Safety of animal products from farm to fork: FAO action Daniela A. Battaglia
content the livestock revolution food safety: the food chain approach FAO s activities: capacity & institutional building
Since 1960, global meat production has more than trebled
World Meat Production 250 200 Million Mt 150 100 50 0 1960 1970 1980 1990 2000 FAOSTAT Developed Countries Developing Countries
Million T Meat, Total Production 350 300 250 200 150 100 50 0 1961 1990 2020 Million T Chicken Meat Production 100 90 80 70 60 50 40 30 20 10 0 1960 1990 2020 Developed countries Developing countries Developed countries Developing countries Million T FAOSTAT Milk, Total Production 800 700 600 500 400 300 200 100 0 1961 1990 2020 Developed countries Developing countries Million T Eggs Primary Production 80 70 60 50 40 30 20 10 0 1961 1990 2020 Developed countries Developing countries
Animal protein trade Canada Russian Federation USA Japan Mexico India Brazil Argentina Australia Rabobank Poultry trade flow Beef trade flow Pork trade flow
Benefits increased demand for meat, milk & eggs, mostly in developing and emerging countries improved nutrition and human welfare increased returns for livestock farmers
challenges concentrates mostly in Brazil, China & SE Asia little increase in poor countries & Africa livestock intensification environmental implications food safety concern
food-borne diseases kill up to 2.2 million people annually, in developing countries, most of them are children WHO
food-born diseases are a constant threat to public health
Outbreaks of food-borne diseases, 1996-2006 WHO Cryptosporidiosis, Leptospirosis, Lyme borreliosis Brucellosis, E. coli 0157, Salmonellosis BSE
Food safety scares related to livestock products BSE in most of European countries, Japan, Israel, Canada and USA dioxin in Belgium Salmonellosis in many European countries E.coli O157:H7 in USA and Japan listeriosis in USA and France chloramphenicol & nitrofuran in Asian food
Food safety scares related to livestock products animal feed related BSE in most of European countries, Japan, Israel, Canada and USA dioxin in Belgium Salmonellosis in many European countries E.coli O157:H7 in USA and Japan listeriosis in USA and France
Threats in animal feed Microbiological & chemical contamination (Mycotoxins) zoonotic agents (BSE, Salmonella) food-borne pathogens (Listeria, Campylobacter) environmental contamination (heavy metals, dioxin) agriculture residues (pesticides, veterinary drugs antimicrobial resistance GMO?
Safe feed safe food
strengthen every link in the complex process of food reaching the consumer - from the way it is grown or raised, to how it is collected, processed, packaged, sold and consumed
FAO's approach includes the adoption of Good Agricultural Practices which establish basic principles for farming, including soil and water management, crop and animal production, storage, processing and waste disposal
animal feeding & livestock products standards international: Codex Alimentarius, ISO, OIE regional: European community legislation national: USDA, EFRA voluntary: EurepGAP
challenges for the producers accountability avoid contamination traceability adoption of GHP, GAP, GMP, HACCP, codes of practice information strategies
Animal Production & Health Division Food Quality & Standards Service FAO Food and Feed Safety Codex Alimentarius Secretariat Biosecurity PAIA IPPS WHO Networks OIE
challenges minimize the risk of contaminants entering the food chain adequate legislation, enforcement & verificat. harmonize standards & requirements coordination between different agencies & institution include small & medium producers in the process disseminate information & create public awareness
challenges for the producers accountability avoid contamination traceability adoption of GHP, GAP, GMP, HACCP, codes of practice information strategies
FAO support disseminates information
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implementing standards: FAO support disseminates information creates networks & promotes alliances
FAO creates networks & promotes alliances VPH Networks Lithuania Italy India Ethiopia Argentina Countries: 116 Members: >750
implementing standards: FAO support disseminates information creates networks & promotes alliances provides capacity and institutional building
Capacity & institutional building
capacity building? managing change and pluralism developing knowledge bases enhancing coordination & communication covering both institutional and community-based action
costly: requires coordinated investment and collaboration of all stakeholders
Topics of capacity building legislation implementation of Codex Alimentarius codes and guidelines prevention & control of zoonoses feed/food control management feed/food inspection laboratories information, education & communication
FAO approach participatory action & need assessments
FAO approach participatory action & need assessments networking production of training material support to legislation update on-the-job, hands-on, training of trainers
Defining the needs FAO Guidelines to Assess Capacity Building Needs
Why assess capacity building needs? To take account of individual countries circumstances and needs To raise awareness and promote cooperation among stakeholders To generate additional funds To strengthen ability to plan, implement and monitor activities
Why assess capacity building needs? To ensure capacity building activities take account of individual country circumstances and needs, and build on existing strengths. To raise awareness about the multidimensional nature of food safety, and promote cooperation among concerned stakeholders. To help generate additional funds (internal and external) for food safety capacity building. To strengthen government s ability to plan, implement and monitor activities that improve food safety for consumers and promote trade in food.
Modules to assess capacity building needs in: Food legislation Food control management Food inspection Laboratories Information, education and communication
FAO approach participatory action & need assessments regional perspective networking production of training material
Manual of Good Practices for the Meat Industry
AVAILABLE ON THE WEB
Manual of Good Practices for the Feed Industry IN PREPARATION
FAO approach participatory action & need assessments networking production of training material support to legislation update training
on-the-job, hands-on, training of trainers
regional events Costa Rica Tunisia Egypt Brazil Kenya Namibia South Africa China Thailand
to summarize: we are witnessing a livestock revolution proliferation of feed/food standards & regulation FAO supports countries and private sector with capacity building to adopt & implement them
further information FAO Animal Production and Health Division web site: http://www.fao.org/ag/aga.html contact: Daniela.Battaglia@fao.org
our approach Setting up participatory action and need assessments Improved coordination, communication, information exchange Regional basis Support to improve legislation and regulations Development of training material/packages On-the-job training of trainers in excellence centres In-country training