Abstract
"While food is generally assumed to be ‘safe’ and therefore viewed as being uninteresting, headlines reporting instances of unsafe food are regarded as highly newsworthy and attract political attention."
This report examines the risks that may be present in the food we eat and considers the key factors in each production step involved in the preparation and distribution of food from the farm to the plate.
Key coverage
- Examine the risks that may be present in the food we eat from each stage of production - from the farm to the plate.
- Assess the measures and regulations currently in place to achieve safe food production. Are you fully compliant?
- Evaluate new and developing technologies being employed to reduce the risks and identify trends or opportunities.
- Explore the threat of existing and newly identified disease risks and the market potential offered by control methods.
- Grasp the fundamentals of this topic and gain comprehensive understanding of the key issues that may affect your business.
Market data
The importance of food to the trade balance of countries is enumerated to provide context of risk of losing a market following an unforeseen accident or catastrophic occurrence.
Key findings
Food safety is a vast and complex area of different factors, making prediction of future problems difficult. However this report will help you to understand and minimize the risks.
Measures currently employed to achieve safe food production are examined and new or developing technologies are evaluated for their potential contribution towards minimising the inherent risks.
Consider the potential impact of negative publicity arising from adverse events in any sector with reference made to previous examples of food borne disease to provide context and historical precedent.
Identify the changes and improvements that have been made to aid food safety - from the animal and food source, to changes in hygiene regulation and enforcement of legislation and stricter supermarket quality standards.
Chapters include
To be confirmed.
This report will be published in July but you can still pre order your copy today and ensure you receive your copy as soon as it is published
Who should read this report?
This report provides a concise summary of the key issues that affect the production of safe food, suitable for the following professionals with an interest in this area:
Managers and senior executives, marketing and business development regulatory professionals.
Table of Contents
CHAPTER 1 INTRODUCTION
- 1.1 Media focus
- 1.1.1 Salmonella in British eggs
- 1.1.2 Bovine Spongiform Encephalopathy (BSE)
- 1.1.3 E. coli O157
- 1.1.4 Crohn' s Disease link with milk
- 1.1.5 Dioxin food contamination in Belgium
- 1.1.6 Other scares relating to food and drink
- Toxic cooking oil
- Wine
- Perrier water
- Listeria in Cheese
- Cola
CHAPTER 2 FOODBORNE DISEASE & CONTAMINATION
- 2.1 Definition
- 2.2 Considerations of foodborne disease
- Variability within a population
- Variability between countries
- Economic considerations
- 2.3 Consumer concerns
- Genetically modified foods
- Cloning
- Food irradiation
- 2.4 Causes of foodborne disease
- 2.4.1 Meatborne disease: causal agents
- 2.4.1.1 Biological agents
- Bacteria
- Viruses
- Prions
- 2.4.1.2 Chemical agents
- Industrial pollutants and agricultural chemicals
- Growth promoters
- Veterinary medicines
- Food additives
- Plastic and other compounds associated with packaging
- Compounds derived from packaging include:
- PVC (polymeric vinyl chloride)
- Plastics
- 2.4.1.3 Needle remnants
- 2.4.1.1 Biological agents
- 2.4.2 Incidence of foodborne disease
- 2.4.3 Prevention of foodborne disease
- 2.4.1 Meatborne disease: causal agents
- 2.5 Micro-organisms
- 2.6 Food spoilage
- 2.6.1 Intrinsic factors
- 2.6.1.1 Energy source
- 2.6.1.2 Water activity
- 2.6.1.3 pH requirements
- 2.6.2 Extrinsic factors
- 2.6.2.1 Relative humidity
- 2.6.2.2 Temperature
- 2.6.2.3 Freezing
- 2.6.2.4 Preservation through heating
- Pasteurisation
- Sterilization
- Modified atmosphere packaging
- Hurdle concept
- 2.6.1 Intrinsic factors
- 2.7 Microbes associated with food poisoning
- 2.7.1 Foodborne infection
- 2.7.2 Foodborne intoxication
- 2.7.3 Pathogens derived from animal sources
- 2.7.3.1 Campylobacter spp.
- 2.7.3.2 Salmonellosis
- 2.7.3.3 E. coli O157
- 2.7.3.4 Yersiniosis
- 2.7.4 Brucellosis
- 2.7.4.1 Tuberculosis
- 2.7.4.2 Crohn' s Disease
- 2.7.5 Foodborne parasitic infections from animals/environment
- 2.7.5.1 Trichinellosis
- 2.7.5.2 Cysticercosis
- 2.7.5.3 Toxoplasmosis
- 2.7.5.4 Sarcocystosis
- 2.7.5.5 Q Fever
- 2.7.6 Pathogens from food handlers
- 2.7.6.1 Shigellosis
- 2.7.6.2 Staphyloenterotoxicosis
- 2.7.6.3 Viruses
- Noroviruses
- Rotaviruses
- Astroviruses
- Hepatitis A and E viruses
- 2.7.7 Environmental pathogens
- 2.7.7.1 Listeriosis
- 2.7.7.2 Bacillus cereus
- Emetic syndrome
- Diarrheic syndrome
- 2.7.7.3 Clostridium perfringens
- 2.7.7.4 Botulism
- 2.7.7.5 Aeromonas hydrophila
- 2.7.7.6 Vibrio cholerae
- 2.7.7.7 Vibrio parahaemolyticus
- 2.8 Measures to control foodborne infections
- from animal sources
- from human sources (food handlers)
- From environmental sources
- 2.9 Egg washing
- 2.10 Carcass washes
- 2.11 Nisin
CHAPTER 3 MICROBIOLOGICAL CRITERIA
- 3.1 Development of microbiological criteria
- 3.2 HACCP in the Meat Industry
- 3.3 EU legislation
- 3.4 US regulations
- 3.5 Maximum Residue Limits (MRLs)
- 3.6 Antimicrobial resistance
- 3.7 Growth Promoters
- 3.8 Livestock identification/tracking
- 3.8.1.1 USA
- 3.8.1.2 Australia
- 3.9 DNA Meat Traceability
- 3.9.1 DNA TraceBack
- 3.9.2 SureTRAK
CHAPTER 4 ANIMAL HEALTH MARKETS
- 4.1 World animal health market overview
- 4.1.1 World milk production
- 4.1.2 World meat production
- 4.2 Europe
- 4.2.1 European Consumer Perceptions on Food Risk
- 4.2.2 European Livestock
- 4.2.3 FRANCE
- 4.2.4 GERMANY
- 4.2.5 SPAIN
- 4.2.6 UK
- 4.2.6.1 Consumer confidence
- 4.3 USA
- 4.4 BRAZIL
- 4.5 AUSTRALIA
- 4.6 JAPAN
CHAPTER 5 SURVEILLANCE
- 5.1 Europe
- 5.1.1 Zoonoses in the EU
- 5.1.2 Foodborne disease outbreaks in the EU
- 5.1.3 Antimicrobial resistance monitoring in the EU
- 5.1.4 Notification of risk
- 5.2 USA
- 5.2.1 Incidence of foodborne disease
- 5.2.2 Foodborne Diseases Active Surveillance Network (Foodnet)
- 5.2.3 Cost of foodborne disease in USA
- 5.2.4 Melamine
- 5.2.5 Milk
- 5.2.6 Antimicrobial resistance in USA
- 5.2.6.1 National Antimicrobial Monitoring System (NARMS)
- 5.2.6.2 Retail meat surveillance
- 5.3 Mexico
- 5.4 Australia
- 5.5 Japan
CHAPTER 6 MAJOR FOODBORNE PATHOGENS AND THEIR CONTROL
- 6.1 Campylobacter
- 6.1.1 Campylobacter antimicrobial resistance
- 6.1.2 Research
- 6.2 Salmonella
- 6.2.1 Incidence of salmonellosis
- 6.2.2 Salmonella in food
- 6.2.3 Salmonella levels in livestock
- 6.2.3.1 Salmonella in EU broiler flocks
- 6.2.3.2 Salmonella in EU egg laying hens
- 6.2.4 Salmonella antimicrobial resistance
- 6.2.5 Antimicrobial treatment
- 6.2.6 Salmonella vaccination
- 6.2.6.1 Poultry vaccines
- 6.2.6.2 Cattle and pig vaccines
- 6.2.7 Research
- 6.3 Escherichia coli
- 6.3.1 E. coli O157 vaccines
- 6.3.2 Research
- 6.3.3 Activated lactoferrin
- 6.4 BSE
- 6.4.1 Disease incidence
- 6.4.2 National BSE risk
- 6.4.3 BSE testing
- 6.4.4 BSE research
CHAPTER 7 CONTACT ADDRESSES- FOOD SAFETY AUTHORITIES, EUROPE
- 7.1 EU European Food Safety Authority
- 7.1.1 Austria
- 7.1.2 Belgium
- 7.1.3 Bulgaria
- 7.1.4 Cyprus
- 7.1.5 Czech Republic
- 7.1.6 Denmark
- 7.1.7 Estonia
- 7.1.8 Finland
- 7.1.9 France
- 7.1.10 Germany
- 7.1.11 Greece
- 7.1.12 Hungary
- 7.1.13 Iceland
- 7.1.14 Ireland
- 7.1.15 Italy
- 7.1.16 Latvia
- 7.1.17 Liechtenstein
- 7.1.18 Lithuania
- 7.1.19 Luxembourg
- 7.1.20 Malta
- 7.1.21 Netherlands
- 7.1.22 Norway
- 7.1.23 Poland
- 7.1.24 Portugal
- 7.1.25 Romania
- 7.1.26 Slovakia
- 7.1.27 Slovenia
- 7.1.28 Spain
- 7.1.29 Sweden
- 7.1.30 UK
REFERENCES
LIST OF TABLES
- Table 2.1 Common micro-organisms associated with the spoilage of fresh food
- Table 2.2 Range of aw for food types and minimum aw at which microbial growth occurs
- Table 2.3 pH values for food types and pH ranges at which microbial growth occurs
- Table 2.4 Different gas mixtures used in MAP for meat
- Table 2.5 The hurdle concept: effects of MAP, aw and pH as limiting factors on bacterial growth and endotoxin production for Staphylococcus aureus
- Table 3.1 Microbiological criteria for cattle, sheep, goats, horses and pigs (values for pigs shown parentheses)
- Table 3.2 Microbiological criteria for poultry carcases (sampled by neck skin excision)
- Table 3.3 Salmonella performance standards at PM sampling in the US
- Table 4.1 World animal health market by year
- Table 4.2 World animal health market by product category
- Table 4.3 World meat production 2004
- Table 4.4 Animal populations in the EU, (1,000 head)
- Table 4.5 Production within the EU (1,000 tonnes)
- Table 4.6 French animal health market by species
- Table 4.7 French animal health market by product category
- Table 4.8 German animal health market by product category
- Table 4.9 Spanish domestic animal health market by product category
- Table 4.10 Spanish domestic animal health market by species
- Table 4.11 UK animal health sales for NOAH members, by product category
- Table 4.12 UK animal health sales for NOAH members, by species grouping
- Table 4.13 US animal health product sales, 2005 ($ million)
- Table 4.14 Brazilian animal health product sales by category
- Table 4.15 Brazilian animal health market by species
- Table 4.16 Brazilian beef exports 2006
- Table 4.17 Japanese animal drug sales 1999-2004 (¥ million)
- Table 4.18 Japanese animal drug sales by therapeutic category
- Table 4.19 Sales of biologicals, Japan 2004
- Table 4.20 Sales of non-therapeutic agents, Japan 2004
- Table 4.21 Japanese livestock production (1,000 tonnes)
- Table 5.1 Reported incidence of zoonoses in humans in the EU, 2004-2005
- Table 5.2 Reported outbreaks of foodborne disease in the EU by country, 2004-2005
- Table 5.3 Causative agents for reported cases of foodborne disease outbreaks in the EU, 2004-2005
- Table 5.4 Estimate of annual foodborne disease in the US
- Table 5.5 Foodnet survey data for incidence of selected bacterial and parasitic infections in US
- Table 5.6 Estimated annual costs due to five major foodborne pathogens in the US, 2000
- Table 5.7 Percent positive samples for bacteria cultured from retail meat in US 2002-2004
- Table 5.8 Antimicrobial resistance in Salmonella isolates from retail meat, USA, 2002-2004
- Table 5.9 Percentage of Salmonella isolates from retail meat showing multiple antimicrobial resistance, USA 2004
- Table 5.10 Antimicrobial resistance in Campylobacter isolates from retail meat, USA, 2002-2004
- Table 5.11 Percentage of Campylobacter isolates from retail meat showing multiple antimicrobial resistance, USA 2004
- Table 5.12 Percentage Antimicrobial resistance in Salmonella isolates from animals* in the US
- Table 5.13 Percentage Antimicrobial resistance of Campylobacter jejuni veterinary isolates from chicken in the US, 1998-2006
- Table 5.14 Percentage Antimicrobial resistance of Campylobacter coli veterinary isolates from chicken in the US, 1998-2006
- Table 5.15 Percentage antimicrobial resistance of E.coli veterinary isolates from chicken USA
- Table 5.16 Australian National Residue Survey, 2005-2006, summary of random testing results for cattle, sheep, pigs, poultry and eggs
- Table 5.17 Foodborne disease in Japan, 2004-2005
- Table 6.1 Prevalence* of Salmonella in EU broiler flocks, 2005-2006
- Table 6.2 Prevalence* of Salmonella in holdings of laying hens in the EU, 2004-2005
- Table 6.3 Antimicrobial resistance in Salmonella isolates, EU 2005
- Table 6.4 Vaccines for the control of Salmonella in poultry
- Table 6.5 Vaccines for the control of Salmonella in cattle and pigs
LIST OF FIGURES
- Figure 4.1 World animal health market by region
- Figure 4.2 World animal health market by species
- Figure 5.1 Frequency of selected notifiable/foodborne notifiable diseases in the US
- Figure 6.1 Incidence of BSE in the UK by year
- Figure 6.2 Incidence of BSE in countries other than the UK
