Course Details

Zoonotic Risks and Animal-Origin Foods Training Course

Introduction

The intersection of animal health, human health, and the environment is a critical nexus for food safety, especially concerning Zoonotic Risks and Animal-Origin Foods. Zoonoses are diseases that can be transmitted from animals to humans, and animal-derived foods (meat, poultry, eggs, dairy, fish, and seafood) frequently serve as vehicles for these transmissions. Pathogens like Salmonella, Campylobacter, pathogenic E. coli, Listeria monocytogenes, and various parasites, alongside viral and even prion diseases, originate in animal populations and can contaminate food products during production, processing, or handling. Beyond immediate foodborne illness, some zoonotic agents can cause severe, chronic, or even fatal human diseases. Effective control of these risks requires a comprehensive "farm-to-fork" approach, integrating animal husbandry practices, veterinary public health, slaughter hygiene, processing controls, and consumer education. The global demand for animal protein, coupled with complex supply chains and changing environmental factors, further magnifies the challenge of managing zoonotic hazards. Without a deep understanding of the epidemiology, transmission pathways, and specific control points for zoonotic agents in animal-origin foods, food businesses and public health authorities are significantly vulnerable to outbreaks, trade disruptions, and severe public health consequences. Many food professionals understand general food safety but may lack the specialized, interdisciplinary knowledge required to effectively address the unique and complex Zoonotic Risks inherent in animal-origin food production.

Conversely, mastering Zoonotic Risks and Animal-Origin Foods equips professionals with the essential knowledge and practical insights to understand, identify, prevent, and control diseases transmissible from animals to humans through food. This critical skill set is crucial for safeguarding public health, ensuring the safety of animal-derived food products, minimizing the risk of foodborne illness, and complying with stringent national and international food safety regulations. Our intensive 5-day "Zoonotic Risks and Animal-Origin Foods" training course is meticulously designed to equip food safety managers, quality assurance personnel, veterinarians, abattoir managers, dairy processors, public health officials, and regulatory inspectors with the comprehensive theoretical understanding and extensive practical, hands-on insights required to confidently manage zoonotic risks throughout the animal-origin food supply chain.

Duration

5 Days

Target Audience

The "Zoonotic Risks and Animal-Origin Foods" training course is ideal for a broad range of professionals and individuals involved in the entire chain of animal-origin food production, from farm to consumption. This includes:

• Food Safety Managers and Coordinators: In meat, poultry, dairy, egg, and seafood processing.
• Quality Assurance (QA) and Quality Control (QC) Personnel: Overseeing animal-origin product safety.
• Veterinarians and Veterinary Public Health Officials: Involved in animal health and food safety inspection.
• Abattoir and Slaughterhouse Managers/Supervisors: Implementing hygiene and controls during slaughter.
• Dairy Processors: Managing raw milk safety and pasteurization.
• Poultry and Egg Producers/Processors: Controlling Salmonella and Campylobacter.
• Public Health Officials and Epidemiologists: Investigating zoonotic foodborne outbreaks.
• Regulatory Inspectors and Auditors: Ensuring compliance in animal-origin food facilities.
• Procurement and Supply Chain Managers: Sourcing animal-derived raw materials.
• Anyone seeking a comprehensive understanding of zoonotic hazards in the food chain.

Course Objectives

Upon successful completion of the "Zoonotic Risks and Animal-Origin Foods" training course, participants will be able to:

• Understand the definition, epidemiology, and significance of major foodborne zoonoses.
• Identify the primary animal reservoirs and common transmission routes for zoonotic pathogens.
• Comprehend pre-harvest control strategies to reduce zoonotic risks at the farm level.
• Understand critical control points and interventions during slaughter, processing, and rendering.
• Recognize the specific challenges posed by major zoonotic bacteria, viruses, and parasites in animal-origin foods.
• Interpret relevant microbiological criteria and regulatory standards for zoonotic pathogens.
• Develop and implement effective control programs for zoonotic hazards from farm to fork.
• Integrate zoonotic risk management into a holistic Food Safety Management System and One Health approach.

 Course Modules

Module 1: Introduction to Zoonotic Diseases and One Health

• Definition of zoonotic diseases and their impact on public health and economies.
• The "One Health" concept: Interconnectedness of human, animal, and environmental health.
• Major categories of zoonotic agents: Bacteria, viruses, parasites, fungi, prions.
• Routes of zoonotic transmission to humans via food: Direct contact, environmental contamination, food consumption.
• Global burden of foodborne zoonoses and emerging threats.

Module 2: Major Bacterial Zoonoses in Animal-Origin Foods

• Salmonella: Epidemiology, serotypes, reservoirs (poultry, eggs, swine), transmission, and control strategies (farm to fork).
• Campylobacter: Epidemiology, reservoirs (poultry), challenges in control, and prevention.
• Escherichia coli O157:H7 and other STECs: Reservoirs (cattle), transmission (ground beef, produce), and control in meat and dairy.
• Listeria monocytogenes: Ubiquitous nature, reservoirs (dairy animals, environment), psychrotrophic growth, and control in RTE meats and dairy.
• Other significant bacterial zoonoses: Clostridium perfringens, Staphylococcus aureus (toxins), Yersinia enterocolitica.

Module 3: Viral and Parasitic Zoonoses in Animal-Origin Foods

• Foodborne Viruses: Avian Influenza (H5N1), Swine Flu (H1N1) - potential food implications, Hepatitis E (pork).
• Foodborne Parasites:
• Trichinella spp. (pork, wild game): Life cycle, detection, control (cooking, freezing).
• Taenia spp. (beef, pork tapeworm): Life cycle, control (meat inspection, cooking).
• Toxoplasma gondii (pork, lamb): Life cycle, control.
• Cryptosporidium and Giardia (water, produce, dairy).
• Prion diseases: Bovine Spongiform Encephalopathy (BSE) and vCJD - control measures.

Module 4: Pre-Harvest (Farm-Level) Control of Zoonotic Risks

• Good Agricultural Practices (GAPs) and Good Husbandry Practices (GHPs).
• Biosecurity measures on farms to prevent pathogen introduction and spread.
• Feed safety: Preventing pathogen contamination through feed.
• Animal health programs: Vaccination, disease surveillance, judicious use of antimicrobials.
• Water quality management for livestock and irrigation.

Module 5: Harvest and Slaughter Hygiene for Meat and Poultry

• Humane handling and stunning practices.
• Hygienic slaughter procedures to minimize carcass contamination (evisceration, skinning).
• Fecal contamination prevention and removal.
• Carcass washes and interventions (e.g., organic acids).
• Post-mortem inspection and condemnation criteria.

Module 6: Processing Controls for Animal-Origin Foods

• Meat and Poultry Processing: Chilling, cutting, grinding, curing, cooking (validation of lethality steps).
• Dairy Processing: Pasteurization (HTST, UHT) and other thermal processes for milk and dairy products.
• Egg Processing: Washing, candling, pasteurization of liquid eggs.
• Fish and Seafood Processing: Handling, chilling, freezing, specific pathogen controls (e.g., Vibrio).
• Preventing cross-contamination in the processing environment.

Module 7: Regulatory Frameworks, Testing, and Traceability

• National and international regulations and guidelines for zoonotic pathogens in animal-origin foods.
• Microbiological criteria for raw materials and finished products.
• Sampling plans for pathogen testing (e.g., N-60 for Salmonella).
• Analytical methods for detection and typing of zoonotic pathogens (Salmonella, E. coli, Listeria).
• Traceability systems to enable rapid recall and source identification during outbreaks.

Module 8: Integrated Zoonotic Risk Management and One Health Approach

• Implementing zoonotic hazard analysis and preventive controls within HACCP/FSMA.
• Environmental monitoring programs (EMP) for specific pathogens in processing facilities.
• Crisis management and recall procedures for zoonotic pathogen contamination.
• Importance of interdisciplinary collaboration (veterinarians, public health, food industry).
• Continuous improvement strategies in zoonotic risk management.

CERTIFICATION

• Upon successful completion of this training, participants will be issued with Macskills Training and Development Institute Certificate

TRAINING VENUE

• Training will be held at Macskills Training Centre. We also tailor make the training upon request at different locations across the world.

AIRPORT PICK UP AND ACCOMMODATION

• Airport pick up and accommodation is arranged upon request

TERMS OF PAYMENT

Payment should be made to Macskills Development Institute bank account before the start of the training and receipts sent to info@macskillsdevelopment.com