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Modernisation of meat inspection – the UK experience
Parma (Italy), 11 May 2012
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Javier Dominguez
Deputy Veterinary Director and Head of Strategy Hygiene & Microbiology Division
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Today…
• The Food Standards Agency – role & context
• Programme for the modernisation of meat
inspection
– Background (UK & EU)
– Research programme (current and future)
– Campylobacter risk management programme
– Challenges
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Francisco Javier Dominguez Orive (UK FSA) 3
Food Standards Agency
Independent Government Department
• To protect consumers in all aspects related to food
Vision:
• Safe food [and healthy eating] for all
Values:
• putting the consumer first
• openness and independence
• science and evidence-based
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History Set up in April 2000 as a government department run by an independent board acting in the public interest.
Responsibilities Food safety, choice, [diet and nutrition]; risk assessment, management and communication
Purpose To protect consumers by improving the safety of food and by giving honest, clear information. [To make it easier for everyone to chose a healthier diet].
Food Standards Agency: who are we? …
Figures Budget: £155m/ Staff: 2,100 (1,150 meat inspectors)
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Liz Redmond
Veterinary Director
&
Head of Food Safety: Hygiene &
Microbiology Division
Science & Knowledge Unit
Paul Cook
Geraldine Hoad
Strategy Unit
& Deputy Veterinary Director
Javier Dominguez
Policy Unit
David Hart
Admin: £3m - Research: £7m - Staff: 65
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Javier Dominguez
Head
Kate Todd
(G7 – EU Regulatory Reform)
Ouafa Doxon (SEO)
Carles Orri
(HEO)
Linda Schidlof (EO)
Bob Martin (G7 – Foodborne
Disease Strategy)
Vacancy
(SEO)
Kath Callaghan
(SSO)
Anne Booth (HSO)
Nick Laverty
(HEO)
Milorad Radakovic
(G7 – Vet Adviser)
Strategy Unit
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Meat Controls
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In September 2009…
• FSA Board Paper:
– Effective consumer protection is maintained by an official control regime that is:
• risk based,
• proportionate,
• targeted, and
• cost effective
– more responsibility is taken by the FBO for food safety actions;
– a more robust enforcement regime that provides incentives for FBOs that
comply with the rules and punitive actions on non-compliant FBOs who present
the greatest public health risk; and
– official role shifts from inspection to verification
• Also: Tierney Review (July 2007) & Farming Regulation
taskforce (May 2011)
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During the last years…
• Lyon Conference (July 2008)
• EU Commission Round Tables [May 2010,
October 2010 & December 2011 (pigs) –
next one by the end of 2012? (poultry?)]
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11 http://www.food.gov.uk/foodindustry/meat/reviewofmeatcontrols/
Published
6 Sep 2011 Engaging with… •EU Commission
•EFSA
•Other MSs
•3rd countries
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Veterinary Research
Critical review
FCI
Outcomes of
inspections
Data
collection
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Veterinary Research
Risk assessments
Visual
inspection
Ante mortem
inspection
Supervision of
PIAs
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Veterinary Research
Practical application
Application of the
EFSA opinion
Visual inspection
outdoor pigs
Alternative model
for poultry official
controls
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Pilot Visual Inspection Outdoor Pigs
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Evisceration
Vis
ual o
nly
Carc
ase
sw
ab
Tra
dit
ion
al in
sp
ecti
on
Carc
ase
sw
ab
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Social science research
Citizens’ forum
(consumers)
Slaughterhouse social
science study
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~1,000,000 cases each year
20,000 hospitalisations
500 deaths
Cost £1.5bn each year
Food-borne disease
United Kingdom [2009]
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Summary: Key Pathogens 2009 – E & W
• Campylobacter is clearly the highest priority pathogen in terms of public health impacts
• Salmonellas and Listeria monocytogenes are also significant
• Contribution of VTEC O157 to deaths and costs are low by comparison
• Food related Norovirus cases are estimated to have almost quadrupled between 2003 and 2009 however, there are large uncertainties around the role of food, which make this trend far from certain – new IID study will provide a clearer picture.
Pathogens Total Cost Death Hospitalisations Cases Key Sources of risk from the
UK food chain % Rank % Rank % Rank % Rank
Campylobacter
spp 46% 1 23% 2 85% 1 49% 1
Poultry meat & environmental
contamination by farm animals
Salmonellas non-
typhoidal 12% 3 18% 3 4% 2 3% 5
Varied - but eggs important
sources
VTEC O157 5% 5 6% 5 2% 4 0% 9 Beef, lamb & environmental
contamination by farm animals
Listeria
monocytogenes 16% 2 38% 1 2% 5 0% 10
Ready to eat foods by high risk
consumers
Norovirus 12% 4 9% 4 1% 8 30% 2 Molluscs, food handlers
Total
(Based on
2009 HPA
Data)
£1,502m
388
20,570
759,225
Note: Estimates of ‘unknown agents’ and C. perfringens have been excluded from the rankings and total figures due to significant changes in reporting rates impacting the current estimation
methodology
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Campylobacter in Chicken at Retail Sale
• Survey in 2007-08
– 65% of chickens contaminated with
Campylobacter
7 October
2009
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http://www.efsa.europa.eu/en/scdocs/scdoc/1503.htm
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Campylobacter
Campylobacter Risk Management Programme:
• Identify practical and effective interventions
• Develop agreed target with industry
• Establish strategic research strategy
• Reinforce messages to consumers and caterers
on cooking and cross-contamination
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Primary Production/ On-farm
Harvest/ catching/ collection
Transit to slaughter-
house/ primary
processing
Slaughterhouse
Transit to processingproduction
(may be integrated)
Processing Production
(produces saleable product)
Product Transit
(direct to point of
sale/use or via
distribution network)
Retail to consumers
Or
Prep and serve in catering
Possible Interventions along the food chain
Biosecurity
Hygiene barriers
Fly screens
Water treatments
Rapid test
Vaccination
Feed
Crate washers
Drying crates
Silver ion
Module sanitation
Lactic acid
Ozonated water
Electrolysed water
spray washers
Surface chilling
Leak proof packaging
MAPs
Instructions for consumers
Consumer attitudes to
decontaminants
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Campylobacter Reduction Target
Bands & Modelling
Campylobacter enumeration
<100 cfu/g 100-1,000 cfu/g >1,000 cfu/g
Baseline 42% 31% 27%
Model estimates
(2013)
Expected
improvement
(58%)
Expected
improvement
(23%)
19%
Review target 2013, reset 2015 target as appropriate
Model estimates
(2015)
Expected
improvement
(68%)
Expected
improvement
(22%)
10% Target 2015
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Challenges
• Lack of data
• Suspicion of ‘true’ reasons – cost cutting?
• ‘resistance’ to change
• Poor understanding – including meat industry
• Consumers’ concerns
• Difficulties of commissioning research
• Public health vs animal health vs animal
welfare
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Summary
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Meat controls
• We require data (research)
• Key:
– First: what needs to be done?
– Then: by whom?
• Moving to a more risk based system
(livestock and slaughterhouses)
• Integrated model
• Compromises – risk communication
• Step by step: revolution • International trade
• Key role of the Officials (OVs & MHIs)
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