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Summary Risk Profile on Cysticercus bovis in meat from domestic cattle








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    Summary Risk Profile on Trichinella in meat 2013
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    Trichinellosis is a parasitic disease of humans caused by eating raw or inadequately treated meat from domestic or game animals infected by Trichinella spp. Infective first stage larvae live in muscle cells of a wide range of meat-eating mammals, and some birds and reptiles (OIE, 2012). Human trichinellosis contracted from commercial supplies of meat have been most often linked to infected pigs, wild boar, or horses. Human cases have been also linked to the consumption of infected meat from game animals including bears and walruses. The parasite is a nematode which has an atypical direct life cycle that does not involve stages developing outside of the host. Muscle larvae are released from infected meat in the stomach of suitable host species, develop to adult worms in the intestine, and produce pre-encapsulated larvae which migrate preferentially to certain muscle sites in the host to complete the life cycle within several weeks. Within the muscle cells the larvae of some Trichinella species are encapsulated in a thick collagen layer. Within the host muscle larvae remain infective for up to several years. All genotypes of Trichinella are pathogenic for humans, but in animals the infection appears clinically unapparent. Some animal species serve as reservoir hosts. Domestic pigs and rats have been reported to harbour T. spiralis within the domestic cycle mostly in temperate regions of the world (
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    Book (series)
    Technical guidance principles of risk-based meat inspection and their application 2019
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    Food safety regulatory authorities are responsible for safeguarding health and fair trade of food by ensuring that food distributed meets relevant food standards. To achieve this, sound food safety policies and risk management activities are required to ensure that food safety issues of highest importance are identified and appropriate control measures are implemented. The Principles of Risk-Based Meat Inspection and their Application presents key general principles and highlights the minimum requirements for a properly functioning Risk-Based Meat Inspection system. It is primarily designed for senior management, heads of meat inspection services and competent authorities responsible for decision-making on the establishment of policies and standards, the design and management of inspection programmes, and equivalence agreements with trading partners. It also targets private sector operators, such as meat processors and traders, who are ultimately responsible for the production and marketing of safe and suitable food. It is expected that the publication of this guidance document will bring on board all contributors to the meat value chain and advocate for a shift of attitudes towards acceptance of an evidence-based approach to meat inspection.
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    Booklet
    Workshop Summary Report: Training of Trainers on Risk Categorization for Effective Risk-based Imported Food Control in the Philippines
    15–17 May 2018, Quezon City, Philippines
    2018
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    The concept of risk categorization has been employed in the Philippines, particularly within the plant quarantine system at border controls. However, such risk categorization does not cover food safety issues such as pesticide residues and foodborne pathogen detections. With the aim of having a holistic approach to risk categorization for livestock products, fisheries, forestry products and processed food, the first training of food safety authorities and relevant agencies for imported food control – for the purpose of exercising risk categorization processes – was organized under the Food and Agriculture Organization of the United Nations SP4 One Health project “Strengthening national capacity for risk-based food import control within a One Health framework”. Over 70 participants attended the three-day workshop with the objective of becoming effective at applying risk categorization for all food items imported into the Philippines, and identifying risk categorization priorities. Through technical presentations, examples of good practices in other countries, and hands-on exercises on food import scenarios, participants obtained knowledge on the objectives and principles of risk categorization. They also developed their capacity in communicating risk categorization results with non-food safety partner agencies. The workshop enabled participants to discuss which approach was best suited to the Philippines. To advance risk categorization for effective imported food control in the country, participants agreed to adopt potential food safety risks and country of origin as risk categorization priorities, and identified action points to mainstream risk categorization for imported food control in the country.

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