Presentation by Hung Nguyen-Viet, Sinh Dang-Xuan and Delia Grace at a Feed the Future Innovation Lab for Food Safety webinar on 'Applying risk-based approaches in food safety', 14 June 2023.
This document is a presentation on mycotoxins submitted by Group 3 for their Food Chemistry course. It contains sections on various mycotoxins including deoxynivalenol and zearalenone presented by Nawal Haroon, aflatoxins presented by Zakia Akram, and ochratoxin presented by Wajeeha Batool. The presentations define the mycotoxins, discuss where they are commonly found and the fungi that produce them, their history, effects on health, and methods of detection and prevention.
The document discusses strategies for controlling mycotoxins in animal feed, including: co-contamination of multiple mycotoxins increases toxicity; proper sampling is needed to diagnose mycotoxin issues; prevention strategies during cultivation and storage can reduce mycotoxin formation; and mycotoxin adsorbents or binders can be used to prevent absorption of mycotoxins through physical or chemical binding in the gastrointestinal tract.
This document discusses quality assurance and food safety from production to consumption. It outlines key practices like HACCP, GMP, GHP and microbiological risk assessment. International agreements aim to facilitate trade while protecting health. A 5-step management process is described for food in international trade. Quality management systems including ISO, TQM, and continuous improvement approaches like Kaizen and Just-in-Time are also summarized. The evolution of quality approaches from inspection to quality assurance and total quality management is depicted.
Feed Additives and their use in Livestock and Poultry Feeding
What is feed additives?
• It is an ingredient or combination of ingredient mixed together to provide nutrient in the diet.
• Usually they are used in micro/small Quantities for purpose of improving rate of gain, feed efficiency, or preventing and controlling disease.
Why use feed additives?
• To increase feed quality and feed palatability.
• To improve animal performance by promoting animal growth & lowering feed consumption.
• Stimulate growth or other types of performance.
• Improve feed utilization.
• To economies the cost of animal protein.
Evaluating feed additives:
Higher milk yield.
Increase in milk components.
Greater dry matter intake.
Stimulates rumen microbial synthesis
Increase digestion in digestive tract.
Stabilize rumen environment and pH
Improve growth
Minimize weight loss
Reduce heat stress
Improve health
Wheat straw is a poor quality animal feed that is low in nutrients. Urea treatment can increase the nutritional value and digestibility of wheat straw. The urea treatment process involves mixing urea with wheat straw and moisture to allow urease enzymes to break down the urea into ammonia. The ammonia helps dissolve plant cell walls and enriches the straw with nitrogen to improve its feeding value for ruminant animals in the rumen. Key factors for successful urea treatment include the presence of urease, proper urea and moisture levels, sealing during incubation, and ambient temperature conditions.
This document discusses food fraud, which is the intentional adulteration, dilution, substitution, mislabeling, theft or counterfeiting of food for financial gain. It can harm consumers and damage brands. Assessing threats and vulnerabilities is challenging due to a lack of industry knowledge and standardized methodologies. Controls must be implemented to minimize risks, but prioritizing threats can be difficult and detection is not always possible. Ongoing resources are needed to continually monitor for new risks in a complex global supply chain.
The document discusses best practices for rearing dairy replacement heifers from weaning to first calving. Key points include maintaining optimal growth rates, achieving target weights at mating and calving to minimize calving difficulties and maximize milk production, and considering both on-farm and off-farm rearing to meet objectives of herd size maintenance and expansion with healthy, genetically superior animals calving by 24-30 months of age. Producers should establish clear goals and criteria for their heifer rearing program.
This document is a presentation on mycotoxins submitted by Group 3 for their Food Chemistry course. It contains sections on various mycotoxins including deoxynivalenol and zearalenone presented by Nawal Haroon, aflatoxins presented by Zakia Akram, and ochratoxin presented by Wajeeha Batool. The presentations define the mycotoxins, discuss where they are commonly found and the fungi that produce them, their history, effects on health, and methods of detection and prevention.
The document discusses strategies for controlling mycotoxins in animal feed, including: co-contamination of multiple mycotoxins increases toxicity; proper sampling is needed to diagnose mycotoxin issues; prevention strategies during cultivation and storage can reduce mycotoxin formation; and mycotoxin adsorbents or binders can be used to prevent absorption of mycotoxins through physical or chemical binding in the gastrointestinal tract.
This document discusses quality assurance and food safety from production to consumption. It outlines key practices like HACCP, GMP, GHP and microbiological risk assessment. International agreements aim to facilitate trade while protecting health. A 5-step management process is described for food in international trade. Quality management systems including ISO, TQM, and continuous improvement approaches like Kaizen and Just-in-Time are also summarized. The evolution of quality approaches from inspection to quality assurance and total quality management is depicted.
Feed Additives and their use in Livestock and Poultry Feeding
What is feed additives?
• It is an ingredient or combination of ingredient mixed together to provide nutrient in the diet.
• Usually they are used in micro/small Quantities for purpose of improving rate of gain, feed efficiency, or preventing and controlling disease.
Why use feed additives?
• To increase feed quality and feed palatability.
• To improve animal performance by promoting animal growth & lowering feed consumption.
• Stimulate growth or other types of performance.
• Improve feed utilization.
• To economies the cost of animal protein.
Evaluating feed additives:
Higher milk yield.
Increase in milk components.
Greater dry matter intake.
Stimulates rumen microbial synthesis
Increase digestion in digestive tract.
Stabilize rumen environment and pH
Improve growth
Minimize weight loss
Reduce heat stress
Improve health
Wheat straw is a poor quality animal feed that is low in nutrients. Urea treatment can increase the nutritional value and digestibility of wheat straw. The urea treatment process involves mixing urea with wheat straw and moisture to allow urease enzymes to break down the urea into ammonia. The ammonia helps dissolve plant cell walls and enriches the straw with nitrogen to improve its feeding value for ruminant animals in the rumen. Key factors for successful urea treatment include the presence of urease, proper urea and moisture levels, sealing during incubation, and ambient temperature conditions.
This document discusses food fraud, which is the intentional adulteration, dilution, substitution, mislabeling, theft or counterfeiting of food for financial gain. It can harm consumers and damage brands. Assessing threats and vulnerabilities is challenging due to a lack of industry knowledge and standardized methodologies. Controls must be implemented to minimize risks, but prioritizing threats can be difficult and detection is not always possible. Ongoing resources are needed to continually monitor for new risks in a complex global supply chain.
The document discusses best practices for rearing dairy replacement heifers from weaning to first calving. Key points include maintaining optimal growth rates, achieving target weights at mating and calving to minimize calving difficulties and maximize milk production, and considering both on-farm and off-farm rearing to meet objectives of herd size maintenance and expansion with healthy, genetically superior animals calving by 24-30 months of age. Producers should establish clear goals and criteria for their heifer rearing program.
Creating an Approved Supplier Program as a Prerequisite for a Successful HACC...TraceGains
If you have any questions or comments, please send them to connect@tracegains.com. We look forward to hearing from you.
Meeting Description:
Hazards come from two places; we add them or we receive them from our suppliers.
What should we expect from an effective supplier management program? Who is ultimately responsible for the safety of the products & materials received from our suppliers? How confident are we when we justify the control of a hazard as being through our approved supplier program? What percentage of recalls is traced to supplier issues?
HACCP requires that you:
-Identify those suppliers critical to food safety and quality
-Perform a hazard assessment and define the hazards
-Identify the potential risk and significance of the hazard
-Justify our decision based on facts, scientific information and historical data
Learn how to use your existing supplier data to:
-Automatically manage supplier compliance issues
-Continuously improve supplier performance
-Better manage supplier audits
Presenters:
Debby Newslow, President, D.L. Newslow & Associates, Inc.
Presentation: Prerequisite requirement programs for successful supplier management
Gary Nowacki, CEO, TraceGains
Presentation: Automating supplier document, risk, and compliance management
Manipulations of rumen function that can augment livestock productivity are;
Correction of concentrate to roughage ratio
Feed bypass or escaped nutrients
Defaunation of rumen
Use of yeast as probiotics
Use of anaerobic fungi
Use of other feed additives
This document discusses food inspection and its importance in ensuring food safety. It describes how food inspection involves regularly auditing food establishments and processes to ensure compliance with hygiene standards and regulations. Inspection helps address challenges like foodborne illness by developing science-based control systems. The roles of inspection services include evaluating facilities and food for compliance as well as taking actions to remove unsafe food from the market. An example case study describes an outbreak linked to chicken wraps on airlines that was traced back to improper hygiene practices during food processing.
Phytogenic feed additives as an alternative to antibiotics in poultry dietsDeepak Nelagonda
Use of antibiotics as growth promoters is an age old process but due to many factors thrust for the search of alternative to antibiotics is growing, 'phytogenic feed additives' are one of the possible domains which could address the issue if they could be properly explored.
Zagro Gut Bio Gut Promoting SupplementZagroDigital
Zagro's Gut Bio is a synbiotic supplement composing of stable probiotics and prebiotics, used for the prevention and treatment of enteric diseases and promotes the gut health.
This document discusses many career opportunities in agriculture that require varying levels of education. Careers mentioned include dairy farmer, herd manager, pharmaceutical rep, agriculture engineer, crop consultant, lab technician, dairy food plant manager, agriculture teacher, DHIA representative, ag lawyer, ag journalist, dairy economist, ag banker, graphic designer, business planner, sales manager, Cornell Cooperative Extension educator, dairy marketer, genetic analyst, and dairy equipment technician. The document provides information on educational requirements and job responsibilities for each career.
This document summarizes the microbial flora and fermentation process in ruminant digestive systems. It notes that the rumen contains over 50% of the total digestive tract and houses billions of microbes that break down tough plant fibers through fermentation. This produces volatile fatty acids like acetate, butyrate, and propionate as well as gases like methane and carbon dioxide. Specific bacteria, protozoa, and fungi in the rumen each play roles in digesting different components of feed. The fermentation process allows ruminants to derive protein, vitamins, and energy from ingesting roughage.
The document provides an overview of the food processing industry in India. It discusses that India is the 2nd largest producer of fruits and vegetables globally. The food processing sector contributes 12.7% to India's GDP and is the 5th largest sector in terms of production and consumption. It employs millions of people directly and indirectly. The document outlines the major crops produced in India and their production levels. It also discusses the scope and growth of the processed food industry in India, highlighting opportunities in minimally processed, frozen, and dehydrated fruits and vegetables. It summarizes India's leadership in meat and poultry production and the potential to increase processed meat exports.
This document discusses various mycotoxins and their effects on plants and animals. It begins with an overview of mycotoxins, which are toxic substances produced by fungi that can contaminate crops. Several historical events involving mycotoxicoses in humans and livestock are described. The major mycotoxins discussed include aflatoxins, ochratoxins, fumonisins, trichothecenes, and ergot alkaloids. The fungi that produce these mycotoxins, their structures, and their toxic effects on plants, animals and humans are explained. Methods for determining the presence of mycotoxins in foods are also covered.
Biosecurity refers to measures taken to manage biological risks like diseases that threaten agriculture, food, and the environment. It involves preventing the introduction and spread of pests and diseases among animals, plants, and ecosystems through regulatory frameworks and integrated approaches. Factors like increased globalization and trade, and new production technologies have increased biosecurity risks. There is thus a need for coordinated efforts by groups like FAO and regulatory bodies to minimize risks through strategies like quarantine, isolation, sanitation, and disinfection at the farm level and through policies at national and international levels.
Growth promoters like antibiotics, probiotics, prebiotics, and enzymes are used to improve production traits in healthy animals. Antibiotics reduce pathogenic bacteria and increase nutrient absorption. Probiotics and prebiotics promote beneficial gut bacteria. Enzymes help break down nutrients. However, widespread antibiotic use has led to antibiotic resistance, so the EU now restricts their use. Other additives include organic acids, flavory materials, plant extracts, amino acids, and antioxidants to enhance feed intake, nutrient availability, and health.
ISO 22000 - Food Safety Management System and HACCP ImplementationSobanManzoor1
ISO 22000 is a food safety management system standard that was initiated in 2001. It includes standards for food safety management systems, certification requirements, and guidance for implementation. The key standards are ISO 22000, which outlines requirements for a food safety management system, and ISO 22003, which specifies requirements for certification bodies. ISO 22000 can be used by any organization involved in the food supply chain to ensure safety along the entire chain until the point of final consumption. Implementing a food safety program based on ISO 22000 involves establishing prerequisite programs covering good hygiene practices, Hazard Analysis and Critical Control Points (HACCP) principles, and documentation and record keeping.
PowerPoint presentation for online FAMACHA certification in 2020. Susan Schoenian, University of Maryland Extension. You can apply for online FAMACHA certification by watching this video, passing quiz, and submitting video of yourself demonstrating proper FAMACHA scoring. If you meet the certification requirements, you will receive a certificate of competence and be able to purchase a FAMACHA card from the University of Maryland. If you are interested, contact Susan Schoenian at sschoen@umd.edu.
The document provides information on the current status of the poultry industry globally and in India. Some key points:
- Globally, poultry meat production is projected to grow 2.3% annually until 2023 to 134.5 million tonnes, making it the largest meat sector.
- In India, the poultry industry contributes Rs. 11 lakh crore annually and is the 3rd largest egg producer and 5th largest broiler meat producer worldwide.
- Telangana is a major poultry producer in India, with an annual broiler production of 20 crore and egg production of 3.2 crore. The industry provides employment and economic opportunities.
Sachin Kumar Jaiswal, IGKV, C.G. Role of CO2 and Ozone for stored pest manage...Sachin Kumar Jaiswal
CO2 can be used as an effective alternative to phosphine for stored pest management. To control insects, CO2 concentration must be maintained at 35% or higher for the first 15 days of exposure. CO2 fumigation is non-toxic, produces no residues, and insects cannot develop resistance. However, effective CO2 fumigation requires completely sealing the storage area to maintain the required high CO2 levels for over a week. The first challenge is ensuring structures can be properly sealed to retain the gas for the duration needed.
The document discusses organic farming and livestock husbandry in the Himalayan region of India. It defines organic farming as crop and livestock production without synthetic chemicals or fertilizers. Organic livestock farming involves allowing animals to graze on natural foods, using organic feed, and prohibiting antibiotics and hormones. The document also outlines the practices of organic livestock farming, including using adapted breeds, pasture management, natural nutrition, comfortable housing, and minimal antibiotic use. Overall, the document provides an overview of organic farming and husbandry techniques suitable for the environment and farming systems of the Himalayan region.
Creating an Approved Supplier Program as a Prerequisite for a Successful HACC...TraceGains
If you have any questions or comments, please send them to connect@tracegains.com. We look forward to hearing from you.
Meeting Description:
Hazards come from two places; we add them or we receive them from our suppliers.
What should we expect from an effective supplier management program? Who is ultimately responsible for the safety of the products & materials received from our suppliers? How confident are we when we justify the control of a hazard as being through our approved supplier program? What percentage of recalls is traced to supplier issues?
HACCP requires that you:
-Identify those suppliers critical to food safety and quality
-Perform a hazard assessment and define the hazards
-Identify the potential risk and significance of the hazard
-Justify our decision based on facts, scientific information and historical data
Learn how to use your existing supplier data to:
-Automatically manage supplier compliance issues
-Continuously improve supplier performance
-Better manage supplier audits
Presenters:
Debby Newslow, President, D.L. Newslow & Associates, Inc.
Presentation: Prerequisite requirement programs for successful supplier management
Gary Nowacki, CEO, TraceGains
Presentation: Automating supplier document, risk, and compliance management
Manipulations of rumen function that can augment livestock productivity are;
Correction of concentrate to roughage ratio
Feed bypass or escaped nutrients
Defaunation of rumen
Use of yeast as probiotics
Use of anaerobic fungi
Use of other feed additives
This document discusses food inspection and its importance in ensuring food safety. It describes how food inspection involves regularly auditing food establishments and processes to ensure compliance with hygiene standards and regulations. Inspection helps address challenges like foodborne illness by developing science-based control systems. The roles of inspection services include evaluating facilities and food for compliance as well as taking actions to remove unsafe food from the market. An example case study describes an outbreak linked to chicken wraps on airlines that was traced back to improper hygiene practices during food processing.
Phytogenic feed additives as an alternative to antibiotics in poultry dietsDeepak Nelagonda
Use of antibiotics as growth promoters is an age old process but due to many factors thrust for the search of alternative to antibiotics is growing, 'phytogenic feed additives' are one of the possible domains which could address the issue if they could be properly explored.
Zagro Gut Bio Gut Promoting SupplementZagroDigital
Zagro's Gut Bio is a synbiotic supplement composing of stable probiotics and prebiotics, used for the prevention and treatment of enteric diseases and promotes the gut health.
This document discusses many career opportunities in agriculture that require varying levels of education. Careers mentioned include dairy farmer, herd manager, pharmaceutical rep, agriculture engineer, crop consultant, lab technician, dairy food plant manager, agriculture teacher, DHIA representative, ag lawyer, ag journalist, dairy economist, ag banker, graphic designer, business planner, sales manager, Cornell Cooperative Extension educator, dairy marketer, genetic analyst, and dairy equipment technician. The document provides information on educational requirements and job responsibilities for each career.
This document summarizes the microbial flora and fermentation process in ruminant digestive systems. It notes that the rumen contains over 50% of the total digestive tract and houses billions of microbes that break down tough plant fibers through fermentation. This produces volatile fatty acids like acetate, butyrate, and propionate as well as gases like methane and carbon dioxide. Specific bacteria, protozoa, and fungi in the rumen each play roles in digesting different components of feed. The fermentation process allows ruminants to derive protein, vitamins, and energy from ingesting roughage.
The document provides an overview of the food processing industry in India. It discusses that India is the 2nd largest producer of fruits and vegetables globally. The food processing sector contributes 12.7% to India's GDP and is the 5th largest sector in terms of production and consumption. It employs millions of people directly and indirectly. The document outlines the major crops produced in India and their production levels. It also discusses the scope and growth of the processed food industry in India, highlighting opportunities in minimally processed, frozen, and dehydrated fruits and vegetables. It summarizes India's leadership in meat and poultry production and the potential to increase processed meat exports.
This document discusses various mycotoxins and their effects on plants and animals. It begins with an overview of mycotoxins, which are toxic substances produced by fungi that can contaminate crops. Several historical events involving mycotoxicoses in humans and livestock are described. The major mycotoxins discussed include aflatoxins, ochratoxins, fumonisins, trichothecenes, and ergot alkaloids. The fungi that produce these mycotoxins, their structures, and their toxic effects on plants, animals and humans are explained. Methods for determining the presence of mycotoxins in foods are also covered.
Biosecurity refers to measures taken to manage biological risks like diseases that threaten agriculture, food, and the environment. It involves preventing the introduction and spread of pests and diseases among animals, plants, and ecosystems through regulatory frameworks and integrated approaches. Factors like increased globalization and trade, and new production technologies have increased biosecurity risks. There is thus a need for coordinated efforts by groups like FAO and regulatory bodies to minimize risks through strategies like quarantine, isolation, sanitation, and disinfection at the farm level and through policies at national and international levels.
Growth promoters like antibiotics, probiotics, prebiotics, and enzymes are used to improve production traits in healthy animals. Antibiotics reduce pathogenic bacteria and increase nutrient absorption. Probiotics and prebiotics promote beneficial gut bacteria. Enzymes help break down nutrients. However, widespread antibiotic use has led to antibiotic resistance, so the EU now restricts their use. Other additives include organic acids, flavory materials, plant extracts, amino acids, and antioxidants to enhance feed intake, nutrient availability, and health.
ISO 22000 - Food Safety Management System and HACCP ImplementationSobanManzoor1
ISO 22000 is a food safety management system standard that was initiated in 2001. It includes standards for food safety management systems, certification requirements, and guidance for implementation. The key standards are ISO 22000, which outlines requirements for a food safety management system, and ISO 22003, which specifies requirements for certification bodies. ISO 22000 can be used by any organization involved in the food supply chain to ensure safety along the entire chain until the point of final consumption. Implementing a food safety program based on ISO 22000 involves establishing prerequisite programs covering good hygiene practices, Hazard Analysis and Critical Control Points (HACCP) principles, and documentation and record keeping.
PowerPoint presentation for online FAMACHA certification in 2020. Susan Schoenian, University of Maryland Extension. You can apply for online FAMACHA certification by watching this video, passing quiz, and submitting video of yourself demonstrating proper FAMACHA scoring. If you meet the certification requirements, you will receive a certificate of competence and be able to purchase a FAMACHA card from the University of Maryland. If you are interested, contact Susan Schoenian at sschoen@umd.edu.
The document provides information on the current status of the poultry industry globally and in India. Some key points:
- Globally, poultry meat production is projected to grow 2.3% annually until 2023 to 134.5 million tonnes, making it the largest meat sector.
- In India, the poultry industry contributes Rs. 11 lakh crore annually and is the 3rd largest egg producer and 5th largest broiler meat producer worldwide.
- Telangana is a major poultry producer in India, with an annual broiler production of 20 crore and egg production of 3.2 crore. The industry provides employment and economic opportunities.
Sachin Kumar Jaiswal, IGKV, C.G. Role of CO2 and Ozone for stored pest manage...Sachin Kumar Jaiswal
CO2 can be used as an effective alternative to phosphine for stored pest management. To control insects, CO2 concentration must be maintained at 35% or higher for the first 15 days of exposure. CO2 fumigation is non-toxic, produces no residues, and insects cannot develop resistance. However, effective CO2 fumigation requires completely sealing the storage area to maintain the required high CO2 levels for over a week. The first challenge is ensuring structures can be properly sealed to retain the gas for the duration needed.
The document discusses organic farming and livestock husbandry in the Himalayan region of India. It defines organic farming as crop and livestock production without synthetic chemicals or fertilizers. Organic livestock farming involves allowing animals to graze on natural foods, using organic feed, and prohibiting antibiotics and hormones. The document also outlines the practices of organic livestock farming, including using adapted breeds, pasture management, natural nutrition, comfortable housing, and minimal antibiotic use. Overall, the document provides an overview of organic farming and husbandry techniques suitable for the environment and farming systems of the Himalayan region.
Presentation by Hung Nguyen-Viet, Sothyra Tum, Chhay Ty, Melissa Young and Delia Grace at the Safe Food, Fair Food for Cambodia project final workshop, Cambodia, 21-22 June 2021.
Salmonella and Staphylococcus contamination in pork and chicken in Cambodian ...ILRI
Presented by Sothyra Tum, National Animal Health and Production Research Institute, Cambodia at the Taskforce and Stakeholder Meeting, Siem Reap, 24-25 October 2019.
Presented by Nguyen Viet Hung, Fred Unger, Dang Xuan Sinh, Tran Thi Tuyet Hanh, Delia Grace at the Vietnam Agricultural Outlook Conference 2016, Hanoi 27 May 2016
Assessment and perspective of Vietnamese consumers’ pork handling and eating ...ILRI
Poster by Sinh Dang-Xuan, Phuc Pham Duc, Fred Unger, Kohei Makita, Ngan Tran Thi, Hung Pham Van, Delia Grace and Hung Nguyen-Viet presented at the first joint conference of the Association of Institutions for Tropical Veterinary Medicine and the Society of Tropical Veterinary Medicine, Berlin, Germany, 4–8 September 2016.
Food safety research and training in informal/wet markets in Southeast AsiaILRI
Presentation by Hung Nguyen-Viet, Fred Unger, Sinh Dang-Xuan, Phuc Pham-Duc, Pham Van Hung, Sothyra Tum, Chhay Ty, Rortana Chea and Delia Grace at the 5th Asia-Pacific Food Safety International Virtual Conference, 27–28 January 2021.
Quantitative microbial risk assessment of salmonellosis from chicken and pork...ILRI
Presentation by Rortana Chea, Sinh Dang-Xuan, Hung Nguyen-Viet, Johanna Lindahl, Delia Grace, Fred Unger, Sothyra Tum, Chhay Ty and Sofia Boqvist at the 2022 annual meeting of the International Association for Food Protection, Pittsburgh, Pennsylvania, 31 July–3 August 2022.
Food safety assessment and challenges along small-scale pig systems in VietnamILRI
Presentation by Fred Unger, Hung Nguyen-Viet, Sinh Dang-Xuan, Phuc Pham-Duc, Pham Van Hung, Lucila Lapar, Karen Marshall, Duong Van Nhiem, Kohei Makita and Delia Grace at the first joint conference of the Association of Institutions for Tropical Veterinary Medicine and the Society of Tropical Veterinary Medicine, Berlin, Germany, 4–8 September 2016.
Animal health and food safety in smallholder pig value chains in VietnamILRI
Presented by Fred Unger, Lucy Lapar, Pham Van Hung, Sinh Dang-Xuan, Pham Hong Ngan, Duong Van Nhiem, Hung Nguyen-Viet and Deliaa Grace at the 4th Food Safety and Zoonoses Symposium for Asia Pacific and 2nd Regional EcoHealth Symposium, Chiang Mai, Thailand, 3-5 August 2015.
Risk assessment for Listeria monocytogenes in hot-smoked fish in informal mar...ILRI
Presentation by K. Bomfeh, K. Tano-Debrah, F.K. Saalia and B. Bediako-Amoa at the 17th Faculty of Science Colloquium, University of Ghana, Accra, Ghana, 21 March 2012.
Safe food, fair food in South East Asia: Research and policyILRI
Hung Nguyen from the International Livestock Research Institute presented on food safety research and policy in Southeast Asia. The key points were:
1. Food safety is critical for achieving sustainable development goals but many developing countries lack capacity and incentives for safe food systems. Research involves situational analyses, risk assessments, and testing interventions along value chains in Vietnam, Cambodia, Laos and Bangladesh.
2. Case studies in Vietnam found risks of Salmonella and chemicals in pork but interventions like good agricultural practices and slaughterhouse improvements could reduce risks. Economic analyses found the costs of foodborne illnesses are high.
3. Capacity building includes developing food safety curricula, training ministry staff, and establishing a task force in
Risk based approach to food safety research: application to pork value chains...ILRI
Poster prepared by Hung Nguyen-Viet, Sinh Dang-Xuan, Tran Thi Tuyet Hanh, Pham Duc Phuc, Delia Grace, Fred Unger and Kohei Makita for the 5th Leverhulme Centre for Integrative Research on Agriculture and Health (LCIRAH) Annual Research Conference, London, UK, 3-4 June 2015.
Risk-based approach for food safety applied to pork value chain in VietnamILRI
Poster prepared by Hung Nguyen-Viet, Sinh Dang-Xuan, Tran Thi Tuyet Hanh, Pham Duc Phuc, Delia Grace, Fred Unger and Kohei Makita for the Safe Pork conference, Porto, Portugal, 7-10 September 2015.
Microbial contaminations in milk and identification of selected pathogenic ba...ILRI
Presentation by Fortunate Shija at the first international One Health conference of One Health Central and Eastern Africa (OHCEA), Addis Ababa, Ethiopia, 23-27 September 2013.
Food safety challenges in smallholder pig value chains in Vietnam: From an as...ILRI
Presentation by Fred Unger, Lucy Lapar, Pham Van Hung, Sinh Dang-Xuan, Pham Hong Ngan, Karl Rich, Hung Nguyen-Viet and Delia Grace at the Safe Pork conference, Porto, Portugal, 7-10 September 2015.
An integrated approach to assessing and improving milk safety and nutrition i...ILRI
Presentation by G. Msalya, E. Joseph, F. Shija, L.R. Kurwijila, D. Grace, K Roesel, B Haesler, F Ogutu, A Fetsch, G Misinzo and H Nonga at the First African Regional Conference of the International Association on Ecology and Health (Africa 2013 Ecohealth), Grand-Bassam, Côte d'Ivoire, 1-5 October 2013.
Awareness of food safety along Ban pork value chain in Hoa Binh, a northern m...ILRI
1) The document examines awareness of food safety along the Ban pork value chain in Hoa Binh province of Vietnam. Interviews were conducted with 42 Ban pig producers, 11 slaughterhouses, 20 retailers, and 18 consumers.
2) Respondents showed poor knowledge of food safety risks. Producers were most concerned with chemical risks while downstream actors focused on microbial risks. All actors identified farmers as most responsible for ensuring food safety.
3) Recommended interventions included forming farmer cooperatives for better market linkages and developing certification programs. Establishing testing of pork safety in markets was also suggested.
Hygiene and microbial contamination along the pork value chain in VietnamILRI
Presentation by Sinh Dang-Xuan, Hung Nguyen-Viet, Phuc Pham Duc, Ngan Tran Thi, Thanh Nguyen Tien, Fred Unger, Kohei Makita and Delia Grace at the 4th Food Safety and Zoonoses Symposium for Asia Pacific and 2nd Regional EcoHealth Symposium, Chiang Mai, Thailand, 3-5 August 2015.
Similar to Food safety risk prioritization: Case studies from Asia (20)
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Food safety risk prioritization: Case studies from Asia
1. Food safety risk prioritization:
Case studies from Asia
Hung Nguyen-Viet: Co-leader, ILRI Animal and Human Health Program, Kenya
Sinh Dang-Xuan: Postdoctoral scientist, ILRI Animal and Human Health Program, Vietnam
Delia Grace: Professor at Natural Resources Institute and joint-appointed scientist at ILRI, UK
2. 2
Context of foodborne diseases
Havelaar et al., 2015
Gibb et al., 2019 zoonoses
non zoonoses
Burden LMIC
Cost estimates for 2016 : > US$ 115 billion
Productivity loss 95
Illness treatment 15
Trade loss or cost 5 to 7
Domestic costs may be 20 times trade costs
Years of life lost annually for FBD
31 hazards
• 600 mio illnesses
• 480,000 deaths
• 41 million DALYs
4. 4
Approaches and solutions to food safety in LMICs
• Generate evidence: hazards and risks
• Develop solutions to improve food safety:
technological and institutional innovations
• Focus: informal markets, animal source food (ASF:
meat, milk and eggs) but also vegetables, pathogens
but also aflatoxin and chemical hazards
• Consideration: gender, nutrition, animal welfare
Risk
communication
Risk
management
Risk
assessment
Risk analysis framework
Risk-based approach
7. 7
Microbial and chemical risk assessment
• Salmonella risk pathways developed for producers, slaughterhouse and
consumers, quantitative microbial risk assessment (QMRA) risk for consumer
• Chemical risk assessment: antibiotic residues, banned chemicals, heavy metals
1,275 samples (farms, slaughterhouse, market) collected during 1 year
PigRISK: Pork safety in Vietnam (2012-2017)
Farm Transportation to SH Slaughterhouse Consumers
Retailer
• Feed in bags, remaining feeds
at the cages, environment
• Pork
• Liver
• Kidney
• Consumption
survey
8. 8
• Sample size: 671 raw pork samples
o Traditional pork shops: 266 shops
o Modern pork shops: 123 shops
o Food services: 77 stalls
• Data collection:
o 1-5 pork sample per shop
o Food safety condition
• Laboratory testing
o Salmonella presence: 671 samples
o TBC (colony forming units (CFU)/g):
177 samples
Methodology Result
Salmonella prevalence TBC exceed standard
Traditional 60.5% 97.3%
Modern 50.9% 88%
Food
service
80.5% 94.6%
Overall 58.1% 93.8%
Associated factors to microbial contamination:
• Traditional shops:
o Use separate cloths
o Sewage or stagnant water
o Transportation time
• Modern shops:
o Selling many types of meat
o Storage temperature
9. 9
QMRA for salmonellosis
Age and gender groups
Estimated annual salmonellosis
incidence rate (Mean (90% CI)) (%)
Children (under 5 years old) 11.18 (0 – 45.05)
Adult female (6-60 years old) 16.41 (0.01 – 53.86)
Adult male (6-60 years old) 19.29 (0.04 – 59.06)
Elder (over 60 years old) 20.41 (0.09 – 60.76)
Overall 17.7 (0.89 – 45.96)
Dang Xuan Sinh et al, 2016, IJPH
• 94 million people
• Cases of foodborne diseases by
Salmonella in pork at 17%: 16
million get sick
• $ 107: cost of hospitalization/FBD
case
10. 10
Safe Food, Fair Food for Cambodia (2018-2021)
A nationwide multi-hazard survey in
markets in Cambodia found the
prevalence in meat (pork and chicken)
of Salmonella was 43% and of
Staphylococcus aureus was 31%.
The cost of illness of foodborne diarrhea
was USD 63 per case.
Sample type
N.
Specimen
N. positive both
Salmonella and S. aureus
Salmonella
positive
S. aureus
positive
Chicken 186 38 (20.4%) 84 (45.2%) 78 (41.9%)
Cuttingboard chicken 62 6 (9.7%) 26 (41.9%) 12 (19.4%)
Cuttingboard pork 62 1 (1.6%) 19 (30.6%) 7 (11.3%)
Pork 186 33 (17.7%) 85 (45.7%) 58 (31.2%)
Grand Total 496 78 (15.7%) 214 (43.1%) 155 (31.3%)
Cost National
Hospital
(n=44)
Referral
Hospital
(n=60)
Regiona
l Hosp.
(n=100)
Commu
nity
Clinic
(n=62)
Overall
(n=266)
Direct medical cost
[USD] 125.77 9.42 27.85 4.19 34.38
Direct non-medical
cost
[USD] 40.64 8.36 26.33 0.30 18.58
Indirect cost
[USD] 21.43 6.38 10.89 3.08 9.80
Total cost [USD] 185.88 24.16 65.07 7.57 62.76
11. 11
Incentives Technology &
training
ENABLING
ENVIRONMENT
Moral, Social,
Material
Capacitate VC actors
Inform, monitor &
legitimize VC actors
Build capacity &
motivation of regulators
Nudges
Interventions: the 3 legged stool
Policy,
infrastructure
Motivate & facilitate
behaviour change
Innovation
12. INTERVENTION
Results at SH
Grid
Hand disinfection liquid
Faucet
Installed grid
Re-organized water and
electrical system
Training for SH owners &
workers
Food safety intervention at slaughter in Vietnam
Photo credit: Sinh Dang Xuan/Chi Nguyen ILRI 2020
13. Handbooks
INTERVENTION
Development of Instruction & Training materials
Food safety intervention at slaughterhouse and retail (2018-2022)
Approach:
• Participatory risk-assessment
• Supportive formative research with model
retailers
• Risk communication
Key content*:
-Grid slaughter
-Frequent washing
(and disinfection)
-Training
-Separation
clean/dirty
-Branding
Key content:
-Easy to clean surface
-Frequent washing (and
disinfection)
-Separation (fresh/cooked)
-Training
-Hygienic cutting board
-Branding
*only Vietnam
14. Control: Vendors who practice
and operate their selling as usual
Current surface
(carton board)
Washing
detergent
Trial: Vendor who get our incentive and used
Easy to clean
table surface
Signpost
And Training
certificate
Apron
Tray
Trial retailers:
- 84% of the trial retailers had a good
knowledge of safe meat handling
compared to the control group
(44%)
- The KAP scores of retailers in the
intervention significantly improved.
MARKET VENDORS IN CAMBODIA
15. Impact of bacterial reduction from simple interventions at SH & MK
Pig slaughterhouse in Vietnam Baseline Middle Endline
Floor (Log CFU/cm2) 6.0 4.4* 4.6*
Worker hand (Log CFU/hand) 7.2 7.1 7.0
Pig carcass (Log CFU/cm2) 4.5 4.2 4.4
Pork shop in SFFF-Cambodia Control (n=180) Trial (n=180)
Marketed pork (Log CFU/g) 6.9 6.3*
Salmonella prevalence (%) in pork at traditional markets
Total bacterial count in pig slaughterhouses and marketed pork
Before After
17. 17
Next generation of food safety workers
Capacity building in meat inspection in Vietnam, Laos, Cambodia
18. 18
Net benefit of
seller
Net benefit of
consumer
Premium price x Pork sale Cost of intervention x Pork sale
–
=
– Premium price x Pork consumption
x
Cost of
salmonellosis
for each
severity
Reduction of
salmonellosis
probability
Prevalence
of severity
x
=
0.077 USD/kg
14,936 USD/case 6.3%/year
8.98 USD/year
(93%>0)
1,196 USD/year
(61.2% >0)
21. 21
Key messages
1. Food safety in informal/wet markets: high level of microbial
contamination along the value chains and high public concern
2. Risk based approach (hazard vs. risks) helps identify targeted
interventions and key stakeholders to improve food safety
3. Interventions: 3-legged stool/ECM to improve food safety, it
works!
4. Capacity building: trainings at different levels are key to improve
food safety
5. Strong engagement of high level ‘taskforce’, and other actors
(animal health workers, market managers, retailers) made
intervention implementation successful