Economic costs and trade impacts of microbial foodborne illness

This article presents the economic costs of foodborne diseases for selected countries, the approaches used to calculate these costs, and a discussion on the interaction between microbial food safety issues and international trade in food. The human illness costs due to foodborne pathogens are estimated most completely in the United States of America, where, each year, 7 foodborne pathogens (Campylobacter jejuni, Clostridium perfringens, Escherichia coli O157:H7. Listeria monocytogenes, Salmonella, Staphylococcus aureus, and Toxoplasma gondii) cause an estimated 3.3-12.3 million cases of foodborne illness and up to 3900 deaths. These 7 pathogens are found in animal products and cost the United States an estimated $6.5-$34.9 billion (1995 US$) annually. The presence of foodborne pathogens in a country's food supply not only affects the health of the local population, but also represents a potential for spread to pathogens to visitors to the country and to consumers in countries which import food products. With more complete data on foodborne illnesses, deaths, costs and international trade rejections in each country, indicators could be developed by which changes in food safety can be monitored.     

Therapeutic antibiotics in animal feeds and antibiotic resistance

Recent statutory changes involving animal drugs are expected to facilitate the therapeutic use of antibiotics in animal feeds in the United States of America. The use of antibiotics in animal feeds is controversial due to the potential development of resistant bacterial pathogens in food-producing animals which are exposed to the antibiotics and the resultant public health risk. Zoonotic micro-organisms can be transmitted to humans through contact with animal populations, either directly or through the consumption of contaminated food. Recommendations to address the public health concerns include the strengthening of professional education in the areas of infectious diseases and the appropriate selection and use of antimicrobial agents, the development of a comprehensive food safety education programme for food-animal veterinarians and animal producers, and the development of surveillance programmes to monitor antimicrobial resistance among zoonotic pathogens. Early identification of emerging resistance can facilitate a timely and appropriate public health response.     

Intensive (pasture) beef cattle operations: the perspective of New Zealand

Beef production in New Zealand has characteristics typical of a temperate climate and pasture-based animal husbandry. The specific pathogens which may contaminate fresh beef and which are empirically considered to be of public health importance are similar to those in other countries with temperate climates, i.e. Salmonella, Campylobacter, Escherichia coli O157:H7, Listeria monocytogenes and Toxoplasma gondii. With the exception of T. gondii, it is likely that almost all transmission of these hazards through consumption of beef results from unseen microbial cross-contamination from gastrointestinal sources during slaughter, dressing and further processing. Gaining comprehensive information on carcass contamination levels is an essential first step in establishing food safety objectives for a particular beef production system, and in designing risk-based hazard analysis and critical control point (HACCP) plans. It is likely that the lower mean and maximum numbers of indicator micro-organisms on New Zealand carcasses (when compared with other countries) are in part due to the pre-slaughter cleanliness status of cattle reared under temperate, pasture conditions. Similarly, the failure to detect specific pathogens of gastrointestinal origin in a comprehensive baseline survey most probably reflects the limited pathway for faecal contamination during slaughter and dressing under processing conditions in New Zealand. The New Zealand example provides strong evidence for the need to design HACCP plans according to the specific national (or regional) situation. Reducing all pathways for faecal contamination of products to the maximum extent practicable will be the most important factor in achieving desired food safety objectives for fresh beef. Variable densities of microbial pathogens in gastrointestinal contents are also likely to have a significant effect on subsequent contamination levels of beef carcasses: however, effective controls for limiting the presence of most pathogens of concern in the live animal have yet to be identified.     

Testing of bronchial carcinoma for sensitivity against cytostatics in tissue culture (author''s transl)]

To derive food table values of fatty acid composition, a comprehensive review was made of the literature available since 1960 on the lipid composition of pork products. Factors affecting pork lipid composition are discussed. Diet of the animal was found to have a major influence. Few significant differences were found in the grams fatty acid per 100 gm. fat of meat from the areas of the loin, belly, leg, and shoulder. Mean fatty acid distributions were derived for the separable lean and separable fat of pork. Methods of converting literature data into units suitable for food table purposes are briefly described. Tables of fatty acids per 100 gm. fat are given for brains, heart, kidney and liver, and for the lean and fat portions of pork cuts. The tables show that on a grams-per-100-gm. -fat basis, these four organ meats contain less total fatty acids and are richer sources of polyunsaturated fatty acids than are skeletal muscle or adipose tissue. Tabulations are also given for fatty acids in 100-gm. portions of raw and cooked pork cuts, sausages, luncheon meats, variety meats, and three popular sausages made with beef and pork meat.     

Risks and prevention of contamination of dairy products

Consumers and regulatory officials are becoming increasingly aware of the human health risk of the presence of micro-organisms or chemicals in the agricultural environment. Providing 'on-farm food safety' programmes which address the daily management of the production unit with regard to animal health and well-being, public health and environmental health must be a top priority for agriculturalists and veterinarians. Developing critical control point management (CCPM) procedures for animal and human health concerns is a viable approach to aid in alleviating public concerns about dairy products and the food supply in general. Such CCPM programmes may be created for individual production units based upon risk analysis, total quality management and hazard analysis and critical control point principles. Implementation of these programmes will be essential both in addressing food safety concerns for the resident population of a nation and in developing or maintaining international markets for the export of animal products.     

Pathogen Reduction and Hazard Analysis and Critical Control Point (HACCP) systems for meat and poultry. USDA

The United States Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) adopted Hazard Analysis and Critical Control Point Systems and established finished product standards for Salmonella in slaughter plants to improve food safety for meat and poultry. In order to make significant improvements in food safety, measures must be taken at all points in the farm-to-table chain including production, transportation, slaughter, processing, storage, retail, and food preparation. Since pathogens can be introduced or multiplied anywhere along the continuum, success depends on consideration and comparison of intervention measures throughout the continuum. Food animal and public health veterinarians can create the necessary preventative environment that mitigates risks for food borne pathogen contamination.     

A review of the significance of animal food products as potential pathways of human exposures to dioxins

The polychlorinated dibenzo-p-dioxins and dibenzofurans (dioxins) are groups of compounds with similar chemical and toxicological properties. Carcinogenicity was considered the most serious toxic end point when setting previous regulatory policies, but recent concerns have focused on the possible endocrine-disrupting activities of the dioxins. Toxicity is related to the 2,3,7,8 pattern of chlorine substitution, a pattern that also leads to chemical and metabolic stability. Dioxins are practically insoluble in water and concentrate in lipids of biological systems, leading to low background concentrations in fat of the general human population. Major environmental sources of dioxins are emissions from industrial chlorination processes and combustion of materials containing chlorine. Inhalation and water have been ruled out as significant exposure pathways, which suggests that food is the primary source. Pathways of entry into food chains are atmospheric transport of emissions and their subsequent deposition on plants, soils, and water. The major food sources seem to be fat-containing animal products and some seafoods. This conclusion is based on evaluations of potential environmental pathways involving dioxins and related compounds. Generally, dioxins and other lipophilic compounds are not taken up and translocated by plants, so residues in foods and feeds derived from seeds should be negligible. Animals on high-roughage diets, or those that ingest contaminated soil, are the most likely to accumulate dioxin residues from the environment. The conclusion that animal products are a major source of human exposure requires verification by appropriate food sampling programs and animal metabolism studies. If it is desirable to reduce human exposure to dioxins via the food supply, reduction of sources would be a more effective strategy than changing agricultural practices and food consumption patterns.     

Quality of ecologically produced foods of animal origin

The production of organic (ecological) food of animal origin is done in many ways and uses many different breeds. Therefore a real comparison with conventionally produced food is difficult. From the limited number of published data it appears, that the characteristics of quality of the products, the nutritional, hygienic, sensorial and technological factors, are not very different in both systems of production. In some factors organic food gets better marks, in others the conventionally produced food. The differences are in the production system (process quality) during lifetime of the animals.     

Responses of dogs with food allergies to single-ingredient dietary provocation

OBJECTIVE: To characterize specific food ingredients causing allergic reactions in dogs and to assess cross-reactivity between proteins derived from a single animal source or from different plant products. DESIGN: Prospective study. ANIMALS: 25 dogs with histories and cutaneous signs consistent with food-allergic dermatitis. PROCEDURE: Dogs were fed a food-elimination diet until resolution of clinical signs and then challenged with their original diet. A diagnosis of food allergy was made if there was complete return of pruritus within 14 days of challenge exposure. After diagnosis, dogs were fed the food-elimination diet until signs related to dietary challenge abated. The dogs then were fed beef, chicken, chicken eggs, cows' milk, wheat, soy, and corn in single-ingredient provocation trials for 1 week. Any cutaneous reactions to these food ingredients were recorded by their owners. RESULTS: Beef and soy most often caused adverse cutaneous reactions, although all ingredients induced clinical signs in at least 1 dog. Mean number of allergens per dog was 2.4, with 80% reacting to 1 or 2 proteins and 64% reacting to 2 or more of the proteins tested. A significant difference was found between dogs reacting to beef versus cows' milk and between dogs reacting to soy versus wheat; thus, the hypothesis of cross-reactivity to ingredients derived from a single animal source or to different plant products was not supported. Similar differences between chicken meat and eggs were not identified. CLINICAL IMPLICATIONS: Long-term management of dogs with food allergies is facilitated by identification of the most commonly encountered food allergens. Because cross-reactivity cannot be verified, each protein source should be included separately in food-provocation trials.     

Antimicrobial drug residues in milk and meat: causes, concerns, prevalence, regulations, tests, and test performance

This paper presents a historical review of antimicrobial use in food animals, the causes of residues in meat and milk, the types of residues found, their regulation in Canada, tests used for their detection, and test performance parameters, with an emphasis on immunoassay techniques. The development of residue detection methods began shortly after the introduction of antimicrobials to food animal production in the late 1940s. From initial technical concerns expressed by the dairy industry to the present public health and international trade implications, there has been an ongoing need for reliable, sensitive, and economical methods for the detection of antimicrobial residues in food animal products such as milk and meat. Initially there were microbial growth inhibition tests, followed by more sensitive and specific methods based on receptor binding, immunochemical, and chromatographic principle. An understanding of basic test performance parameters and their implications is essential when choosing an analytical strategy for residue testing. While each test format has its own attributes, none test will meet all the required analytical needs. Therefore the use of a tiered or integrated system employing assays designated for screening and confirmation is necessary to ensure that foods containing violative residues are not introduced into the food chain.     

Primary structure of gene H of cattle plague virus strain K]

The paper analyzes the standard legal and methodological assurance of the quality and safety of animal food raw materials and foodstuffs (meat, meat products, fish, shellfish, crayfish and their processing products) by the parasitic purity rates according the requirements under the Russian Federation's laws "On Sanitary and Epidemiological Well-Being of the Population", "On Protection of Consumer's Rights", "On Certification of Products and Services", those of SanPiN, such as 2.3.2.560-96 "Sanitary Requirements for the Quality and Safety of Food Raw Materials and Foodstuffs" and 3.2.569-96 "Prevention of Parasitic Diseases in the Russian Federation".     

The regulation of progesterone and hCG production from placental cells by interleukin-1beta

Recent outbreaks of foodborne illness and studies by expert groups have established the need for fundamental change in the United States meat and poultry inspection programme to reduce the risk of foodborne illness. The Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) has embarked on a broad effort to bring about such change, with particular emphasis on the reduction of pathogenic micro-organisms in raw meat and poultry products. The publication on 25 July 1996 of the Final Rule on pathogen reduction and hazard analysis and critical control point (HACCP) systems was a major milestone in the FSIS strategy for change. The Final Rule provides a framework for change and clarifies the respective roles of industry and government in ensuring the safety of meat and poultry products. With the implementation of this Final Rule underway, the FSIS has been exploring ways in which slaughter inspection carried out under an HACCP-based system can be changed so that food safety risks are addressed more adequately and the allocation of inspection resources is improved further. In addition, the FSIS is broadening the focus of food safety activities to extend beyond slaughter and processing plants by working with industry, academia and other government agencies. Such co-operation should lead to the development of measures to improve food safety before animals reach the slaughter plant and after products leave the inspected establishment for distribution to the retail level. For the future, the FSIS believes that quantitative risk assessments will be at the core of food safety activities. Risk assessments provide the most effective means of identifying how specific pathogens and other hazards may be encountered throughout the farm-to-table chain and of measuring the potential impact of various interventions. In addition, these assessments will be used in the development and evaluation of HACCP systems. The FSIS is currently conducting a quantitative risk assessment for eggs, and several surveys and studies are being performed to supply data needed to conduct other risk assessments. The FSIS has established a food safety research agenda which will fill data gaps.     

Food poisoning. Causes, remedies, and prevention

Food producers and consumers must continue to take precautions against foodborne diseases, and early diagnosis and appropriate treatment of these illnesses are essential. Food products and water can become contaminated with microorganisms and toxins that make people ill, and the very young, the elderly, and immunocompromised individuals are especially susceptible. Education of healthcare providers, food handlers, and the public is critical in reducing the incidence and spread of foodborne illness. Changes in eating habits and lifestyle and increased availability of both domestic and imported foods have made food hazards a more complex public health issue. Although most foodborne illnesses can be avoided by safe food handling procedures (see box on page 134), risk reduction is very important at every step from source to table. A concerted effort is needed to ensure continuing safety of the food supply in the United States while also assuring access to a wide variety of healthful foods. Time will tell whether consumers will accept irradiation of meats. If accepted, irradiation could rank in importance with pasteurization of milk and chlorination of water as a public health measure.     

Characteristic features of ecological animal husbandry

In recent years conventional livestock farming has been impressively successful referring to the increase in performance of farm animals and to the decrease in production costs. On the contrary, following the dictate of production-intensification, animal health and welfare as well as environmentally friendly production have been pushed into the background because of being cost- and labour-intensive. Evaluations of animal health status of farm animals indicate that a considerable number of farm animals cannot cope with the requests of increase in performance. This may be due either to physiological limits or inadequate housing and management conditions. Ecological animal husbandry as an integrative Part of organic farming is an alternative to the previous development, aiming at high quality standards concerning animal health and welfare as well as environmentally friendly production. Farmers have to follow the code of practice before being entitled to label their products as organic food and demand for premium prices. The willingness of an increasing number of consumers to pay premium prices enables the farmers to balance the economical pressure on the production costs and on the yields of the farm animals. While the code of practice limits the amount of area-born products, options are gained for the optimization of the production process for the benefit of the farm animals and the environment. The capacities of ecological animal husbandry for high process quality standards are discussed hypothetically. Due to the phenomenon of various influences and interactions there is still a lack of methodology in order to assess the process qualities and the implications of different farming strategies in a complex and objective manner, resulting in a new challenge for natural science to establish a methodology that enables a more comprehensive approach.     

P-selectin glycoprotein ligand 1 is a ligand for L-selectin on neutrophils, monocytes, and CD34+ hematopoietic progenitor cells

Inter-regional trade in live fish as eggs, larvae or juveniles provides the potential for parallel movements of pathogens. Pathogens that exist in a carrier state and/or can be transmitted by vertical means pose the greatest threat since casual observation, and even periods of quarantine or pathogen inspections, may fail to indicate their presence. Additional complications arise with the movements of non-target species for which health examinations may not be required, or for which criteria for pathogen inspections have not been developed. Although international trade in salmonids has been responsible for most of the disease regulations currently in place, an equal or stronger effort should be expected with other species. At the same time, ensuring equal treatment of all trading partners with respect to the level and sophistication of the health examinations to which the product will be subjected is a major problem. There are several examples of past and potential pathogen movements with fish or fish products. Unfortunately, these are often confused by a poor understanding of the current situation in the region into which the animal or product has been imported. The technology, experience or extent of surveillance in the importing region may be insufficient to assess the situation. Distinguishing between exotic imported pathogens and unknown pathogens which are already present in indigenous fish stocks can therefore often be difficult. The author discusses examples of clearly-documented imports of pathogens, as well as the potential for the spread of agents which pose an equal or greater danger. In addition, the author discusses the confusion which often arises when the background into which these pathogens are to move is poorly understood in the importing region.     

A general framework illustrating an approach to quantitative microbial food safety risk assessment

Hazard analysis critical control point (HACCP), risk assessment, predictive microbiology, and dose-response modeling have been recognized as important tools for the assessment and management of health risks posed by food-borne pathogens. Unfortunately, the biology of both the food chain and food poisoning is complex and dynamic. Therefore, mathematical modeling of microbial risk from food production through to consumption and illness is difficult. Nevertheless, previous authors have made impressive progress in modeling specific pathogen-food-consumer combinations. In this study a framework for a Monte Carlo model of a generic food system was developed. It links together food ingredients, batch processing, cross contamination, microbial growth, cooking, recontamination, consumption, human exposure to pathogens, the dose-response relationship, and the biologic and economic impact components of such risks. This framework is presented to illustrate one potential approach to quantitative risk assessment for microbial food safety. It requires refinement with appropriate distributions and mathematical relationships before it can be applied to a specific pathogen-food-consumer situation.     

Phyletic differences in learning.

It was hypothesized for many years that "the laws of learning were the same everywhere in the animal series… . It is difficult for the nonspecialist to appreciate quite how restricted has been the range of animals studied in experiments on animal learning because the restriction is so marked." Selected animal research is reviewed and a table is presented indicating behavior of a variety of animals in 4 classes of problem, (spatial reversal, spatial probability, visual reversal and visual probability) which differentiate rat and fish. Animals specified in the table are monkey, rat, pigeon, turtle, decorticated rat, fish, cockroach, and earthworm. Behavior of each kind of animal is evaluated in terms of its similarity to the behavior of 1 or the other of these 2 reference animals (rat and fish). This serves "as a summary of results already obtained" and "as a guide to further research." Systematic parametric variation is still of significance in comparative research; but "the table will save us some parametric effort in certain regions." An expanded table of this sort "will provide some useful clues to the evolution of intelligence and its relation to the evolution of the brain." (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The role of cooked food mutagens as possible etiological agents in human cancer. A critical appraisal of recent epidemiological investigations

The paper reviews the epidemiological studies that investigate the relationships between dietary protein intake and the risk of some cancer and that have been published since 1980. A comparison of these reports is complicated because of many confounding factors that could obscure the conclusions (e.g. choice of controls) and because it is difficult to distinguish the consumption of fat from that of animal proteins. The 75 examined publications deal with the influence of food intake on different cancers: colo-rectal (42), stomach (8), breast (7), ovarian (4), endometrium (3), prostate (4), pancreas (2), urothelium (1), bladder (2), brain (1), lymphoma (1). From these studies in parallel with information from other sources, it is concluded that pyrolysis products generated by heat treatment of protein-rich food could be responsible factors for, at least, colo-rectal cancer.     

The benefits and risks of n-3 polyunsaturated fatty acids

There is a growing number of animal models and clinical trials of n-3 polyunsaturated fatty acid (PUFAs) supplementation in disease. Epidemiologic and biochemical studies have suggested beneficial effects of n-3 PUFAs. But also, the use of n-3 PUFAs has some potential toxicological risks that can be circumvented by careless processing, storing, and preserving the PUFAs. The use of n-3 PUFAs is safe if appropriate preparations and dosages are selected. Much research is needed to clarify their use under different disease conditions. The newly established clinical and nutritional facts on n-3 PUFAs will induce industry to develop food products based on this knowledge.