Agriculture Reference
In-Depth Information
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Heat-processing standards for the treatment of animal waste (133°F at 3
bars of pressure for 20 minutes) to reduce infectivity
Implementation of surveillance measures for the detection, control, and
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eradication of BSE
Specified risk materials (SRMs) removed from the food chain, including
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spinal cord, brain, eyes, tonsils, and portions of the intestinal tract
Culling of animals from herds that may have been fed infected feed
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Testing of all cattle over 30 months of age destined for food consumption
Another food safety concern in the European Union is the use of genetically mod-
ified/genetically engineered (GE) foods (also called genetically modified organisms,
GMOs). Some concerns reported recently in a report by CSPI (2008) include:
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The capability of GE plants and animals to introduce engineered genes into
wild populations
The impact of pesticidal trails on insects that are not pests
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The reduction in the spectrum of other plants and the loss of biodiversity
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The potential for allergic reaction and other adverse effects on human health
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The intellectual property right of the industry and the rights of the farmers
to own their crops
The lack of accountability in case of disaster
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The labeling and traceability of GE organisms
While none of these concerns have been proven as a real danger in the scientific
community, the public concerns over the use of genetically modified foods has led to
a ban in the European Union.
Another concern in the European Union is the use of antibiotics in food ani-
mals and the emergence of antibiotic-resistant microorganisms in the food chain.
While there has been an increase in drug-resistant
Salmonella
and
Campylobacter
reported, there is no evidence that using antibiotics in the live animal results in
increased amounts of resistance in pathogens isolated from the food supply. Despite
this lack of correlation between resistance and drug use, the European Union in 1998
adopted legislation that banned the use of some antibiotics (Phillips, 2007). The
use of virginiamycin, spiramycin, tylosin phosphate, and bacitracin was banned as
feed additives. Despite this ban, which has been in effect for more than 10 years, a
recent study reported that the amount of resistant bacteria in the food supply had not
changed dramatically (Ageso et al, 2005).
As mentioned, the European Union takes an integrated approach to food safety
from a regulatory perspective. The countries work together, with similar food safety
legislation governing most. The regulatory authority is well established and func-
tions effectively. The “food law” was adopted in 2002 by the European Parliament
and the council to provide a comprehensive “farm-to-table” approach to food safety
(Phillips, 2007). The food law states that no countries will be admitted into the
European Union with food safety standards that do not meet minimum requirements.
This law has led to the establishment of food safety laboratories and an improved sur-
veillance system, which has led to more accurate reporting of food-borne illnesses.
