Animal Hygiene

Prof. MVDr. Daniela Lukešová, CSc.

FTA CZU Prague
(in Czech: Zoohygiena)
Introduction

Animal hygiene and welfare

Preventive veterinary medicine
Animal management
broadly based in all these aspects:
 physics, chemistry, climatology, engineering, ecology
 physiology, imunology, behaviour, nutrition, genetic
 microbiology, parasitology, entomology, pathology etc.

„ Animal hygiene deals with hygienic problems of the environment

in which animals live, produce and reproduce…“
Animal Hygiene

1. part of veterinary medicine

2. leading to socio-economic and financial profit making to satisfy its practitioners
and keep them in business

 deals with the quality of the environment where animals are due to live (adapt and
maintain this environment) in an adequate state so that animal health is
safeguarded
 is defined as animal health care practice that includes each form of interaction
between abiotic and biotic factors of environment and the domestic animal in its
strategies to:
 prevent diseases
 promote animal health
 age specific welfare needs of such animals (especially food animals)
 Animal Hygiene

 relationship between an animal and its living environment on the

farm
 comprehending sustainable animal production
 understanding the economic operations of a livestock industry
 livestock industry in turn is needed in part for human food,
nutrition, health
 nutritional diseases of man in animal hygiene leads on to
the conceptualization of the biological food demand of humans
 quality of meat, milk, egg, yogurt, cheese and fish to ensure
human health
Animal Hygiene

 include contents attainment of farm structures (stables) and environmental

conditions (organic farming, free range)
 prevent outbreaks of diseases
 animal welfare and well being of both animal and man in a farm environment
 environmental pollution (airborne, waterborne, vectorborne, foodborne
diseases)
control of any:
 abiotic factors (thermal, light, humidity, noise – a great impact on behavioral
reactions…). Can be measured and statistically evaluated !
 biotic risk factors that may disrupt the health of animals and man. Can be
diagnosed and laboratory findings statistically evaluated !

 „The animal´s environment is therefore exceedingly complex“

Prevention of Diseases
 cleanliness of the environment
 disinfection, disinsection, deratisation, depopulation of facilities (DDDD)
 adequate space provision
 vaccination
 chemoprophylaxis
 screening of vectors
 supply of nutritionally balanced feeds in suitable quantity to animals
 Contingency or pandemic plans - zoonoses
These activities make a package in the
form:

 Total Quality Management (TQM)

 Integrated Quality Assurance (IQA)
 Total Quality Control (TQC)
 Hazards Analysis and Critical Control
Points (HACCP)
Integrated Quality Assurance
From Farm to Table…

How to ensure that the environment in which these food

items are produced ?
 not allow pathogens and other contaminants that can
affect human health to get in contact with the food
process is taught
 zoonoses are special area of teaching on human health is
the and environmental hygiene
 critical dimension into food safety and human health in
the same environment and other forms of interaction
between animal and man.
Objectives for Teaching Animal
Hygiene
There are three main objectives for teaching animal hygiene:
 present the principles and scientific basis for preventive veterinary medicine in
enabling operations of an economically sustainable animal production
 ensure understanding of human food and nutritional deficiencies induced
diseases, food quality of animal tissues, pathogens transmission through animal
tissue to human foods (HN)*
 zoonoses communication in the common environment between man and animals
ensure understanding of wildlife and animal ecology and diseases for ecosystem
preservation and environmental hygiene in the context of wildlife and animal
health (GE)*
FTA Subjects:

*Human Nutrition and Prevention of Food-Borne Diseases

*General Epizootiology and Prevention of Animal Diseases
Hazards
Food Chain and Hazards

Agents may enter food-producing animals or animal

products through a wide variety of exposure points in the
food chain, with consequent potential risks for
consumers
Main agents (hazards) that may have an adverse effect
on a farming system and indicating the corresponding
control points:
 Biohazards
 Chemical hazards
 Physical hazards
Biohazards

 introduction and transmission of pathogens and contaminants

 microbial and parasitic infections on pastures and paddock
 microbial load on skin
 air-borne infections and contaminations
 carrier animals shedding pathogens
 increased susceptibility to pathogens (immunity)
 antimicrobial and parasiticide resistence
 food-borne infections and contaminations
 water-borne infections and infestations
 livestock not well adapted to conditions
Chemical Hazards

 chemical contamination of environment,

feed and water
 toxins of biological origin (plants, fungi,
algae)
 residues of veterinary medicines and
biologicals (incl. medicated feed and
water)
 radionuclide pollution
Physical Hazards
 broken needles and other penetrating objects
 injuries
 ingestion of dangerous/harmful objects
Recommended Good Practices

1. General farm management

2. Animal health management
3. Veterinary medicines and biologicals
4. Animal feeding and watering
5. Environment and infrastructure
6. Animal and product handling
1. General farm management
Record keeping
 animal populations on the farm (groups or individuals
as relevant)
 animal arrivals (identification marks or devices, date
of arrival = to ensure that movements of incoming
animals are traceable to their source.
 movements of animals around the enterprise
 changes to feeding or health regimes, and any other
management changes that may occur
 use of all feeds, drugs, disinfectants, herbicides and
other consumable items used on the farm.
 known diseases/infections, diseased/infected animals
and mortalities, as far as possible giving details such as
dates, diagnoses (where known), animals affected,
treatments and results.
1. General farm management
Animal identification
 identification and the ability to
traceability of animals (food
safety)
 individual or group basis
 1. General farm management
Hygiene and disease prevention
 preserving cleanliness and preventing pathogen
 breaking possible pathways of transmission in the farming system
 waste management (animal manure, slurry and human sewage sludge for fertiliser)
 reducing contact between healthy animals and potentially infected animals
 hygiene and safety of all facilities
 health of all workers on the farm (the implementation of hygienic working procedures)
 all appropriate measures to prevent contamination by vehicles entering and traversing
the property
 minimising contact between livestock and professional or other visitors
 reduce the possible introduction of pathogens and contaminants
 health of livestock=good nutrition and reducing stress
 appropriate population density for the species and age
1. General farm management

Training
Farmers and farm managers should:
 Actively seek and use relevant
training opportunities for
themselves and their workers
 Be aware of any training
courses that may be compulsory
in their countries and regions
 Keep records of all training
undergone
2. Animal Health Management

biohazards
 closed farming systems and all-in all-out systems are
recommended from a food safety and biosecurity point
of view
Owners or managers of livestock should:
 relationship with a veterinarian to ensure that animal
health and welfare and disease notification issues are
addressed
 seek veterinary assistance to immediately investigate
any suspicion of serious disease
 comply with regulations concerning restrictions on
animal movements
2. Animal Health Management

biohazards
 keep newly arrived animals separate from
resident stock and monitor them for
diseases
 adapt them to new feeding regimes and
monitor their health
 equipment and instruments: cleaned and
disinfected between each use
 remove or dispose of dead and fallen stock:
no contact with carcasses, pasture or drinking
water etc.
2. Animal Health Management

physical hazards
Owners or managers of livestock should apply
animal welfare practices in accordance with
regulatory requirements:
 people working with animals are properly
experienced and trained for the tasks they
should perform
 facilities and equipment are properly designed
and maintained to prevent physical injury
 animals are handled and transported
appropriately
3. Veterinary Medicines and Biologicals

 use veterinary medicines and biologicals strictly in

accordance with the manufacturer’s instructions or
veterinary prescription
 use antimicrobials (ATB) only in accordance with
regulatory requirements and other veterinary and
public health guidance
 keep detailed records of the origin and use of all
medicines and biologicals (numbers, dates of
administration, doses, individuals or groups treated
and withdrawal times)
 good farming practices (GFP) for animal production
food safety strategy for breeders !!!
 keep all treated animals on the farm until the
relevant withdrawal times
 products from these animals are not used for human
consumption until the withdrawal periods have
elapsed !!!
4. Animal Feeding and Watering

Common measures
 acquire feed from suppliers who follow recognised Good manufacturing practices (GMP)
stratégy for producers and feed suppliers !!!
 Manage the feed chain (transport, storage, and feeding) in such a way as to protect feed from
contamination (biological, chemical, and physical hazards) in accordance with label instructions
 only water of known and acceptable biological and mineralogical quality is for watering stock
 self-mixed feeds should have their ingredients and mixes recorded (dates of feeding and
animals fed) to minimise contamination and prevent the inclusion of undesirable feed
components
 nutritional levels are adequate to promote animal health, growth and production
 changes to feeding regimes: must be safe
 prevent animal access to places where feeds and hazardous chemicals are stored
4. Animal Feeding and Watering

biohazards
 antibiotics (ATB) are not used in feed for
growth promoting purposes (public health
safety assessment and recommendations)
 ruminant protein is not fed to ruminants (BSE
diseases, mad cow)
 pasture rotation (avoid parasitic diseases)
 clean and disinfect feeding and watering
facilities (drinkers and troughs)
 drinking water sources cannot be
contaminated
4. Animal Feeding and Watering

chemical hazards
 herbicides and pesticides use according to the
manufacturer’s instructions
 records of usage, date and location of application
 record when feed additives (dosage levels and
withdrawal periods)
4. Animal Feeding and Watering

physical hazards
 animals are not kept in sheds, pens or pastures
where they are likely to ingest foreign objects
 all facilities are kept clean and free from metal
objects, pieces of wire, plastic bags, nails etc.
5. Environment and Infrastructure

Common measures
 where animals are confined, the
housing or pens are constructed such
that the basic needs of the animals are
fulfilled especially with regard to
ventilation, drainage, and manure
removal
 walking surfaces should be level, non-
slip, and all surfaces should ideally be
washable
 Locate farms in areas free from
industrial and other pollution and
sources of contamination and
infection (biofarms).
5. Environment and Infrastructure

biohazards
 farm layout and building construction provide
for adequate separation of animals by production
group as necessary
 buildings and perimeter fences are constructed
so that contact with other livestock and wild
animals is minimized
 adequate separation between clean and
contaminated materials (e.g. feed and manure)
 systems that use animal or human waste for
fertiliser purposes take into consideration
relevant treatment methods, specific holding
times before animals are allowed onto treated
pastures
 bedding or litter is regularly renewed
 apply appropriate pest and vermin control
measures
5. Environment and Infrastructure

chemical hazards
 chemical disinfectants and cleansers strictly in
accordance with the manufacture’s instructions
 disinfected or cleaned surfaces and facilities
are properly rinsed if necessary
 professional advice with regard to the use of
disinfectants or cleansers (DDD services)
5. Environment and Infrastructure

physical hazards

 manage pastures such that

livestock are not exposed
to dangerous and
impassable areas
6. Animal and Product Handling

biohazards
 all animals for slaughtering are clean, healthy and fit
to travel and not had recent contact with diseased
stock or infectious material
 short duration feeding regimes: reducing the shedding
of harmful bacteria by animals destined for slaughter
 contamination of animal products from animal and
environmental sources during primary production and
storage are minimized
 storage conditions maintain the quality of the products
 keep records of animals and animal products leaving
the farm (their destination and date of dispatch)
6. Animal and Product Handling

chemical hazards
 full compliance with existing
legislation such that applicable
maximum residue levels (MRLs) are
not exceeded
 no animal for slaughter has been
subjected to treatment for which the
withdrawal period has not elapsed
6. Animal and Product Handling

physical hazards
 mustering or catching and
handling of animals prior to
loading is carried out in a safe
and humane manner (animal
welfare)
 loading facilities are
appropriately constructed
 necessary care during animal
loading so as to minimise injury
 handle products in such a way
as to prevent damage
Food Security
 defined by the Food and Agriculture Organization (FAO) of the United Nations
(UN): "Food security exists when all people, at all times, have physical, social
and economic access to sufficient, safe and nutritious food which meets their
dietary needs and food preferences for an active and healthy life. Household
food security is the application of this concept to the family level, with
individuals within households as the focus of concern„.
 most of the undernourished people in the world live in developing countries
 2/3 of them in just seven countries (Bangladesh, China, the Congo, Ethiopia,
India, Indonesia and Pakistan)
 over 40% live in China and India alone
 Sub-Saharan Africa has the highest proportion of undernourished with 30% of
the population being in this category
Food security is affected by:
 climate change, dependence on fossil fuels, the loss of biodiversity and use of
food crops for biofuels, among many other factors !
Food Safety
 umbrella term that encompasses many facets of handling,
preparation and storage of food to prevent illness and injury
Under the umbrella are chemical, microphysical and microbiological
aspects of food safety
 food chemical quality: control of allergens and chemical properties
(vitamin and mineral content)
 microphysical particles: such as glass and metal can be hazardous
and cause serious injury to consumers (prevent injury)
 pathogenic bacteria, viruses and toxins produced by microorganisms
are all possible contaminants of food and impact food safety
Food safety is universally recognised as a public health priority
 from production to consumption
 competent authorities (WHO, OIE) will assist to stakeholders,
including farmers fully assume their responsibilities at the animal
production stage of the food chain to produce safe food
Food Safety versus Food Security
Hazard Analysis and Critical
Control Points (HACCP)
 management system in which food safety is addressed through the analysis
and control of biological, chemical, and physical hazards
 from raw material production, procurement and handling, to
manufacturing, distribution and consumption of the finished product