Page 27 of articles about biosecurity

United States: FSIS Strategic Plan FY2017-2021

The Food Safety and Inspection Service (FSIS) 2017–2021 Strategic Plan builds on prior successes and reflects emerging issues that FSIS faces in ensuring that the food products we regulate are safe to eat.

Home

PorkNews

The American Food and Agriculture Harmlessness Network to be created

This network will help to strengthen the management systems related to the production of healthy food in the region and in each of the countries.

Home

News

Bulgaria will be able to export live pigs to the EU again

After a ban of 10 years, Bulgaria will be able to export live pigs to the EU again, according to the information provided by the Bulgarian Food Safety Agency

Home

Separation between feed and effluent is essential to control PEDV

HealthArticle

Changes in biosecurity directed at preventing introduction of porcine epidemic diarrhea

PED virus has challenged biosecurity programs in North America, the standards of sanitation have risen to a new level to address PEDV. The article deals with the most relevant changes.

Home

PorkNews

Foodborne viruses: identifying research needs to tackle public health risks

They focused on norovirus, the hepatitis A virus and the hepatitis E virus, which are of great public health concern in the EU.

Home

PorkNews

Transitional measures for the accreditation of official laboratories carrying out official testing for Trichinella

On transitional measures for the application of Regulation (EC) No 882/2004 of the European Parliament and of the Council as regards the accreditation of official laboratories carrying out official testing for Trichinella.

Home

PorkNews

Chile and EFSA enhance cooperation in risk assessment

Carlos Furche, Minister of Agriculture, and Bernhard Url, Executive Director of EFSA, signed the Memorandum of Cooperation for an initial period of five years.

Home

PorkNews

EU national food safety authorities commit to strengthening their partnership with EFSA

The declaration “promotes scientific excellence and scientific networking, allows Member States to contribute to the EU risk assessment agenda and collect information on potential or emerging risks to food safety”.

Home

PorkNews

Health risks of materials in contact with food: tighter EU safety rules needed

EU-wide safety rules are needed for more materials in contact with food, such as those used in packaging, kitchen utensils and tableware, say MEPs in a non-binding resolution voted on Thursday.

Home

PorkNews

A new OIE and OECD collaboration to face animal health and welfare future challenges

The cooperation of the two organisations will notably concern exchange of information and technical cooperation, in particular by focusing on best practices, policies and economic evaluations, related to animal health and welfare, veterinary drugs...

Home

Humor

Biosecurity

Home

We must avoid the lorry entering the farm.

ManagementArticle

Loading bays on the outside to keep the risks away

Have you ever cleaned a lorry for the transportation of animals? It is not easy. Therefore, we always have to consider them dirty and we will use loading bays on the outside of the farm.

Home

PorkNews

UK: Listeriosis guidance published

New guidance has been published, aimed at healthcare and social care organisations, to help reduce the risk of vulnerable groups in their care contracting listeriosis.

Home

PorkNews

EFSA advises on meat spoilage during storage and transport

EFSA assessed the impact of time and temperature on the growth of spoilage bacteria in fresh beef, pork, lamb and poultry.

Home

PorkNews

Codex Alimentarius: Guidelines on food hygiene to control foodborne parasites

Examples include Toxoplasma gondii and Taenia solium (pork tapeworm) which can be carried by animals and transmitted to humans when they eat contaminated meat that is raw or undercooked.

Home

PorkNews

Codex Alimentarius: Guidelines for the control of Salmonella in beef and pork

The guidelines adopted by the Codex Alimentarius Commission focus on practices from primary production to processing to prevent, reduce, or eliminate Salmonella in fresh beef and pork.