societal challenges2

Societal Challenges

  • Risk Aversion

    • But is risk well understood?

  • Uncertainty

    • Labeling – what is in my food?


Food safety challenges for the meat industry liz wagstrom dvm ms dacvpm

Still, if you're one of the many Americans who's been quick to pounce on the "disgusting" nature of "pink slime," it's worth pausing to make sure you're acting out of a rational assessment of its pros and cons and not just trial by moniker.HUFF POST FOOD


2009 misinformation

2009 Misinformation


Economic devastation 2009

Economic Devastation - 2009


Microbiological challenges

Microbiological Challenges


Farm to fork approach

Farm to Fork Approach

  • Or – should it be fork to farm approach?

  • Where is the best place to position an intervention?

    • Efficacy

    • Cost effectiveness

    • Compliance


Illnesses by known foodborne pathogens

Illnesses by Known Foodborne Pathogens

58.1% - norovirus

9.0% - Campylobacter spp.

10.9% - Salmonella

0.7% - E. coli O157:H7

1.2% - E. coli, non-O157:H7 STEC

0.0% - Listeria monocytogenes

Source: Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson M-A, Roy SL, et al. Foodborne illness acquired in the United States—major pathogens. Emerg Infect Dis [serial on the Internet]. 2011 Jan [accessed December 27, 2010]. http://www.cdc.gov/EID/content/17/1/7.htm.


Salmonella as an example

Salmonella as an Example

  • Ubiquitous

  • Numerous serotypes

  • No consistent strategy for on-farm control

  • No appropriate attribution data


Incidence of foodborne illness 1996 2011 salmonella

Incidence of Foodborne Illness 1996-2011: Salmonella*

2020 National Health Objective: 11.4

2010 National Health Objective: 6.8

Incidence per 100,000 Population

Incidence per 100,000 Population

*Table 2b. FoodNet –Incidence of Laboratory-Confirmed Infections by Year 2011. http://www.cdc.gov/foodnet/data/trends/tables/table2a-b.html#table-2b. Accessed August 1, 2012.


Foods associated with salmonella outbreaks 1

Foods Associated with Salmonella Outbreaks1

1These contaminated ingredients or single foods (belonging to one food category) were associated with 1/3 of the Salmonella outbreaks.

2Other includes: Sprouts, leafy greens, roots, fish, grains-beans, shellfish, oil-sugar, and dairy.

Source: CDC National Outbreak Reporting System, 2004–2008.


Food safety challenges for the meat industry liz wagstrom dvm ms dacvpm

Salmonella Positives in Young Chickens*

68% Reduction

13% Reduction

After July 1, 2011

Through June 30, 2011

*FSIS results of broilers analyzed for Salmonella

http://www.fsis.usda.gov/PDF/Progress_Report_Salmonella_Testing.pdf#page=19; accessed May 22, 2012


Food safety challenges for the meat industry liz wagstrom dvm ms dacvpm

Salmonella Positives in Market Hogs*

62% Reduction

*FSIS results of market hogs analyzed for Salmonella

http://www.fsis.usda.gov/PDF/Progress_Report_Salmonella_Testing.pdf#page=19; accessed May 22, 2012


Food safety challenges for the meat industry liz wagstrom dvm ms dacvpm

Salmonella Positives in Cows/Bulls*

70% Reduction

*FSIS results of cows/bulls analyzed for Salmonella

http://www.fsis.usda.gov/PDF/Progress_Report_Salmonella_Testing.pdf#page=19; accessed May 22, 2012


Food safety challenges for the meat industry liz wagstrom dvm ms dacvpm

Salmonella Positives in Steers/Heifers*

50% Reduction

*FSIS results of steers/heifers analyzed for Salmonella

http://www.fsis.usda.gov/PDF/Progress_Report_Salmonella_Testing.pdf#page=19; accessed May 22, 2012


Food safety challenges for the meat industry liz wagstrom dvm ms dacvpm

Salmonella Positives in Ground Beef*

68% Reduction

*FSIS results of ground beef analyzed for Salmonella

http://www.fsis.usda.gov/PDF/Progress_Report_Salmonella_Testing.pdf#page=19; accessed May 22, 2012


Food safety challenges for the meat industry liz wagstrom dvm ms dacvpm

Salmonella Positives in Ground Chicken*

31% Reduction

*FSIS results of ground chicken analyzed for Salmonella

http://www.fsis.usda.gov/PDF/Progress_Report_Salmonella_Testing.pdf#page=19; accessed May 22, 2012


Food safety challenges for the meat industry liz wagstrom dvm ms dacvpm

Salmonella Positives in Ground Turkey*

75% Reduction

*FSIS results of ground turkey analyzed for Salmonella

http://www.fsis.usda.gov/PDF/Progress_Report_Salmonella_Testing.pdf#page=19; accessed May 22, 2012


Food safety challenges for the meat industry liz wagstrom dvm ms dacvpm

Salmonella Positives in Turkey*

88% Reduction

41% Increase

After July 1, 2011

Through June 30, 2011

*FSIS results of turkey analyzed for Salmonella. http://www.fsis.usda.gov/PDF/Progress_Report_Salmonella_Testing.pdf#page=19; accessed May 22, 2012


Salmonella control

Salmonella Control

  • Significant reductions on carcasses and in final (meat) products

  • In-plant hygiene controls largely responsible for reductions

    • On-farm controls not consistent

    • Can incremental benefits be gained from on-farm interventions?

  • Performance standards being lowered (chicken, turkey; market hogs tbd)

  • However, human case incidence not impacted


Final thoughts

Final Thoughts

  • What are the unanswered questions that will allow control?

  • What human factors account for susceptibility?

    • Why do some species cause disease, others rarely

  • Are causative species commodity specific?

  • Attribution to food and animal source

  • On-farm, in-plant, post-processing interventions


Summary

Summary


  • Login