Food safety throughout the production chain TECHNI CAL UNI VERSI TY OF DENMARK Contaminants Feed • Chemicals Defining the Responsibilities of Stakeholders Pre-harvest within a National Strategy for Food Safety and • Toxins Control • Residues Transport • Micro-organisms Harvest Danilo Lo Fo Wong, MSc, PhD Processing Danish Zoonosis Centre Dept. of Microbiology and Risk Assessment Retail I nternational Symposium National Food Institute on Food Safety, 12 - 13 Technical University of Denmark January 2007, Hong Kong Consumers Danilo Lo Fo W ong � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 FPD Surveillance from feed-to-food Main pieces of the food safety puzzle To form the basis for qualified feedback to stakeholders Feed • Numerous possible routes for introduction and transmission 1. Ministry of Agriculture of foodborne pathogens Pre-harvest • Each link in the chain is responsible for the quality and safety 2. Ministry of Public Health Transport of its products • Coordination of control activities Harvest 3. Food industry • Communication between many stakeholders – Producers Processing – Consumers 4. Consumers – Government Retail Consumers Danilo Lo Fo W ong � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 Danilo Lo Fo W ong � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 Ministry of Agriculture Ministry of Public Health • Take care of the interests of the food producing industry • Take care of the interests of the general public • Initiating, implementing and maintaining food safety • Initiating, implementing and maintaining public health programs programs – Legislative – Legislative – Technical – Technical – Practical – Practical • Information • Information – Producers – Public – Veterinarians – Medical doctors – Food safety professionals – Health care workers � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 Danilo Lo Fo W ong Danilo Lo Fo W ong
Food industry Consumers • Responsible for quality and safety of their products • Influence through demand and willingness-to-pay • Monitoring programs at various levels of production • Consumer organisations – Certification programs – Consumer interests – Process control – Seldom involved in data generation – Final product control – Driving force behind food safety initiatives – HACCP-based control programs • Media plays an important role • Contribution to national surveillance programs • Collaboration with (local) government in case of outbreak investigation Danilo Lo Fo W ong � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 Danilo Lo Fo W ong � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 Integration = communication Major stakeholders in microbial food safety Ministry of Agriculture Ministry of Health Ministry of Agriculture Ministry of Health Food Food Authorities Authorities Veterinary Veterinary Public Health Public Health Authorities Authorities Authorities Authorities Nat. Veterinary Nat. Veterinary Nat. Human Nat. Human Reference Lab Reference Lab Reference Lab Reference Lab Nat. Food Nat. Food Reference Lab Reference Lab Non-governmental Non-governmental Industry Industry Organisations Organisations Danilo Lo Fo W ong � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 Danilo Lo Fo W ong � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 Collaboration & coordination Co-ordinating body Ministry of Agriculture Ministry of Health Feed • Coordinate multi-disciplinary and multi-sectorial Food Pre-harvest Authorities control and response Veterinary Public Health Transport Authorities Authorities • Levels of collaboration/coordination: Co-ordinating body � microbiology – epidemiology – risk assessor collection, collation, analysis, Harvest Nat. Veterinary interpretation of data Nat. Human � feed - veterinary – food - medical Reference Lab dissemination of Reference Lab � government – industry – consumers information Processing • Comparative analysis of data from different sources Nat. Food Retail Reference Lab � animal – food - human Non-governmental Industry Organisations Consumers � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 Danilo Lo Fo W ong Danilo Lo Fo W ong
Main pieces of the food safety puzzle 1. Ministry of Agriculture MoA MoH National Integrated 2. Ministry of Public Health Co-ordinating food safety body program 3. Food industry Industry Consumers 4. Consumers 5. Co-ordinating body Danilo Lo Fo W ong � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 Danilo Lo Fo W ong � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 EXAMPLES OF INFORMATION OBTAINED Tasks for a co-ordinating body THROUGH NATIONAL INTEGRATED FOOD SAFETY PROGRAMS • Coordinate activities between institutions, authorities, industry and consumer organisations • Perform timely and comprehensive analysis of surveillance data • Disseminate information to all stakeholders • Outbreak detection, investigation and response • Evaluate effectiveness of control programs and intervention strategies • Conduct epidemiological research and risk assessment Danilo Lo Fo W ong � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 Danilo Lo Fo W ong � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 Temporal patterns - Salmonella prevalence in pork and humans AMR resistance in Campylobacter jejuni from farm-to-fork 25 0.4 20 0.3 15 20 0.2 10 15 0.1 5 10 0 0 -0.1 -5 5 -0.2 -10 0 -0.3 -15 Tetracycline Erythromycin Streptomycin Ciprofloxacin Nalidixic acid 1995 1996 1997 1998 1999 Pork Human cases Broilers Broiler meat Humans Hald T, Andersen JS, 2001. � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 Danilo Lo Fo W ong Danilo Lo Fo W ong
Tracing sources of infection Automatic outbreak alert system Imported eggs Outbreak • Integrated outbreak investigation Poultry patients S . Infantis Eggs Eggs Eggs Beef Pork Pork 10 and response theoretical outbreak P a tie n ts threshhold • multi-disciplinary 5 � microbiology – epidemiology 0 � veterinary – human 1 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31 33 35 37 39 41 43 • multi-sector weeks � government - industry patients S . Java • Strain bank 20 theoretical outbreak 15 Patients threshhold � routine surveillance 10 � previous outbreaks 5 0 � epidemiological data 1 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31 33 35 37 39 41 43 weeks Danilo Lo Fo W ong � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 Danilo Lo Fo W ong � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 Estimated major sources of human salmonellosis in Denmark Attributing human cases to food animal reservoirs Outbreaks unknown source Pork (5-8.2%) (3.3%) Beef (1.4-2.7%) Comparison of the number of reported human cases caused by Table eggs (5-8.2%) different Salmonella subtypes with the distribution of Salmonella subtypes isolated from the various animal food sources Broilers (1.7-4.6%) Unknown (26.4-33.6%) Ducks (0.2-1.5%) Imported pork (3-5.5%) Imported beef (0.5-1.3%) Imported chicken (6.9-12%) Imported turkey (1.4-3.5%) Imported duck (3-5.2%) Travels (mean: 27.5%) Danilo Lo Fo W ong � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 Danilo Lo Fo W ong � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 Trends in sources for human salmonellosis Conclusion 3500 3000 The attribution method allows us to: Estimated no. of cases 2500 • evaluate the trends and dynamics of sources to human 2000 salmonellosis 1500 • support risk managers in their decision of allocating 1000 resources 500 • document a need for or effect of surveillance programs 0 88 89 90 91 92 93 94 95 96 97 98 99 00 01 02 03 04 05 Broilers Pork Table eggs � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 � dw o@food.dtu.dk � + 4 5 7 2 3 4 7 0 8 2 Danilo Lo Fo W ong Danilo Lo Fo W ong
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