According to a Report by Grace Hussain most food labels may be misleading after all . She cited many ways this may occur. ad gave some tips o playing safe Pls read on .1 Label Says “Sugar-Free” The Food and Drug Administration (FDA) provides guidelines for a variety of common food labels, including sugar-free. While the […]
Food safety is a key issue when it comes to commercial poultry production and over recent years this has become quite an important for discussion. Food borne infections are posing quite a threat to the consumers, due to inadequate health and biosafety measures. As poultry producers are searching for tools to combat Salmonella infection in their birds and manage food safety risks. Campylobacter species is also in its way causing a massive destruction to the poultry production and leads to severe health problems in humans. . The complete eradication of Salmonella from poultry production is an incredibly difficult task. Implementation of combination of strategies including proper management, bio security, vaccination protocols, nutritional feed additives are proving useful steps in this direction. Moreover, due to drug resistance to both Salmonella and Campylobacter species, researchers and scientists are actively finding additional tools & measures to assist in managing food safety risks.
STRICT BIOSECURITY MEASURES TO BE IMPLEMENTED
The most common species that are found mainly in chicken & turkey are Salmonella Gallinarum and Salmonella Pullorum. Good biosecurity is key in preventing the infections from outside getting into the farm. Humans are the main carrier and source of typhoid infection. So, in order to prevent such infections, the following steps should be taken:
The main challenge is the fact that Avian diseases can be hard to properly diagnose. Thus, in order to monitor the flock, there should be proper data of water and feed intake, the mortality and production on the daily basis.
ANTIMICROBIAL RESISTANCE
For several decades, the contribution of the food animal as a reservoir of antimicrobial resistance with impacts on human health has been a controversial topic. Mainly nontyphoidal Salmonella is considered to be the most dangerous when it comes to human health.
Regular use of antibiotics with modern intensives food-animal/poultry production has been considered the main driver for the development of antibiotic resistance in Zoonotic bacteria like Salmonella and Campylobacter.
Fluoroquinolones like Ciprofloxacin and Enrofloxacin is mainly used to combat these infections. Resistance to fluoroquinolones requires only one-point mutations in gyrA gene and resistance has increased rapidly among chicken and human Campylobacter isolates. Since, resistance to older drugs like ampicillin, chloramphenicol has been increasing, so treatment options for Salmonellosis & Campylobacteriosis are switched to fluoroquinolones. However, this is also showing resistance leading to increased severity, morbidity and mortality. So, to prevent further indiscriminate use of antibiotics, we should be more focused on the biosecurity measures and farm management. As “Prevention is better than Cure”
CONCLUSION
It is evident that majority of infections can be attributed to poultry. Human Campylobacteriosis and Salmonellosis has been increasing in the past decades and poultry has been identified as the major contributor. Colonization of poultry occurs at farm levels where it is necessary to focus on enhancing the biosecurity and implementing it properly as whole world has come to realize the importance of biosecurity and quarantine during COVID-19 pandemic. And main area of concern is antibiotic resistance to the infection. So, the time has come to implement it strictly in farms to avoid any chance of outbreak of zoonotic diseases and thus, proper managemental and biosecurity measures play a beneficial role for healthy ad safe meat production that will promote better health & overall the better growth of poultry industry.
by Himani Ravi, G.B. Pant university of Agriculture & Technology, Pantnagar, India
Source=https://benisonmedia.com/strategies-to-mitigate-food-safety-risks-in-poultry-production/
The Australian Institute of Food Safety attaches strategic importance to the Elderly when Food safety is being addressed. In this report, a few issues are highlighted. Happy reading
If your organisation is charged with providing food on a regular basis to elderly people receiving aged care, you owe it to them to make sure that you are doing everything possible to keep them safe from food-borne illnesses. To that end, prudent managers of facilities that provide nutrition to the aged will want to arrange for their employees to take food safety supervisor training. A Food Safety Supervisor course will go a long way toward helping your organisation remain in compliance with food safety standards.
You need to know the proper techniques and methods of food procurement, storage, preparation and how and when to serve it so that it is always safe to eat. Failure to do so puts your organisation at risk of sickening or even killing the aged people to whom you serve food. You also need to know how to comply with national food safety standards, which are covered by Food Standards Australia New Zealand (FSANZ)’s Standard 3.3.1.
Food Standards Australia New Zealand (FSANZ)’s Standard 3.3.1 is part of the national food safety standards as noted in the third chapter of the Australia New Zealand Food Standards Code. It covers the responsibilities borne by food businesses to ensure safety in the food they prepare for the most vulnerable members of our society, including people who are immunocompromised because of treatments they are receiving or because of their illness, as well as the aged and the very young.
FSANZ’s Standard 3.3.1 applies to all business that works in food processing and provides food service to people who are considered vulnerable. The standard defines a vulnerable person as being someone who receives care in a facility listed in the standard, or a person who receives food through a meal delivery program, according to the Food Standards Code.
Examples of facilities that must comply with the standard include:
Whether food businesses must comply with the standard depends on a number of criteria including which Australian state or territory they are located in. For example, a facility in Queensland that serves six or more elderly people must be in compliance. Not every business that serves food will need to be in compliance.
Organisations that process or serve food that is not considered potentially hazardous, such as tea and coffee with biscuits, for instance, do not need to comply with the standard.
An organisation that only delivers food is exempt, as is a business that provides only ingredients for foods or foods that must still be processed (such as by cooking). If your organisation chiefly prepares food for the general population but also may sometimes prepare food for members of the vulnerable population, you are exempt from adhering to the standard.
People’s immune systems tend to grow weaker as they grow older, leaving them more vulnerable to food-borne illnesses. What’s more, the digestive system of an elderly person typically produces less acid, which enables germs to survive the passage through the digestive system and cause an illness.
Food poisoning in the elderly results in far more serious consequences, including dehydration, improper functioning on the neuromuscular system and death. The elderly also require more time to recover from a bout of food poisoning when compared to the younger members of the population.
According to the Food Safety Information Council, a number of types of food pose a higher risk, including:
Because many elderly people are at a higher risk for food-borne illness, all aged care centres need to have a food safety supervisor on hand to make sure that the facility purchases safe, healthy food, prepares and stores it properly and cooks it according to food safety regulations. Having a trained supervisor on hand ensures that the most vulnerable population within the facility will not be needlessly exposed to food risk because of inexperienced or improperly trained staff. With proper training, you can better understand food safety principles and regulations and ensure the lowest possible risk to this vulnerable population.
Source=https://blog.foodsafety.com.au/food-safety-for-aged-care#:~:text=Because%20many%20elderly%20people%20are,according%20to%20food%20safety%20regulations.
Dele Fapohunda
4 July 2023
NB=Comments and invites to events on Food Safety are welcome
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The importance of water to the survival and well being of man cannot be over emphasized. Here, as got from a post, is a list of the uses of water expressed in pictorial form. happy reading
Posted as received
May 4, 2023
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The Food and Agriculture Organization of the United Nations has released 2 reports on food quality standards.
The need to be sensitive to antimicrobials and Veterinary drug residues in Agriculture was emphasized because of their inherent hazardous impacts
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