PROGRAM

(Preliminary Program)

 

August 21st
PRE-CONFERENCE WORKSHOP 
Workshop 1:
Modernization of Meat Inspection
ROOM: ALEGRO I
Prof. Dr. Lis Alban
Chief Scientist Danish Agriculture & Food Council (DAFC)
Adjunct Professor at the University of Copenhagen - Denmark
Dr. Elenita Ruttscheidt Albuquerque
Brazilian Federal Meat Inspection Service

Modernization of meat inspection is on the agenda in several countries. Resources are scarce and the challenges plenty, so cost-effective ways of inspection are sought for. Moreover, pork is traded internationally. Would it make sense to have similar inspection regimes in place all over the world? – Or do the production systems and perceived risks differ too much between countries? Should focus rather be on harmonisation of the outcome of inspection more than the way it is performed? - While remembering that the main objective is to ensure that the meat, which reaches the consumer, is safe and wholesome. Moreover, we must not forget that inspection is also made to ensure early detection of animal health and welfare problems. So, how can we undertake meat inspection in way, where all three aims are met?

According to the European Union Meat inspection Regulation from 2014, meat inspection of swine should be visual-only, unless other information points to a need for traditional inspection involving incisions and palpations. To which extent has visual-only inspection been implemented? What is the experience, pros and cons? And what have the reactions from trade partners, consumers and workers’ union been?

How is modernization of meat inspection being interpreted in countries such as Australia, Brazil, and the United States of America? – Are the challenges the same or do they differ due to historical/cultural issues? And how do we agree on the conditions allowing free trade?

OIE operates with establishment of a negligible risk compartment for Trichinella in pigs. How far have the countries come with respect to this – and how do they expect to demonstrate maintenance of the negligible risk?

The concept of Food Chain Information is in use in the EU. How meaningful is this concept? And are similar concepts being used on other continents? Which solutions to challenges have been found? And what are the future developments and next challenges within meat inspection of swine?

These questions will be addressed in detail during this workshop, where representatives from industry, academia and veterinary authorities from various countries will share their experience, so we can all learn how to optimise meat inspection.

09:00 am   Welcome by Elenita Ruttscheidt Albuquerque (Braz. Fed. Meat Insp. Service)
09:10 am   Introduction to the workshop by Lis Alban (Danish Agriculture & Food Council)
09:20 am   Status for Brazil - Elenita Ruttscheidt Albuquerque (Braz. Fed. Meat Insp. Service)
09:40 am   Status for Colombia - Annette Hjorth (Independent consultant)
10:00 am   Status for the Netherlands - Derk Oorburg (VionFood)
10:20 am   Status for Germany – Nina Langkabel (Freie Univ. Berlin, Germany)
10:40 am   Coffee Break
 
11:00 am   Status for Denmark – Lis Alban (Danish Agriculture & Food Council)
11:20 am   Status for Portugal - Madalena Viera Pinto (Univ. Trás-os-Montes e Alto Douro, Portugal),  Paulo Carneiro (Direção Geral de Alimentação e Veterinária - DGAV) and Susana Santos (DGAV)
11:40 am   Status for US - Melanie Abley (US Food Standard and Inspection Service)
12:00 am   Status for Australia - David Hamilton (South Australian Research & Development Institute) ) presented by Nina Langkabel
 
12:20 pm   Lunch
 
13:20 pm   Establishment and maintenance of a Trichinella Negligible Risk Compartment - Liz Wagstrom/Dan Kovich (Nat. Pork Prod. Council)
13:40 pm   A new concept for pre-harvest monitoring - Patrik Buholzer (Thermo Fisher Scientific)
14:00 pm   Risk-based monitoring of residues of antimicrobials in pig meat - Lis Alban
14:20 pm   Feed-back of information from meat inspection to producers - Derk Oorburg (VionFood)
14:40 pm   Panel discussions about the status for the implementation - facilitator Lis Alban
15:20 pm   Summing up: Where are we heading? - Cláudia Valéria Cordeiro (Department of Inspection of Products Animal Origin - DIPOA/MAPA)
 
PRE-CONFERENCE WORKSHOP 2
Innovation in the pork chain: new technologies in diagnostics, data and monitoring
ROOM: ALEGRO 2
Prof. Dr. Alasdair J C Cook
Head of Department of Veterinary Epidemiology & Public Health
School of Veterinary Medicine - Faculty of Health & Medical Sciences University of Surrey - United Kingdom
 
Prof. Dr. Diana Meemken
Professor of Herd Health Management
Martin-Luther-University Halle-Wittenberg
Institute of Agricultural and Nutritional Sciences
D-06120 Halle (Saale)
 
Meat inspection started in the early 19th century as an important improvement measure with respect to food safety and public health and has been a success story until recently. Due to ante- and post- mortem meat inspection – both can be labelled as end product controls – “animals not fit for slaughter” and “meat not fit for consumption” were sorted out. The core preconditions of the functionality of this system is the detectability of lesions due to disease such as tuberculosis and cysticercosis. However, with the BSE crises and the rise of salmonellosis it became obvious that the traditional meat inspection alone and the applied methods like inspection, palpation and incision as end product controls are not addressing the risks of today in a sufficient way – especially with respect to subclinical zoonoses like salmonellosis, toxoplasmosis and yersioniosis. Furthermore, the optimization of animal health and animal welfare quality of food animals are increasing social demands which cannot be addressed by the traditional meat inspection in a sufficient way only by sorting out animals and carcasses. One of the most important changes is the deeper understanding of the food chain and that the risks and demands of today can only be addressed by including the whole food chain into a process control. This workshop will give insights into innovative “detection and monitoring methods” as well as new systems for the information exchange along the food chain which is an indispensable requirement for a continuous process along all stages of the food chain improving food safety, animal health and animal welfare.
09:00 am    Welcome
09:10 am    Introduction: Presenting the aims of the workshop - Prof. Dr. Alasdair J C Cook    
09:20 am   Teamwork with all workshop attendees regarding “The structure of the pork chain and the stakeholders
09:40 am   Teamwork with all workshop attendees regarding “Considering the issues, risks, perceptions and values at each stage” 
 
10:20 am   Coffee Break
Case presentation as examples for innovations along the food chain:
10:50 am   Post-mortem meat inspection assisted by 3D camera - Dr. Lara Blömke
11:10 am   Serological herd profiles gained by meat juice multiserology - Dr. Diana Meemken
11:30 am   Blockchain: a digitised approach to transaction management - Dr. Alasdair Cook
 
12:00 pm    Lunch
 
13:10 pm   Teamwork in four groups: Innovations initiated by a) farmers and their vets, b) food operators and/or retailers, c) official veterinarians, and d) consumersbusiness         
14:30 pm   Tea/ coffee and prepare summary of teamwork
15:00 pm   Present teamwork summaries; Discussion and conclusion
August 22nd - Morning
Conference
Room: Vivace
08:00 am Registration
08:30 am Open Ceremony
Dr. Janice Ciacci Zanella
(Director of the Embrapa Swine and Poultry; Researcher in Swine Health)
Pork production chain: importance and challenges faced
09:15 am   Key note: Toxoplasma gondii and the role of pork
Dr. Sara Monteiro Pires
Senior Researcher – Risk Benefit Research Group, Division of Diet, Disease Prevention and Toxicology, National Food Institute - Technical University of Denmark
 
ORAL SESSION
Epidemiology of foodborne pathogens and zoonotic diseases in the pork production chain
10:15 am   Genomic characterization of Staphylococcus aureus at the human-swine interface (Peter Davies; University of Minnesota, USA)
10:30 am   Taenia solium cysticercosis in the unprocessed pork supply chain in Nairobi and environs, Kenya (James Akoko; International Livestock Research Institute, Tanzania)
10:45 am   Diversity of Yersinia enterocolitica population in a slaughterhouse between 2009 and 2010 and discrimination ability of MLVA compared to PFGE (Pierre Raymond, Hygiene and Quality of Poultry and Pig Products Unit, University of Bretagne-Loire, Ploufragan, France)
 
11:00 am   Coffee break
 
11:30 am   National Prevalence of Salmonella spp. in Pork Slaughterhouses under Federal Inspection in Brazil, 2014/2015 (Anna Carolina Massaro Brasileiro; Universidade Federal de Minas Gerais, Brazil)
11:45 am   Prevalence and associated risk factors of Salmonella spp. on the pork production chain in Córdoba, Argentina (Juan Pablo Vico; IRNASUS-CONICET, Universidad Católica de Córdoba, Argentine)
12:00 pm   Dynamic of excretion and immune response of experimentally infected pigs with monophasic variant of Salmonella Typhimurium serovar 1,4,[5],12:i:- (Maria Bellen Cevallos Almeida; Hygiene and Quality of Poultry and Pig Products Unit, University of Bretagne-Loire, Ploufragan, France)
12:15 pm   Evaluation of the colonizing ability on IPEC-J2 cells and of the pathogenicity on Caco-2 cells of the 3 major French pig Salmonella serovars (Annaelle Kerouanton; French Agency for Food, Environmental and Occupational Health & Safety, France)
 
12:30 pm   Lunch
 
August 22nd - Afternoon
02:00 pm   Key note: Resilience in the pork supply chain from the perspective of food safety – Prof. Dr. Lis Alban (Chief Scientist Danish Agriculture & Food Council - DAFC; Adjunct Professor at the University of Copenhagen - Denmark)
ORAL SESSION
Surveillance and control of foodborne pathogens at pre-harvest and post-harvest level
03:00 pm   Evaluating correlations in Salmonella serotypes in swine in four dataset (Annette O’Connor, Iowa State University, USA)
03:15 pm   Revisiting the role of pig-serology in the contexto of Salmonella control programs in countries with high prevalence of infection - a preliminar study (Raul C. Mainar-Jaime; Universidad de Zaragoza, Spain)
03:30 pm   Results from a study of the effect of enhanced cleaning and disinfection on Salmonella prevalence in finisher pig buildings (Richard Smith; Animal and Plant Health Agency, UK)
03:45 pm   New innovative feeding strategy for reducing Salmonella in swine (Janekke Allaart; Trouw Nutrition Research and Development, Netherlands)
 
04:00 pm   Coffee Break
 
04:30 pm   Maternal vaccination as an effective Salmonella reduction strategy (Richard Smith; Animal and Plant Health Agency, UK)
04:45 pm   Salmonella Typhimurium fecal shedding following Salmonella Choleraesuis-Typhimurium vaccination via drinking water and challenge (Jessica Seate; Boehringer Ingelheim Animal Health, USA)
05:00 pm   Influence of different vaccination strategies against Salmonella Typhimurium in pig farms on the number of carriers in ileocecal lymph nodes (Linda Peeters, Faculty of Veterinary Medicine, Ghent University, Belgium)
05:15 pm – Vaccination against Lawsonia intracellularis decreases shedding of Salmonella enterica serovar Typhimurium co-infected pigs and changes host gut microbiome (Fernando Leite; University of Minnesota, USA)
05:30 pm   Development and evaluation of a novel orally administered inactive subunit vaccine to control foodborne pathogens (Sherry Layton, Vetanco, Argentine)
 

05:45 pm   GUIDED  STRETCHING & WALKING

Foyer Vivace
 
August 23rd - Morning
08:30 am   Key note: Transmission of antimicrobial resistance from pigs to humans: trues and lies 
Prof. Dr. Luca Guardabassi – Professor of Clinical Microbiology at Ross University School of Veterinary Medicine in St Kitts, West Indies)
 
ORAL SESSION
Antimicrobials in swine production, antimicrobial resistance, alternative strategies to antimicrobial use.
 
09:30 am   Human health implications of MRSA CC398 in Denmark (Jan Dahl; Danish Agriculture & Food Council, Denmark)
09:45 am   MRSA in breeding pigs in Germany 2015 (Bernd-Alois Tenhagen; Bundesinstitut für Risikobewertung, Germany)
10:00 am   Genotypic characterization of multidrug resistant Salmonella enterica serotype 4,[5],12:i:- in swine in the United States Midwest (Peter Davies; University of Minnesota, USA)
10:15 am  Escherichia coli resistance and gut microbiota profile in pigs raised with different antimicrobial administration in feed (Caroline Pissetti; Departamento de Medicina Veterinária Preventiva, Universidade Federal do Rio Grande do Sul, Brazil).
 
10:30 am   Coffee break
 
11:15 am   In vitro assay for antimicrobial interaction evaluation and risk assessment of antimicrobials in anaerobic digestion of swine manure (Ricardo Steinmetz, Embrapa Swine and Poultry, Concórdia ,Brazil)
11:30 am   Alternatives to antimicrobial treatment in weaners - the veterinary practitioner's solution (Frede Keller; DanVet, Denmark)
11:45 am   Efficient waterlines cleaning protocols in post-weaning rooms: a new way to reduce antibiotic consumption? (Mily Leblanc-Maridor; LUNAM Université, Oniris, Nantes-Atlantic College of Veterinary Medicine and Food Science and Engineering, France)
12:00 pm   Natural feed additives as alternative to in-feed medication (Antonia Tacconi; Biomin Holding GmbH, Austria)
 
12:30 pm   Lunch
 
August 23rd - Afternoon
 02:00 pm  Key note: The use of risk assessment to support control of Salmonella in pork
Prof. Dr. Maarten Nauta
(Senior Researcher - Research Group for Risk-Benefit, National Food Institute, Technical University of Denmark)
 
ORAL SESSION
Risk Assessment and risk communication in food safety
 
03:00 pm   A cost-benefit assessment of Salmonella control strategies in pig herds within the United Kingdom (Richard Smith; Animal and Plant Health Agency, UK)
03:15 pm   Using serological monitoring, internet-based feedback and on-farm auditing to improve Toxoplasma gondii control at Dutch pig farms (Derk OOrburg; Vion Food, Netherlands)
03:30 pm   Application of qualitative risk assessment to prioritize hazard in pork products in Brazil (Eduardo Freitas Costa; EPILAB, Faculdade de Veterinária, Universidade Federal do Rio Grande do Sul, Brazil)
03:45 pm   A spatial entry assessment model for incursion of exotic swine diseases into the European Union (Richard Smith; Animal and Plant Health Agency, UK)
 
04:00 pm   Coffee Break
 
ORAL SESSION
Slaughter process and Meat Inspection: quality, hygiene and safety
 
04:45 pm   Control of Salmonella environmental contamination during transport and lairage: a realistic project? (Mily Leblanc-Maridor; LUNAM Université, Oniris, Nantes-Atlantic College of Veterinary Medicine and Food Science and Engineering, France)
05:00 pm   Association between slaughter practices and the distribution of Salmonella, ESBL/AmpCproducing Escherichia coli and hygiene indicator bacteria on pig carcasses after slaughter (Wauter Biasino; Ghent University, Belgium)
05:15 pm   The harmonization of sanitary decision criteria for vertebral osteomyelitis in pig carcasses (Maria Madalena Vieira-Pinto; Universidade Trás-os-Montes e Alto Douro, Portugal)
05:30 pm   Guidelines for farmers, transporters and official veterinarians to assess the “Fitness for Transport and Slaughter” of slaughter pigs (Diana Meemken; Martin-Luther-University Halle- Wittenberg, Germany)
05:45 pm   Automated assessment of animal welfare indicators in pigs at slaughter (Lara Bloemke; Tierarztliche Hochschule, Hannover, Germany)
 

7:30 pm    SAMBA PARTY AT “PRAÇA DE ENTRETENIMENTO”
Underground

 
August 24th - Morning
Discussion Forum
Food safety: commercial, economic, social and political perspective
Room: Vivace
 
08:30 to 08:35 am   Opening - Dr. Marcelo Miele (Embrapa Swine and Poultry)
08:35 to 08:50 am   Panel 1: Pig production costs in major global players and biosecurity and medicines costs impacts - Dr. Marcelo Miele (Embrapa Swine and Poultry)
08:50 to 09:10 am   Panel 2: Global pork market, trade barriers and customers challenging Brazilian industry - Dr. Rui Eduardo Saldanha Vargas (Associação Brasileira de Proteína Animal, ABPA)
09:10 to 09:30 am   Comments and discussion on Panels 1 and 2
09:30 to 09:50 am   Panel 3: Technological trends in pork food safety and their costs impacts - Dr. Marcos H. Rostagno (Elanco Knowledge Solutions)
09:50 to 10:10 am   Panel 4: How to prevent presence of residues in pig meat – on-farm actions and monitoring
to check for compliance
– Lis Alban and Frede Keller (DAFC; Practitioner)
10:10 to 10:30 am   Comments and discussion on Panels 3 and 4
 
10:30 to 11:00 am   Coffee break
 
11 am to 12 pm       Questions for the key speakers: Where are we heading?
Moderator: Dr. Marcelo Miele (Embrapa Swine and Poultry)
Comments from the plenary and discussion
12:00 pm  Closing Ceremony

PROGRAM IN PDF

 

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