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BookletParasites in foods: An invisible threat
Food safety technical toolkit for Asia and the Pacific
2020Also available in:
No results found.Foodborne parasitic diseases are often neglected in various food safety control systems, even though they can create severe human health problems. Because the production and monetary losses associated with them are often not visible, and the infected animals often show no signs, they are very difficult to detect. Different types of parasitic diseases can be transmitted to humans from pork, fish, freshwater crustaceans, vegetables, eggs of tapeworms, and protozoa. The risks associated with all of them can, however, be avoided through the application of good hygiene, good farming and fishing practices, and the promotion of community awareness. For example, the promotion of a participatory approach and the development of training packages for food business operators would be beneficial in raising awareness within the community. Basic information regarding how the parasites are transmitted and their effects, and any and all preventive measures that each person can take, should be included in communication topics. Food safety authorities can play an important part by using the guidance provided by Codex Alimentarius regarding animal production, food processing, and meat inspection. Furthermore, the development of networks of authorities committed to addressing the problem would help prevent and control the spread of parasitic diseases. -
Book (stand-alone)Livestock transportation and slaughter practices
Practical guidelines for Asia and the Pacific region
2023Also available in:
No results found.These guidelines cover the transportation process for cattle, pigs, goats, sheep and poultry, with an emphasis on land transportation, following two guidelines on Climate-smart livestock and Backyard farming and slaughtering (FAO, 2021a; 2021b). It also examines how pre-slaughter treatment, stunning and slaughter can compromise animal welfare by exposing livestock to conditions that result in pain, fear and distress. The guidelines do not cover further processing once death has been confirmed. Live animals have been traded for thousands of years, from a simple exchange of animals between neighbours to modern trade in animals over vast distances. The nature of commercial livestock production and trade is such that livestock, at some point, undergo transportation from the farm of birth to a finishing system; to and from markets; to the abattoir or place of slaughter. Livestock production systems in Asia and the Pacific are becoming increasingly stratified, with several livestock movements or transfers between production and slaughter, however the vast majority of livestock are still farmed in a traditional manner. Reducing the number of steps and planning animal movement carefully can reduce the risk to animal health, animal welfare and foodborne disease. Reducing duration and frequency of transportation, whilst optimizing transportation conditions (and therefore improving animal welfare outcomes) will also invariably reduce greenhouse gas emissions. Transportation is potentially hazardous for animals, regardless of whether travel is between or within countries, or by road, rail, air or sea. However, there are ways in which we can identify risks to animal welfare, and suggest suitable alternative conditions which would result in acceptable animal welfare outcomes. -
Book (series)Good practices for the meat industry 2004In recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). These problems have serious implications for national food safety, the development of the animal products industry and for international trade in livestock products. The purpose of this manual on Good pract ices for the meat industry is to provide updated comprehensive information and practical guidelines for the implementation of the new Code of hygienic practice for meat, when adopted by the Codex Alimentarius Commission. The publication is intended to guide managers of abattoirs and the meat industry. It will also be of value to veterinarians engaged in meat inspection, with their supervisory roles in meat hygiene. The manual is published in detachable modules and also serves as a trai ning resource.
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