Food-borne threats in the Med Region and the role and ...networks.iamz.ciheam.org/samefood/css/pdf/11-Bouguedour.pdf · framework of food safety strategy Dr Rachid Bouguedour ...

11

Food-borne threats in the Med Region and the role and principles of OIE in the framework of food safety strategy

Dr Rachid Bouguedour - Alessandro RipaniOIE Sub Regional Representation for North Africa

Tunis, TunisieFood Safety Challenges for Mediterranean Products, Zaragoza, Spain

10 -11 June 2014

22

CHRONOLOGY

An intergovernmental organisation preceding the United Nations

2

In 2013

33

178 Member Countries in 2013

3

Africa 52 – Americas 30 – Asia, the Far East and Oceania 36 Europe 53 – Middle-East 20

Some countries belong to more than one region

44

Governance structure of the OIE 1/14

4

Regional Representations

Sub-regional Representations

555

These representations closely collaborate with Regional Commissions and are directly under the Director General’s

authority.

Governance structure of the OIE

666

OIE Working Groups

77

Governance structure of the OIE

7

National Focal Points

Focal Points are nominated by the Delegate for each of the following fields:

888

MEMBERS OF THE OIE ANIMAL PRODUCTION FOOD SAFETY WORKING GROUP

Dr Stuart Slorach (chair) SWEDEN

Prof. Hassan Aidaros EGYPT

Dr Katinka de Balogh (FAO)

Dr Carlos A. Correa Messuti (URUGUAY)

Dr Selma Doyran (Codex Alimentarius Commission)

Prof Steve Hathaway (New Zealand)

Dr Robert Thwala (SWAZILAND)

Dr Kazuaki Miyagishima (WHO)

Dr Koen Van Dyck (EU)

999

Competencies of graduating veterinarians

10

Globalisation and animal diseasesGlobalisation and animal diseases

10

Animal diseases - particularly zoonoses - cause serious

economic and social impact by threatening more and more trade

and consumer confidence in this increasingly globalised world

11

11

The free movement of animals and products of animal origin

due to international trade and globalisation has had its

impact on:

Animal health

Food safety

Laboratory diagnosis/diagnostic

Globalisation and animal diseasesGlobalisation and animal diseases

12

Animal products tradeGlobal cargo ship network

Travel time to main cities And shipping lanes

0 36h 2j 10j

GlobalisationGlobalisation

13

Globalisation and food productsGlobalisation and food products

13

Some factors that increased the globalisation of food products:increasing demand (increase world human population and consumption)consumer preferencesreduction of trade barriers because of establishing bilateral trade agreements (as a result of the SPS Agreement);improving transport for perishable foodsoverproduction of a country compared with the potentiality of consuming it within the domestic food marketnew opportunities in the market: e.g. export food to other countries at convenient prices than local market

1414

Evolution of meat and milk production from Evolution of meat and milk production from 1961 to 20111961 to 2011

The average meat consumption in the world increased from 23 to 43 Kg per capita/year and milk consumption increased from 75 to 87

Kg per capita/year.

Source: Statistics Division of the Food and Agriculture Organization of the United Nations (FAO)

1515

Trends of the world human populationTrends of the world human population

Developing countriesDeveleped countries

706560551950 75 80 85 90 95 2000 05 10 150

1

2

3

4

5

6

7

8Milliards

TotalGlobal population: 1950-2015

Source: US Bureau of the Census

1616

16

Rapid increase of urbanisationRapid increase of urbanisation

Population living in the urban

areas

47 % in 2000

60 % in 2030

1717

17

In 2006, it was needed to slaughter more than 21 billion animals for feeding a world population of more than 6 billion people with food products distributed worldwide.

Projections for 2020 indicate that the demand for animal protein will increase by 50%, especially in developing countries

Foods for the World

1818

United Nations projections

World population could reach 9.15 billion by 2050;

Meat production would increase from 258 to a total of 455 million

tonnes in 2050; of which a significant percentage in the

developing countries;

Global agricultural production in 2050 will be 60 percent higher

compared with the years 2005/2007 raising the concern how it

can be achieved sustainably

19

Zoonoses and emerging diseasesZoonoses and emerging diseases

19

60% of human pathogens are zoonotic

75% of emerging diseases are zoonotic

Nearly all emerging (new) human diseases originate from animal reservoirs

2020

Factor 2007 2017 2027Human demographics and behaviorTechnology and industryEconomic development and land useInternational travel and commerce

Microbial adaptation and changeClimate changeChanging ecosystemsPoverty and social inequalityWar and famine

Emerging & re-emerging diseases factors

21

Recently emerging and re-emerging infectious diseases

21

Source: The changing face of pathogen discovery and surveillanceW. Ian Lipkin

2222

Some of the major food safety crisis in the past decades

BSE - nvCJD (1996 ) (UK) Dioxins in animal feeds affecting poultry, eggs, pork and bacon products (1999)

(EU)

E. coli 0157:H7 (1996, 2000,2005) (SE,UK,SP, FR)

Dioxins in pork meat (2006) (BE, NE)Dioxins in mozzarella cheese (2008) (IT)Escherichia coli O104:H4 (2011) (DEU, FR)Dioxins eggs (2012) (DEU)

2323

OIE Strategic Plan 2011-2015 Reinforcing priority missions

Food securityFood security (from

quantitative and qualitative perspective) is a key public health concern

Healthy animals guarantee food security and food safety

24

OIE MandateOIE Mandate

24

TransparencyScientific informationInternational solidaritystandards for international trade in animals and animal productsPromotion of veterinary services Food safety and animal welfare

Improve animal health, veterinary public health, animal welfare, and consolidate

the animal’s role worldwide

Improve animal health, veterinary public Improve animal health, veterinary public health, animal welfare, and consolidate health, animal welfare, and consolidate

the animalthe animal’’s role worldwides role worldwide

25

OIE MandateOIE Mandate

25

SPSAGREEMENT

26

OIE MandateOIE Mandate

26

The OIE and CAC had been coordinating their efforts by formulating complementary international standardsThe OIE sets standards relevant to:

animal production food safety, covering hazards that arise on-farm and at slaughterwhile CAC elaborates:

standards pertinent from primary production to marketing and consumption

27

Food safetyFood safety

27

Food safety must guarantee to consumers that foods are:produced, handled, stored,distributed

in a safe manner to be not harmful for citizens up to their consumption (fundamental right);

Healthy and safe diet improves health and productivity and lays the foundation for the development of countries while reducing poverty

2828

Evolution of legislation in the EU

Crisis during 1990s in Europe

BSE

DioxinDriving force for

change

scares and loss of confidence of consumers

Weaknesses of food safety

legislation during these crisis

Weaknesses of food safety

legislation during these crisis

1. Fragmentation of controls 2. Legislation focused on final products

control3. Lack of controls on animals feeding4. Deficiencies in risk analysis

2929

Legislation revision in the EU

Application of horizontal approach for all type foodsIntroduction of the concept from the farm to the forkRisk-based approach along the food chain Key obligations for food and feed business operators:

responsibilitytransparency and traceability

Some key principles:

3030

Food safety principles worldwide

for ensuring food safety of products actions are needed during the primary production at the farm level

many food safety risks arise at the pre-slaughter or pre-harvest stages, and these can be reduced or prevented using disease prevention policies and good practices recommended by OIE and FAOimperative to continue improving the control measures to reduce the risks also during the food preparation, storage and distribution phases including the consumer behavior

The food safety systems in the world show similarities with mostof the EU principles and, in particular, it is recognised that:

3131

Globalisation and International cooperation

in this era of globalisation ensuring hazard-free food is a supranational matter, andthe international cooperation concept and initiatives are necessary for early detection and rapid response in the case of outbreaks

Recent Escherichia coli O104:H4 outbreaks in Germany and France in 2011 - fenugreek seeds imported from Egypt as the most likely source -confirmed that:

3232

Mediterranean basin

imports of bovine meat in countries in the region passed from 1,142.9 (‘000 tcw) for the period 2001-2003 to 1,737.1 (‘000 tcw) for the period 2009-2011 with an increasing average rate of 5.4% per yearThese data confirm that in both shores of the Mediterranean region there was an increase in the volume of trade in the last decade for animal and animal products

The consequence of globalisation is also affecting Countries in the Mediterranean basin that are more and more developing agricultural trade

3333

FOODBORNE DISEASES

Foodborne hazard: biological, chemical or physical and within the biological hazards, foodborne diseases can be caused by bacteria, viruses and parasites Some zoonotic disease with considerable social and economic impact in Southern Mediterranean:

Brucellosis and tuberculosis

E. granulosus can pose significant public health or economic problems in many rural areas of the world and where sheep farming is predominant such as in the Northern African countries

3434

FOODBORNE DISEASES IN THE MAGHREB REGION

Algeria: from January 2010 to October 2011 were registered 169

outbreaks affecting 5.697 people and causing 9 deaths

Morocco: from 1992 to November 2011 were reported 19.625 cases

of foodborne diseases with 5.688 hospitalizations and 221 deaths

Tunisia: 121 outbreaks were notified from January 2010 to

November 2011 affecting 1.244 persons

3535

Antimicrobial residues and resistance

Antimicrobial resistance is a global human and animal health concern

Major uses in food producing animals

promote growth

therapeutic treatment

limit infection in food-producing animals

Misuse of antibiotics might also result in deposition of residues in food products (toxicological chronic concern)

3636

Public health impact

Selection of bacteria resistant and transmission to

humans through:

food consumption

direct contact with animals (e.g. Salmonella,

campylobacter)

Mortality associated with infections with resistant

bacteria

Increased severity of infection/increased of the cost for

treatment

3737

Veterinary Services in the food safety strategy

In this context, animal and human health are converging and the

veterinarian has two crucial functions:

prevention and control of foodborne diseases of animal origin

at the farm, and;

prevention and control of food contamination along the food

chain to protect the consumer since veterinarians are well equipped

to assume this unique role

3838

Veterinary Services in the food safety strategy

Veterinary Services should conduct surveillance at all stages along the food chain:

control at the farm (animal health, animal feed, antimicrobial use, identification and animal traceability, animal welfare);

meat inspection (ante and post mortem inspection in the slaughterhouse);

animal welfare in the slaughterhouses;

control during the phases of preparation, storage and distribution of animal products;

certification of animal products for international trade

3939

Veterinary Services in the food safety strategy

Additional essential components:

appropriate surveillance system for ranking and prioritise pathogens responsible for foodborne illness

national surveillance system integrated "from farm to fork" for obtaining access to the necessary information to quickly detect foodborne disease outbreaks or food safety hazards

inter-sectorial collaboration between all the actors involved in the food safety (regulated through an appropriate and updated veterinary legislation)

identification and traceability of animals and animal products from the farm to the table

4040

OIE tools

OIE sets scientifically based standards on animal production food safety being complementary to the Codex Alimentarius Standards to ensure an harmonised and consistent work on food safety (through the WGFS)

OIE relevant Chapters:

identification and traceability of animalscontrol of biological hazards of animal health and public health

importance through ante- and post-mortem meat inspectioncontrol of antimicrobial resistance

control of hazards in animal feed and Salmonella in poultrythe role of the Veterinary Services in food safety

4141

Conclusions (1)

The best way to address the problems associated with foodborne illness is to rely on:

integrated surveillance systems with high performance as well as a continuum political commitment in the veterinary public health

availability of reliable, relevant and rapid information for facilitating the decision-making process

timely access to accurate information on the type of contamination, the distribution of products and the number of human cases

Today, products can be dispatched in several countries in less than 24 hours so it crucial transparent and rapid exchange of information between all stakeholders

4242

Conclusions (2)

Countries should adhere to the international standards and upgrade their

legislation in order to quickly respond to the new challenges on food safety

due to globalisation

Countries should adhere to the international standards and upgrade their

legislation in order to quickly respond to the new challenges on food safety

due to globalisation

Undoubtedly recognised the key role played by the Veterinary Services

along the steps of the food chain in the continuum “farm to fork” to ensure

food safety to the consumers, especially the safety of foods of animal origin

Undoubtedly recognised the key role played by the Veterinary Services

along the steps of the food chain in the continuum “farm to fork” to ensure

food safety to the consumers, especially the safety of foods of animal origin

4343

With the globalisation of trade and, in the light of recent

food safety crises, consumers are increasingly demanding:

high-quality, and safe food;

knowing the origin of food (more traceability);

food respecting the welfare of animals and the environment

Conclusions (3)

Consumer expectations

44

Gracias, Merci and Tanks!