1. Biosafety in Livestock Production to Ensure Food Safety Thomas Blaha, Ph.D. Professor of Epidemiology, Dipl. EVVPH, ECPHM President of the ISAH University of Veterinary Medicine Hannover, Germany

2. Population and Food Production Population Food Production

3. The Changing Conditions Increasing living standard - lack of hunger creates concerns beyond „getting enough food“ - urbanisation „remotes“ agriculture to nostalgy Reduced risk of war - importance of self-sufficiency decreasing Global trade with food - retailers buy cheap AND quality everywhere, but also ask for guarantees that the products are safe

4. The Implications are… Consumers - ask except of low prices: for safe and high quality food from healthy and „happy“ animals, Society - demands compliance with animal welfare, environmental protection and the principles of sustainability Legislative - concentrates on feed and food safety, transparency and tracing back (but also increasingly on animal welfare)

5. The Market To be competitive, it is not any more enough to offer cheap products; except of low prices, the market asks also for: - high quality food - nutritious and healthy - safe and no risk products - animal well being - sustainable production

6. The Legislative O.I.E. (World Animal health Organisation) provides the rules for the free trade with animals WTO (World Trade Organisation) includes food (and feed) into the „free trade of goods“ SPS (Agreement on Sanitary and Phytosanitary Measurements) protects against food safety threats and against „false“ non-tariff trade barriers Codex Alimentarius provides the rules for the free trade with food (and feed) The EU Regulations for feed and food

7. Codex Alimentarius In 2000, the Codex Alimentarius redefined the major principles of producing safe and wholesome food: - producers have the responsibility - HACCP principles mandatory - the „third eyes“ principle - private-public partnerships - primary production (feed and animals)

8. The EU Reg. (EC) 178/2002 Responsibiliy of food producers Process optimisation instead of end product inspection Self control – neutral controls (audits and certification) – state control of the control Inclusion of primary production (feed, animal husbandry, transport) Animal health, residue avoidance, animal well being, sustainability = Pre-harvest food safety

9. Biosafety in Livestock Production (the aim) Protecting animals against disease and any other risk to their health and well being - contagious pathogens (epidemic) O.I.E. - multifactorial diseases (endemic) - inadequate husbandry and transports (suffering and pain) Preventing zoonotic pathogens and toxic contaminants from entering the production chain for producing safe and wholesome food

10. Biosafety in Livestock Production (the tools) Along the chain: - Growing feed: GAP - Processing feed: GMP and HACCP (e.g. GMP + ) - Livestock production: GAP and GVP (= biosecurity, animal hygiene, pre-harvest food safety, antibiotics) - Harvesting (meat, milk and eggs): HACCP and GHP - Processing up to retail: HACCP and GHP - Consumption: personal and kitchen hygiene TRACEABILITYTRACEABILITY

11. Biosecurity On a national level: - controlled animal (and people) movement - disease monitoring and reporting - eraly warning and regular surveillance On a herd level: - quarantine and isolation - visitor and material control - targeted diagnostics of suspects

12. Animal Hygiene - Measures for preventing disease and preventing fod safety risks (stockmanship, pre-harvest food safety, disinfection…) - M easures for improving animal welfare (husbandry systems, handling animals, transport, stunning…) - Measures for environmetal protection (waste management, emissons from animal housing…) ISAH (International Society for Animal Hygiene)

13. The Food Safety Continuum Pre-harvest Food Safety Feed Farm Packer/Processor Retail Consumption Harvest and Post-harvest Food Safety Pre-harvest Food Safety is the complex of continuous measures at farm level preventing contagious diseases and minimizing food-borne health risks to humans carried into the food chain via animals or animal products (= zoonotic pathogens, residues, bacterial antibiotic resistance…)

14. The Introduction of Salmo- nellae into the Food Chain Slaughter pigs Transprt and Larage Slaughter Processing Retail Households

15. Prudent use of antibiotics The overall goal: preserving antibiotics for bacterial disease and minimising bacterial resistance: - no prophylactic use - no antibiotic growth promotion - targeted use (sensitivity testing) - as much as necessary, as little as possible

16. Animal Health is......not a simple „No“ or „Yes“, but a complex „Low“ or „High“ Worms and Epidemics Pneumonia and Diarrhoea Little disease with lots of drugs No disease with no drugs No animal and no human pathogens Low Animal Health High Vaccination Drugs (antimicrobials) Animal health management The tools Biosecurity, Trade restr., eradication

17. In Summary Reaching the highest possible animal health status has become a core element for the production of food from animal origin However, the expectation is not effective treatment of disease, but animals that have lived a „disease-free“ life and produce pathogen and residue-free food (no routine use of antibiotics)

18. The Changing Role of Animal Health Care High Low 1900195019902000 Treating Diseases Focus on Single Animals Focus on Herd or Flock Focus on Food Production Chain Increasing Herd Health for Productivity Standardization and Certification of Herd Health for Food Safety & Food Quality Tracing and Tracking........... Consumer Concerns with Food Safety & Food Quality

19. Tracing and Tracking Transparency becomes a maket tool: - marekt partners want to know… - product identity (supplier evaluation) - tracing back to origin of production to correct… - possibilities to recall products First complete tracing-back and -forth systems „ScoringAg“ (from acre to barn up to the shelf !!!) by ScoringSystems, Inc., www.scoringag.com

21. The Evolving Demand-Driven Production MS 1 P Supplier MS 2 Packer Processor P P P P P P P P P P Supplier MS 3 Packer Processor P P P P P P P P P Supplier MS 4 Packer Processor P P P Supplier MS 5 Packer Processor P P P P P P P P P P P P P P Supplier MS = Market Segment = Vertical Coordination = Product Flow= Competition Packer Processor P = Networking Producers

22. Conclusions Food production will change to more sustainable vertical chain approaches Farmers will play a more active role - farmers decide whether they participate at all (e.g. notifiable diseases), or as market leaders (e.g. offering superior supply) - goventments will not do all controls, farmers have to take the responsibility as well The principle for biosafety will be: self controls and neutral controls assuring compliance - governments only control these controls (public-private partnerships)