ANIMAL HEALTH AND THE ROLE OF THE VETERINARY FOOD HYGIENIST IN THE CONTROL OF MEAT BORNE INFECTIONS

Abstract

ABSTRACT The concept of “Healthy Food from Healthy Animals”relies upon the pre‐and postharvest implementation of an integrated approach for protecting the food product, from contamination or adulteration with harmful agents. This extended form of control is now an integral part of Hazard Analysis Critical Control Point Programs and provides a practical means of validating the health status of herds and flocks of food‐producing animals. In this context the veterinary food hygienist, as a food company employee, has much to offer the agri‐food industry. She/He can appraise not alone the onfarm conditions but also the animal health and other data provided by the regulatory veterinarian assigned to the plant. Such information, complemented by the plant's own food quality and safety assurance program, can then be used to improve and promote the safety standards of the company. Extended health control programs emphasize the health and safety of the final product for the consumer at each stage of production and processing, and enable veterinary food hygienists, and others, to provide the agri‐food industry, and governmental agencies, with a scientific basis for harmonizing trade in meat and other animal‐derived foods.