The U.S. Trichinella
Certification Program
H. Ray Gamble
U.S. National Academies U.S. National Academies
500 Fifth Street NW Washington, DC 20001
Pre
Pre--Slaughter Control (Prevention) of
Slaughter Control (Prevention) of
Trichinella
Trichinella Infection in Domestic Pigs
Infection in Domestic Pigs
Based on reducing or eliminating the risk of Based on reducing or eliminating the risk of exposure of pigs to meat containing infective exposure of pigs to meat containing infective
Trichinella
Trichinella spp. larvae.spp. larvae.
In In endemicendemic areas, this can only be accomplished areas, this can only be accomplished by strict adherence to measures including
by strict adherence to measures including physical barriers which prevent contact with physical barriers which prevent contact with
other animals, animal carcasses, or exposure to other animals, animal carcasses, or exposure to meat
Requirements for Trichinella-free
pig production
ICT Recommendations (2007) include the following provisions for farms which raise Trichinella-free pigs:
• Architectural and environmental barriers that prevent entry by rodents and wildlife
• Effective rodent control on premises
• Use of feed from sources following GPP’s and secure feed storage on premises
• Good general farm hygiene
• New animals from certified premises or quarantined and tested
Requirements for Trichinella-free
pig production
ICT Recommendations (2007) include the following requirements for administrative authorities to properly document Trichinella-free
certified herds:
• Develop a system for documentation of Trichinella-free production practices, which addresses all required points • Issue certifications and maintain records of certified farms. • Issue certifications and maintain records of certified farms. • Periodically, conduct spot audits of certified producers to
assure the integrity of the system.
• Conduct periodic serology testing of pigs originating from certified farms to verify absence of infection.
Pigs raised on farms, which do not meet Trichinella-free production, should be tested individually by approved methods.
Requirements for Trichinella-free
pig production
The ICT does not endorse any program (e.g., OIE Terrestrial Animal Health Code, Article 2.2.9.3) for
assuring pigs to be free from Trichinella based on region, assuring pigs to be free from Trichinella based on region, state or country. The ICT considers Trichinella-free farms to form the basis for derogation from individual carcass inspection for Trichinella.
U.S.
U.S. Trichinella
Trichinella Certification Program
Certification Program
Based on feasibility studies that began in the midBased on feasibility studies that began in the mid--1990’s1990’s
Gamble, H.R., Brady, R.C., Bulaga, L.L., Berthoud, C.L., Smith, Gamble, H.R., Brady, R.C., Bulaga, L.L., Berthoud, C.L., Smith,
W.G., Detweiler, L.A., Miller, L.E. and Lautner, E.A. 1999. W.G., Detweiler, L.A., Miller, L.E. and Lautner, E.A. 1999.
Prevalence and risk factors for trichinellosis in domestic pigs in the Prevalence and risk factors for trichinellosis in domestic pigs in the northeastern United States. Veterinary Parasitology 82: 59
northeastern United States. Veterinary Parasitology 82: 59--69. 69. northeastern United States. Veterinary Parasitology 82: 59
northeastern United States. Veterinary Parasitology 82: 59--69. 69.
Gamble, H.R., Pyburn, D., Anderson, L.A. and Miller, L.E. 2001. Gamble, H.R., Pyburn, D., Anderson, L.A. and Miller, L.E. 2001.
Verification of good production practices that reduce the risk of Verification of good production practices that reduce the risk of exposure of pigs to
exposure of pigs to TrichinellaTrichinella. Parasite, 8: 233. Parasite, 8: 233--235.235.
Pyburn, D.G., Gamble, H.R., Wagstrom, E.A., Anderson, L.A. and Pyburn, D.G., Gamble, H.R., Wagstrom, E.A., Anderson, L.A. and
Miller, L.E. 2005. Trichinae certification in the United States pork Miller, L.E. 2005. Trichinae certification in the United States pork industry. Veterinary Parasitology, 132: 179
U.S.
U.S. Trichinella
Trichinella Certification Program
Certification Program
• Vetted though a series of pilot studies on the
farm and in the slaughter plant
• Iowa Regional Trichinella-free certification • Iowa Regional Trichinella-free certification
pilot
• Consistent with ICT and OIE guidelines for Trichinella-free herd certification programs
Why Is A Trichinella Certification Program
Why Is A Trichinella Certification Program
Useful to the U.S. Pork Industry
Useful to the U.S. Pork Industry
•• In the 1930’s and 1940’s studies from the CDC and In the 1930’s and 1940’s studies from the CDC and
elsewhere demonstrated that 1 in 5 Americans had worms in elsewhere demonstrated that 1 in 5 Americans had worms in their muscles
their muscles
•• Consumer avoidance (and overcooking) of pork has been Consumer avoidance (and overcooking) of pork has been a a
major constraint on the pork industry
major constraint on the pork industry –– almost exclusively almost exclusively as as major constraint on the pork industry
major constraint on the pork industry –– almost exclusively almost exclusively as as a result of
a result of TrichinellaTrichinella
•• The per capita consumption of pork in the U.S has The per capita consumption of pork in the U.S has
remained constant for over 50 years, while consumption of remained constant for over 50 years, while consumption of chicken has increased more than 300%. The U.S.
chicken has increased more than 300%. The U.S. consumption of pork is ½ that of many EU countries. consumption of pork is ½ that of many EU countries.
•• SixtySixty--three percent of pork consumed in the U.S. is three percent of pork consumed in the U.S. is
processed and all ready to eat pork products must be processed and all ready to eat pork products must be manufactured by methods known to inactivate
Recent Prevalence Data for
Trichinella Infection in U.S. Hogs
• 2000 NAHMS
• No positive pigs in 14,121 tested (17 states)
• 2006 NAHMS
• No positive pigs once again • No positive pigs once again
Value of certification in the U.S.
Value of certification in the U.S.
•• Access to growing export markets for U.S. suppliers without the cost of individual
carcass testing.
• Exemption from processed product • Exemption from processed product
regulations, lowering production costs and allowing product variety without process verification
• Changing consumer attitudes regarding fresh
pork products and improving the position of pork in the marketplace.
Requirements of a Pre-Harvest
Certification Program
• Knowledge of risk factors for transmission of Trichinella to pigs
• Management interventions which reduce or eliminate
risk for exposure risk for exposure
• An objective audit and other records sufficient to
document risk-reduced management
• Tools for monitoring absence of infection in a
certified population
• Administrative, record-keeping and reporting
Interventions to Reduce or Eliminate
Risk of Pig Exposure to Trichinella
Risk
Exposure to meat waste containing infective larvae Exposure to infected
Intervention
Proper cooking of all meat containing waste
Documented rodent control Exposure to infected
rodents
Exposure to infected wildlife
Cannibalism
Documented rodent control program
Biosecurity to eliminate exposure to wildlife
Prompt removal of dead pigs
Requirements of a Pre-Harvest
Certification Program
• Knowledge of risk factors for transmission of Trichinella to pigs
• Management interventions which reduce or eliminate
risk for exposure risk for exposure
• An objective audit and other records sufficient to
document risk-reduced management
• Tools for monitoring absence of infection in a
certified population
• Administrative, record-keeping and reporting
Good production practices for pork safety take into account the entire production site
Rodent control and bio-security practices should include a 100 foot perimeter around all swine
Grass and vegetation around buildings should be kept at residential height and the area should be kept free from debris
A rock or gravel perimeter should be established around buildings to act as a barrier to rodents
A rock bed under portable loading chutes , propane tanks and other
necessary equipment further reduces potential rodent harborage
Rodent bait stations should be placed at regular intervals around all swine buildings, feed storage and production areas
Feed should be purchased from a company that follows good
manufacturing practices and can provide quality assurances
Feed spills are a major attraction to rodents, other wildlife and birds
Feed should be stored in containers which are rodent and wildlife proof; outside feed spills should be promptly cleaned
Regular checks for rodent activity should be conducted and additional baiting
Holes around foundations serve as rodent harborage and should be repaired
All openings into buildings should be sealed to prevent rodent entry
Rodents can access swine barns through the pit area; covers of fans and cleanouts should be made rodent proof and baiting should be concentrated in these areas
Gaps under doors provide ready access to rodents
Traps, bait stations or glue boards should be concentrated where rodent activity is
evident evident
Mice can enter buildings through openings as small as ¼” and rats need ½’
Gaps and holes in screening should be repaired and bait stations positioned
Holes in curtains and screens are evidence of active rodent
populations; these openings should be openings should be repaired and bait
or glue boards placed at the point of entry
Bait blocks can be positioned along exterior walls which are inaccessible to pigs, but in a location which is frequented by mice
Bait blocks should be placed along interior walls of swine barns where rodents move
Glue boards can be placed along interior walls where there is evidence of
Cluttered areas afford harborage for mice and rats. These areas should be cleaned and baited.
Feed should be stored in covered containers
Pen checks should be done daily and dead pigs promptly removed from the vicinity of the production site
Dead pigs attract rodents and other
wildlife; deads should be composted or held for rendering at least 100’ from swine barns
Dead animals should be stored at least 100 feet and preferably 500 feet from swine buildings, in covered containers
Requirements of a Pre-Harvest
Certification Program
• Knowledge of risk factors for transmission of Trichinella to pigs
• Management interventions which reduce or eliminate
risk for exposure risk for exposure
• An objective audit and other records sufficient to
document risk-reduced management
• Tools for monitoring absence of infection in a
certified population
• Administrative, record-keeping and reporting
Objective audit and other records sufficient to document risk-reduced management.
Requirements of a Pre-Harvest
Certification Program
• Knowledge of risk factors for transmission of Trichinella to pigs
• Management interventions which reduce or eliminate
risk for exposure risk for exposure
• An objective audit and other records sufficient to
document risk-reduced management
• Tools for monitoring absence of infection in a
certified population
• Administrative, record-keeping and reporting
Requirements of a Pre-Harvest
Certification Program
• Tools for monitoring absence of infection in a certified population.
Requirements of a Pre-Harvest
Certification Program
• Knowledge of risk factors for transmission of Trichinella to pigs.
• Management interventions which reduce or eliminate
risk for exposure. risk for exposure.
• An objective audit and other records sufficient to
document risk-reduced management.
• Tools for monitoring absence of infection in a
certified population.
• Administrative, record-keeping and reporting
Requirements of a Pre-Harvest
Certification Program
• Administrative, record-keeping and reporting systems to support certification.
• USDA APHIS • USDA FSIS • USDA AMS
The U.S. Trichinella-Safe
Certification Program
• A USDA pre-harvest food safety program
• Based on scientific knowledge of the epidemiology of Trichinella spiralis and numerous studies
of Trichinella spiralis and numerous studies demonstrating how specific good production
practices (GPPs) can prevent exposure of pigs to this zoonotic parasite
• A model program for on-farm assurance of product safety
U.S. Trichinella Certification Program
Good Production Practices
• Swine entering the
production site originate from certified Trichinella-safe facilities
safe facilities
• Feed sources and
ingredients meet quality assurance standards as specified in the program
• Feed storage meets
U.S. Trichinella Certification Program
Good Production Practices
Rodent control procedures are in place at exterior and place at exterior and interior of swine
buildings and feed storage areas, and
rodent control logbook or Pest Control
Operator records are maintained.
U.S. Trichinella Certification Program
Good Production Practices
• No evidence of access to wildlife carcasses by
swine
• Written plan developed for removal and disposal • Written plan developed for removal and disposal
of dead swine, and no evidence of decomposing animals
• Good general site hygiene • Documentation of all GPPs
Program for Certification of
Trichinella-Safe Production
Timeline
• Educational materials are distributed describing
the requirements for certification
certification
• Producer and trained herd
veterinarian work together
to implement/ document good production practices
which reduce risk of exposure to Trichinella
Program for Certification of
Trichinella-Safe Production
Timeline
• At the request of producer, trained and accredited
veterinarian (QAV) conducts an audit which is submitted to USDA.
• Based on the audit:
• Farm receives USDA certification (Stage I, II, or III) and pigs may go to slaughter with a Trichinella-safe
designation; or
• Report summarizes deficiencies which must be addressed prior to certification.
Program for Certification of
Trichinella-Safe Production
Timeline
• Certified pigs (Stage II and III) go to slaughter with Trichinella-safe certificate.
• Certified pigs are processed separately from non-• Certified pigs are processed separately from
non-certified pigs.
• Regular testing of certified pigs is conducted with
samples collected at slaughter.
• USDA spot audits are conducted on a random sub-set
Stage I Audit Performed
5-7 months (Stage I) Stage II Audited Performed
8-10 months (Stage II) Stage III Audit Performed
14-16 months (Stage III) Stage III Renewal Audit
14-16 months Stage III Renewal Audit Change ownership audit
Pilot Study
• In a pilot study, 461 production site audits were performed by trained veterinary practitioners.
• Assessment of farm management, bio-security, • Assessment of farm management, bio-security, feed and feed storage, rodent control programs, and general hygiene
• Objective measures of management practices were obtained through a review of production records and a site inspection
Pilot Study
• Of 461 production sites audited, 450 audits (97.6%) demonstrated adherence to the management practices specified in the program standards and these sites were granted either entry into the program, or program certification.
• Those sites that were audited and did not meet program standards for management practices did not gain entry into the program.
Pilot Study
• Verification testing
of swine raised on audited sites was subsequently
subsequently
performed using an ELISA test
• Testing was
performed at the slaughter plant in a USDA approved laboratory
Pilot Study
•• A total of 11,713 pigs were tested from pilot farms A total of 11,713 pigs were tested from pilot farms
•• 11,712 negatives and one positive by ELISA11,712 negatives and one positive by ELISA
•• The one positive ELISA result was determined to be a The one positive ELISA result was determined to be a
false
false--positivepositive when a sample of diaphragm from the when a sample of diaphragm from the
carcass was tested by artificial digestion carcass was tested by artificial digestion
The U.S. Trichinella-Safe
Certification Program
A developing USDA program
• Based on scientific knowledge of the epidemiology of Trichinella spiralis and epidemiology of Trichinella spiralis and
numerous studies demonstrating how specific good production practices (GPPs) can prevent exposure of pigs to this zoonotic parasite
• A model program for on-farm assurance of product safety
