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国際獣疫局( OIE ). OIE は、 1924 年 1 月 25 日に 28 カ国の署名による国際的合意によって設置された 政府間の組織 である。 2004 年 5 月には、 167 ヶ国が加盟している。. 目的( Objectives ) 透明性:  動物の疾病および人畜共通感染症に関する世界的状況について透明性を確保する。 科学的情報:  科学的な獣医療情報の収集、解析ならびに普及に努める。 国際連携:  動物の疾病制御に関して、専門知識を提供し、国際連携を推進する。

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Oie

OIE

OIE192412528

20045167

Objectives

Sanitary SafetyWTOSPS

Veterinary Services


Oie

What is the OIE?

WTOSPS

OIEOIE

OIEWTO156OIEOIE


Oie

OIE

Old Classification of Diseases Notifiable to the OIE

A

B

BSE


Oie

Terrestrial Animal Health Code (2005)

2005

Part1. GENERAL PROVISIONS

1.

2.

Part2. RECOMMENDATIONS APPLICABLE TO SPECIFIC DISEASES

CHAPTER 2.1.1. Criteria for listing diseases

2.1.1.

SECTION 2.2. MULTIPLE SPECIES DISEASES

2.2.

SECTION 2.3. CATTLE DISEASES

2.3.

CHAPTER 2.3.13.BOVINE SPONGIFORM ENCEPHALOPATHY

2.3.13.

BSE

Part3. APPENDICES

3.

APPENDIX 3.6.3. Procedures for the reduction of infectivity of transmissible spongiform encephalopathy agents

APPENDIX 3.8.4. Surveillance for bovine spongiform encephalopathy

APPENDIX 3.8.5. Factors to consider in conducting the bovine spongiform encephalopathy risk assessment recommended in chapter 2.3.13.

3.6.3.

3.8.4.

3.8.5. 2.3.13.


Oie

BSE24100

1989

1990

1991

1992

1993

1994

1995

1996

1997

1998

1999

2000

2001

2002

2003

2004

2005

0

0

0

0

0

0

0

0

0

0

0

0

1.44

0.97

1.96

2.491

3.575

0

0

0

0

0

0

0

0

0

0

0

0

0

0

0

0

0.024

0

0

0

0

0

0

0

0

0

0

0

0

0

0

0.165

0.149

0.145

0

0

0

0

0

0

0

0

0

0

0

0

14.10 10.60 9.86 2.35 2.40

0

0

0

0

0

0

0

0

0

0

0

1.07 19.97 17.02 8.71 10.92 4.97

0

0

0.45

0

0.09 0.27 0.27 1.09 0.54 1.64 2.82 14.73 19.70 20.96 12.01 4.74 2.72

1264.13

2506.97

4467.15

6636.07

6264.08

4277.78

2582.02

1416.78

794.43

585.65

416.36

270.56

232.76

228.24

122.25

68.80

45.67


Oie

20042009

2003

1996419978

19964BSE1994

167170337BSE45762006

2317426

2OIEBSE


Oie

30

816422

4 OIEBSEOIE


Oie

OIE


Oie

OIE


Oie

B

A

WTO

E

C

D

WTO


Oie

Animal Production Food Safety

OIE 2002OIEOIE

WHOFAOCodexOIE

OIECodexOIECodex

OIECodex


Oie

President'sFood Safety Initiative

2003718

HACCP

1/1997

The federal government, in concert with state and local governments, industry and academia, are conducting research, risk assessments, andcost-benefit analyses to determine how foodborne illnesses occur and can be prevented or controlled in the most efficient and cost-effective manner.


Oie

FOOD SAFETY FROM FARM TO TABLE: A NATIONAL FOOD SAFETY INITIATIVE REPORT TO THE PRESIDENT MAY 1997

19975

  • Executive SummaryA New Interagency Strategy to Prevent Foodborne DiseaseFoodborne Illness: A Significant Public-Health Problem

    • Sources of Foodborne Contamination

  • The Current System for Protecting FoodThe Food-Safety System Must Be Prepared for the 21st CenturyImmediate Actions to Improve Food Safety

    • A New Early-Warning System for Foodborne Disease Surveillance

    • Interstate Outbreak Containment and Response Coordination

    • Risk Assessment

    • Research

    • Improving Inspections and Compliance

    • Education

    • A Blueprint for a Better Food-Safety System

  • Appendix A - Budget Request for Food-Safety Initiative Activities: FY98Appendix B - Microbial Pathogens

  • :

  • 21

    • FDACDC(HHS)USDAEPA

  • A- : FY98B-


Oie

President's Council on Food Safety

Charter19981216

Article I: Purpose.

/

Article II: Membership

The following individuals shall be members of the Council:

Secretary of Agriculture,

Secretary of Commerce,

Secretary of Health and Human Services,

Administrator of the Environmental Protection Agency,

Director of the Office of Management and Budget,

Assistant to the President for Science and Technology/Director of the Office of Science and Technology Policy,

Assistant to the President for Domestic Policy, and

Director of the National Partnership for Reinventing Government.


Oie

United States Food Safety System

March 3, 2000

  • Synthesis: The United States Food Safety System

  • II. United States Food Safety System

  • Introduction

  • A. Laws And Implementing Regulations

  • B. Risk Analysis And the U.S.'s Precautionary Approach

  • 1. Risk Analysis

  • 2. Precautionary Approach

  • C. Dealing With New Technologies, Products, and Responding to Problems

  • D. Transparency

  • E. System Accountability


Oie

Annex II to the United States' National Food Safety System Paper

PRECAUTION IN U.S. FOOD SAFETY DECISIONMAKING:

A

A.1.

A.2.

A.3.

A.4.

A.5.

A.6.

B

(FDA)

(FSIS)

(EPA)

(APHIS )

C

D

E

  • Introduction

  • A.1. A Food Safety System with Precaution as its Foundation

  • A.2. Producers' Responsibility for Caution

  • A.3. Regulators' Caution in Food Safety Regulation under U.S. Statutes

  • A.4. Caution in Risk Analysis

  • A.5. Complexity of Science and Variety of Precautionary Approaches

  • A.6. The Food Safety Initiative

  • B. Food Safety Agencies' Caution: An Overview

  • Food and Drug Administration (FDA) Food Safety and Inspection Service (FSIS) Environmental Protection Agency (EPA) Animal and Plant Health Inspection Service (APHIS)

  • C. Precaution in Response to Emerging Food Problems

  • D. Scientific Advice in Food Safety Risk Assessments

  • E. Economic Factors

E


Oie

non-O157

STEC

O157:H7

1,412,498

1,341,873

95.0

16,430

15,608

95.0

582

553

95.0

73,480

62,458

85.0

2,168

1,843

85.0

61

52

85.2

36,740

31,229

85.0

1,084

921

85.0

30

26

86.7

2,453,926

1,963,141

80.0

13,174

10,539

80.4

124

99

79.8

52

99

553

Paul S. Mead, et. Al.: Food-Related Illness and Death in the United States. Emerging Infectious Diseases, 5( 5), 607-625, 1999


Oie

HACCP

  • II.HACCP

  • III.

  • IV.

  • V.

  • VI.

  • VII.

  • VIII. AG

  • XV.

  • Background

  • II. Hazard Analysis and Critical Control Point Systems

  • III. Sanitation Standard Operating Procedures

  • IV. Microbiological Performance Criteria and Standards

  • V. Other Issues and Initiatives

  • VI. Economic Impact Analysis and Executive Orders

  • VII. Final Rules

  • VIII. Appendix AG

  • XV. SupplementFinal Regulatory Impact Assessment


Oie

1993

Rule4. p9

1110

O157

66-110

11

22-66

22-33

66-385

132

319-737

55-88

11

22-55

11-22

33-286

66

198-440

297

616-1034

297

495-825


Oie

Rule3. p51

1110

2

3

4

5

SOP

HACCP

3.29

9.18

2.89

9.59

0.45

18.36

17.73

0.83

6.32-18.59

18.36

17.73

0.83

5.89-28.33

18.36

17.73

0.83

6.39-28.55

18.36

17.73

0.83

6.39-28.69

4.15

1.40

0.07

3.36

0.21

30.53

0.08

9.11

0.60

20.33

0.92

39.01

0.49

20.28

2.06

46.73

1.88

1.30

3.08

59.51

2.34

25.39

52.12-64.69

104.4-126.8

153.8-175.9

109.5-131.8


Oie

4.

TABLE 4.PATHOGEN REDUCTION PERFORMANCE STANDARDS

Maximum number of positives to achieve

Standard (c)

c

Performance standard (percent positive for Salmonella) (%)

(%)

(n)

Number of samples tested (n)

Class of product

Steers/Heifers

Cows/Bulls

Ground Beef

Fresh Pork Sausage

Broilers

Hogs

Ground Turkey

Ground Chicken

Turkeys

1.0

2.7

7.5

*NA

20.0

10.9

49.9

44.6

*NA

82

58

53

*NA

51

55

53

53

*NA

1

2

5

*NA

12

6

29

26

*NA

* Not available at this time.

* NA


Oie

1998

0-5

5.1-10

10.4-15

15.1-20

20.1-23.6

23.7-30

35-40

45-50

27

20

10

8

4

5

1

1

76

35.5

26.3

13.2

10.5

5.3

6.6

1.3

1.3

100.0

35.5

61.8

75.0

85.5

90.8

97.4

98.7

100.0

Progress Report on Salmonella Testing og Raw Meat and Poultry Products(FSIS 1999/10)


Oie

0.0 5.0

5.1 8.7

8.8 11

11.1 15

15.1 20

45.0 50

12

0

0

3

1

1

17

71

0

0

18

6

6

100

1996

2001

2003

12

1998-2000

2002

2004

10

HACCP8.7

8

6

4

2

0

HACCP

Pathogen Reduction/HACCP Final Rule, July 25, 199661 FR 38806

:11 556

HACCP

HIMP: HACCP-based Inspection Model


Oie

HACCP

HIMP: HACCP-based Inspection Model Project

8.0

7.5

7.0

6.0

5.0

4.0

2.7

3.0

1.0

2.0

1.0

0.0

1998

1999

2000

2001

2002

2003


Oie

4.0

3.0

2.0

1.0

0.0

1.0

0.8

0.6

0.4

0.2

0

0

0.0

1998

1999

2000

2001

2002

2003


Oie

HIMP

1

2

3

*

**

Food safety

OCP: other consumer protection

OCP 1

OCP 2

OCP 3

4.1%

7.2%

20.5%

* 750.0

**752.6

75

1

2

3


Oie

49.9

40

44.6

35

30

25

20

20.0

15

10

8.7

7.5

5

2.7/

0

1.0/

1998

1999

2000

2001

2002

PR/HACCP


Oie

HUS

350

8,598

1,49317

3544

400.5

O157

PulseNet

O157

O157

19822002


Oie

O15719822002

75

42

38

11

10

7

183

74

50

21

11

10

1

167

350

21

12

11

3

3

2

52

21

14

6

3

3

<1

48

100

41

23

21

6

5

4

100

1,760

646

1,794

563

206

300

5,269

812

651

280

319

1,265

2

3,329

8,598

20

8

21

7

2

3

61

9

8

3

4

15

<1

39

100

33

12

34

11

4

6

100


Oie

pink hamburgers34 %

>=$60,000 45 %<$60,000 30 %

38 % 25 %

36 % 12 %

43%27 %

18 %

23 %16 %

1.5 %

4.9 %1.4 %

>=$60,000 45 %<$60,000 30 %

38 % 25 %

36 % 12 %

FoodNet Presentations

High-Risk Food Consumption, handling, and Preparation Practices of Adults in the FoodNet Sites, 1996-1997

7493

96-976


Oie

0.25

100

0.2

80

10

10

60

0.15

0.1

40

20

0.05

0.0014

0

0

0


Oie

9

6045

2001

10,581

33.4%

3,584

11.3%


Oie

Food Code

1-201

44Highly susceptible population

(i)

(ii)


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