Animal handling safety considerations (2002)

Few farmers view livestock as a source of danger. Yet animal-related accidents cause numerous deaths and serious injuries each year. A recent National Safety Council study ranked beef cattle farms second and dairy operations third among all farming enterprises in injuries per hours of work. Seventeen percent of all farm injuries involved animals. This equaled the percentage of injuries caused by farm machinery. Removing hazards brings you one step closer to a safe work environment. Whether you are operating equipment or working with animals, taking a few precautions and observing safety rules can save you precious time, prevent injury, or even save your life.Revised 8/91; Reviewed and reprinted 9/02/5M

Economic Assessment of Food Safety Regulations: The New Approach to Meat and Poultry Inspection

USDA is now requiring all Federally inspected meat and poultry processing and slaughter plants to implement a new system called Hazard Analysis and Critical Control Points (HACCP) to reduce potentially harmful microbial pathogens in the food supply. This report finds that the benefits of the new regulations, which are the medical costs and productivity losses that are prevented when foodborne illnesses are averted, will likely exceed the costs, which include spending by firms on sanitation, temperature control, planning and training, and testing. Other, nonregulatory approaches can also improve food safety, such as providing market incentives for pathogen reduction, irradiation, and education and labeling to promote safe food handling and thorough cooking.food safety, foodborne illness, microbial pathogens, meat and poultry inspection, HACCP, cost of illness, consumer education, irradiation, Food Consumption/Nutrition/Food Safety, Livestock Production/Industries,

Fixing Food Safety: Protecting America's Food Supply From Farm-to-Fork

Provides an overview of the major concerns regarding U.S. food safety, including an ineffective regulatory system, and of food-borne disease threats. Includes lists of recent outbreaks, major causes of food-borne illnesses, and recommended solutions

Emerging global food pathogens and its public health implication: A review.

Abstract The epidemiology of food borne disease is changing. New pathogens have emerged, and some have spread worldwide. The broad spectrum of food borne infections has changed dramatically over time, as well-established pathogens have been controlled or eliminated, and new ones have emerged. Food pathogens have been a cause of a large number of diseases worldwide and more so in developing countries. This has a major economic impact. The burden of food borne disease remains substantial. Most of these illnesses are not accounted for by known pathogens, so must remain to be discovered. Among the known food borne pathogens, those more recently identified predominate, suggesting that as more and more is learned about pathogens, and they come under control. In addition to the emergence or recognition of new pathogens, other trends include global pandemics of some food borne pathogens, the emergence of antimicrobial resistance, the identification of pathogens that are highly opportunistic, affecting only the most high-risk sub populations, and the increasing identification of large and dispersed outbreaks. Outbreak investigations and case-control studies of sporadic cases can identify sources of infection and guide the development of specific prevention strategies. Better understanding of how pathogens persist in animal reservoirs is also critical to successful long-term prevention. In the past, the central challenge of foodborne disease lay in preventing the contamination of human food with sewage or animal manure. In the future, prevention of foodborne disease will increasingly depend on controlling contamination of feed and water consumed by the animals themselves.Key words: Food, Emergence, Foodborne and Waterborne pathogens and Zoonoses

EC70-219 Nebraska Swine Report

Extension Circular 70-219: 1970 Nebraska swine report; subjects on profit, hot pork processing, home cooked soybeans for swine, diet comparison between wheat, sorghum, corn, and millet. Also, dietary protein level and hormones such as effects on carcass leanness, hog cholera eradication in Nebraska, and complex nutrition problems. Swine finishing facilities, non-protein nitrogen, gestation diets, swine waste treatment, and gas removal from swine housing

STRUCTURAL CHANGES IN MEAT PACKING AND PROCESSING: THE PORK SECTOR

Industrial Organization, Livestock Production/Industries,