By Frans J. M. Smulders
This e-book is the fourth within the sequence of ''Food defense coverage and Veterinary Public Health'' which offers the newest findings in examine at the issues of nutrients security within the complete agifood chain from desk to sturdy. the topics during this quantity diversity from epidemiological tracking and surveillance in basic construction and processing of meals of animal beginning, to antimicrobial resistance and move in those meals, to danger modelling and administration concepts. eventually, contemporary meals laws elements are mentioned. This quantity is focused in the direction of scientists in academia and undefined, graduate scholars in veterinary and nutrients technological know-how in addition to to governmental officers in veterinary public health and wellbeing and nutrition protection
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Food safety was suggested to be inherent to regulations and the assumption that the government could guarantee the wholesomeness of a food: As long as non-compliance was not detected food was thought to be safe. e. in protecting consumers against specific hazards such as trichinellosis, where compulsory control for Trichinella in pork also increased the consumers confidence in the safety of pork. Another example is the compulsory pasteurization of milk having resulted in pasteurized milk being seen as one of the safest foodstuffs.
Salmonellosis. , Soulsby, L. H. ). Zoonoses, Biology, Clinical practice and Public Health Control. Oxford University Press, Oxford, UK, p. 191-206. , 2002. HACCP in farm production. In: Foodborne pathogens, Hazards, risk analysis and control. W. J. ). Woodhead Publishing limited, Cambridge, UK, p. 127-150. , 2004. Salmonella control in food of animal origin in the European Union. Veterinärmötet Nov 11-12, 2004, Uppsala, Sweden, p. 71-76. , 1999. Control of Salmonella infection in commercial layer flocks in Sweden.
The advantages to be derived from controlling food hazards in primary production include: • Lesser risk for zoonoses along non-food pathways. • Limiting the possibility for cross-contamination between raw and ready to eat foods along the food chain. • Provided there is no contamination of the raw foodstuffs entering the food chain, facilitating the elimination or reduction of zoonotic pathogens such as Salmonella, Campylobacter and HP-VTEC O157 for other pathogens (Listeria monocytogenes) this would be less relevant.