Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2020 Feb;67(1):14-24.
doi: 10.1111/zph.12650. Epub 2019 Sep 24.

Identification and selection of food safety-related risk factors to be included in the Canadian Food Inspection Agency's Establishment-based Risk Assessment model for Hatcheries

Manon Racicot  1 , Geneviève Comeau  1 , Alexandre Tremblay  2 , Sylvain Quessy  2 , Teresa Cereno  3 , Maude Charron-Langlois  1 , Daniel Venne  4 , Ghislain Hébert  5 , Jean-Pierre Vaillancourt  2 , Philippe Fravalo  2 , Rachel Ouckama  6 , Darko Mitevski  7 , Michele T Guerin  8 , Agnes Agunos  9 , Leanne DeWinter  10 , Angela Catford  10 , Anna Mackay  3 , Marie-Lou Gaucher  2
Affiliations

Identification and selection of food safety-related risk factors to be included in the Canadian Food Inspection Agency's Establishment-based Risk Assessment model for Hatcheries

Manon Racicot et al. Zoonoses Public Health. 2020 Feb.

Abstract

Towards the continuous improvement of its inspection system, the Canadian Food Inspection Agency (CFIA) is developing an Establishment-based Risk Assessment model for Hatcheries to allocate inspection resources based on the food safety risk associated with the Canadian hatcheries falling under its jurisdiction. The objectives of the current study were to identify and select critical food safety-related risk factors that would be included in this model, with a main focus on Salmonella. A literature review was used to develop a comprehensive list of risk factors that could potentially contribute to the food safety risk attributed to Canadian hatcheries operating in all production streams (breeders, layers, broilers, turkeys, waterfowl and game birds). The development of this list used a selection process that was conducted according to the availability of data sources, the clarity of definition and the measurability of the selected risk factors. A panel of experts reviewed and adjusted the identified risk factors. A final list of 29 risk factors was generated; 20 originated from the scientific literature and nine from the expert panel. Risk factors were grouped in three clusters according to whether they pertained to the inherent risk (nine factors identified), risk mitigation (nine factors identified) or compliance of a hatchery with its preventive control plan and regulatory requirements (11 factors identified). Criteria for assessing each risk factor were defined based on common practices used in the Canadian hatchery industry. This comprehensive list of risk factors and criteria represents useful information to support the design and implementation of a Canadian risk assessment model for hatcheries, but could also be used by like-minded food safety authorities.

Keywords: Salmonella; food safety; hatchery; poultry; risk assessment; risk factors; risk-based oversight.

PubMed Disclaimer

References

REFERENCES

    1. Adkin, A., Hartnett, E., Jordan, L., Newell, D., & Davison, H. (2006). Use of a systematic review to assist the development of Campylobacter control strategies in broilers. Journal of Applied Microbiology, 100(2), 306-315. https://doi.org/10.1111/j.1365-2672.2005.02781
    1. Agunos, A., Carson, C., & Leger, D. (2013). Antimicrobial therapy of selected diseases in turkeys, laying hens, and minor poultry species in Canada. Canadian Veterinary Journal-Revue Veterinaire Canadienne, 54(11), 1041-1052.
    1. Agunos, A., Waddell, L., Leger, D., & Taboada, E. (2014). A systematic review characterizing on-farm sources of Campylobacter spp. for broiler chickens. PLoS ONE, 9(8), e104905. https://doi.org/10.1371/journal.pone.0104905
    1. Alali, W. Q., & Hofacre, C. L. (2016). Preharvest food safety in broiler chicken production. Microbiology Spectrum, 4(4), 69-86. https://doi.org/10.1128/microbiolspec.PFS-0002-2014
    1. Antunes, P., Mourao, J., Campos, J., & Peixe, L. (2016). Salmonellosis: The role of poultry meat. Clinical Microbiology and Infection, 22(2), 110-121. https://doi.org/10.1016/j.cmi.2015.12.004

Publication types

LinkOut - more resources