Influenza Update: Market Access Report; Talking Points on Food Safety, Emerging Issues...

Influenza Update: Market Access Report; Talking Points on Food Safety, Emerging Issues

As more H1N1 Influenza cases are confirmed across the United States, USMEF is working with U.S. and overseas trade officials to clarify the latest details on trade suspensions and market access. The Centers for Disease Control and Prevention (CDC) is reporting 896 confirmed cases in 41 U.S. states. For a complete list of these states and further details, visit the CDC Web site.

Despite repeated pressure from local pork producer groups, government officials in Mexico have imposed no new restrictions on U.S. pork.

“Mexico’s market remains open, though we continue to watch this situation very carefully and maintain regular communication with Mexico’s officials on this issue,” said Chad Russell, USMEF regional director for Mexico and the Dominican Republic. “Producer groups have tried to convince the Agriculture Ministry and their legislators to close the market for 15 days due to the large inventory of domestic pork that has accumulated in Mexico. Fortunately, these requests have thus far been rejected. Mexico’s government is focused on reopening its foreign markets and any move to prohibit pork imports would jeopardize this important objective. In addition, unlike some governments, Mexico’s has admirably adhered to its international trade obligations during this crisis.”

Progress was made with regard to Russia’s trade suspensions earlier in the week, as trade restrictions were removed from 13 states. That positive momentum may be short-lived, however, as multiple news reports suggest that  Illinois has now been added to Russia’s list of states from which all fresh meat products are ineligible. This change is not yet official, but is widely anticipated within the industry.

In other market access news, the United Arab Emirates (UAE) has clarified its suspension to include only uncooked pork. Jordan’s suspension – though still unofficial – includes only uncooked pork products and does not restrict meat from other species. Azerbaijan and  Bahrain have moved from USMEF’s “watch list” to the official suspension list as a result of the latest changes to the FSIS Export Library.

The complete USMEF Market Access Update for May 7 can be found online.

While concern about the severity of the H1N1 Influenza outbreak may be subsiding to some degree, misperceptions about food safety are still found in many circles. The following is a list of facts and talking points to help address any questions or concerns about the H1N1 virus:

H1N1 Virus Talking Points While new cases of the H1N1 influenza virus are being discovered around the world, there are conflicting and often confusing media reports about the safety of pork and how the virus is transmitted. Following are key message points drawn from the world’s leading scientific experts at the World Health Organization (WHO), Centers for Disease Control and Prevention (CDC), Food and Agriculture Organization (FAO), the World Organization for Animal Health (OIE), and the European Food Safety Authority (EFSA): ·            Pork and pork products are safe to eat.

The Food and Agriculture Organization (FAO) states: “The risk of infection of H1N1 virus through ingestion has never been established. If at all present, influenza viruses are rapidly killed when meat is cooked, and there are no specific precautions other than the usual guidance of practicing good hygiene during preparation of meat or pork products.” Following is a link to the FAO factsheet on the H1N1 virus: http://www.fao.org/ag/againfo/programmes/en/empres/AH1N1/FAQ.html

Similarly, the Centers for Disease Control and Prevention (CDC) state: “H1N1 viruses are not spread by food. You cannot get this new HIN1 virus from eating pork or pork products. Eating properly handled and cooked pork products is safe.” Following is a link to the CDC factsheet on the H1N1 virus. http://www.cdc.gov/h1n1flu/qa.htm

The World Health Organization (WHO) reiterates the same points: “influenza A(H1N1) has not been shown to be transmissible to people through eating properly handled and prepared pork (pig meat) or other products derived from pigs.”

·            Pork products do not require any special handling. The European Food Safety Authority (EFSA) makes the following statement regarding the handling and consumption of pork products: “With respect to handling and preparation of meat and meat products, there are no specific precautions that need to be taken other than the usual guidance of practicing good food hygiene.” Following is a link to EFSA information on the H1N1 flu virus: http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1211902500487.htm

• The United States has steps in place to ensure the safety of U.S. pork.
  • Inspectors from the U.S. Food Safety and Inspection Service (FSIS) inspect every pig, every carcass and every organ before determining if an animal is fit for human consumption. If the inspectors find a sick pig has made it to the processing plant, that pig is not allowed into the food system.
  • The Federal Meat Inspection Act prevents the sale, purchase or transport of animals that are ill or that meat originating from animals that are ill, or that died in a way other than by accepted commercial harvesting methods, into market chains directed toward human consumption.
  • Under the act, federal inspectors examine all animals presented at processing plants ante-mortem (while animal is alive) and after harvest. Animals that present clinical signs of illness or are considered otherwise unwholesome are separated from the food supply chain and are not harvested for human consumption.
• There is no reason to cull pig herds.

The World Organization for Animal Health (OIE) strongly counsels against the culling of pigs in the current situation with A/H1N1 influenza. The OIE advises members that the culling of pigs will not help to guard against public or animal health risks presented by this novel A/H1N1 influenza virus and such action is inappropriate. Following is a link to the OIE document.

http://www.oie.int/eng/press/en_090430.htm

• The H1N1 influenza virus is much like any other flu virus.

The CDC reports that consumers should take these everyday steps to protect their health:

• • Cover your nose and mouth with a tissue when you cough or sneeze. Throw the tissue in the trash after you use it.
  • Wash your hands often with soap and water, especially after you cough or sneeze. Alcohol-based hand cleaners are also effective.
  • Avoid touching your eyes, nose or mouth. Germs spread this way.
  • Try to avoid close contact with sick people.
  • Stay home if you are sick for 7 days after your symptoms begin or until you have been symptom-free for 24 hours, whichever is longer. This is to keep from infecting others and spreading the virus further.
• The H1N1 influenza virus has not been found in the U.S. swine herd

At this time there is no evidence that H1N1 flu is present in pigs in the United States.

• The U.S. pork industry has taken steps to protect the U.S. swine herd from H1N1 and other viruses

Swine herd safety protocols have been developed for U.S. pork producers to help prevent the influenza strain and any virus from entering the herd and, should a virus be detected, to prevent its spread. Those protocols include:

Biosecurity

• Reduce visitors to the farm to the essential personnel or service people.
• Implement shower in, shower out policies. At minimum, enforce hand and arm washing of all people before they enter the premises and frequently while on-farm.
• Implement the use of farm-specific clothing and footwear for all visitors and employees.
• Implement worker sick-leave policies that encourage employees to remain away from work when they are suffering from acute respiratory infections, people that report flu-like illness within their household or people reporting recent travel to locations or countries reporting infections with this virus.
• Review herd health programs and biosecurity protocols to ensure they are up to date and effective for the conditions on your farm.
• Maintain appropriate ventilation in the barns.

Vigilance

If the virus enters the U.S. swine herd, it is in the best interest of the industry to identify it immediately and limit its spread.

• Contact the swine herd veterinarian immediately if pigs present with flu-like symptoms.
• Do not move animals that present any sign of illness to other farms, exhibitions, fairs or the market chain.

• The Canadian pigs found with H1N1 virus have been contained and treated

In early May, the virus was reported to have spread to pigs in a Canadian herd. The Canadian Food Inspection Agency (CFIA) has stated that the pigs were likely exposed to the virus from an individual who had recently returned from Mexico and had been exhibiting flu-like symptoms. The pigs and the affected people are recovering.

Members seeking updates or having further questions on these issues may contact USMEF at 303-623-6328 or visit  www.usmef.org.

# # #

The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.

Influenza Update: Market Access Report; Talking Points on Food Safety, Emerging Issues

As more H1N1 Influenza cases are confirmed across the United States, USMEF is working with U.S. and overseas trade officials to clarify the latest details on trade suspensions and market access. The Centers for Disease Control and Prevention (CDC) is reporting 896 confirmed cases in 41 U.S. states. For a complete list of these states and further details, visit the CDC Web site.

Despite repeated pressure from local pork producer groups, government officials in Mexico have imposed no new restrictions on U.S. pork.

“Mexico’s market remains open, though we continue to watch this situation very carefully and maintain regular communication with Mexico’s officials on this issue,” said Chad Russell, USMEF regional director for Mexico and the Dominican Republic. “Producer groups have tried to convince the Agriculture Ministry and their legislators to close the market for 15 days due to the large inventory of domestic pork that has accumulated in Mexico. Fortunately, these requests have thus far been rejected. Mexico’s government is focused on reopening its foreign markets and any move to prohibit pork imports would jeopardize this important objective. In addition, unlike some governments, Mexico’s has admirably adhered to its international trade obligations during this crisis.”

Progress was made with regard to Russia’s trade suspensions earlier in the week, as trade restrictions were removed from 13 states. That positive momentum may be short-lived, however, as multiple news reports suggest that  Illinois has now been added to Russia’s list of states from which all fresh meat products are ineligible. This change is not yet official, but is widely anticipated within the industry.

In other market access news, the United Arab Emirates (UAE) has clarified its suspension to include only uncooked pork. Jordan’s suspension – though still unofficial – includes only uncooked pork products and does not restrict meat from other species. Azerbaijan and  Bahrain have moved from USMEF’s “watch list” to the official suspension list as a result of the latest changes to the FSIS Export Library.

The complete USMEF Market Access Update for May 7 can be found online.

While concern about the severity of the H1N1 Influenza outbreak may be subsiding to some degree, misperceptions about food safety are still found in many circles. The following is a list of facts and talking points to help address any questions or concerns about the H1N1 virus:

H1N1 Virus Talking Points While new cases of the H1N1 influenza virus are being discovered around the world, there are conflicting and often confusing media reports about the safety of pork and how the virus is transmitted. Following are key message points drawn from the world’s leading scientific experts at the World Health Organization (WHO), Centers for Disease Control and Prevention (CDC), Food and Agriculture Organization (FAO), the World Organization for Animal Health (OIE), and the European Food Safety Authority (EFSA): ·            Pork and pork products are safe to eat.

The Food and Agriculture Organization (FAO) states: “The risk of infection of H1N1 virus through ingestion has never been established. If at all present, influenza viruses are rapidly killed when meat is cooked, and there are no specific precautions other than the usual guidance of practicing good hygiene during preparation of meat or pork products.” Following is a link to the FAO factsheet on the H1N1 virus: http://www.fao.org/ag/againfo/programmes/en/empres/AH1N1/FAQ.html

Similarly, the Centers for Disease Control and Prevention (CDC) state: “H1N1 viruses are not spread by food. You cannot get this new HIN1 virus from eating pork or pork products. Eating properly handled and cooked pork products is safe.” Following is a link to the CDC factsheet on the H1N1 virus. http://www.cdc.gov/h1n1flu/qa.htm

The World Health Organization (WHO) reiterates the same points: “influenza A(H1N1) has not been shown to be transmissible to people through eating properly handled and prepared pork (pig meat) or other products derived from pigs.”

·            Pork products do not require any special handling. The European Food Safety Authority (EFSA) makes the following statement regarding the handling and consumption of pork products: “With respect to handling and preparation of meat and meat products, there are no specific precautions that need to be taken other than the usual guidance of practicing good food hygiene.” Following is a link to EFSA information on the H1N1 flu virus: http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1211902500487.htm

• The United States has steps in place to ensure the safety of U.S. pork.
  • Inspectors from the U.S. Food Safety and Inspection Service (FSIS) inspect every pig, every carcass and every organ before determining if an animal is fit for human consumption. If the inspectors find a sick pig has made it to the processing plant, that pig is not allowed into the food system.
  • The Federal Meat Inspection Act prevents the sale, purchase or transport of animals that are ill or that meat originating from animals that are ill, or that died in a way other than by accepted commercial harvesting methods, into market chains directed toward human consumption.
  • Under the act, federal inspectors examine all animals presented at processing plants ante-mortem (while animal is alive) and after harvest. Animals that present clinical signs of illness or are considered otherwise unwholesome are separated from the food supply chain and are not harvested for human consumption.
• There is no reason to cull pig herds.

The World Organization for Animal Health (OIE) strongly counsels against the culling of pigs in the current situation with A/H1N1 influenza. The OIE advises members that the culling of pigs will not help to guard against public or animal health risks presented by this novel A/H1N1 influenza virus and such action is inappropriate. Following is a link to the OIE document.

http://www.oie.int/eng/press/en_090430.htm

• The H1N1 influenza virus is much like any other flu virus.

The CDC reports that consumers should take these everyday steps to protect their health:

• • Cover your nose and mouth with a tissue when you cough or sneeze. Throw the tissue in the trash after you use it.
  • Wash your hands often with soap and water, especially after you cough or sneeze. Alcohol-based hand cleaners are also effective.
  • Avoid touching your eyes, nose or mouth. Germs spread this way.
  • Try to avoid close contact with sick people.
  • Stay home if you are sick for 7 days after your symptoms begin or until you have been symptom-free for 24 hours, whichever is longer. This is to keep from infecting others and spreading the virus further.
• The H1N1 influenza virus has not been found in the U.S. swine herd

At this time there is no evidence that H1N1 flu is present in pigs in the United States.

• The U.S. pork industry has taken steps to protect the U.S. swine herd from H1N1 and other viruses

Swine herd safety protocols have been developed for U.S. pork producers to help prevent the influenza strain and any virus from entering the herd and, should a virus be detected, to prevent its spread. Those protocols include:

Biosecurity

• Reduce visitors to the farm to the essential personnel or service people.
• Implement shower in, shower out policies. At minimum, enforce hand and arm washing of all people before they enter the premises and frequently while on-farm.
• Implement the use of farm-specific clothing and footwear for all visitors and employees.
• Implement worker sick-leave policies that encourage employees to remain away from work when they are suffering from acute respiratory infections, people that report flu-like illness within their household or people reporting recent travel to locations or countries reporting infections with this virus.
• Review herd health programs and biosecurity protocols to ensure they are up to date and effective for the conditions on your farm.
• Maintain appropriate ventilation in the barns.

Vigilance

If the virus enters the U.S. swine herd, it is in the best interest of the industry to identify it immediately and limit its spread.

• Contact the swine herd veterinarian immediately if pigs present with flu-like symptoms.
• Do not move animals that present any sign of illness to other farms, exhibitions, fairs or the market chain.

• The Canadian pigs found with H1N1 virus have been contained and treated

In early May, the virus was reported to have spread to pigs in a Canadian herd. The Canadian Food Inspection Agency (CFIA) has stated that the pigs were likely exposed to the virus from an individual who had recently returned from Mexico and had been exhibiting flu-like symptoms. The pigs and the affected people are recovering.

Members seeking updates or having further questions on these issues may contact USMEF at 303-623-6328 or visit  www.usmef.org.

# # #

The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.