Food Protection- Start of New Final Material

What is is essential for providing

nutrition that keeps people healthy, feeds a

growing population, and drives the economy?

Food protection

What is the majority of the meat in the meat produced globally?

poultry (138.8 mtons)

What is the protection of food products from unintentional contamination?

food safety

What is it called when all people, at all times, have both physical, social, and economic access to suffiecient safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life?

food security

the protection of food products from contamination or adulteration intended to cause public health harm or economic disruption?

food defense

What does food safety + food security + food defense?

food protection

What practices that preserve the quality of food to prevent contamination

and food-borne illness?

food safety

Food safety ensures food ___ and preventing unintentional adulteration

quality

What does having both physical and economic access to sufficient food to meet

dietary needs for normal growth and development?

food security

Food security is ensuring enough food ____ to all people

accessible

What refers to preventing intentional adulteration?

food defense

Food defense ___ a food system

Preventing

What is the deliberate use of pathogenic agents or toxins derived from living organisms to cause death or disease in humans, animals, or crops?

Bioterrorism

What is bioterrorism with agricultural target,

such as livestock?

Agroterrorism

What is an agent used in biological warfare against military or civilian targets?

Bioweapon

T/F A bioweapon is one type of Weapon of Mass Destruction (include biological, radiological, chemical, nuclear, or other

device intended to harm many)

True

What is the USDA High Consequence diseases in Tier 1? (5)

- African Swine Fever (ASF)

- Classical Swine Fever (CSF)

- Foot and Mouth Disease

- Notifiable Avian Influenza

- Virulent Newcastle Disease

Livestock agroterrorism: the intentional introduction of a disease into animals with the goal of what FOUR things?

- Impacting food supply/food safety

- Producing economic losses

- Causing human illness or casualties (+/-)

- Threatening social stability & spreading fear

T/F Food and fiber accounts for 30% of America's GDP

True

What are some things that could propose a risk of Agroterrorism?

- Intensive farming practices (CAFOs)

- Livestock have no immunity against FAD

- Insufficient security/surveillance especially in certain

areas

- Insufficient passive disease reporting system

- Inadequate veterinary training

How do you prevent or mitigate agroterrorism events?

• Recognize outbreaks on the local level

• Know the agents and clinical signs of diseases

• Know how to report suspected cases

• Disseminate knowledge

• Follow federal and state guidelines

• Ensure farms practice strict biosecurity

What are some things that you can do to promote strict biosecurity?

One entry to farm, essential visitors only, farm security,

cleanliness and disinfection, isolate and quarantine, animal IDs and good record keeping, feed storage precautions, instructure clients to monitor health of animals daily

Who are the first line of defense against agroterrorism?

Veterinarians

What are 10 Government Biosecurity Actions

that causes Unintentional Threats? (she said dont memorize, but i already made the card- the other half og the card is on slide 11)

-Disease reporting systems for early detection of naturally

occurring outbreaks

-Movement control, health certificates, and testing to prevent disease spread between populations

- Licensing and inspection of livestock markets, slaughter

facilities, and animal businesses for sanitation and disease

prevention

- Animal and animal product import restrictions to prevent

introduction of foreign animal diseases

- Preparation for and response to outbreaks of animal diseases

(quarantine, depopulation, vaccination)

- Surveillance and monitoring of regulatory and emerging

diseases

- Control and eradication programs for endemic or foreign animal diseases

- Education of producers and the public on biosecurity practices

- Support for research on animal diseases and prevention

strategies

- Partnerships with industry, producers, NGOs, and universities

What is insufficient access to enough food to meet dietary needs (an economic and social condition)?

Food insecurity

What state has the highest household food insecurity rate?

mississippi

What is the percentage of people globally, about 2 billion, are moderately or severely food insecure?

25%

T/F Increases in the world's population will require a supply of 50-70% more animal

protein by 2050

True

(Healthy/Unhealthy) animals produce healthy

food that produces healthy people

Healthy

Only when food is SAFE can it contribute to food security, so ___ ___ is a crucial part of food security.

food safety

Food safety ____ with healthy animals

BEGINS

What is the key to food security and ensuring our planet remains sustainable?

animal health

Globally, __/__ animals in the food chain is

lost to preventable disease

1/5

What is an engine of growth for the worlds most vulnerable communities?

animals health

T/F Feeding a growing population relies on healthy animals

True

If we control animal diseases, what does that do for our health?

protect our health

more details on slide 17 for why animal health matters

she loves a picture

What animal disease has impacted food security in the US in the past few years?

HPAI

T/F Animal health drives food security, food safety, cleaner environment, human health, economic security, animal welfare

True

lets say a cow has mastitis, what TWO things can you do to reduce it?

- better hygiene (biosecurity)

- better animal husbandry and milking regamine (animal health management)

T/F You want all of the food to be safe to eat

True

Who is responsible for food safety?

- Everyone who grows, produces, processes, packs, distributes, transports, stores, prepares, serves, or consumes food is responsible for keeping food safe

- Governments make and enforce laws/regulations,

inspect food, educate the public, and respond to outbreaks or food emergencies

What causes promotion of animal health and welfare through the prevention and control of diseases, as well as ensuring the safety and quality of animal products and promoting appropriate care and treatment for animals?

VETERINARY PREVENTIVE MEDICINE

What are the TWO steps in Food Safety: Food Supply Chain?

- preharvest food safety

- USDA Vet- cross contamination

What prevent illnesses that impact production or growth or kill livestock and lead to food shortages?

Pre-harvest food safety

T/F Veterinarians are a crucial part of global public health infrastructure

True

Vets also have roles in state and federal agencies to do what FOUR things?

• Perform epidemiologic surveillance and outbreak

investigations related to foodborne illness

• Develop policy and best practice guidelines

• Direct in-plant inspection and supervisory roles

• Enforce standards for sanitation and truthful labeling

What is the best model practices for raising beef cattle for all stages of productions?

Beef Quality Assurance program

What does the Beef Quality Assurance program assist with?

Comprehensive herd health plan, colostrum mgmt, vaccines, minimizing stress

and stocking density, judicious antimicrobial usage

What is an example of a biosecurity plan using Beef Quality Assurance program?

personnel training, movement logs, quarantining and testing

new arrivals, waste mgmt

What is the dairy preharvest model practice?

National Dairy FARM Program Animal Care Manua

The National Dairy Farm the environmental model practices dictated by the Grade A Pasteurized Milk Ordinance, what does the do?

C&D of teats and equipment prior to and after milk harvest,

standards for milking facilities

Ensure animals are treated ___ and kept in good sanitary and hygienic conditions with

minimal ___

humanely, stress

Educate producers about best practices for

biosecurity, which ensures what?

food safety, food

defense, and ultimately food security

Veterinarians provide direction to farmers on practices to ____ physical and chemical hazards, contaminants (mycotoxins, drug, or pesticide residues in feed, etc.)

prevent

T/F Vets ensure proper appropriate use of

drugs including antibiotics

True

What can be used to make sure that the appropriate withdrawal times (minimize antibiotic residues in meat/milk and antibiotic resistance) is followed?

FARAD

Vets ensure ____ by verifying animal identification and record keeping

traceability

Antemortem and postmortem ___ after slaughter to reduce biologic hazards in meat

inspection

What are some hazards that can be seen with food safety?

Biological

Chemical

Physical

Allergenic

Majority of ___ ____ are derived from poultry, egg, meat, dairy, & seafood

foodborne illnesses

As a result of foodborne pathogens, each year in the US:

how may people get sick?

how many are hospitalized?

how many die?

-48 million people get sick: 1 in 6 Americans

-128,000 are hospitalized

-3000 die

Children < 4 years old have the highest incidence of infections from foodborne pathogens including

Campylobacter, Cryptosporidium, Salmonella, Shiga toxin-producing E. coli O157:H7, Yersinia

T/F People > 50 and other immunosuppressed people are at greater risk for hospitalization and death from foodborne disease

True

slide 31 all of the causes of foodborne disease

okay queen

What are some common symptoms of foodborne illness?

• Nausea, vomiting, diarrhea, +/- fever, body aches, fatigue

What is the period that can be few hours to one week depending on pathogen?

incubation period

What do all of the following have in common: kidney failure, sepsis, miscarriage, neurologic disease, meningitis, arthritis, paralysis?

Uncommon symptoms of foodborne illness

What are the THREE sources of foodborne illness?

Raw or undercooked foods of animal origin: meat, eggs, unpasteurized milk, shellfish

• Ready-to-eat food (like produce) contaminated

with pathogen, or unclean water is used to wash produce

• Food items touched by person who is sick with an illness that is transmitted by fecal-oral

transmission and not cooked properly before serving

What are the 5 foodborne pathogens causing illness in US?

Norovirus, Salmonella, Clostridium, Campylobacter, Staphlylococcus

T/F Total of ~45 million foodborne illnesses a year in the US includes these ~9 million illnesses above plus an additional ~36 million

illnesses by unspecified agents

True

What are the top 5 foodborne pathogens causing hospitalization in US?

-Salmonella

- Toxoplasma gondii

-listeria

- norovirus

- Campllybactor

Why do bacteria so commonly cause foodborne disease?

• Ubiquitous in environment

• Can replicate and/or produce toxins in food (unlike viruses)

- Survive well in food

What are THREE ways that food becomes contaminated in production (at the farm)?

• Animals colonized or infected by pathogens from other

animals, from feed, or from the environment

• Milk contaminated by pathogens from feces/environment

• Animal skin and haircoat contaminated by microbes from

feces/environment (no infection)

What are FOUR ways that animals can become infected with processing?

• Slaughter: meat contaminated by microbes from GI

contents or skin/haircoat

• Food contaminated by microbes from other raw

agricultural products or from contacting surfaces

• Inadequate pasteurization

• Food handled by infected people

What is probably the single most important factor in affecting a shift between health and disease within a population?

Environmental change

T/F Environmental health interventions are often the most accessible and cost-effective options to implement change

TRue

The ___ can either separate or promote contact between agent and host

environment

In a developed society, the environmental health infrastructure serves as a a "broad-spectrum control" to do what persay?

prevent/limit infections by a variety of pathogens

What compares water quality in US to

that in developing nations, or anywhere after a disaster?

Potable drinking water

What are THREE environmental factors relating to food safety?

- Food production, processing, storage, and distribution rely on electricity, potable water, refrigeration, pest-proof storage, transportation

- Waste treatment and disposal

- Food inspection

What can you do to treat the water for regulatory/public health food safety?

filter & chlorinate drinking water

There are Laws/regulations for ____ for milk and juices for regulatory public health food safety

pasteurization

T/F There are requirements for maintenance of cold chain during processing/transport/storage

True

What is the FDA Model Food Code?

retail, restaurants, facilities (schools, nursing homes) use this for regulatory/public health food safety

What are THREE surveillances that help with regulatory/public health food safety?

• FoodNet: Foodborne Diseases Active Surveillance Network

• NARMS: National Antimicrobial Resistance Monitoring

• CDC PulseNet: Whole Genome Sequencing (WGS)

What are the FOUR steps of food safety at home?

clean, separate, cook, chill

How long should you wash you hands for with soap and water?

20 seconds

T/F Wash produce after peeling

False, before

Should you wash meat, poultry, and eggs?

no

What are THREE things that you should do in the kitchen for consumer safety guidelines?

• Sanitize sink and sponge daily: dishwasher, bleach, or boiling

• Change kitchen towels/cloths frequently and wash/dry on hot

• Clean all kitchen items with hot, soapy water or in dishwasher

T/F You can thaw food on the counter

False, in the fridge

Keep uncooked meat or egg products and their juices away from produce; how do you do this?

- Use separate cutting boards, plates, knives for produce and raw meat or eggs

- Store uncooked meat in bag or bottom of fridge

Name a few of the consumer food safety mistakes that are commonly made.

• Not washing your hands properly

• Thawing food on the kitchen counter

• Putting cooked meat back on a plate that held raw meat

• Washing meat, poultry, eggs

• Letting food cool to room temp before putting it back in the fridge

• Eating raw dough or cookie dough, other foods with uncooked eggs or uncooked flour

• Marinating meat or seafood at room temp

• Using raw meat marinade on cooked food

• Undercooking any meat, poultry, seafood, or eggs

• Tasting food to "see if it's still good"

What is the temeprature that you should keep hot and cold foods at?

Keep hot foods hot (> 140°F) and cold foods cold (< 40°F)

What is known as the "danger zone"?

40-140° F

Do not keep foods at room temp for longer than __ hours

2

What temperature should you keep the fridge and freeze?

Fridge: 34-38° F

• Freezer: 0° F

Refrigeration is effective against ___, ___, and ____changes associated with meat deterioration

microbiologic, enzymatic, and oxidative

What are foods that are more vulnerable to

pathogen growth?

Time/temperature control for safety (TCS) foods