Federation of Veterinarians of Europe Veterinary Public Health

national veterinary organizations across 38 European countries 4 sections UEVP Practitioners UEVH Hygienists EASVO Veterinary State Officers EVERI Education, Research and Industry FVE aims to unite the European veterinary profession for the benefit of animal health, animal welfare and public health.

FCI Consumers How to review meat controls to strengthen consumer confidence in the meat chain?

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 works feed 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_2 Draft 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 What Guidelines / Guidance document (draft paper 1) Target / audience Farmers, OVs, PVP Technicalities Frame, wording, chapters etc..examples from COM Timeline End 2014 ?

Francesco Proscia