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Federation ofVeterinarians of Europe
Veterinary Public Health
1975
46 national veterinary organizations across 38 European countries
4 sectionsUEVP Practitioners UEVH Hygienists EASVO Veterinary State OfficersEVERI Education, Research and Industry
FVE aims to unite the European veterinary profession for the benefit of animal health, animal welfare and public health.
UEVH is a section of the Federation of Veterinarians of Europe
NOVEMBER 2010
FCI Survey
UEVH - 11 replies SE-IE-IT-LV-CZ-DE-UK-PL-NL-ES-DK
UEVP - 5 replies AT-FR-CH-GR-DK
EASVO - 5 replies AT-CZ-UK-IT-DK
UEVH is a section of the Federation of Veterinarians of Europe
Have the Industry or Farmers Associations in your MS produced any guidelines on FCI ?
For what species
UEVH is a section of the Federation of Veterinarians of Europe
Extent in which vet practitioner is involved
UEVH - currently vets are involved for more clinical issues
UEVP - No data
EASVO - To some extent
UEVH is a section of the Federation of Veterinarians of Europe
Is there any evidence FCI is used by the farmer and the practitioner?
UEVH > farmers are still not generally interested …do not see any advantage.
UEVP > drugs documentation worksfeed back information is not enough detailed and not assessed
EASVO > Private veterinarians somehow advice OVs and the use of information is slightly increasing (e.g. poultry & pigs)
UEVH is a section of the Federation of Veterinarians of Europe
Further comments
UEVH
•Huge difference in provision, application and use of FCI based upon size of supplier and processor•Veterinary involvement is variable. Limited information is fed-back•There is a need to link the FCI to the herd health plan in order to add value
UEVP - hard job for improvement
October 2013
Maurizio Ferri Italy, SIVEMP+UEVH
Frank O’Sullivan Ireland, Veterinary Ireland
Henning Knudsen Denmark, Danish Vet Ass + Finnish Vet Ass + Swedish Vet Ass
Michel Laszlo Switzerland, Cantonal Veterinarians + UEVH
Thierry Chambon France, SNVEL + UEVP
Tudor Laurentiu Romania, College of Romanian Veterinarians
Alvaro Mateos Amann Spain Spain, Consejo
Reg. 854/2004, Annex I, Section II, Chapter I
Food chain information 1. The official veterinarian is to check and analyse relevant information from the records of the holding of provenance of animals intended for slaughter and to take account of the documented results of this check and analysis when carrying out ante- and post-mortem inspection.
2. When carrying out inspection tasks, the official veterinarian is to take account of official certificates accompanying animals, and any declarations made by veterinarians carrying out controls at the level of primary production, including official veterinarians and approved veterinarians.
3. When food business operators in the food chain take additional measures to guarantee food safety by implementing integrated systems, private control systems, independent third party certification or by other means, and when these measures are documented and animals covered by these schemes clearly identifiable, the official veterinarian may take this into account when carrying out inspection tasks and reviewing the HACCP-based procedures.
So far..•FCI testimonials (DK – IT – FR – IE – RO – CH)
•Herd Health “planning” – on going
•Most significant abnormalities found in Slaughterhouse
•Summary of the EFSA Panels – CONTAM + AH/AW + BIOHAZ
•Use of Harmonised Epidemiological Indicators (HEI) for pig/poultry meat
Outcomes_1
•FCI CCIR
•Involvement of the veterinary practitioner (PVP)
•Harmonized Epidemiological Indicators (HEI)
•Link or make use of Herd Health “planning”
Outcomes_2Draft guidelines/guidance : MODERNISATION & FCI
Contents
•Introduction•Technical background•The role of the vet in maintaining the integrity of the food chain
•Modernisation promotes 3 advantages to the food chain
• Longitudinal approach to food safety using quality FCI• Risk analysis tool linked to Herd Health• Flexibility and adaptability in modernisation
• Conclusions
HEI – pigs
HEI to be included in the FCI Salmonella in breeding pigs (pooled faeces sample) Salmonella in fattening pigs prior to slaughter (pooled faeces sample) Indicators are to be included in the CCIR Salmonella in fattening pigs –in-coming to slaughter process (evisceration stage)(Ileum content) Salmonella in fattening pigs –carcases after slaughter process before chilling (Carcase swabs)Salmonella in fattening pigs –carcases after slaughter process and after chilling (Carcase swabs)Ileal content is a more sensitive indicator of Salmonella infection during transport and lairage than the ymph nodes (De Busser et al., 2011).
ACTIONS
WhatGuidelines / Guidance document (draft paper 1)
Target / audience Farmers, OVs, PVP
Technicalities Frame, wording, chapters etc..examples from COM
Timeline End 2014 ?
Francesco Proscia
www.fve.org
+32 2 533 7024