Table Of ContentFood Science & Technology S
o
o Managing
n
•
B
a
i
n
e
Managing Food Safety Risks s
Food Safety
Agri-Food Industries
in the
M
Modern farming practices involve more stakeholders in the supply a Risks
n
chain, presenting issues of storage, transportation, and distribution
a in the
prior to reaching the consumer. This increasing complexity in food g
i
production chains creates more points for introducing microorganism n
g
contamination of crops, livestock, and aquatic organisms. Managing
F
Food Safety Risks in the Agri-Food Industries addresses existing o Agri-Food
and emerging risks in the primary agri-food sectors and discusses o
d
ways to manage, reduce, or prevent these risks from occurring.
S
a
Following a short introduction, the authors examine the advantages f
e
and disadvantages of various food chain risk assessment tools. The ty Industries
book covers three primary production sectors—crops, terrestrial
R
livestock, and aquaculture products—along with a chapter on game i
s
and wild fish catch. Under each sector, the book addresses the k
s
existing and emerging food safety risks, challenges, and intervention
i
strategies. Each chapter focuses on microbiological and natural or n
man-made chemical hazards that occur at the farm level with t
h
potential to cross-contaminate or bioaccumulate. e
A
g
The book addresses horticulture crops and microbiological contami-
r
nants, food safety hazards and prevention strategies in beef, and i-
milkborne outbreaks. It discusses Campylobacter and Salmonella risk F
o
in the broiler industry, and the prevalence of Salmonella in pig meat, o
d
risk factors, and intervention approaches. The book also covers
I
potential parasites and diseases from game and exotic meat and n
d
microbiological and environmental contaminants in captured fish as
u
well as in farmed fish and shellfish. The authors conclude with an s
t
exploration of how consumers and agri-food stakeholders perceive r
i
risk and the best means for communicating risk to the public. e
s
Jan Mei Soon • Richard Baines
K14728
Managing
Food Safety
Risks
in the
Agri-Food
Industries
Managing
Food Safety
Risks
in the
Agri-Food
Industries
Jan Mei Soon • Richard Baines
Boca Raton London New York
CRC Press is an imprint of the
Taylor & Francis Group, an informa business
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© 2014 by Taylor & Francis Group, LLC
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Version Date: 20130812
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Contents
Preface ......................................................................................................................xi
1. Introduction .....................................................................................................1
2. Risk Assessment .............................................................................................3
2.1 Introduction ...........................................................................................3
2.1.1 Hazards and Risk Assessment ..............................................3
2.1.2 What Is Risk? ............................................................................3
2.1.3 Risk Assessment ......................................................................5
2.1.3.1 Qualitative Risk Assessment ..................................5
2.1.3.2 Semi-Quantitative Risk Assessment .....................6
2.1.3.3 Quantitative Risk Assessment ................................6
2.1.4 Risk-Ranking Tools ..................................................................7
References .......................................................................................................13
3. Managing Risks in the Horticultural Sector ..........................................17
3.1 Introduction .........................................................................................17
3.2 Main Risks Associated with Fresh Produce....................................18
3.3 Sources of Produce Contamination at the Farm Level ..................20
3.3.1 Preharvest Practices...............................................................20
3.4 Prevention and Intervention Strategies ...........................................23
3.4.1 Pest Control, Feral Animal and Domestic Animal
Control .....................................................................................23
3.4.2 Manure Management ............................................................24
3.4.3 Water ........................................................................................24
3.4.4 Workers’ Hygiene...................................................................25
3.4.5 Produce Sanitization .............................................................26
3.5 Case Study of Breakdown in Fresh Produce Farms .......................27
3.5.1 Escherichia Coli O157:H7 in Bagged Spinach, United
States, 2006 ..............................................................................27
3.5.2 Investigation of Irrigation Water as a Potential
Source of Outbreak ................................................................30
3.5.3 Contamination Traced Back to the Farm; Now What? .....30
References .......................................................................................................32
4. Managing Food Safety Risks in the Beef and Dairy Industries ........39
4.1 Managing Food Safety Risks in the Beef Industry ........................39
4.1.1 Introduction ............................................................................39
4.1.2 Main Risks Associated with Beef ........................................39
v
vi Contents
4.1.3 Sources and Transmission Routes of E. coli O157:H7
in Beef Cattle...........................................................................40
4.1.3.1 Water and Feed .......................................................40
4.1.3.2 Role of Hide for Pathogen Transmission ............41
4.1.3.3 Wild and Domestic Animals and Insects ...........42
4.1.3.4 Veterinary Drug Residues in Beef .......................43
4.1.4 Prevention and Intervention Strategies ..............................44
4.1.4.1 Feed ..........................................................................45
4.1.4.2 Probiotics and Direct-Fed Microbials ..................46
4.1.4.3 Prebiotics .................................................................46
4.1.4.4 Husbandry ..............................................................47
4.2 Managing Risks in the Dairy Industry ............................................48
4.2.1 Introduction ............................................................................48
4.2.1.1 Milkborne Outbreaks and Sources of
Contamination ........................................................49
4.2.1.2 Main Risks Associated with Milk........................49
4.2.1.3 Veterinary Drugs in Milk ......................................55
4.2.2 Farm Risk Factors Associated with Milk Safety ...............56
4.2.2.1 Dairy Farm Hygiene Practices .............................56
4.2.2.2 Animal Udder Hygiene .........................................56
4.2.2.3 Fecal–Oral Contamination Route ........................56
4.2.2.4 Workers and Farm Visitors ...................................57
4.2.3 Interventions to Reduce Contamination at the Farm
Level .........................................................................................57
4.2.3.1 Animal Health and Udder Hygiene ....................57
4.2.3.2 Premilking Sanitation ............................................59
4.2.3.3 Hygiene of the Milk Machine ...............................59
4.2.3.4 Bedding Materials ..................................................60
4.2.3.5 Perform Coliform Counts ......................................61
4.2.3.6 Pasteurization .........................................................61
4.2.3.7 Training ...................................................................63
4.2.4 Case Study of Listeria monocytogenes Outbreak in
Pasteurized Milk ....................................................................63
References .......................................................................................................65
5. Managing Risks in the Broiler and Pig Industries ................................77
5.1 Managing Risks in the Broiler Industry ..........................................77
5.1.1 Introduction ............................................................................77
5.1.2 Main Microbiological Risks Associated with the
Broiler Industry ......................................................................77
5.1.2.1 Campylobacter in Broilers .....................................79
5.1.2.2 Salmonella in Broilers ............................................81
5.1.3 Sources and Transmission Routes of Foodborne
Pathogens in Broilers .............................................................82
5.1.3.1 Water and Feed .......................................................82
Contents vii
5.1.3.2 Cleanliness of Animals .........................................84
5.1.3.3 Wild/Domestic Animals and Insects ..................86
5.1.3.4 Age and Flock Size .................................................86
5.1.3.5 Flock Thinning Practices.......................................87
5.1.4 Intervention Strategies ..........................................................88
5.1.4.1 Biosecurity Measures .............................................88
5.1.4.2 Feed and Water .......................................................90
5.1.4.3 Diet ...........................................................................91
5.1.4.4 Competitive Exclusion ...........................................91
5.1.4.5 Vaccination ..............................................................91
5.1.4.6 Education and Training .........................................92
5.2 Managing Food Safety Risks in Pigs ...............................................92
5.2.1 Introduction ............................................................................92
5.2.2 On-Farm Risk Factors ............................................................96
5.2.2.1 Feed and Water .......................................................96
5.2.2.2 Purchased Pigs .......................................................98
5.2.2.3 Herd Size .................................................................98
5.2.2.4 Wild and Domestic Animals ................................99
5.2.2.5 Cleaning and Disinfection ....................................99
5.2.2.6 Types and Design of Farm Structure ................100
5.2.2.7 Pen Separation ......................................................101
5.2.2.8 Transport and Lairage .........................................101
5.2.3 Intervention Strategies ........................................................101
5.2.3.1 Salmonella-Free Breeder Pigs .............................102
5.2.3.2 Feed ........................................................................102
5.2.3.3 Cleaning and Disinfection ..................................103
5.2.3.4 Biosecurity Measures on the Farm ....................104
5.2.3.5 HACCP in the Slaughterhouse ...........................105
5.2.4 Salmonella spp. Outbreaks Traced to Pork ........................106
References .....................................................................................................106
6. Managing Food Safety Risks in the Wild Game and Fish
Capture Industries .....................................................................................123
6.1 Managing Food Safety Risks in Wild Game .................................123
6.1.1 Introduction ..........................................................................123
6.1.1.1 Meat from Deer .....................................................123
6.1.1.2 Meat from Wild Boars .........................................129
6.1.1.3 Meat from Kangaroos ..........................................130
6.1.1.4 Meat from Birds ....................................................130
6.1.1.5 Meat from Crocodiles ..........................................131
6.1.2 Intervention Strategies ........................................................131
6.1.2.1 Skills of Game Hunters .......................................132
6.1.2.2 Training of Game Hunters ..................................133
6.1.2.3 Handling of Wild Game after Killing ...............133
6.1.2.4 Traceability ............................................................134
viii Contents
6.1.3 Case Study of Outbreak of Trichinellosis due to
Consumption of Bear Meat.................................................135
6.2 Managing Food Safety Risks in the Fishery Industries ..............135
6.2.1 Introduction ..........................................................................135
6.2.2 Bacterial Pathogens in Seafood ..........................................137
6.2.2.1 Vibrio spp. ..............................................................137
6.2.2.2 Salmonella spp. .......................................................137
6.2.2.3 Listeria monocytogenes ...........................................138
6.2.2.4 Aeromonas spp. ......................................................139
6.2.2.5 Viruses in Seafood ...............................................139
6.2.2.6 Parasites in Seafood .............................................140
6.2.3 Fish Poisoning ......................................................................141
6.2.4 Chemical Contaminants in Seafood .................................142
6.2.5 Intervention Strategies ........................................................144
6.2.5.1 Harvesting Practices ............................................144
6.2.5.2 Depuration and Relaying ....................................145
6.2.5.3 Good Manufacturing Practices
and HACCP ...........................................................146
References .....................................................................................................147
7. Managing Food Safety Risks in Farmed Fish and Shellfish .............159
7.1 Managing Food Safety Risks in Farmed Fish ...............................159
7.1.1 Introduction ..........................................................................159
7.1.2 Pathogenic Bacteria ..............................................................160
7.1.3 Chemical Contaminants .....................................................161
7.1.3.1 Environmental Contaminants ............................161
7.1.3.2 Veterinary Residues and Antibiotics .................165
7.1.3.3 Pesticides ...............................................................165
7.1.3.4 Feed ........................................................................167
7.2 Managing Food Safety Risks in Shrimp ........................................168
7.2.1 Food Safety Hazards in Shrimp Production ...................169
7.2.1.1 Microbiological Hazards .....................................169
7.2.1.2 Antibiotics and Antibiotic-Resistant
Bacteria ..................................................................170
7.2.1.3 Wastewater and Run-Offs ...................................170
7.2.2 Intervention Strategies ........................................................171
7.2.2.1 HACCP at the Farm Level ...................................171
7.2.2.2 Site Selection .........................................................171
7.2.2.3 Feed/Medicated Feed ..........................................172
7.2.2.4 Water ......................................................................173
7.2.2.5 Harvesting and Transfer to the Processing
Plant ........................................................................173
7.2.2.6 Biosecurity Measures on Farm ...........................173
7.2.2.7 Risk Assessment ...................................................175
Contents ix
7.2.2.8 Good Manufacturing Practices (GMP) and
HACCP at the Processing Plant .........................178
References .....................................................................................................180
8. Perceptual and Actual Risks and How We Communicate Them .....189
8.1 Introduction .......................................................................................189
8.2 Dimensions of Risk Perception .......................................................190
8.2.1 Lay and Expert Perceptions of Food Safety Risks ..........192
8.2.2 Perceived Risks and Perceived Benefits ............................193
8.3 Risk Communication ........................................................................194
8.3.1 Mass Media ...........................................................................195
8.3.2 Risk Communication Strategies ........................................197
8.3.3 Designing Effective Food Safety Messages .....................197
8.3.4 Information Sharing and Social Networking ..................199
8.4 How to Change Bad Food Handling Behavior .............................200
8.4.1 Providing Food Safety Knowledge Is Not Sufficient ......200
8.4.2 Evaluation of Hand-Washing Intention among
Fresh Produce Farm Workers and Targeting Specific
Beliefs .....................................................................................201
References .....................................................................................................202
