In Sweden the use of antimicrobial growth promoters (AMGP) was banned in 1986. The experiences gained from that ban are presented. In production of slaughter pigs, specialized beef, and turkeys, no negative clinical effects were reported as a consequence of the ban. In broiler chicken production, expected problems with necrotic enteritis were prevented by a continuous use of antibiotics, largely to the same extent during the first 2 years after the ban. Following the implementation of results from experimental activities during that period, the general usage of antimicrobials could be stopped and expected problems with outbreaks of necrotic enteritis was prevented. In piglet production, significant clinical problems emerged that created a demand for antibiotic-medicated feed at therapeutic dosages. During the subsequent 4-year period, the use of antibiotics increased, involving up to 75% of the pigs. Thereafter, the use of antibiotics decreased because of improved management, and could be halved in 1993 followed by a gradual further decrease supported by the addition of zinc oxide to the feed. In 1998, compared to 1994, the total use of zinc decreased by 90%. In 1998/1999, only 5% of weaning piglet producing herds used antibiotic medicated feed and 17% used zinc. The AMGP ban has shown that under good production conditions it is possible to reach good and competitive production results for the rearing of poultry, calves, and pigs without the continuous use of AMGP. As a result of the ban and a focus on disease prevention and correct use of antimicrobials, the total use of antibacterial drugs to animals in Sweden decreased by approximately 55% during the last 13-year period, and a relatively low prevalence of antimicrobial resistance has been maintained.

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Concerns about foodborne salmonellosis have led many countries to introduce microbiological criteria for certain food products. If such criteria are not well-grounded in science, they can be an unjustified obstacle to trade. Raw poultry products are an important part of the global food market. Import / export ambiguities, as well as regulatory confusion resulting from different Salmonella requirements, were the impetus for convening an international group of scientific experts from 16 countries to discuss the scientific and technical factors that affect the setting of a microbiological criterion for Salmonella contamination of raw chicken. A particular concern for the group was the use of criteria implying a ‗zero tolerance' for Salmonella and suggesting complete absence of the pathogen. The notion can be interpreted differently by various stakeholders and was considered inappropriate because there is neither an effective means of eliminating Salmonella from raw poultry nor any practical method for verifying its absence.Therefore, it may be more useful at present to set food-safety metrics that involve reductions in hazard levels. Using terms such as ‗zero tolerance' or ‗absence of a microbe' in relation to raw poultry should be avoided unless defined and explained by international agreement.Risk assessment provides a more meaningful approach than a zero-tolerance philosophy and new metrics, such as performance objectives that are linked to human health outcomes, should be utilized throughout the food chain to help in defining risk and identifying ways to reduce adverse effects on public health.PAGE 4 IntroductionThe association between poultry and Salmonella has a long history. More than 50 years ago, pullorum disease and fowl typhoid were common causes of mortality in chicken and turkey flocks, and development of the industry was delayed until these diseases were brought under control (147). Subsequently, a different problem emerged with the increasing isolation of nonhost-specific salmonellae from both poultry products and cases of human salmonellosis.Because of an apparent linkage between the two, fuelled by the intensive nature of poultry production and processing, which was seen to facilitate pathogen transmission, global efforts to control Salmonella in the poultry industry have increasingly gathered pace and particularly in the years following the pandemic spread of Salmonella Enteritidis in the late 1980s. However, fulfillment of this goal has not been easy. In the production of raw foods, such as chicken meat, there are multiple constraints in attempting to eliminate microbial health hazards, and these are both socio-economic and scientific (i.e., biological, technological and analytical). Food animal production and processing in different parts of the world are faced with similar challenges, such as the frequent presence of potentially pathogenic microorganisms that rarely cause disease in food animals but may do so in humans, along with the very nature of an industry in which environmental co...

A qualitative risk assessment identified Salmonella spp., Yersinia enterocolitica, Toxoplasma gondii and Trichinella spp. as the most relevant biological hazards in the context of meat inspection of swine. A comprehensive pork carcass safety assurance is the only way to ensure their effective control. This requires setting targets to be achieved in/on chilled carcasses, which also informs what has to be achieved earlier in the food chain. Improved Food Chain Information (FCI) enables risk‐differentiation of pig batches (hazard‐related) and abattoirs (process hygiene‐related). Risk reduction measures at abattoir level are focused on prevention of microbial contamination through technology‐ and process hygiene‐based measures (GMP/GHP‐ and HACCP‐based), including omitting palpation/incision during post‐mortem inspection in routine slaughter, as well as hazard reduction/inactivation meat treatments if necessary. At farm level, risk reduction measures are based on herd health programmes, closed breeding pyramids and GHP/GFP. Chemical substances listed in Council Directive 96/23/EC were ranked into four categories. Dioxins, dioxin‐like polychlorinated biphenyls and chloramphenicol were ranked as being of high potential concern. However, chemical substances in pork are unlikely to pose an immediate or short term health risk for consumers. Opportunities for risk‐based inspection strategies by means of differentiated sampling plans taking into account FCI were identified. Regular update of sampling programmes and inclusion of inspection criteria for the identification of illicit use of substances were also recommended. Meat inspection is a key component of the overall surveillance system for pig health and welfare but information is currently under‐utilised. The changes proposed to the pig meat inspection system will lead to some reduction in the detection probability of diseases and welfare conditions. The difference is likely to be minimal for diseases/conditions that affect several organs. To mitigate the reduced detection probability, palpation and/or incision should be conducted as a follow‐up to visual inspection whenever abnormalities are seen.

This pilot study was conducted to evaluate the occurrence of Clostridium difficile in samples of ground meat in Sweden. From April to September 2008, 82 meat samples were collected from randomly selected retail shops in Uppsala County (central Sweden). C. difficile was isolated from 2 (2.4%; both ground beef) of the 82 meat samples. No C. difficile was detected in pork, hamburger, sheep, poultry, or other type of meat samples. The two C. difficile isolates produced both toxin A and toxin B. These findings indicate that C. difficile might be present in ground meat samples in Sweden. However, further studies are necessary to confirm these preliminary data and to elucidate the public health significance of meat contamination by C. difficile in Sweden.

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Nutritional strategies to minimizeSalmonellain food animal production are one of the key components in producing safer food. The current European approach is to use a farm-to-fork strategy, where each sector must implement measures to minimize and reduceSalmonellacontamination. In the pre-harvest phase, this means that all available tools need to be used such as implementation of biosecurity measures, control ofSalmonellainfections in animals at the farm as well as in transport and trade, optimal housing and management including cleaning, disinfection procedures as well as efforts to achieveSalmonella-free feed production. This paper describes some nutritional strategies that could be used in farm control programmes in the major mono-gastric food production animals: poultry and pigs. Initially, it is important to prevent the introduction ofSalmonellaonto the farm throughSalmonella-contaminated feed and this risk is reduced through heat treatment and the use of organic acids and their salts and formaldehyde. Microbiological sampling and monitoring forSalmonellain the feed mills is required to minimize the introduction ofSalmonellavia feed onto the farm. In addition, feed withdrawal may create a stressful situation in animals, resulting in an increase inSalmonellashedding. Physical feed characteristics such as coarse-ground meal to pigs can delay gastric emptying, thereby increasing the acidity of the gut and thus reducing the possible prevalence ofSalmonella. Coarse-ground grains and access to litter have also been shown to decreaseSalmonellashedding in poultry. The feed can also modify the gastro-intestinal tract microflora and influence the immune system, which can minimizeSalmonellacolonization and shedding. Feed additives, such as organic acids, short- and medium-chain fatty acids, probiotics, including competitive exclusion cultures, prebiotics and certain specific carbohydrates, such as mannan-based compounds, egg proteins, essential oils and bacteriophages, have the potential to reduceSalmonellalevels when added to the feed. These nutritional strategies could be evaluated and used in farm control programmes.

The banned use of antimicrobial growth promoters resulted in a considerably decreased use of antimicrobials in food animal production in Sweden (65%), Denmark (47%), Norway (40%) and Finland (27%). The current prevalence of antimicrobial resistance in animal bacterial populations is also considerably lower than in some other countries in the EU. In the swine production, no or limited effect was found in the finisher production (>25 to 30 kg). Temporary negative effects occurred during the post weaning period (7-30 kg). In Denmark, the cost of production from birth to slaughter per pig produced increased by approximately 1.0 euro with a high variability between pig producers. In the broiler production the termination had no significant negative effect on animal health and welfare or on production economy.