Feed Supply Chain Risk Management

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https://hdl.handle.net/11299/219599

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Browsing Feed Supply Chain Risk Management by Author "Sampedro, Fernando"

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    Guidelines for developing a risk-based plan to mitigate virus transmission from imported feed ingredients
    (2019) Schettino, Daniella N; van de Ligt, Jennifer LG; Sampedro, Fernando; Shurson, Gerald C; Urriola, Pedro E
    There is increasing concern regarding the risk of swine disease transmission via feed ingredients, whether imported or domestically produced. This risk may be reduced in the feed ingredient supply chain by identifying and implementing preventive controls (supply chain, sanitation, transportation, and process) at different steps of the chain. The objective of this study was to develop a practical guide to help feed ingredient suppliers and buyers to safely manufacture, package, transport, and use feed ingredients in swine feeding programs. The Food Safety Modernization Act (FSMA) provides the basis of this study because these regulations require proactive risk-based preventive control processes that are applied in the food supply chain to prevent or reduce the risk of hazards from being present in the final product. Using this conceptual framework, implementation of preventive controls in the feed production chain can control or decrease the potential introduction of foreign animal viruses through feed ingredients into the U.S. A decision tree was developed as a first step in identifying preventive controls and potential high-risk feed ingredient sourcing scenarios. A case-study using Porcine Epidemic Diarrhea virus (PEDV) and the corresponding decision tree was developed as an illustration on how to use this new approach. Although this approach is based on swine viral diseases, it can serve as a template for other pathogenic viruses and species.
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    Risk assessment of feed ingredients of porcine origin as vehicles for transmission of Porcine Epidemic Diarrhea Virus (PEDV)
    (2015) Sampedro, Fernando; Snider, Tim; Bueno, Irene; Bergeron, Justin; Urriola, Pedro E; Davies, Peter R
    The objective of this project was to assess the likelihood that feed ingredients of porcine origin may function as vehicles of Porcine Epidemic Diarrhea virus (PEDV) transmission via feed. The scope of the assessment included rendered ingredients, ingredients derived through spray drying porcine blood, and ingredients derived by hydrolyzing porcine tissues. For any feed ingredient, the risk of the release of infective PEDV is a function of: (1) the concentration of PEDV in the raw materials; (2) the virus survival after ingredient processing (3) the survival of virus during post-processing storage and distribution; and 4) the likelihood of post-processing contamination incorporating PEDV into the finished ingredient. No data on PEDV contamination of raw materials were available for the rendering and hydrolyzed protein sources. Estimates of PEDV contamination of liquid plasma were available from industry, based on PCR testing of ingredients over time, and were used in quantitative modeling. The assessments made in this project were constrained by a paucity of specific data on several aspects that are germane to the risk of PEDV transmission in feed ingredients of porcine origin. Available data on thermal inactivation of PEDV indicate that risk of virus surviving the processes of rendering and hydrolysis (peptone production) are negligible. The time and temperature profiles used in spray-drying are much less severe, and therefore, the possibility of virus survival is inherently greater if non-thermal mechanisms are ignored. Overall, currently available data indicate that probability of PEDV surviving the spray-drying process and current commercial storage periods is extremely small. In the course of the project, several data gaps were identified that contributed to the uncertainty. Risk assessment is an iterative process and the findings of this report may be revised in the future if new knowledge becomes available.