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Proper training of official veterinarians (OVs) is fundamental to achieving their advanced role as risk managers within a risk-based meat safety assurance system (RB-MSAS) addressing the most relevant meat-borne public health hazards. The demography, training opportunities and needs of OVs in Europe remain largely unknown. The objective of this study was to characterise OVs in terms of demography and employment and to identify continuing education and training needs via a survey. An anonymous questionnaire with 32 questions was designed, translated into 17 different languages and disseminated online in 33 countries across Europe. Responses were received from 1786 OVs of 32 nationalities working in 29 countries. The average age of the respondents was 49 years, 54% were male, and their average experience as OVs was 15 years. A minority of 16% held a Master of Science and 10% held a Doctor of Philosophy degree, whereas 36% held a national specialisation diploma and 4% a European one. Professional experience as a veterinarian was reported as a requirement to enter the OV career by 32% of the respondents, with differing training requirements across countries. Regarding continuing education, the last activity was most frequently reported within the last year, on-site practical sessions and direct lectures were the most favoured methods. New EU legislation on official controls was the most reported topic for past and future training activities. A high degree of overall satisfaction with their employment was reported, but nevertheless, 15% of the respondents were dissatisfied. Not all of the respondents were confident with visual meat inspection results or the availability of resources for risk-based meat inspection. Differences were detected between OVs working in the European Union, United Kingdom or European Free Trade Association countries and those working in other European countries. This first characterisation of OVs across Europe suggests a relatively high average age with a low proportion of females compared to the general veterinarian population. These findings indicate upcoming demographic changes that may demand adaptations in education and training. Similar surveys should be carried out periodically to document this process, addressing new professional challenges and demands. • The average age of official veterinarians was 49 years and they were gender balanced. • The majority reported working full-time under long-term contracts. • Not all respondents were confident with visual or risk-based meat inspection. • Dissatisfaction with employment was reported by 15% of respondents. • On-site practical sessions and direct lectures were the most favoured training methods. [ABSTRACT FROM AUTHOR]

Official veterinarians (OVs) are responsible for carrying out official controls to ensure the safety of food of animal origin. This study aims to evaluate the perceptions of OVs regarding their employment and training, and their confidence in work development procedures such as visual inspection and risk-based meat inspection. OVs working in 29 European countries completed an anonymous questionnaire including demographic data, qualification data, work experience, daily work, employment situation, and training. Multilevel logistic models examined the relationships of socio-demographic characteristics, qualifications, daily work and employment situation with the perception of not confident or unsatisfied. The proportion of OVs not confident in visual inspection and not confident in resources to support risk-based meat inspection, was around 20% and 30% respectively. Having a national specialisation and being in the 36–45 age group were associated with not being confident with visual inspection results compared to traditional meat inspection, while having a PhD and spending full time on OV tasks was associated with not being confident with risk-based meat inspection. The proportion of OVs dissatisfied with employment or with training was less than 20%. Those holding an MSc were more likely to be dissatisfied with their employment than those with a DVM. Dissatisfaction regarding training was not associated with any of the variables. OVs across Europe seem unanimous in their perceptions of their employment and training, but the perceptions about the difficulties in their day-to-day work (e.g. visual inspection and risk-based meat inspection) were associated positively with higher qualifications and working full-time. • A Risk-based meat safety assurance system (RB-MSAS) is needed. • 18.3% of official veterinarians were not confident in visual meat inspection. • 28.5% of official veterinarians were not confident with risk-based meat inspection. • Higher qualifications and full-time associated with negative perceptions of RB-MSAS. • Less than 15% were unsatisfied with their employment or training. [ABSTRACT FROM AUTHOR]

Food chain information (FCI) is a mandatory component of meat inspection in the European Union. In Portugal there has been no assessment of FCI regarding risk-based meat inspection. The goal of the present study was to assess the quality and the usefulness of data provided by farmers. A total of 1,694 reports (989 for bovine animals, 575 for swine, and 130 for small ruminants) submitted to nine red meat slaughterhouses between September 2015 and January 2017 were analyzed. These reports covered a total of 79,889 animals. Overall, information was provided for the majority of the general identification items. To assess the quality of the information on health status, medication, disease occurrence, diagnostic tests, and results of previous ante- and postmortem exams, responses were classified as plausible, "nothing to declare," invalid, and nonresponse. Plausible information was provided by farmers on health status, medication, tests, and diseases on 82.7, 24.6, 5.4, and 0.1% of the FCI forms, respectively. More than 70% of the responses in all categories except health status were "nothing to declare." In pigs, when comparing ante- and postmortem inspection results with the corresponding FCI, no relevant contribution of the FCI was observed. Inaccurate or irrelevant information was provided for the majority of the detailed questions, impeding the formulation of appropriate risk-based meat inspection decisions. Farmers seem to have difficulty providing specific information. Better forms and better training are needed. Information on the prevalence of biological hazards relevant to public health currently is not available. Our results support the need to improve the systems used to obtain and integrate relevant information from the farm to the slaughterhouse. [ABSTRACT FROM AUTHOR]

Butcher shops are end points in the meat chain, and they can have a determinant role in cross-contamination control. This study aims to determine whether Portuguese butcher shops comply with European and Portuguese law regarding the sale of fresh meat and meat products. Butcher shops (n = 73) were assessed for meat handler and facility hygiene and for maintenance of the premises. Handlers (n = 88) were given a questionnaire composed of questions about knowledge and practice, including hazard analysis and critical control point (HACCP) and good practice in food industry, to assess their knowledge of and compliance with food safety practices. A checklist of 27 items was used to evaluate facility and meat handler hygiene and butcher shop maintenance. Our results revealed some lack of compliance in all the areas evaluated. The mean knowledge and practice score among the operators was 68.0%, and the mean "visual inspection" score for the butcher shops was 64.0%. Severe deficiencies were observed in the mandatory implementation of HACCP principles in this type of small food business. These findings indicate a need to modify training to enhance compliance with European food safety regulations at this step of the meat chain. [ABSTRACT FROM AUTHOR]

In this study, we assessed the presence of IS 26 in food-borne ASSuT-type Salmonella enterica isolates. A new genetic region (R3) was described, that included a C14 caspase gene between IS 26 elements. R3 was present in two Salmonella Rissen isolates from a swine carcass and a meat handler, collected at the same abattoir. Furthermore, a new rearrangement of resistance region R1, harboring the bla TEM-1 gene flanked by IS 26 elements, was identified in Salmonella Typhimurium and Salmonella 4,[5],12:i:-, from different samples. This study highlights the zoonotic potential of Salmonella spp. isolates and the possible role of IS 26 in the mobilization of resistance genes. [ABSTRACT FROM AUTHOR]

Abstract: In this study the occurrence of Salmonella in swine, pork meat and meat handlers along with their clonal relatedness is evaluated at abattoir level. Samples from the lymph nodes, carcass surface and meat of 100 pigs and 45 meat handlers were collected in eight abattoirs (July 2007–August 2008). Salmonella isolates were serotyped and genotyped by pulsed-field gel electrophoresis (PFGE). From the pigs tested, 42 produced at least one positive sample. A relatively high frequency of Salmonella occurrence was found in the ileoceacal lymph node samples (26.0%), followed by carcass (16.0%) and meat samples (14.0%). However, ileoceacal lymph nodes that test positive for Salmonella are not found to be a predictor of positive test results further on in the process. Besides the slaughterhouse environment, meat handlers were identified as a possible source of subsequent contamination, with 9.3% of the sample testing positive. Diverse Salmonella enterica serotypes were detected, mainly S. Typhimurium and the monophasic variant S. 4,[5],12:i:-, but also S. Derby, S. Rissen, S. Mbandaka, S. London, S. Give, S. Enteritidis and S. Sandiego, in total corresponding to 17 PFGE types. Our results demonstrate that besides a high level of Salmonella swine contamination at pre-harvest level, slaughtering, dressing, cutting and deboning operations are contributing to the occurrence of clinically relevant clones (e.g. S. Typhimurium DT104 and S. 4,[5],12:i:-) in pork products. This study also highlights the possibility of an ongoing Salmonella community being spread by abattoir workers. [Copyright &y& Elsevier]

Abstract: Professional training for meat handlers is an European Community food law requirement in order to apply HACCP principles and achieve food safety goals. A self-administered questionnaire designed to assess “Knowledge” and “Practice” of public hygiene measures was completed by meat handlers (MH) (n = 159) in slaughterhouses in Portugal. A significant proportion of the group (72.7%) has had professional training in two different areas: Good Practice in Food Industry (12.03%) and Work Safety and Hygiene (22.8%); 37.9% of the respondents have had training in both areas. However 24.5% of the subjects have never had training. Meat handlers with professional training in Good Practice in Food Industry (GPFI) and in both areas (BT) have had the highest proportions of correct answers in Knowledge (66.92 ± 16.36 and 67.26 ± 21.05, respectively) and Practice questions (70.53 ± 17.47 and 68.67 ± 22.58, respectively). The results of this study point to the need to improve training, particularly in Good Practice in Food Industry, thus enabling meat handlers to achieve more correct answers in Knowledge and Practice. The development of evaluation criteria for the effectiveness of professional training is crucial to protect Public Health. [ABSTRACT FROM AUTHOR]

Abstract: A self-administered questionnaire designed to assess “Knowledge” and “Practice” of public hygiene measures was tested in a group of food handlers (n =79) and two groups of undergraduate students (n =152). Students were poorly acquainted with practical aspects, relating specifically to temperature control and food storage requirements. A significant proportion of food handlers lacked basic knowledge and understanding of microbiological hazards, hygiene and safety rules. The mean food safety “Knowledge” score among food handlers was 55.0±18 and the mean “Practice” score was 69.0±17. The results point to the need to improve training and increasing awareness of the measures imposed by food safety laws in Europe. [Copyright &y& Elsevier]

A risk assessment conducted by EFSA identified Salmonella enterica (Salmonella) as a high-risk hazard at the EU level in the context of meat inspection of swine. Despite pork being considered an important source of S. Typhimurium and its monophasic variant, Regulation (EC) No 2073/2005 does not set criteria for specific Salmonella serotypes. Enforcing specific criteria for Salmonella target serotypes could result in a reduction in the prevalence of Salmonella in the pork production chain , as has happened in broiler flocks. This study gives an overview of Salmonella enterica in the European pork chain, discussing prevalence , serotype diversity, antimicrobial resistance and epidemiological importance during the last 20 years. Additionally, future trends and recommendations regarding control of Salmonella in the European pork production chain are introduced. The highest proportions of Salmonella -positive samples were observed at the fattening pig farm level, whereas the prevalence of Salmonella on pig carcasses was much lower. Among epidemiologically important serotypes , isolates of S. Typhimurium, and its monophasic variant were found to be resistant to ampicillin, sulfamethoxazole, streptomycin and tetracycline. Future Salmonella control in the pork production chain can preferably be conducted through a risk-based meat safety assurance system. In conclusion, a fit-for-purpose strategy applied to the pork production chain and adapted to the national epidemiological situation can deliver acceptable consumer safety. • Raw pork is an important source of Salmonella. • Antimicrobial resistance in Salmonella of porcine origin is a crucial issue, especially for those serotypes that are responsible for most of the pork-related human cases of salmonellosis. • The tools to control Salmonella in the pork chain are available. • Salmonella contamination of pig carcasses is a key parameter to assess pork safety. • Salmonella control programmes are needed in all European countries. [ABSTRACT FROM AUTHOR]

The European General Food Law (Regulation No 178/2002) declares that risk analysis should be the basis of food legislation to achieve a high level of protection of human health. Concerning meat safety, the food chain information (FCI) set down by Regulation No 853/2004 is a very important tool that is required for animals admitted to slaughter. To properly integrate FCI, harmonised epidemiological indicators (HEIs) have been proposed by EFSA for high priority risks and risks that might emerge in the future. In the pig meat chain, the HEIs within meat inspection cover Salmonella spp. , Yersinia enterocolitica, Toxoplasma gondii, Trichinella spp. , Taenia solium and mycobacteria. Nevertheless, ten years after the HEIs specification were published, only two biological hazards (Trichinella and Salmonella) are included in official control programs in the EU countries. While Trichinella monitoring is mandatory, Salmonella control plans have been implemented by some countries only. In countries where Salmonella in pigs is monitored at farm level, the status of the farm is described in the FCI. This information is crucial for the risk manager to organise slaughter operations and implement hygienic measures, as well as for the competent authorities to properly follow inspection procedures and additional controls according to Regulation No 2019/627. Since FCI needs to enable forward and backward flow of information on animal and public health hazards between all operators involved in pig husbandry and pig meat production, its implementation with HEIs will allow risk-based decision making in food safety. • Harmonised Epidemiological Indicators (HEIs) in pigs were suggested by EFSA in 2011. • The HEIs on farms should integrate Food Chain Information (FCI) of slaughtered pigs. • Trichinella monitoring is mandatory in all EU countries. • Salmonella control plans are implemented in some EU countries only. • FCI is still lacking important information on animal health status on farms. [ABSTRACT FROM AUTHOR]

The purposes of meat inspection have been formulated for more than 100 years as (a) protecting health of consumers, (b) maintain the reputation of the meats in home and export markets, and (c) detecting communicable diseases of animals before they have spread beyond easy control. Today, one would add to protect animal welfare, clarify that protecting consumer health includes both chemical and biological hazards, and add food fraud to the issues of reputation. To transform the scientific knowledge into modern meat safety assurance systems (MSAS), the risk managers need to understand the social capital in the meat value chain to align the behaviors of farmers, food business operators and competent authorities with technical knowledge. The meat value chain could be perceived as a commons – a material or immaterial property held jointly by the members of a community, whom may govern access to and use of the property through social structures, traditions, and/or formal rules i.e. social capital. The social capital and food safety culture amongst farmers and food business operators is a key driver for successful meat safety while information asymmetry increases risks for a tragedy of commons scenario. Ostrom's core design principles for stable commons could inform the design of MSASs. Tools for reducing the information asymmetry and building trust and social capital between all stakeholders within the meat value chain include the food safety culture, food chain information, use of health epidemiological indicators, sensors and block chains, industry/private standards, and the applying system approach from farm to fork. • Meat value chain is a joint commons among food business operators and consumers. • Asymmetric information may result in a tragedy of the commons. • A strong food safety culture protects against this scenario. • Ostrom's core design criteria could inform the outline of meat value chains. • Meat safety assurance systems eed to consider social capital and market governance. [ABSTRACT FROM AUTHOR]

More than a decade ago, the European Food Safety Authority (EFSA) sparked a substantial modernisation effort in traditional meat safety systems in Europe by publishing a range of EFSA opinions that were followed, from 2014 to 2019, by amendments to relevant EU legislation. A novel, risk-based meat safety assurance system (RB-MSAS) was proposed to address the latest, most relevant meat-borne hazards and protect human health as well as animal health and welfare. This new framework was thought to offer substantial advantages with regard to the combination and longitudinal integration of prevention and control measures along the meat production chain. Official veterinarians (OVs) are expected to take on a central role as risk managers in RB-MSAS and will benefit from the use of harmonised epidemiological indicators (HEIs) and food chain information (FCI). In this article, we aim to provide an introduction to the key concepts of RB-MSAS and elaborate on the potential training needs of OVs as key risk managers in this novel framework. To this end, we present an overview of the components of an RB-MSAS along with the main factors that may hamper its development vis-à-vis the current status of the European meat inspection system. We state key future challenges related to the conceptual and practical implementation of a RB-MSAS and give potential solutions. In addition, the technical description of the HEIs proposed by EFSA for different animal species and at specific stages of the food chain is provided, as is their use to categorise farms and abattoirs according to the risk and to conduct risk-based meat inspection. Finally, advanced training tools for OVs enabling them to effectively and efficiently operate as risk managers in the future RB-MSAS environment are outlined. • The conventional meat safety system in Europe is currently shifting to a more risk- and science-based approach. • An integrated risk-based meat safety assurance system (RB-MSAS) has been proposed for the most relevant meat-borne hazards. • Official veterinarians (OVs) play an essential role as risk managers in this novel framework. • Future challenges are related to advanced training tools for OVs. [ABSTRACT FROM AUTHOR]

Antibiotic resistance consists of a dynamic web. In this review, we describe the path by which different antibiotic residues and antibiotic resistance genes disseminate among relevant reservoirs (human, animal, and environmental settings), evaluating how these events contribute to the current scenario of antibiotic resistance. The relationship between the spread of resistance and the contribution of different genetic elements and events is revisited, exploring examples of the processes by which successful mobile resistance genes spread across different niches. The importance of classic and next generation molecular approaches, as well as action plans and policies which might aid in the fight against antibiotic resistance, are also reviewed. [ABSTRACT FROM AUTHOR]

• All finishing and the majority of weaner batches were considered tail-docked. • Tail biting lesions and total carcass condemnations were higher in weaners. • Association between tail-docking/biting and carcass condemnation not found. Tail-docking is not accepted by European Union legislation as a routine measure to prevent tail biting in pigs. As part of systematic monitoring of animal welfare there is an increasing interest in recording tail damage in pigs at slaughter to identify problem farms. Tail biting lesions have been associated to causes of total condemnation in postmortem meat inspection. The goals of this study were to assess tail-docking and tail biting in slaughter pigs and to evaluate the association of tail lesions with meat inspection findings. The study was carried out at four pig slaughterhouses in the north of Portugal. Data was collected at the batch level during checks on food chain information, and at ante- and postmortem meat inspection. A total of 196 batches were screened. These batches covered 10,146 pigs: 4090 weaners (132 batches from 62 farms) and 6056 finishing pigs (64 batches from 43 farms). Of all the 196 batches, 88% were classified as tail-docked, corresponding to 100% of batches of finishing pigs and 83% of weaners. Tail lesions were scored according to a 3-level scale. During postmortem inspection, 84% pig carcasses (8566 out of 10,146) presented absence of tail lesions. Mild to moderate tail lesions (13%) were more frequent than severe ones (3%). Tail lesions, both mild and severe, were more prevalent (P >0.001) in weaners (13.1%, 3.5%) than in finishing pigs (12.7%, 2.1%). A total of 169 (1.7%) carcasses were condemned during postmortem inspection with the prevalence being higher in weaners (3.3%) than in finishing pigs (0.6%). The most frequent causes were poor body condition (31.4%), arthritis/polyarthritis (28.4%), and peritonitis (20.1%). No association between severity of tail lesions and postmortem condemnations was observed at the batch level, however a tendency for a higher proportion of postmortem condemnations in docked batches was found among weaners (P = 0.013). Further research with increased sample size and the analysis performed at the animal level is needed in order to confirm the observed tendencies. Recording information on tail lesions at the slaughterhouse is useful to gain information about general herd health, to support risk-based meat inspection and to assist farmers in welfare management plans. [ABSTRACT FROM AUTHOR]