Post on 19-Mar-2020
transcript
Foodborne
Disease Strategy
2010-2015
An FSA Programme for the Reduction of Foodborne Disease in the UK
Jacqui McElhiney
Foodborne Disease Strategy
Food Safety Monitoring and Policy Branch
FSA in Scotland
Overview of Presentation
• FDS 2010-2015: Aims and Objectives
• Prioritisation of FDS targets
• FDS Risk Management and Research Programmes
• The Food Hygiene Campaign and complementary
FSA programmes
• Review of key proposals
• Vision for the future
FSA Strategic plan 2010-15
• Reduce foodborne disease using a targeted approach.
Outcome 1: Food produced or sold in the UK is safe to eat
• Improve public awareness and use of messages about (healthy eating and) good food hygiene practice.
Outcome 3: Consumers understand about safe food and healthy eating, and have the information they need to make informed choices
The Foodborne Disease Strategy aims to contribute to delivering
Outcomes 1 and 3 of the Agency’s Strategy for 2010-2015:
A Renewed Foodborne Disease Strategy
Aims and Objectives
• Pathogen specific approach through specific Risk Management
Programmes.
• A refreshed Food Hygiene Campaign to raise awareness of
foodborne disease.
• Work with key stakeholders to develop and implement activities
• Co-ordination with other relevant programmes within the Agency
• Monitoring and horizon scanning to detect and act upon any
resurgence of disease by known pathogens or other emergent
organisms
0
10,000
20,000
30,000
40,000
50,000
60,000
70,000
80,000
2000 2001 2002 2003 2004 2005 2006 2007 2008 2009
Cas
es/y
ear
Total
Campylobacter
Salmonella
E. coli O157
Cl.perfringens
Listeria mono.
Lab-confirmed cases of pathogens monitored by the FSA
UK 2000-2009
Priority for FSA Action How these priorities are being addressed
Campylobacter Highest Greatest burden of foodborne disease due to very high case numbers and severity of disease
Foodborne Disease Strategy – new Campylobacter Risk Management Programme
Listeria monocytogenes HighBurden of disease second to Campylobacter - although infection is rare it is very severe.
Foodborne Disease Strategy – new Listeria Risk Management programme
E. coli O157 HighInfection is rare in comparison to Campylobacter but disease can be severe for affected individuals
FSA Food Hygiene Delivery Programme developed specifically to implement recommendations from the Inquiry into the South Wales E. coli O157 outbreak. Supported by FDS research programme
Salmonella HighAlthough case numbers continue to decrease Salmonella still causes many cases and outbreaks
Implementation of National Control Programmes designed to reduce Salmonella levels in food animal species - led by Defra with FSA support
Norovirus MediumBurden of disease is moderate as it causes a significant number of cases but infection is generally mild.
Foodborne Disease Strategy – new NorovirusResearch Programme to provide improved evidence and understanding as basis for action
Clostridium perfringens LowBurden is low and foodborne disease syndrome is mild
Foodborne Disease Strategy – Food Hygiene Campaign and Programmes designed to assist catering businesses to implement food hygiene legislation (such as Safer Food Better Business and Scores On The Doors)
Campylobacter
Reduction of Campylobacter in chicken is our key priority:
• Attribution studies (MLST) showed 60-80% of cases attributable to
chicken-related exposures
Campylobacter Risk Management Programme:
• Develop a target and work closely with industry and retailers to identify
practical and effective interventions to reduce Campylobacter in chicken-
including lessons learned from other countries
• Reinforce messages to consumers on cooking and cross-contamination
• A strategic research strategy co-funded with BBSRC and Defra
Reducing Campylobacter in Chicken-
Intervention Strategies
Primary Production
• Biosecurity- Personal hygiene, boot changes, vehicle/crate washing fly-
screens
• Assurance Schemes
Processing
• Slaughterhouse Hygiene Tools
• Evisceration-optimise to reduce cross-contamination risks
• Antimicrobial treatments?-used in some countries but not currently
permitted in the EU. Not a ‘silver bullet’
Retail
• Leak-proof packaging
• Modified Atmosphere
Campylobacter-Engaging Consumers
• Improving awareness of Campylobacter-prevalence,
sources and risk factors
• Stronger messaging-particularly on prevention of cross-
contamination in the kitchen
• Assessing the acceptability of proposed interventions for
reducing Campylobacter in chicken-from primary
production through to retail
Listeria monocytogenes
Causes severe illness and death in around a third of cases
• An increase in cases between 2000 and 2009 occurring mainly in
people over the age of 60
• Recent figures suggest an increase in pregnant women in certain ethnic
groups
• Reasons for this increase not clear-need to assess the role of food
handling and storage and impact of susceptibility
Listeria Risk Management Programme:
1. Improving consumer awareness
2. Controlling Listeria in the food production chain
Listeria Risk Management Programme
1. Improving consumer awareness
• Ensure consumers and caterers fully understand the risks from Listeria
and know how to minimise them-especially in relation to vulnerable groups
• Identify methods for delivering messages most effectively to vulnerable
groups (e.g. through healthcare partners, carers, GPs)
Research and surveillance:
• Understanding the risk factors for listeriosis-role of medications and co-
morbidities
• Improve our knowledge of food safety behaviours in the home, particularly
of the over 60s
• Survey of domestic fridge temperatures and storage of chilled foods
2. Industry Interventions
• Identify parts of the food chain where control measures can be most
effective
• Assist food manufacturers, retailers and suppliers in risk assessment and
the implementation of processes and precautions to reduce Listeria in the
food chain.
Research /Surveillance
• Focus surveys to smaller retailers/convenience stores- cooked meats and
sandwiches; slicing machines
• Improve awareness of Listeria management controls in SMEs and develop
decision support tools
Listeria Risk Management Programme
Industry Focused Research in Scotland
• Evidence that low level Listeria contamination in cold smoked fish is
common:
– No bactericidal step
– Product supports the growth of Lmono
– Moist processing environment
– Ability of Lmono to grow at refrigeration temps
• Aware that this sector has difficulty in managing Listeria
– In last year:
• 13 separate L.mono-related food incidents
• 8 of these were smoked fish products (61%)
• Have identified that SMEs need more support
Industry Focused Research in Scotland
Aim:
To develop an aide for smoked fish producers to identify key stages for
control and monitoring of Listeria
Approach:
– Review literature to identify key monitoring and interventions
– Gather information on industry practices
– Gather information on manufacturers’ attitudes in relation to
monitoring Listeria
– Identify difficulties faced by the sector in control and testing
– Gather information on inspection and enforcement regimes
Evidence will inform development of support tools for Listeria
management across all food sectors
E. coli O157Responsible for large and serious foodborne outbreaks:
• Outbreaks in Wishaw (1996) and South Wales (2005) both due to cross-
contamination resulting from poor hygiene practices
• Welsh inquiry made clear recommendations for the FSA to address
Food Hygiene Delivery Programme:
• Improve awareness and control of food safety hazards
• Ensure compliance with legal standards
Research Areas:
• Investigate control measures for reducing the impact of supershedding
• Food safety cultures in FBOs and the enforcement community
Foodborne VirusesNorovirus is the most frequent cause of GI infection in the UK
• Outbreaks often reported in residential institutions, hospitals, cruise ships
• Foodborne outbreaks frequently attributed to consumption of oysters
• Contamination by infected food handlers also believed to play a role
Foodborne Viruses Research Programme
• Requires research to investigate the contribution of different viruses and
food sources to burden of disease
• Work with the shellfish industry to reduce incidents-improved methods for
testing and depuration
Other Pathogens-Monitoring and
Maintenance
Salmonella
• Incidence declining since 2000-National Control Programmes (Defra)
currently in place for eggs, breeders and layers and further
programmes planned for broilers, turkeys and slaughter pigs
• FSA will continue to monitor trends and act accordingly
Clostridium perfringens
• Monitoring of limited use-mild, self-limiting illness, under-reporting a
major issue
• Outbreaks due to poor temperature control and storage of bulk meat
dishes
• Food safety issues being addressed by current FSA initiatives
• Further action to be established through findings of IID2
Refreshing the Food Hygiene
Campaign
General Food Hygiene Activities
• Food Safety Week
• Year round activity
• Review of the 4Cs and messaging
Activity to Support Risk Management Programmes
• Campylobacter
• Listeria monocytogenes
Complementary Programmes
VISION OF THE FUTURE
• In 2015, the number and severity of human cases of foodborne
illness, and their cost to the UK economy, is lower than in 2010.
• In 2015, the prevalence of Campylobacter in UK chicken at retail is
lower than that measured in 2010.
• In 2015, the number of human cases of listeriosis in the UK is lower
than in 2010, particularly among the over 60s
• By 2015 UK consumers better understand how to prepare and store
food safely and more consumers follow best practice as a matter of
course
Thank-you !
Any Questions?