This document summarizes a presentation on food/pork safety analysis. It discusses contemporary challenges in animal agriculture including food security, safety, welfare, and environmental impact. It provides data on increasing global food demand and production. It then focuses on pork safety, covering biological hazards like pathogens (Salmonella, Campylobacter, etc.) and antimicrobial resistance. The effects of conventional versus alternative pork production systems on pathogen prevalence are reviewed. The document emphasizes the need for improved consumer education given the gap between scientific facts and consumer perceptions.
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Pork Safety Analysis Highlights Need for Consumer Education
1. Food/Pork Safety AnalysisFood/Pork Safety Analysis
Marcos H. Rostagno, DVM, MPVM, PhD
USDA-ARS
West Lafayette, Indiana
WPX – Pork Academy – Des Moines, IA (06/06/2013)
6. Global Production Increase
from 2001 to 2011
USDA (2011)
Total Global Production
(2011)
Beef 56.8 M ton
Poultry 81.0 M ton
Pork 101.1 M ton
Pork has beenPork has been
the meat productthe meat product
most consumed andmost consumed and
produced, since 1979!produced, since 1979!
11. Scallan et al. (2011)
According to USDA-ERSAccording to USDA-ERS
$2.3 billion (in 1998 U$)$2.3 billion (in 1998 U$)
Medical costs and productivity lossesMedical costs and productivity losses
Frenzen et al.(1999)
12. Incidence of foodborne pathogens in the U.S.
Healthy People 2010
Salmonella (6.8)
Campylobacter (12.3)
E. coli O157 (1.0)
Source: www.cdc.gov/foodnet/data/reports.html
13. SalmonellaSalmonella: a food safety priority for the pork industry!: a food safety priority for the pork industry!
Attribution: Pork productsAttribution: Pork products 5-30% Human salmonellosis5-30% Human salmonellosis
US (6-9%)US (6-9%)
EU (15-25%)EU (15-25%)
Salmonella prevalence + levels in the GIT
(Determinants of the pork safety risk)
Berends et al.(1996):
Infected pig Harvest line = 3 - 4x risk of Salmonella-contaminated carcass
SalmonellaSalmonella contamination of pork occurs within abattoirscontamination of pork occurs within abattoirs
(Harvest and processing line)(Harvest and processing line)
Infected pigs (“carriers”)Infected pigs (“carriers”)
14. Positive Salmonella tests in the PR/HACCP verification
testing program from 1998 to 2011
(Market hogs - All sizes)
www.fsis.usda.gov
15. From Pig to PorkFrom Pig to Pork
SalmonellaSalmonella Prevalence and Levels in the GI tractPrevalence and Levels in the GI tract
Salmonella
Salmonella contamination risk
contamination risk
FarmFarm TransportTransport LairageLairage Harvest &Harvest &
ProcessingProcessing
16. Salmonella enterica prevalence:
First pull versus close out groups of market pigs
0
10
20
30
40
50
60
70
80
90
100
Bacteriology Serology
Prevalence(%)
First Pull
Close Out
43/405 (10.6%, 95%C.I. 6.03–15.2%)
vs.
80/405 (19.8%, 95%C.I. 11.3–28.2%)
85/450 (18.9%, 95%C.I. 12.7–25.1%)
vs.
226/450 (50.2%, 95%C.I. 12.7–25.1%)
9.2%
P<0.05
31.3%
P<0.05
Rostagno et al. (2009)
17. Effect of transport and lairage
on Salmonella prevalence
(Field Study)Prevalence(%)
a,b,c: P<0.05
Rostagno & Richert (2010)
18. Ctr: Control
FW: Feed Withdrawal (12 h)
T: Transport (2 h)
FWT: Feed Withdrawal + Transport
a
b
a
b
a a
a
b
a a a a
IleumIleum CecumCecum RectumRectum
Log10CFU/gofsample
a,b:a,b: PP<0.05<0.05
Salmonella levels in market-weight pigs
subjected to feed withdrawal and/or transport
Rostagno et al. (2012)
19. Effect of stress on the susceptibility
of market-age pigs to Salmonella
(Transport and/or mixing)
Rostagno & Lay (in preparation)
a
b b,c
c
aaa
b
a,b,c:a,b,c: PP<0.05<0.05 a,b:a,b: PP<0.05<0.05
C = Control
M = Mixing w/ unfamiliar pig (6 h)
T = Transport (1 h)
T+M = Transport + Mixing
22. Antimicrobial Resistance: Food AnimalsAntimicrobial Resistance: Food Animals HumansHumans
Phillips et al.(2004)Phillips et al.(2004)
23. ResiduesResidues
Resistant PathogensResistant Pathogens
Resistant CommensalsResistant Commensals
EnvironmentalEnvironmental
ContaminationContamination
Potential Routes of Antimicrobial ResistancePotential Routes of Antimicrobial Resistance
Transmission From Pigs to HumansTransmission From Pigs to Humans
34. Helminth Outdoor* Indoor (Extensive)** Indoor (Intensive)***
Ascaris + + +
Oesophagostomum + + (+)
Trichuris + + (+)
Strongyloides + +
Hyostrongylus + (+)
Metastrongylus +
Stephanurus (+) (+)
Ascarops (+)
Physocephalus (+)
Macracanthorhynchus (+)
Trichinella (+) (+)
Taenia (+)
Schistosoma (+)
Fasciola (+)
Dicrocoelium (+)
Occurrence of helminths in different types of pork production systems
Adapted from Nansen and Roepstorff (1999)
35. Reference Production Stage Prevalence
Davies et al.(1998) Free-range 19%
Total confinement 0.01%
Wang et al. (2002) Sows (Not confined) 20.2%
Sows (Confined) 11.6%
Market hogs (Not confined) 4.4%
Market hogs (Confined) 2.3%
Gebreyes et al. (2008) Outdoor 6.8%
Indoor 1.1%
Toxoplasma gondiiToxoplasma gondii in the U.S.in the U.S.
39. Complexity = Risk of Unintended ConsequencesComplexity = Risk of Unintended Consequences
40. Does the pork industry have a problem???Does the pork industry have a problem???
Yes!Yes!
But, it’s not about safety!!!But, it’s not about safety!!!
41. Where does the consumer getWhere does the consumer get
information from???information from???
The (mis)information era!!!The (mis)information era!!!
45. “Given the central role
that food plays in
human welfare and
national stability, it is
shocking – not to
mention short-sighted
and potentially
dangerous – how little
money is spent on
agricultural research.”
Bill Gates