The new recommendations centre on Yersinia (Yersinia enterocolitica) and VTEC (verotoxigenic Escherichia coli) – two diseases that can be transmitted from animals and food to humans. The studies from the European safety watchdog put forward fresh proposals on data collection and a risk-based sampling strategy on the frequency and methods of testing.
EFSA said it had drawn up the guidance documents because there was a lack of data to assess the sources of human infections from the diseases.
Yersinia
Yersinia Europe’s third most reported zoonosis, a bacterium mainly carried by pigs. When passed to humans it causes the infectious disease called yersiniosis and most often affects young children. Symptoms include fever, abdominal pain and diarrhoea.
EFSA recommended that national surveys of pigs at slaughterhouses be carried out as this was “where the main contamination of pig meat with human pathogenic Yersinia enterocolitica takes place”.
Such research would show the prevalence of the disease in each country “at a point in the food chain which is relevant for public health”. Sampling should take place at a limited number of the most important production areas for pig slaughter covering 50% per cent of the annual throughput in the country, and with the collection of five to 10 samples per visit, said EFSA.
The standardised ISO 10273:2003 method, or the direct plating method, is recommended for its detection and all isolated strains of the disease must be biotyped and serotyped. Serological analysis was also recommended. The survey should be carried out every three or four years depending on the risk assessment of the disease.
VTEC
VTEC although less widespread than Yersinia can be fatal. EFSA recommended monitoring VTEC in young cattle and sheep at the slaughterhouse at least every three years.
“This risk-based approach will enable a cost-effective monitoring for public health purposes,” said an EFSA report.
It recommended the standardised ISO 16654:2001 method for the detection of E. coli O157 in food.
Food categories that should be included in surveys should be:
* Carcasses from bovines, sheep, goats and game. Samples should be taken after dressing but before chilling
* Fresh meat from ruminants – including sheep and bovine meat, with a special focus on minced meat and meat preparations intended to be eaten raw or with minimal cooking and meat tenderised with “needle techniques”
* Ready-to-eat dried or fermented meat products – including fermented sausages, such as salami, pepperoni, containing ruminant meat.
* Fresh vegetables and salads – including ready-to-eat pre-cut vegetables and sprouted seeds
* Raw and low heat-treated milk – including their dairy products.
* Cheeses, especially soft or semi-soft, made from raw and low heat-treated milk.
The body concluded: “Access to good quality data is essential for EFSA in providing the best scientific advice to support risk managers in their decisions to protect the health of people throughout the EU.”