Abstract
In feed production processes, factories usually produce different mixtures within the same production line. Consequently, remainders of the first-produced feed can stay in the system and be mixed with the following feed charge. This type of transfer (carry-over) is unavoidable in the production systems currently used, and thus, non-medicated feed can be contaminated with veterinary drugs present in a previously manufactured charge of medicated feed. The carry-over of veterinary medicinal products is associated with the risk of residues remaining in the tissues of treated animals at the time of slaughter and poses a health hazard to consumers. Producing safe feed and food products is, first and foremost, a question of good management practices at each stage of the feed and food chain, from primary production to final processing. Primary responsibility for feed safety rests with the feed business operator, who must ensure that all stages of production, processing and distribution under their control are carried out in accordance with relevant legislation, good manufacturing practice and principles contained in the HACCP system. Concrete steps for feed manufacturers to prevent drug carry-over are using one or more approved cleanout procedures of manufacturing equipment, such as cleaning, flushing or sequencing.
Highlights
The ‘farm-to-fork’ approach promoted by the European Union requires the assessment and control of major components of the food production chain, with emphasis on primary production
Remainders of the first-produced feed can stay in the system and be mixed with the following feed charge. This type of transfer is unavoidable in the production systems currently used, and non-medicated feed can be contaminated with veterinary drugs present in a previously manufactured charge of medicated feed
Primary responsibility for feed safety rests with the feed business operator, who must ensure that all stages of production, processing and distribution under their control are carried out in accordance with relevant legislation, good manufacturing practice and principles contained in the HACCP system
Summary
The ‘farm-to-fork’ approach promoted by the European Union requires the assessment and control of major components of the food production chain, with emphasis on primary production. Feeds must satisfy the nutritional requirements of the relevant animal species, and they are expected to support safe and cost-effective production of foods of animal origin, as well as to ensure the welfare of farm animals [1]. The competitiveness of the agricultural sector because of globalization has led to the need for intensified productivity of animal production systems. For this reason, the stocking rate in poultry and pig production units was increased, causing a greater frequency of disease due to higher infection pressure [3].
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