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1. AMBO UNIVERSITY GUDER MAMO MEZEMIR CAMPUS SCHOOL OF VETERINARY MEDICINE DEPARTMENT OF VETERINARY SCIENCE COURSE: FOOD HYGIENE AND VETERINARY PUBLIC HEALTH INSTRUCTOR: MOHAMMED S. (BSC, MVSC IN VETERINARY PUBLIC HEALTH) 1

2. CHAPTER 1- INTRODUCTION Background Definitions Course objectives 2

3. BACKGROUND The interactions between microorganisms, plants, and animals are natural and constant. Microorganisms use our food supply as a source of nutrients for their own growth. The deteriorated foods via utilizing nutrients, producing enzymatic change leads to spoil of foods . Microorganisms convert C, N, S in dead plant and animals to oxidized form required by plants and animals . 3

4. BACKGROUND… Food deterioration can be reduced through > cross-contamination of food > Heating > Chilling > Cooking Food serves as carrier or vector of pathogenic m/s Some food support growth of m/s more readily (e.g. cereals vs milk/meat) Food is substrate and its characteristics determines whether m/s can grow on it or not. 4

5. BACKGROUND… There are more than 200 diseases of animals transmissible to people (Zoonoses). Effective control of these diseases in humans demands first controlling in animals. Emerging infectious diseases Effective surveillance Early warning system - give information to local authorities time to put control measures. Reduce community health care cost trained staff 5

6. BACKGROUND… People Domestic animals Wild animals 6

7. BACKGROUND… Zoonoses and food borne diseases are major worldwide public health problems Causes mortality and morbidity- overall deterioration of human health and productivity. Risk groups of people to contract zoonoses Farmers Shepherds Abattoir workers Veterinarians Lab staffs Endemic zoonotic diseases deter socio-economic development or have impact on national economic development because of losses of animal production (meat, milk, wool) and human sufferings 7

8. DEFINITIONS Spoilage  is the process in which  food  deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced the original nutritional value, texture, flavor of the  food  are damaged, the  food  become harmful to people and unsuitable to eat Cleaning: the removal of soil, food residues, dirt, grease or other objectionable matter. 8

9. DEFINITIONS… Contaminant: any biological or chemical agent, foreign matter, or other substances not intentionally added to food which may compromise food safety or suitability. Contamination : the introduction or occurrence of a contaminant in food or food environment. Disinfection : The reduction, without adversely affecting the food, by means of hygienically satisfactory chemical agents and /or physical methods the number of microorganisms to a level that will not lead to harmful contamination of food 9

10. DEFINITIONS… Food hygiene - all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. Hazard - a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. HACCP - a system which identifies, evaluates, and controls hazards which are significant for food safety. Food handler - any person who directly handles packaged or unpackaged food, food equipment and utensils, or food contact surfaces and is therefore expected to comply with food hygiene requirements . 10

11. DEFINITIONS… Food safety Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Food suitability Assurance that food is acceptable for human consumption according to its intended use. Primary production Those steps in the food chain up to and including , for example, harvesting, slaughter, milking, fishing. 11

12. DEFINITIONS… Food handling : Any operation in the growing and harvesting, preparation, processing, packaging, storage, transport, distribution and sale of food. Establishment : Any building(s) or area(s) in which food is handled after harvesting and the surrounding under the control of the management. Packing material : any container such as cans, bottle, cartons, boxes cases and sacks or wrapping and covering material such foil, film metal, paper, wax- paper and cloth Pests : Any animals capable of directly or indirectly contaminating food. 12

13. COURSE OBJECTIVES Up on completing this course students are expected to know :- Define the meaning of terminologies. Comprehend the classification of VPH and its component parts. Describe common zoonotic disease in Ethiopia. Explain the principles and practices of food hygiene. Discuss the method of food processing and preservation techniques with special reference to those applicable under Ethiopian condition Explain the sanitary aspect of food from farm to table. Discuss methods employed in order to protect the community. people from zoonotic diseases, foodborne diseases and residues 13

14. VETERINARY PUBLIC HEALTH 14

15. VETERINARY PUBLIC HEALTH (VPH) VPH is a component of public health that focuses on the application of veterinary science and that includes all actions directly or indirectly linked with animals, their products and by-products, so long as they contribute to the protection and improvement of the physical, mental and social well-being of humans . It is an essential part of public health and includes various types of cooperation between the disciplines that link the health triad, people-animals-environment. 15

16. DEFINITIONS Public Health : This is the total practice of human community medicine resulting in extending life through the promotion of healthful conditions and habits; the prevention of illnesses and provision of medical care . Veterinary Public Health:   Veterinary Public Health is a component of Public Health devoted to the application of Veterinary skills, knowledge and resources to the protection and improvement of human health(WHO/FAO, 1976 ). 16

17. The Role of Veterinary Public Health A. Prevention and control of Zoonotic diseases Endemic Zoonoses Salmonella, campylobacter, toxoplasmosis Emerging and re-emerging zoonoses Avian influenza, Bovine Spongiform Encephalitis (BSE),Nipah virus, SARS , A/H1N1. Neglected zoonoses Brucellosis, dog rabies, cysticercosis/ taeniasis , echinococcosis/hydatidosis, tuberculosis, anthrax, Trypanosomiasis , Leishmaniasis . It includes diagnosis, surveillance , prevention and control. 17

18. B. Food protection involves the safe processing and handling of foods of animal origin such as meat, milk, eggs and fish. C. Environmental protection - involves 1 . Waste management, 2. Disposal of animal by products , 3. Impact of medicines 4. Range of activities linked to vectors , water, wildlife and use of animal monitors . 18

19. A. Prevention and control of Zoonotic diseases Veterinary responsibilities Protect humans from exposure to diseases transmitted from animals. Protect animals from zoonotic infections Educate clients and public to protect themselves from zoonotic diseases. Apply epidemiology (herd health medicine) to determine the source of disease in animals and the dynamics of transmission Disease surveillance and eradication program Disease prevention and control 19

20. B. Food protection (Hygiene of foods of animal origins) Veterinary responsibilities play a major role in food quantity, quality and safety. provide an adequate and wholesome food supply. production of healthy animals slaughter and process of food animals inspection of animal products 20

21. C. Environmental Protection Veterinary responsibilities protect both the rural and urban environment from degradation by animal concentrations. protect humans and animals from adverse environmental effects. identify safe water supplies advise water protect diagnose waterborne diseases and toxicoses advise on human health hazard associated with animals and animal wastes 21

22. Components of Veterinary Public Health For practical purposes the main components of VPH can be the following : • Basic sciences • Epidemiology and population medicine • Risk analysis • Food Hygiene, Science and Technology • Clinical skills 22

23. Purpose and Scope of Veterinary Public Health Veterinary Public Health is multidisciplinary. It involves not only veterinarians but also other professionals such as physicians , nurses , microbiologists, environmental specialists, sanitarians , food technologists , agricultural scientists, paraveterinary staff. 23

24. Purpose and Scope of Veterinary Public Health… Improvement of health and well being of the population require services delivered by the public health sectors Contributions of agriculture, animal health and production, food industry, environmental sciences. The ultimate objective of VPH is To promote well being and quality of human life Deals with the contribution of veterinary medicine to public health Provides the linkage b/n agriculture and public health 24

25. CORE AREAS OF VPH De s ign , operations and hygiene of slaughterhouses Protection of food of animal origin(Meat, fish, milk, honey and egg hygiene). Diagnosis , surveillance, prevention, control and elimination of zoonotic diseases. Management of animal facilities and diagnostic laboratories. Public Health education and extension. Production and control of biological products 25

26. CORE AREAS OF VPH… Control of chemical residues in food (i.e. Pesticide, herbicides, hormones, antibiotics, heavy metals, etc. Protection of water (from physical, chemical and microbiological contamination). Protection of environment (Waste management and disposal of animal and slaughterhouse wastes) Facilitation and control of trade in animals and animal products 26

27. Functions and Responsibilities of VPH • Prevention and control of zoonotic diseases • Epidemiological studies and assessment of risks to the public from zoonotic diseases. • Participation in planning, promotion, coordination and supervision of VPH programs. • Planning and participation in laboratory diagnosis of zoonotic diseases. • Reporting of zoonotic disease outbreaks 27

28. Functions and Responsibilities of VPH… • Planning and participation in VPH research • Participation in environmental health programs • Participation in the prevention and control of health hazards of radiation • Active participation in health education and extension. • Participation in development of VPH policy and drafting of legislation. • Provision of VPH Advisory services 28

29. Areas of involvement of VPH Inspectorate portfolio : This mainly involve: • Meat and fish inspection, sanitation of slaughterhouses , licensing of operating slaughterhouses and related facilities. • Egg and milk hygiene and inspection however at a relatively low level, and • Control of export and import of foods of animal origin. 29

30. Areas of involvement of VPH… Quality control of food and animal feeds . This involves microbiological, parasitological and toxicological examination of feeds, meat and other foods of animal origin, Research that involve use of animals e.g. primates, rats and livestock for comparative medical research. 30

31. Areas of involvement of VPH… Control of zoonotic diseases. Control and avoidance of zoonotic in pets and other livestock. Legal aspects. Based on Meat Control Act; Fisheries Act; Animal Disease Control Act. Environmental hygiene. Slaughterhouse hygiene , meat and fish processing plant effluent treatment and waste disposal. 31

32. Organization of Veterinary Public Health VPH is not integrated into the mainstream of public health services in Africa There are no formal mechanisms within government public health services through which veterinary skills and resources can be effectively harnessed to bear upon community health There is no conscious, overt or substantial effort by public authorities to incorporate VPH services in the overall approach to public health VPH activities cover mainly the control of the major animal diseases transmissible to man (zoonoses), meat inspection and, to a limited degree, the quality control of milk, fish and their products (DONE UNDER MOA) 32

33. Education of VPH: Some schools of veterinary medicine in Africa have separate VPH departments to teach VPH related courses (epidemiology, food hygiene, zoonoses, biostatistics, community health, public administration, preventive medicine. PG VPH training is fast developing in the veterinary schools of Nigeria, Kenya and Uganda (also in Ethiopia) poor organization of VPH in Africa countries due to Political instability, war, famine and poverty which deplete human and material resources lack of intersectorial cooperation lack of vigour on the part of VPH profession International collaboration promoting VPH: WHO, FAO + OIE (guidelines, coordinate control of zoonoses, technical and financial aid 33

34. In most countries the VPH unit is part of the Animal Health Services in the MOA or Livestock In few countries VPH is under the Ministry of Health VPH unit : professional staff support and equipment planning and preparation of VPH programs within a country execution of specific programs, either solely or jointly with other government departments VPH in primary health care For effective zoonoses control- community education and participation Healthy and productive animals: abundant and healthy food protecting the environment (smooth animal-human interaction) 34

35. Challenges Facing Development of VPH The following changes will present new challenges for VPH as part of human health systems: Rapid population growth Increasing urbanization Emerging new technologies in animal and food production (e.g. genetic engineering) Climate change affects disease patterns Intensification of livestock production Expanding activities and range of food products (aquaculture and bush meat products) 35

36. Challenges Facing Development of VPH… Continued expansion of international trade with increased chances of spread of diseases Changing lifestyles and food habits Changes in consumer expectations due to increased consumer awareness Poor perception and understanding of VPH within the public health sector Emerging and re-emerging diseases 36

37. Challenges Facing Development of VPH… Need for food safety assurance programs e.g. HACCP with Increased responsibility of VPH services at all points in food production chain. Emerging information technologies that has enhanced level of consumer awareness Emerging animal welfare issues HIV/AID pandemic –threatens sustainability of VPH service delivery. 37